It’s that time of year again for lederhosen and Maß after Maß of beer! Oktoberfest in Munich runs from September 19 to October 4 this year. Did you know that an average Oktoberfest sees almost 600,000 sausages served? Last year alone, 427,401 Bratwürste and 165,948 Schweinswürstl were consumed. With numbers like these, we’d say it’s a true bratwurstfest.

And we’d love to celebrate that bratwurstfest with you! Since day one, we’ve been inspired by tradition and craftsmanship. Our Bratwurst is a perfect example: made according to classic recipes and expertly crafted by our very own Master Sausage Makers.

ENJOY!

Our sausages

How to grill Bratwurst: the do's and don'ts

Grilling Bratwurst. Sounds simple, right? Sausage on the grill, fire underneath, done. But did you know this is actually where things most often go wrong? Heat that’s too high, a fork that gets a little too enthusiastic, or a sausage that simply isn’t made for the grill. Small mistakes, big impact on flavor. Our Master Sausage Maker has seen it happen hundreds of times and knows exactly what makes the difference. So today, we’re sharing the do’s and don’ts, so your Bratwurst turns out exactly the way it should.

How to get it right

• Don’t use too much heat. Bratwurst doesn’t like a raging fire. Take it easy, otherwise the outside will be black before the inside is even warm.
• Sear first, then cook gently. Give it some color over higher heat, then let it cook slowly. That way, it stays as juicy on the inside as it should be.
• Grilling on the BBQ? Go indirect. Don’t place it directly over the coals, but off to the side. Put the lid on and let it go. Patience is the whole secret.
• Let it rest. Take it off the grill for a moment before cutting into it. This gives the juices time to redistribute throughout the meat. A small pause. A big difference.

And whatever you do, don’t

• Don’t poke it. Yes, not even that one time “just to check”. Every hole means a little less juice in your sausage and a little more on the coals. Want to make sure it’s cooked through? Carefully use a meat thermometer once instead of poking it with a fork.
• Don’t grill it straight from the fridge. Give it a little time to come up to temperature. Otherwise, the outside will be done while the inside is still waiting in the cold.
• Don’t use a thin, cheap sausage. A casing that splits at the first hint of heat will dry out on the grill. Our Bratwurst is filled by hand, which is exactly why it stays juicy and tender. Proud of it? Absolutely.

Sausage recipes