Bratwurst
Sus scrofa domesticus · Meat
Top 10 pairings
A fresh German sausage of fine-ground pork, often with veal, and mild warm spices such as nutmeg and marjoram. Sold raw, it is grilled, pan-fried, or simmered in beer and then browned.
Picking a good onedrag
Fresh from the butcher: taut, pale, cleanOff: slimy, sour, grey-green or mouldy
Cold and soundBuy itBuy it cold and keep it cold. It's uncured raw meat, so cook it right through, and soon.
Colour through the casingEven and pale, a shade duller
Casing and surfaceTaut, faintly moist, still clean
Smell at the endMeaty, spice quieter, not sour