Recipes for the sausage vary by region and even locality; there are over 40 different varieties of German “Bratwurst”. We are producing the “Thüringer” version since this is a very flavorful and juicy version. It is traditionally grilled over a charcoal fire. How the sausages are served is also locally different, but most commonly they are regarded as a snack served with or in a white bread roll made from wheat flour and eaten with mustard. As a main dish, it is often accompanied by sauerkraut or potato salad and sometimes served with dark, crusty country bread made predominantly from rye flour, less commonly with a “Brezel” (pretzel). It is a very popular form of fast food in German-speaking countries, often cooked and sold by street vendors from small stands.