Bratwurst Sausage 300 g
The fundamental difference between bratwurst and frankfurter is how finely the meat is ground. In a frankfurter the meat is worked into an emulsion and fully homogenised; in a bratwurst it is coarsely ground and the particles remain distinguishable in the bite.
That lets the two products serve different purposes. A homogeneous texture gives softness and uniformity; a coarse grind offers something closer to meat and creates a chewing experience. In the German tradition bratwurst is eaten grilled or pan-fried, and the coarse texture holds its shape through that cooking.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The coarse grind leaves meat particles distinguishable in the bite, unlike emulsion sausages.
- The texture does not break down on a grill or in a pan; the sausage holds its shape.
- Carried alongside the frankfurter it offers two texture options on a menu.
- A 300 g vacuum pack suits household and small-business use.
Where To Use It
- Grilling and barbecue
- Pan-fried breakfast sausage
- In bread and hot dogs
- German-style plating
- Camping and picnics
- Retail and deli counters
Wholesale Ordering & Storage
Bought with the frankfurter it builds two texture options on a menu; both share the same shelf conditions and plan into a single delivery. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
How does it differ from a frankfurter?
How finely the meat is ground. In a frankfurter the meat becomes an emulsion and the texture is homogeneous; in a bratwurst it is coarsely ground and the particles are felt.
How should it be cooked?
On a grill or in a pan over medium heat. The coarse texture holds through that cooking; high heat splits the casing.
Does it make sense to carry both?
It does. A homogeneous and a coarse option serve different palates and different plates.
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