This coarsely ground Bratwurst is made from hormone-free, locally-sourced mix of pork and beef, precooked and expertly seasoned with natural beer flavor, celery, land onions. A true grilling taste sensation
Beer Bratwurst is best prepared on a grill or in the frying pan. The German word "Braten" means to fry. An alternative root is the old-German work Brät which means chopped meat. The best condiment with this sausage is German curry ketchup or medium hot mustard.
More information on the Bratwurst, go to The German Bratwurst Museum
More on German sausages and recipes on germanfoods.org
Smoked with real beech wood, these sausages are produced for us by Binkert's German Meat Products in Baltimore, based on authentic German recipes and processing techniques.The German-born owner of Binkert’s makes each batch of sausages by hand on a daily, using only the best meat cuts and ingredients which are compliant with the Pork Quality Assurance Certification Program. This means: no unnatural ingredients and the guaranteed humane, healthy treatment of the animals.
Before you purchase this item, please review our Perishables Shipping Policy
- This sausage product is precooked and frozen. The freezing process will extend a product's shelf life, taste and quality by up to 3 months.
- We will ship Perishables in Thermal Cool Shield with ice packs. Between April 15 and October 15 please only choose Guaranteed 2-Day or Next Day delivery options, especially to areas with temperatures over 75° F, during checkout. The Thermal Shield and Ice packs will keep the products cold during most of the shipping duration. The sausages may arrive cool or at room temperature, depending on the length of time that packages remain in transit or sit outside your home. Please refrigerate or refreeze immediately after receipt of the shipment. Please note that we will not issue any refund for any perishable products if you did not choose 2nd Day or Next Day delivery options.
- Please follow the USDA guidelines to store and cook meat products. Always cook/grill/fry sausages at or above 165°F. Potentially harmful bacteria will not survive at these temperatures.