Bratwurst
Common food
Photo: Wikipedia
Bratwurst is a finely ground, German-style sausage, typically encased in a natural casing and pan-fried or grilled to a golden, snappy exterior. Its texture is juicy and tender, with a rich, savory, and often subtly spiced pork flavor. Nutritionally, it is a dense source of energy and protein, but its high fat content is its defining characteristic.
Calorie split: 17% protein · 3% carbs · 80% fat
↓ Full nutrition💚 Why it's loved
People adore bratwurst for its satisfying, juicy bite and deep, savory pork flavor that carries hints of nutmeg, marjoram, or caraway. It's a cultural staple for outdoor grilling, beer gardens, and hearty comfort meals, symbolizing conviviality.
⚠️ Watch-outs & how to enjoy it better
Its high saturated fat and calorie density can be a concern for heart health or weight management. Those monitoring sodium intake should be cautious, as cured sausages can be very high in salt. To counteract, pair a single brat with fiber-rich sides like sauerkraut or a large salad, choose whole-grain buns, and balance your day with lighter, plant-based meals.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential B vitamins, particularly B12, for nerve function.
- Contains minerals like selenium and zinc for immune support.
- Offers a quick, calorie-dense energy source.
- Traditional preparation often uses minimal processing additives.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The city of Nuremberg, Germany, has a protected geographical indication (PGI) for its 'Nürnberger Rostbratwurst,' which must be less than 7cm long and weigh no more than 130g.
Full nutrition (USDA data · scales with serving)
| Water | 51.5 g |
| Energy | 333 kcal |
| Protein | 13.7 g |
| Total lipid (fat) | 29.2 g |
| Carbohydrate, by difference | 2.9 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 28.0 mg |
| Iron, Fe | 0.53 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 208 mg |
| Potassium, K | 348 mg |
| Sodium, Na | 846 mg |
| Zinc, Zn | 3.3 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 39.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.46 mg |
| Riboflavin | 0.31 mg |
| Niacin | 4.8 mg |
| Vitamin B-6 | 0.33 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 94.0 mg |
| Vitamin B-12 | 0.73 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.26 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 1.1 ug |
| Vitamin K (phylloquinone) | 3.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 10.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.34 g |
| SFA 16:0 | 6.2 g |
| SFA 18:0 | 3.4 g |
| Fatty acids, total monounsaturated | 14.7 g |
| MUFA 16:1 | 0.87 g |
| MUFA 18:1 | 13.6 g |
| MUFA 20:1 | 0.27 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.6 g |
| PUFA 18:2 | 2.4 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.11 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 74.0 mg |
Amino acid profile (per 100g)
Estimated from Bratwurst, pork, cooked — USDA does not publish this profile for Bratwurst.
| Tryptophan | 0.35 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.2 g |
| Lysine | 2.5 g |
| Methionine | 0.72 g |
| Cystine | 0.35 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.95 g |
| Valine | 1.5 g |
| Arginine | 1.7 g |
| Histidine | 1.1 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.3 g |
| Proline | 1.1 g |
| Serine | 1.1 g |
FAQ
What's the difference between bratwurst and other sausages?
Bratwurst is specifically a fresh, finely ground German pork sausage, distinct from smoked sausages like kielbasa or cured ones like pepperoni. Its preparation is typically pan-frying or grilling.
Is bratwurst gluten-free?
Traditional recipes are not, as they often use bread crumbs or rusk as a filler. Always check the ingredient list for wheat or gluten-containing binders.
How should I store and cook bratwurst?
Keep refrigerated and cook thoroughly to an internal temperature of 160°F (71°C). For best results, simmer first in beer or water to cook through, then finish on a grill or in a pan for a crispy skin.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.33 kcal/g · 16% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.43 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.