Bratwurst
Moderate nutritional value
German sausage.
Bratwurst is a German fresh sausage of finely minced pork, sometimes with veal, seasoned with marjoram, nutmeg and pepper, then grilled or pan-fried and served in a roll or with sauerkraut and potatoes. It is high in fat, much of it saturated, and in sodium, with a good amount of protein and almost no carbohydrate. A 150 g serving has about 450 kcal; mustard and sauerkraut add flavor for very few calories.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 14g | 25.0% |
| Fat | 26g | 37.1% |
| Carbs | 2g | 0.7% |
| Simple Sugars | 0.7g | Estimate |
| Complex Carbs | 1.3g | Estimate |
| Water | 56g | 2.2% |
| Calories | 298 | 13.2% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 9.81 | g | 49.1% |
| Monounsaturated | 11.57 | g | 46.3% |
| Polyunsaturated | 2.21 | g | 17.0% |
| Omega-3 | 0.663 | g | Estimate |
| EPA | 6 | mg | 0.7% |
| DHA | 7 | mg | 0.8% |
| Omega-6 | 1.547 | g | Estimate |
| Trans | 0.31 | g | 15.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.45 | mg |
| Vitamin E | 0.49 | mg |
| Selenium | 26.3 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 4.4 | mcg | 0.5% |
| vitamin B1 | 0.532 | mg | 44.3% |
| vitamin B2 | 0.252 | mg | 19.4% |
| vitamin B3 | 4.52 | mg | 28.2% |
| vitamin B6 | 0.346 | mg | 20.4% |
| vitamin B9 | 4.1 | mcg | 1.0% |
| vitamin B12 | 1.04 | mcg | 43.3% |
| vitamin C | 0.45 | mg | 0.5% |
| vitamin D | 0.611 (24 IU) | mcg | 4.1% |
| vitamin E | 0.487 | mg | 3.2% |
| vitamin K | 0.311 | mcg | 0.3% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 26.2 | mg | 2.6% |
| iron | 1.22 | mg | 6.8% |
| magnesium | 26.4 | mg | 6.6% |
| phosphorus | 216 | mg | 30.9% |
| potassium | 324 | mg | 12.5% |
| sodium | 618 | mg | 26.9% |
| zinc | 2.67 | mg | 24.3% |
| copper | 0.07 | mg | 7.8% |
| manganese | 0.031 | mg | 1.3% |
| selenium | 26.3 | mcg | 47.8% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 546 | mg | 78.0% | 227% |
| Isoleucine | 663 | mg | 47.4% | 147% |
| Leucine | 1123 | mg | 41.1% | 122% |
| Lysine | 1235 | mg | 58.8% | 171% |
| Methionine | 534 | mg | 50.9% | 154% |
| Phenylalanine | 1043 | mg | 59.6% | 169% |
| Threonine | 633 | mg | 60.3% | 168% |
| Tryptophan | 170 | mg | 60.7% | 171% |
| Valine | 764 | mg | 42.0% | 127% |
Compare with other products
Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Ground pork 800 g
- Ground veal (optional) 200 g
- Salt 2 tsp
- White pepper 1 tsp
- Ground nutmeg 1/2 tsp
- Ground caraway 1/2 tsp
- Cold milk 60 ml
- Hog casings, soaked 2 m
Instructions
- 1
Keep the meat very cold, then mix the pork and veal with the salt, white pepper, nutmeg and caraway.
- 2
Add the cold milk and knead until the mixture becomes sticky and well bound.
- 3
Rinse the soaked casings and thread them onto a sausage stuffer.
- 4
Fill the casings evenly without air pockets, then twist into links about 12 cm long.
- 5
Poach the sausages gently in water at 75 C for 10 minutes to set the mixture.
- 6
Finish on a hot grill or skillet, turning, for about 8 minutes until browned all over, and serve with mustard and bread.