Bratwurst or Brätwurst is a sausage usually composed of veal, pork, or beef. The name is derived from Old High German…brat (finely chopped meat) and wurst (sausage). Most modern Germans, however associate brat with the German verb “braten” meaning to pan fry or roast. The first documented evidence of the Bratwurst in Germany dates back to 1313 and can be found in the Franconian city of Nuremburg.
Bratwurst is usually grilled or pan-fried and sometimes cooked in broth or beer. The sausages are served differently depending on the location. Most commonly they are regarded as a snack served with or in a Brötchen (white bread roll made from wheat flour) and eaten with hot German mustard. In a pub, it is often accompanied by sauerkraut or potato salad and sometimes served with dark, crusty country bread made predominantly from rye flour. Less commonly it is served with a Brezel (pretzel). In German-speaking countries it is a very popular form of fast food and often cooked and sold by street vendor from small stands.
So with our brats wrapped in a pretzel we are kind of switching things up from the traditional life.  We are paring the brats with a brezel, which is less common, and  instead of serving it in a Brötchen with hot German mustard we are putting the brats in the brezel. But I feel like this is okay they are both favorites in the German festival mean.
The Rote Wurst.
The Fränkische Bratwurst.
The Nürnberger Rostbratwurst.
The Würzburger Bratwurst.
The Kulmbacher Bratwurst.
The Coburger Bratwurst.
The Nordhessische Bratwurst.
If we ever go to Germany we have to be educated on the different versions of brats so people don’t think were idiots. Each region in Germany has its own version and there are over 50 variations available! They differ in size, seasoning, and texture. Many of the best known originate in Franconia, Thuringia, and adjacent areas. Here are the top 8 well-known types of Bratwurst in alphabetical order:
Coburger Bratwurst(10 in. in length):
The Coburger bratwurst has a coarse texture and originated from Coburg, Bavaria. It is made with a minimum of 15% veal or beef. Traditionally it will be grilled over pinecones and served in a Brötchen.
Seasonings include: Salt Pepper Nutmeg & Lemon zest
Fränkische Bratwurst (4-8 in. in length):
This bratwurst dates back to 1573. It is a thick, coarse sausage, originating from the Franconia region in Bavaria. Traditionally it will be served with sauerkraut or potato salad, but no mustard.
This long and thin bratwurst comes from the city of Kulmbach, Bavaria. It is made mainly from finely ground veal.
Nürnberger Rostbratwurst (3-4 in. in length):
This small and thin bratwurst comes from Nürnberg, Germany. Traditionally they are served in sets of 6 or 12 (depending on your appetite) with horseradish and sauerkraut or potato salad.
Nordhessische Bratwurst (8 in. in length):
The Nordhessische Bratwurst comes from Nothern Hessen. The taste is similar to the Thüringer Rostbratwurst (described below). It is made of coarsely ground pork and heavily seasoned. Traditionally it is grilled over a wood fire and served on a cut-open Brötchen with mustard.
The Rote wurst comes from the Swabian region in Germany. Similar to the Bockwurst it is made from finely ground pork and bacon. This bratwurst has a spicy taste. While grilling or pan frying the bratwurst has a tendency to split. To prevent this an X is cut into the ends of the sausage. The ends will open during the cooking, but the rest of the sausage will remain intact. This gives the sausage its traditional shape.
Thüringer Rostbratwurst (6-8 in. in length):
This spicy, thin sausage comes from Thüringen, Germany. Traditionally it is grilled over a wood fire and eaten with mustard and a Brötchen. Recently in 2007 this bratwurst got press when the German age old question was finely answered: “Which was regulated first, beer or the bratwurst”, when 75 year-old man, Hubert Erzmann, unearthed a handwritten parchment from 1432. This paper laid down the law regarding the production of the Thuringian Rostbratwurst. The official document decreed that bratwurst from the area of Thuringia be made only from “pure, fresh” pork. Forbidden was the use of beef, internal organs, parasites, and anything rancid. If your curious on more of the story and the bratwurst museum check out: (http://www.washingtonpost.com/wp-dyn/content/article/2007/12/01/AR2007120101513.html, and http://www.bratwurstmuseum.de)
Würzburger Bratwurst (6-8 in. in length):
The Würzburger Bratwurst or the Winzerbratwurst originates Würzburg, Germany. Its ingredients include white Franken wine.
Bratwurst Research: Wikipedia pages and http://www.germanfoodguide.com/bratwurst.cfm