Nuremberg Bratwurst Spices

• Making traditional Nuremberg bratwurst calls for a complex mixture of spices. Typically, ginger, nutmeg, allspice, caraway seed, celery seed and cardamon are used, in addition to salt and pepper. This version has a sweeter taste than most other styles of bratwurst, and is typically pan-fried.

Coberg Bratwurst Spices

• Coberg bratwurst is known for its rustic appearance; it is generally course in texture and involves less seasoning than Nuremberg-style bratwurst. The spice mixture for Coberg bratwurst is traditionally only salt, pepper, nutmeg, and lemon zest. This style of bratwurst is usually grilled over pine cones, which imparts an earthy flavor.

Sheboygan Bratwurst Spices

• The American version of bratwurst--commonly referred to as Sheboygan bratwurst--originates from Sheboygan County, Wisconsin. Sheboygan bratwurst is popular in the Midwest and is widely found at tailgate gatherings. The spice mixture for Sheboygan bratwurst commonly includes ginger, nutmeg, salt and pepper. While some prefer to boil Sheboygan-style brats in beer, purists believe that grilling is the proper cooking method.