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TODO: Perhaps some more text and some links and some other bits and pieces?

A giant wurst-and-bun statue can be found at the main intersection of <a title="Wachsenburggemeinde" href="http://en.wikipedia.org/wiki/Wachsenburggemeinde">Holzhausen</a>, the location of the <a title="German Bratwurst Museum (page does not exist)" href="http://en.wikipedia.org/w/index.php?title=German_Bratwurst_Museum&amp;action=edit&amp;redlink=1">German Bratwurst Museum</a> (<em>Deutsches Bratwurstmuseum</em>). The museum, run by the Friends of Thuringian Bratwurst, opened in 2006 and is devoted only to the Thuringian sausage.

The oldest document in the museum mentions bratwurst for the first time in 1404 in Thuringia. In 1410 followed the County of <a title="Katzenelnbogen" href="http://en.wikipedia.org/wiki/Katzenelnbogen">Katzenelnbogen</a>.<sup id="cite_ref-2"><a href="http://en.wikipedia.org/wiki/Bratwurst#cite_note-2">[3]</a></sup>
<h4>Regional variations<sup id="cite_ref-3"><a href="http://en.wikipedia.org/wiki/Bratwurst#cite_note-3">[4]</a></sup></h4>
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<div><a href="http://en.wikipedia.org/wiki/File:N%C3%BCrnberger_Rostbratw%C3%BCrste.JPG"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/90/N%C3%BCrnberger_Rostbratw%C3%BCrste.JPG/220px-N%C3%BCrnberger_Rostbratw%C3%BCrste.JPG" alt="" width="220" height="146" /></a>
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<div><a title="Enlarge" href="http://en.wikipedia.org/wiki/File:N%C3%BCrnberger_Rostbratw%C3%BCrste.JPG"><img src="http://bits.wikimedia.org/skins-1.5/common/images/magnify-clip.png" alt="" width="15" height="11" /></a></div>
Nürnberger Rostbratwurst</div>
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<dl><dt>Coburger Bratwurst</dt><dd>Bratwurst originating in the city of <a title="Coburg" href="http://en.wikipedia.org/wiki/Coburg">Coburg</a> in <a title="Bavaria" href="http://en.wikipedia.org/wiki/Bavaria">Bavaria</a>.  It is made from a minimum of 15% veal or beef, and its seasonings  include only salt, pepper, nutmeg, and lemon zest. It is coarse in  texture and measures about 25 cm in length. Traditionally it is grilled  over pinecones and served in a bread roll (Brötchen).</dd><dt>Fränkische Bratwurst</dt><dd>A relatively long (10–20 cm), thick, coarse sausage, originating from the <a title="Franconia" href="http://en.wikipedia.org/wiki/Franconia">Franconia (Franken)</a> region. It dates back to 1573. The Fränkische Bratwurst is  traditionally served with sauerkraut or potato salad, but with no  mustard.</dd><dt>Kulmbacher Bratwurst</dt><dd>The Kulmbacher Bratwurst, from the city of <a title="Kulmbach" href="http://en.wikipedia.org/wiki/Kulmbach">Kulmbach</a> in Bavaria, is made mainly from finely ground veal. It is long and thin.</dd><dt>Nürnberger Rostbratwurst</dt><dd>A small, thin bratwurst from the city of <a title="Nürnberg" href="http://en.wikipedia.org/wiki/N%C3%BCrnberg">Nürnberg</a>.  It is no longer than 7–9 cm and weighs no more than 25 g. It is  traditionally grilled over a beechwood fire and served in sets of 6 or  12 with horseradish and sauerkraut or potato salad. Perhaps the most  popular sausage in Germany, <em>Nürnberger Bratwürste</em> / <em>Nürnberger Rostbratwürste</em> is also protected under EU law with <em>PGI</em> status.<sup id="cite_ref-4"><a href="http://en.wikipedia.org/wiki/Bratwurst#cite_note-4">[5]</a></sup> Traditionally roasted and served three abreast on a bun with mustard, this <a title="Pork" href="http://en.wikipedia.org/wiki/Pork">pork</a>-based <em>wurst</em> is recognized in markets and restaurants across Germany. Fresh <a title="Marjoram" href="http://en.wikipedia.org/wiki/Marjoram">marjoram</a> and ground <a title="Caraway" href="http://en.wikipedia.org/wiki/Caraway">caraway</a> seed are attributed to being among the important ingredients in this distinctive sausage.</dd><dt>Nordhessische Bratwurst</dt><dd>The Nordhessische Bratwurst (from Northern <a title="Hessen" href="http://en.wikipedia.org/wiki/Hessen">Hessen</a>)  is similar to the Thüringer Rostbratwurst in taste. It is made from  coarsely ground pork and is heavily seasoned. It measures around 20 cm  in length. Traditionally, it is grilled over a wood fire and served on a  cut-open roll with mustard.</dd><dt>Rote Wurst</dt><dd>The Rote Wurst is a favorite Bratwurst of the Swabian region. It is similar to the <a title="Bockwurst" href="http://en.wikipedia.org/wiki/Bockwurst">Bockwurst</a>,  and is made from finely ground pork and bacon. Its taste is spicy. To  prevent splitting during grilling or pan frying, an X is cut into the  ends of the sausage. The ends open during cooking, but the rest of the  sausage remains intact, giving it its traditional shape.</dd><dt>Thüringer Rostbratwurst</dt></dl>
<div>Main article: <a title="Thuringian sausage" href="http://en.wikipedia.org/wiki/Thuringian_sausage">Thuringian sausage</a></div>
<dl><dd>The Thüringer Rostbratwurst is a spicy sausage from Thüringen. It is  the oldest known Bratwurst in Germany and dates back to 1404. It is  long (15–20 cm) and thin in shape. Traditionally, it is grilled over a  charcoal fire and eaten with mustard and bread.</dd><dt>Würzburger Bratwurst</dt><dd>The Würzburger Bratwurst, also known as the Winzerbratwurst, comes from the city of <a title="Würzburg" href="http://en.wikipedia.org/wiki/W%C3%BCrzburg">Würzburg</a>. Its size is similar to the Thüringer Rostbratwurst, but its ingredients include white <a title="Franconia (wine region)" href="http://en.wikipedia.org/wiki/Franconia_%28wine_region%29">Franken-Wine</a>.</dd></dl>
<h3>[<a title="Edit section: In the United States" href="http://en.wikipedia.org/w/index.php?title=Bratwurst&amp;action=edit&amp;section=4">edit</a>] In the United States</h3>
Bratwurst is a common type of sausage in the <a title="United States" href="http://en.wikipedia.org/wiki/United_States">United States</a>, especially in the state of <a title="Wisconsin" href="http://en.wikipedia.org/wiki/Wisconsin">Wisconsin</a>, where the largest ancestry group is German.<sup id="cite_ref-census.gov_5-0"><a href="http://en.wikipedia.org/wiki/Bratwurst#cite_note-census.gov-5">[6]</a></sup> Originally brought to North America by German immigrants, it is a  common sight at summer cookouts, alongside the famous hot dog. It is  also the origin of the "beer brat", a regional favorite where the  bratwurst are poached in beer (generally a combination of a pilsner  style, with butter and onions) prior to grilling over charcoal.

The bratwurst was popularized in <a title="Sheboygan County, Wisconsin" href="http://en.wikipedia.org/wiki/Sheboygan_County,_Wisconsin">Sheboygan County, Wisconsin</a> in the 1920s. In general, each local butcher shop would take orders and  hand make bratwurst fresh to be picked up on a particular day. The fat  content of the sausages was substantial, making daily pick up necessary  to avoid spoilage. Much of the fat was removed during the cooking over  charcoal. Usually one kept a pan of cold water handy to the grill, so it  was easy to dip one's fingers in and fling the water onto the flames  caused by the burning of the excess fat.

The bratwurst (or "brat") also became popular as a mainstay of sports stadiums after Bill Sperling introduced bratwurst to <a title="Major League Baseball" href="http://en.wikipedia.org/wiki/Major_League_Baseball">Major League Baseball</a> in <a title="Milwaukee County Stadium" href="http://en.wikipedia.org/wiki/Milwaukee_County_Stadium">Milwaukee County Stadium</a> in 1953. The bratwurst were such a hit, Sperling said, that <a title="Duke Snider" href="http://en.wikipedia.org/wiki/Duke_Snider">Duke Snider</a> of the <a title="Brooklyn Dodgers" href="http://en.wikipedia.org/wiki/Brooklyn_Dodgers">Brooklyn Dodgers</a> took a case back to New York, and the rest is history.<sup id="cite_ref-6"><a href="http://en.wikipedia.org/wiki/Bratwurst#cite_note-6">[7]</a></sup> Currently <a title="Miller Park (Milwaukee)" href="http://en.wikipedia.org/wiki/Miller_Park_%28Milwaukee%29">Miller Park</a> in <a title="Milwaukee, Wisconsin" href="http://en.wikipedia.org/wiki/Milwaukee,_Wisconsin">Milwaukee, Wisconsin</a> is the only baseball stadium that sells more bratwurst than hot dogs.
<h2>See also</h2>
<ul>
	<li><a title="Bockwurst" href="http://en.wikipedia.org/wiki/Bockwurst">Bockwurst</a></li>
	<li><a title="Sausage Race" href="http://en.wikipedia.org/wiki/Sausage_Race">Sausage Race</a></li>
	<li><a title="Blood sausage" href="http://en.wikipedia.org/wiki/Blood_sausage">Blood sausage</a></li>
	<li><a title="Wurst mart" href="http://en.wikipedia.org/wiki/Wurst_mart">Wurst mart</a></li>
</ul>