Always Assume the Bratwurst Trivia Quiz

Answer: Holzhausen, Thuringia (Germany)

Holzhausen is the home of the Deutsches Bratwurstmuseum, opened in 2006 by the Friends of Thuringian Bratwurst. The museum's collection includes one of the oldest documents in the world referring to bratwurst, dating from 1404.

Answer: chopped meat

Today, the "brat" part is sometimes misidentified as meaning pan fried or roasted, like the modern German word "braten." While bratwurst can be roasted, grilled or pan-fried, it's also tasty when cooked in beer or broth, or parbioled and then grilled. Remember to prepare uncooked brats carefully for food safety. Don't forget the kraut and beer, and mustard (except in Franconia!), and beer, and potato salad, and beer.

Answer: cherry lambic

Easy question - "Kriek" is cherry lambic, though you can use cherry ale in a pinch. Other ingredients traditionally include dried sweetened cherries, shallots or mild onion, and red cabbage. There's no such thing as Bavarian blue cabbage, but there should be.

Answer: Nurnberger Rostbratwurst

Because of its small size, Nurnberger brats are usually served in squadrons of 6 to 12 with sauerkraut or another side dish, or three to a bun. Nordhessische is conventionally sized and made from pork, though it's also traditionally roasted over a wood fire. Weisswurst is tasty, but it comes from Bavaria. Note to Oscar Meyer: call me about my Little Brats concept.

Answer: pan-fried potatoes

Roesti (or "o" with an umlaut and no "e") is similar to the American breakfast favorite, hash browns. Based on shredded potatoes, other ingredients are added according to local preference - but not lichen. The peaceful Swiss argue about whether to use raw or parboiled potatoes, which potato variety is best with wurst, and whether to shape Roesti into a round or just heap it onto the plate.

Answer: fish

Any of all of the meats can be used, though beef-only brats are uncommon. Pork and/or veal give the brat its typical light color. The German-style bratwurst has a Dutch cousin, braadworst, that's always made from pork. Braadworst is usually a long spiral sausage, in contrast to the brat's classic "hot dog" geometry.

The Dutch sometimes eat their version with mayonnaise. Fish-based sausages exist, but they ain't brats.

Answer: mustard

Franconian-style brats date from the 16th century. They are usually longer and thicker than other brats. The aversion to mustard probably stems from the Franconian version's subtle flavor, although the meat is coarsely-ground. Try a glass of Franconian wine - OK, or beer.

Answer: bacon

Rote Wurst is spicier than most brats. It must be cooked carefully to avoid splitting - nothing worse than exploding brats. (By the way, British "Bangers" don't really explode.) Cut an "X" in the ends to allow steam and moisture to escape.

Answer: Milwaukee, 1954

Brats abound in all of these cities, but most authorities agree that Bill Sperling introduced the brat-and-bun at a Milwaukee Braves game in 1954. "I got a hot dog bun and I put a brat in there, and it was absolutely one of the greatest things I ever tasted in my life," he recalled in a 1988 newspaper article. Mr. Sperling attributed the idea to a mysterious man with a German accent, who sold Sperling a shipment of brats. William Sperling later graduated from Assistant Concessions Manager to become a vice-chancellor of the University of Wisconsin. Brats on a bun are ubiquitous in Germany, especially in the city of Coburg, Bavaria.

Answer: Sheboygan, Wisconsin

There are brats almost everywhere, but Sheboyganites do their wurst during the "Sheboygan Bratwurst Days" festival every August. Johnsonville Products, America's largest bratwurst maker, is headquartered in nearby Sheboygan Falls. Many years ago, bratwurst were difficult to preserve and ship because of their high fat content: brats had to be fresh. With the advent of modern refrigeration and packaging, we can all enjoy the best of the wurst.