2 Spelling of German nouns.
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The lack of veal is one. But..... those who have had them in Germany (I also lived in Wiesbaden) know that the bratwurst is "gently" grilled on a flat grill, not thrown on a fiery gas grill with flames and smoke and grease splatters. Why does it matter? Well.... the American way of grilling is so intense (flames touching meat) that the casing breaks almost every time. When the casing breaks, the juices (fat) flow out, causing more flames and more smoke. The you have a burnt sausage that is actually dried out. The European flat top method is slowly heating up the sausage without the fireworks. Juicier. Not scorched.

Of course the style of mustard (ZenfSenf) also adds something as well as a nice broetchenbun (Brötchen)....

The lack of veal is one. But..... those who have had them in Germany (I also lived in Wiesbaden) know that the bratwurst is "gently" grilled on a flat grill, not thrown on a fiery gas grill with flames and smoke and grease splatters. Why does it matter? Well.... the American way of grilling is so intense (flames touching meat) that the casing breaks almost every time. When the casing breaks, the juices (fat) flow out, causing more flames and more smoke. The you have a burnt sausage that is actually dried out. The European flat top method is slowly heating up the sausage without the fireworks. Juicier. Not scorched.

Of course the style of mustard (Zenf) also adds something as well as a nice broetchen....

The lack of veal is one. But..... those who have had them in Germany (I also lived in Wiesbaden) know that the bratwurst is "gently" grilled on a flat grill, not thrown on a fiery gas grill with flames and smoke and grease splatters. Why does it matter? Well.... the American way of grilling is so intense (flames touching meat) that the casing breaks almost every time. When the casing breaks, the juices (fat) flow out, causing more flames and more smoke. The you have a burnt sausage that is actually dried out. The European flat top method is slowly heating up the sausage without the fireworks. Juicier. Not scorched.

Of course the style of mustard (Senf) also adds something as well as a nice bun (Brötchen)....

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source | link

The lack of veal is one. But..... those who have had them in Germany (I also lived in Wiesbaden) know that the bratwurst is "gently" grilled on a flat grill, not thrown on a fiery gas grill with flames and smoke and grease splatters. Why does it matter? Well.... the American way of grilling is so intense (flames touching meat) that the casing breaks almost every time. When the casing breaks, the juices (fat) flow out, causing more flames and more smoke. The you have a burnt sausage that is actually dried out. The European flat top method is slowly heating up the sausage without the fireworks. Juicier. Not scorched.

Of course the style of mustard (Zenf) also adds something as well as a nice broetchen....