Skip to content
Freybergers Frische Bratwurst
Using unique, tasty recipes that go back to our founding father Fritz Freyberger, we make fresh bratwurst every day from Monday to Saturday. We only use the highest quality ingredients, so that both meat-eaters and meat-free vegetarians can find their favorite type of sausage in our extensive range. If you order online, we will deliver these culinary delights straight to your door.
Frequently Asked Questions
Heat the grill or pan to a maximum of 160 degrees Celsius. If you do not have a pan with a non-stick coating, use fat or a tablespoon of oil so that the skin of the sausage does not stick to the pan. Before you put the sausage in the pan, pat it dry. Now fry the sausages until they are evenly browned on all sides. Then reduce the heat to half, let the sausages rest and roll them back and forth frequently to achieve the most even result possible. If you are using a grill, place the patted dry sausages directly over the embers or gas flame. Grill the sausages until all sides are evenly browned. Then place them on a slightly cooler part of the grill. Both preparation options require patience to achieve a tasty result.
Bratwursts burst because the water they contain heats up and pressure builds up inside. There is no way for this to escape. The skin bursts as soon as it can no longer withstand the pressure. But you can easily counteract this effect: poke a few holes in the skin with a fork before frying the sausage. Some cooks also dip the bratwurst in boiling milk or in a pot of 80 degree hot water to prevent it from bursting. If you then poke a few small holes in the sausage, nothing should go wrong. But remember to pat the sausage dry before grilling or frying.
Because not every customer can visit us in person, we have taken the step into the 21st century and offer our range for ordering online. The delivery time is 7 days after receipt of the order confirmation, unless otherwise stated for the respective products. Shipping is carried out by our reliable shipping partner DHL. The meat or sausage is of course vacuum-packed and sufficiently cooled during shipping.
Fresh Bratwurst from Freyberger – Butcher's craftsmanship for quality grillers
It may not always seem obvious from the outside, but there is a lot of love and work behind every high-quality bratwurst. This applies to both the animal husbandry and the processing. We have been working for three generations to perfect the production process and make the bratwurst a very special taste experience for our customers.
Cross-generational recipes for sausage enjoyment
A barbecue evening without bratwurst is almost unthinkable. But the long, tasty meat and veggie products also have a traditional place in the kitchen and in the pan. There are good and hearty reasons for this: There are now around 50 different delicious varieties and every region supplies Germany and its visitors from all over the world with its own sausage speciality. Many butchers also have their own personal secret recipe that gives the bratwursts a distinctive taste. It's no different with us, because Freyberger has been producing its sausages for generations using the same independently developed spice mixture. A delicious treat with which you can surprise your guests at the next barbecue or your family in your own kitchen.
Happy animals make a tasty bratwurst
The inner values are what counts for every sausage. In addition to a special recipe, the quality of the animals or vegetarian ingredients used is essential for us. We therefore categorically rule out factory farming with the feeding of growth hormones and antibiotics. We only work with breeders who focus on sustainable animal husbandry. We use pure turkey for our poultry sausage and healthy cattle raised in species-appropriate conditions for our beef sausage. The pork comes from Uehlfelder noble pigs or from more exotic breeds such as Mangalitza or Iberico pigs. They are allowed to romp around in the wild and eat grass, grain and vegetables growing in the fields or feed on special healthy feed and cork acorns. At Freyberger, traditional butchery and species-appropriate animal treatment go hand in hand. In this way, we produce a range of sausages that we are proud of and that you can enjoy without worry.
Fine or coarse bratwurst?
Fine and coarse sausages differ in the way they are produced. When making coarse sausages, the meat is put through a meat grinder. The meat for fine sausages, on the other hand, is chopped again after grinding before we fill it into the pork intestine or natural intestine. We put the meat, fat, ice, salt, spices and other additives into a cutter. The ice prevents the sausage meat from burning - the cutter blades move very quickly, which creates high friction temperatures. The result is that the protein can no longer coagulate and fat and water can no longer bind to themselves. This in turn would affect the quality of the sausage meat. Of course, we know how to prevent this. We have numerous options in both categories. There is something for every taste and it is worth trying out all the options.
