August 16 marks the beginning of the Bratwurst Festival in Bucyrus, in Ohio, considered the Bratwurst Capital of America. Top city chef Ramasamy Selvaraju shares a simple recipe of the sausage that comprises veal, pork or beef

For the German community in the US, the Bratwurst Festival is as big as the Oktoberfest. The German sausage, however, is popular across the world, and the biggest testimony of that is the three-day Bratwurst festival in Ohio that's held in August every year since 1967. The festival goes beyond food. There are art and craft shows, rides, games and beer gardens as a part of the celebrations. Says chef Selvaraj about Bratwurst sausages, "The sausage is heavily spiced and usually served with mustard. Traditionally, it is also served with a side of sauerkraut and beer or with sauteed onions. They are usually grilled or fried before serving."


Bratwurst sausages


Chef Selavraju

Method
>> First, run the meat through a meat grinder.u00a0 The meat should be very cold for this process to work correctly. Then, combine the ground meat with all of the spices and mix it well. Test the taste by cooking a small patty. Then, add more spices, if you like. Getting the spice mixture correct depends on your tastes than following an exact recipe.