Bratwurst (banger or fried sausage)

The Bratwurst recipe is from the Erzgebirge and the founder brought into Berlin, this recipe was already very famous in the south of Germany after the war 1946. In 1949, the Bratwurst was manufactured for the first time in Berlin by Maximilian Fleischwaren GmbH in Spandau. With the simple goal to spoil the taste buds of Berliners.

The Rostbratwurst, cased in pork intestines, is dominated by marjoram, thyme, caraway. We would like to add that the original recipe was tweaked over the years by using gounded caraway and not the caraway seed.

The matching sauce

The most popular companion of the Bratwurst is our Zigeunersalat (Gypsy salad) which was patented in the 70’s and is the most demanded sauce by our consumers.

The following slogan is a poem for some Berliner: "MAXIMILIAN-ROSTBRATWURST VOM HOLZKOHLENGRILL & ZIGEUNERSALAT" (MAXIMILIAN-ROSTBRATWURST FROM THE CHARCOALE GRILL & GYPSY SALAD"

This unique component from "F. F. F." (Fresh–Fiery–Fruity) in conjunction with the Rostbratwurst (the Bratwurst becomes a Rostbratwurst when its grilled on the charcoal grill) brought Maximilian a huge success from 1956 and breakthrough which introduced a special little something to our company history.