About Us 2017-10-08T10:38:12+00:00

ABOUT US

GOOD SAUSAGES ROCK!

THINK EAT DIFFERENTLY

HOW IT BEGAN

Bratwurst Bros started out of pure hunger – a craving for quality German sausage in New Zealand. The brothers Lachmann couldn’t shake their longing for the original German sausage, known as bratwurst, while living in New Zealand.
They launched Bratwurst Bros after finding the recipe for an unbeatable life in Taranaki, mixing Germany’s love of good, honest food and New Zealand’s freshest ingredients to create the ultimate sausage.

Production started in March 2015 and after satisfying their own taste-buds, public demand for the bratwurst grew. They struggled to keep up with demand, cooking and selling the original German sausage from mobile BBQ bikes.
The Lachmann brothers want their bratwurst to breathe new life into the humble sausage, without over-cooking the price, showing good, simple food stands above the rest.

FINEST NATURAL INGREDIENTS

NO ADDITIVES – NO PRESERVATIVES – GLUTEN FREE

We are convinced, that a good Bratwurst should only contain the best natural Ingredients. We don’t use any fillers like flour. Our range of sausages are made only with local products without any preservatives, additives and are gluten free.

  • Taranaki Pork
  • Fresh Herbs
  • Best Choices of Spices

OUR MANUKA SMOKED DELICATESSIES

DRY CURED, PATIENTLY SMOKED AND RESTED

Our Black Forest Ham is traditionally dry cured and then cold smoked six times over 24 hours, with a resting period of three months minimum – the longer the resting period, the milder and more tender the ham.

The streaky bacon is dry cured with fresh herbs and brown sugar, smoked three times over 24 hours untill it’s a golden colour. It needs to rest and dry for at least four weeks to reach its perfect flavour and gets crispy in your frying pan.

With our salami, while fat is a flavour enhancer, we still only use lean pork to make it. The simple reason is, good meat does not need to be enhanced with anything else. Only cracked pepper, mustard seeds and fresh herbs find their way into our salami. It’s ripened for a week, then dried for another week. The cold smoke performs its magic when done three times for six hours each, making it perfect as a snack ready to eat, or sliced up on pizza or in pasta.

bratwurst-bros-logo-klein-100