ABOUT US
Probably the best sausage you’ll ever have!
THINK. EAT. DIFFERENTLY.
HOW IT BEGAN
Bratwurst Bros began in Taranaki in 2014 with a fairly simple idea: if we couldn’t find the kind of sausage we wanted to eat, we would make it ourselves.
Coming from Germany, we missed proper Bratwurst – good meat, real herbs and spices, a firm bite and plenty of flavour without relying on cheap fillers.
Production began in 2015. What started with sausages made for ourselves quickly became Bratwurst Bros, cooking and selling directly to customers from our mobile BBQ setup at markets and events around New Zealand.
The philosophy has stayed remarkably simple ever since:
Make good food from good ingredients.
Do as much as possible ourselves.
Don’t take shortcuts just because they are easier.
Today Bratwurst Bros produces sausages, smoked and cured meats, sauces, bakery products and other homemade food from our base at Uruti Rest Stop on State Highway 3 in Taranaki.
And we are still out on the road, cooking Bratwurst for customers at events around New Zealand – exactly where the story began.
GOOD INGREDIENTS.
NOT A SHOPPING LIST OF ADDITIVES.
We believe a good sausage starts with good meat.
Our All-Natural sausages are made from quality New Zealand meats, salt, fresh herbs and carefully selected spices, without fillers or unnecessary additives.
Over the years we have continuously refined our recipes and production methods. Where an ingredient is not needed, we would rather leave it out.
Some of our products are traditionally cured, however, and that is a different process. Where curing salt is required for traditional curing and food safety, we use it deliberately and declare it clearly.
Natural where possible.
Traditional where appropriate.
Transparent either way.
TRADITIONALLY CURED.
MANUKA SMOKED.
GIVEN TIME.
Some food simply cannot be hurried.
Our bacon, Lachsschinken, Kochwurst and other traditionally cured products are made using old-school curing, drying and smoking techniques.
Our Lean Bacon is traditionally dry-cured and cold smoked over Manuka several times, with resting periods between smoking cycles. Time allows the smoke and cure to develop gently and produces the mild flavour and tender texture we are looking for.
Our Streaky Bacon is dry-cured with herbs and brown sugar, Manuka smoked and then left to dry and mature until it develops its characteristic golden colour, firm texture and deep flavour.
Lachsschinken takes patience too – cured, smoked and slowly matured rather than rushed through production.
These products take weeks rather than hours.
That isn’t very efficient.
It tastes considerably better.
FROM BUTCHERY TO BAKERY
MADE AT URUTI
Bratwurst Bros has grown well beyond Bratwurst, but we have tried hard not to grow away from the reason we started.
We still produce things ourselves.
At Uruti we produce our sausages and cured meats, smoke our own products, make sauces and accompaniments, and bake all of the bread and bakery range served through Uruti Rest Stop.
Doing everything ourselves isn’t always the easiest way to run a food business.
It does mean we know what goes into the food, how it was made and what standard it should meet before it reaches a customer.
That matters to us.
STILL ON THE ROAD
BRATWURST BROS EVENTS
Events have been part of Bratwurst Bros from the beginning.
Markets, festivals, agricultural shows and major events around New Zealand still give us something an online shop never can – the chance to cook the food ourselves and hand it directly to the person eating it.
Our event setup has grown considerably since the early BBQ-bike days.
The basic idea hasn’t.
Hot grill.
Good sausage.
Fresh bread.
Feed people properly.
PRESS & MEDIA
A LITTLE HISTORY FROM THE EARLY DAYS