1911, from Ger. Bratwurst, from wurst + Brät "lean meat, finely chipped calf or swine meat," from O.H.G. brato (12c.), from P.Gmc. *bred-on- "roast flesh" (cf. O.E. bræde "meat"), from PIE *bhreue- (see brawn). Ger. folk etymology derives
it from braten "to roast, bake, broil, grill;" more likely both are fom the same ancient source.