1911, from Ger. Bratwurst
, from wurst
"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-
). Ger. folk etymology derives it from braten
"to roast, bake, broil, grill;" more likely both are fom the same ancient source.