Q:

What are the key differences between brats in Germany and the USA?

I lived in Germany for 6 months, I ate a lot of bratwurst during that time. It was very very good.
Here in the U.S. the bratwurst does not taste the same. I want a brat like the ones in I had in Germany (from the little stands in downtown Weisbaden).
What is the difference? is it a way it is prepared, prepped, or a different meat all together? I am pretty sure they were cooking them on flat grills. 
How can I make brats like this at home?

A:

I'm sure it's down to how the meat is ground (if the issue is texture), and what spices are used (if the issue is flavor). It's less likely that the meat is totally different--though you never know. 
There are about as many variations on any given type of sausage as there are people that make them.
Your best bet is to either keep trying to find a place that makes them the way you like them, or learn to make your own (fun and easy). There are a lot of books out there on sausage making, and it's not hard to do.
You will still need to learn to identify the characteristics of the wurst you liked so that you can, over time, learn to tell which sausage recipe will get you close, and so that you can adjust or combine recipes until you get the taste you're looking for.

A:

The lack of veal is one. But..... those who have had them in Germany (I also lived in Wiesbaden) know that the bratwurst is "gently" grilled on a flat grill, not thrown on a fiery gas grill with flames and smoke and grease splatters. Why does it matter? Well.... the American way of grilling is so intense (flames touching meat) that the casing breaks almost every time. When the casing breaks, the juices (fat) flow out, causing more flames and more smoke. The you have a burnt sausage that is actually dried out. The European flat top method is slowly heating up the sausage without the fireworks. Juicier. Not scorched. 
Of course the style of mustard (Senf) also adds something as well as a nice bun (Brötchen).... 

A:

What are billed as "brats" here in the US are only similar to German "bratwurst" by their shape! The meat is not the same, the grind is not the same, even the casing is not the same. And as others have noted, the cooking techniques (US grilling) leave much to be desired. There are commercial alternatives in the US to get those nice German style brats, with pale meat, fine texture, complex flavors, and overall close to genuine taste. A great bet is the Uncured Bavarian Bratwurst sold at Trader Joe's. Actually made in Germany. Sports the colors of Bavaria (blue and white diamonds). Really, quite good. If you don't have a Trader Joe's nearby, try the internet. A favorite of mine is GermanDeli.com. Good selections, and you can even get brotchen and senf!

