Best German Sausage

Selection in Town

OldWorld German Deli has been making the finest sausages in California for more than 30 years. Stop by the deli and take some home for Labor Day

German Sausage Selections

(Put directly on the grill, or in a frying pan and brown)
Nuernberger Cooked Bratwurst $6.95 lb: Made with selected cuts of fine and coarse pork and veal they are seasoned with salt, natural spices and herbs. Contains no nitrite
Bockwurst $6.95 lb: Made with finely chopped pork and veal, seasoned with salt, spices, milk, parsley. It has a very mild flavor and is usually cooked by simmering although it may also be grilled. Contains no nitrite.
Smoked Bratwurst $6.95 lb: Coarsely ground pork, seasoned with salt and spices, then slowly smoked to perfection
Frankfurters $7.95 lb: Also known as wienerwurst, a long, thin sausage that is flavorful pork and beef finely chopped with salt and spices. They acquire their special taste through naturally smoking the pork.
Hungarian Sausage $7.50 lb: Made with coarsely ground pork seasoned with paprika, garlic and smoked, it is hung overnight to allow the flavors to meld.
Knackwurst $6.95 lb: Our Knackwurst, or Knockwurst sausages, are made with pork and beef, finely chopped with salt and spices, naturally smoked and cooked.
Polish Sausage $7.50 lb: Sausage is a staple of Polish cuisine. You’ll love how we make ours. Made with pork and beef, it’s coarsely ground and seasoned with herbs and garlic.
Ring Bologna $7.30 lb: Similar to knackwurst but made into a ring, pork and beef, finely chopped with salt and spices, naturally smoked and cooked.; (Pre-simmer before putting on grill, or grill over a very low heat)
Bratwurst $7.30 lb: Coarse ground pork seasoned with herbs and spices; Sun - Thur:
till 7pm; Fri & Sat:
till 8pm; Phone:
714.897.1470

Some Bratwurst Facts...

Where does the name Bratwurst come from?

Most people would guess that the name comes from the German word braten (to fry). However, it actually comes from the word Brät, which refers to the meat mixture that makes up the sausage. The Bratwurst is therefore, in some regions in Germany, also refered to as the Brätwurst.

Who invented the Bratwurst?

It has been a long standing argument between the people of Thüringen and those of Franconia (Franken). Each claims to have invented the Bratwurst. In Thüringen, the oldest evidence of the Bratwurst is from the year 1404; in Franconia, the oldest record is from the year 1313 from the city of Nürnberg. However, a Bratwurst Researcher from Würzburg, Heinrich Höllerl, has discovered that the Bratwurst has its origins with the Celtics and it was the Franconians that developed it further.

How best to Grill a Bratwurst?

To get the Bratwurst to a nice, dark brown color, brush them with beer before grilling or frying. Alternatively, sprinkle the Bratwurst with a little sugar. The sugar caramelizes, giving the Bratwurst a rich brown color. To prevent the Bratwurst skin from splitting, heat them in hot (not boiling) water for 5 minutes. Dry them, then sprinkle them with flour. Fry them in a frying pan with a little oil or butter. For a different flavor, add fresh sage, rosemary, or oregano to the frying pan and brown the Bratwurst with the herbs.