1911, from German Bratwurst, from wurst + Brät "lean meat, finely chipped calf or swine meat," from Old High German brato (12c.), from Proto-Germanic *bred-on- "roast flesh" (source also of Old English bræde "meat"), from PIE *bhreue- (see brawn). German folk etymology derives it from braten "to roast, bake, broil, grill;" more likely both are from the same ancient source.