Provisioner logo
Provisioner logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Provisioner logo
Provisioner logo
  • NEWS
    • Industry News
    • Supplier News
    • Case Studies
    • Recalls
    • Regulations
    • New Consumer Products
  • EXCLUSIVES
    • Newsletters
    • Source Book
    • Sponsored Insights
    • Events
    • Webinars
    • Classifieds
    • White Papers
    • Provisioner Store
    • Market Research
  • MEAT PROCESSING
    • SUSTAINABILITY
    • Processing
    • Packaging
    • Ingredients
    • Formulation
    • Food Safety
    • Special Reports
    • Commentary
  • PROFILES
    • Processor Profiles
    • Processor of the Year
    • Top 100 Processors
  • MEDIA
    • Videos
    • Podcasts
  • DIRECTORY
  • MIHOF
  • INDEPENDENT PROCESSOR
  • EMAG
    • eMagazine
    • ARCHIVE ISSUES
    • Contact
    • Advertise
  • JOIN!
Meat and Poultry Industry NewsSausage

Johnsonville owner fights for continued use of the term “bratwurst”

April 22, 2014

As America’s No. 1 brand synonymous with bratwurst, Johnsonville is as much amused as it is surprised that the European Union (EU), in negotiating the terms of a new trade deal with the U.S., is pushing to trademark several different foods, including bratwurst, that have originated in an EU country.

“As we understand it, because the bratwurst was born in Germany, any American-made brat would have to be referred to as a ‘bratwurst-like sausage’ under these proposed restrictions,” said Johnsonville Owner Ralph Stayer. “Where do we draw the line? Do we think that the EU should instead use terms such as ‘spaghetti-like’ and ‘beer-style’ if those items truly originated in China? No, we don’t think so.”

Stayer, who is known as the “Sausage King,” notes his hometown of Sheboygan, Wis., has long been known as the “Bratwurst Capital of the World.” In fact, this title was legally given to the area by Sheboygan County Judge John Bolgert back in 1970.

Stayer’s parents started their butcher shop in Johnsonville, Wisconsin in 1945. Since then, the family has been responsible for producing more bratwurst than any other American brand. The company’s sausage is sold in more than 40 other countries.

“We believe that no brat, regardless of its nationality, should be used to divide us,” said Stayer. “Brats, by their very nature, bring people together – in backyard cookouts and many special occasions.” Stayer commends legislators who have publicly shared their support for Americans’ right to continue producing, selling and enjoying products, regardless of where they may have originated.

“It is preposterous to think we would no longer be able to call our sausage what it really is – bratwurst,” said Stayer. He added jokingly, “I challenge the EU to a bratwurst cook-off.’”

Source: Johnsonville Sausage LLC

KEYWORDS: bratwurst johnsonville sausage

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • Double Charburger

    Premiumization drives burger category

    Shoppers seek out premium meat offerings to fulfill...
    Ingredients
    By: Sammy Bredar
  • JJS Adult Pekin duck

    Poultry Report 2025: Convenience propels poultry at retail

    Despite continued economic pressures, the poultry...
    Turkey
    By: Sammy Bredar
You must login or register in order to post a comment.

Report Abusive Comment

Manage My Account
  • eMagazine Subscriptions
  • Manage My Preferences
  • Newsletters
  • Online Registration
  • Subscription Customer Service
  • Connect with The National Provisioner

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the The National Provisioner audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of The National Provisioner or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • A smiling man carrying a grocery basket is reaching down to pick up a package of meat in a grocery store.
    Sponsored byPIC

    The Green Light: New Data Shows 12-to-1 Support for Pork from PRRS-Resistant Pigs

  • Close up of a grocery cart full of groceries, a cropped image of a couple pushing the cart and a blurred background of the vegetable aisle.
    Sponsored byPIC

    New Market Research Finds Consumers in Eight Key Pork Markets Are Likely to Purchase Pork from Gene-Edited Pigs

  • Close up of a young pig with a blurred background.
    Sponsored byPIC

    New Research Forecasts Significant Economic and Market Impacts with PRRS-Resistant Pig Adoption

Popular Stories

Spam Dog

Hormel rolls out Spam hot dog for foodservice applications

Various new Primal snack sticks on a table amongst pencils, apples, a pair of glasses, lunch bags and a water bottle.

Protein demand drives snacking occasions

Several cuts of beef, pork and chicken on a wooden board, cast iron pan and salt.

Validated thermal lethality data and a new tool for ensuring safety of RTE meats

2026 Top 100 Meat & Poultry Processors Report

Events

June 11, 2026

From Fresh to Frozen in 3 Minutes Flat: Unlocking the Secrets to Temperature Control

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing. 

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Products

Food Crime: An Introduction to Deviance in the Food Industry

Food Crime: An Introduction to Deviance in the Food Industry

See More Products
From Fresh to Frozen in 3 Minutes Flat: Unlocking the Secrets to Temperature Control Webinar Sponsored by Air Products

Related Articles

  • UPEMI antibiotic-free beef

    Less and less use of antibiotics in the EU. What does this mean for consumers?

    See More
  • USPOULTRY logo

    Researcher assesses use of metals on the resistance and virulence of avian pathogenic E. coli

    See More
  • traceability and quality standards

    The Industrial Internet of Things fights collectively for food safety

    See More

Related Products

See More Products
  • meat.jpg

    Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries

See More Products

Events

View AllSubmit An Event
  • November 8, 2012

    Food Plant of the Future: Hazardous Materials Storage and Use

    On demand Concerns over food safety, reliability, and traceability get a great deal of attention within plants.  Yet the highly regulated – but often-overlooked – concern for the storage and use of hazardous materials is also important.
  • November 7, 2013

    Food Plant of the Future: The Future of Wastewater Management

    Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...
View AllSubmit An Event
×

Stay ahead of the curve. Unlock a dose of cutting-edge insights.

Receive our premium content directly to your inbox.

SIGN-UP TODAY
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • YouTube
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing