This bratwurst is what is known as a cooked sausage. After you make the sausage, you poach it just until it is cooked, and then put it in a cold water bath to stop the cooking. To eat it, you reheat it and brown it. So basically, you treat it as you would a fully-cooked hotdog you bought at the store, only this will be much, much better. It isn't cured, so you don't need to use a Prague Powder or any other cure; you are pre-cooking it, instead. Because it isn't cured, it needs to be refrigerated, and you should plan on eating it within about 5 days or freeze what you don't eat. To reheat, try frying/browning them in a little butter!
Since you are just getting started, I suggest you pick up a copy of
Home Sausage Making, 3rd ed. by Susan Peery and Charles Reavis. You should be able to find it new or used. If you find an older edition, it will be by Reavis, alone. Although the 3rd edition is the best (in my opinion), the 1st edition is also good. Avoid the 2nd edition, because he tried to make all the recipes low-fat and low-salt and did a poor job of it. The 3rd edition restored, improved and expanded the recipes. This book is a great beginner's book, with successful recipes, and it will help you learn the difference between fresh sausages, cooked sausages, and cured sausages.
Welcome to sausagemaking.org. You'll learn a lot, here, too. Don't hesitate to ask questions. We're a friendly bunch.
