Are your Bratwurst “Authentic”?
It’s grilling season here in Wisconsin. All summer long and well into the fall football tailgating season we grill things. Steaks, fish, vegi’s, pizza and of course the sausages known as bratwurst. But is there only one “authentic” bratwurst? The debate rages on here in Wisconsin. Smoked, precooked or fresh? Boiled in beer before you grill them or put them right on the grill? But those of us who do not sweat the small stuff enjoy a grand variety of brats. The texture of the meat varies from a course grind to a finer version similar to that found in hot dogs. The flavors vary from mild to spicy. The meats included have various combinations of pork, beef, veal and chicken. Then some meat artisans add cheeses, mushrooms, apple, cherries or other complimentary items.
Wisconsin hosts a large German Fest in Milwaukee this coming weekend July 24 through July 26 where there will be tons of brats consumed. This is their 35 year of celebrating all things German – food (brats!), history, music, traditions and more.
The city of Sheboygan, Wisconsin claims to be the center of the bratwurst world and many meat artisans make a version of brats they call “Sheboygan brats.” But there are many additional varieties available. See the broad selection of brats offered on Wisconsinmade.com
The Nurnburger brat has a narrow diameter (about like your little finger) slightly longer version made famous in Nurenburg, Germany.
The bacon cheddar brat adds two of Wisconsin’s favorites to the sausage
The University of Wisconsin Union Terrace brats are the ones served on the lakeside terrace on the Madison campus.
If you are adventurous and would like to try a few versions the sampler packs give the chance to experiment with a variety of tastes.
All of these delicious brats and more are available on Wisconsinmade.com.
What’s your favorite variety of brat?