Big sausage, bigger price for Brat Fest

The Capital Times ^ | 5-10-07 | Lynn Welch

[ThomasPaine2000]

I also concur. I was stationed in Germany (Air Force) for over three years and fell in love with Bratwurst/Weiswurst, the fine ground veal/pork type. The only brand I have found that even comes close or even equals German quality is Usingers... I have a shipment coming in next week to me here in Texas(shipping is expensive to Texas, but worth it).
I have a family get together planned for next weekend for “German Night Dinner”; Grilled Brats,(with Dusseldorf mustard), German style red cabbage, hot German potato salad, and crusty hard rolls all with ample supply of Beck’s. It don’t get any better..

[oyez]

Parsley, I think.

[grey_whiskers]

Thunderous applause!

...beat me to it, you did!

Cheers!

[B-Chan]

My favorite brats are made by a friend of mine; he uses free-range venison and hand-ground pork and flavors them with fresh Hatch chiles. I boil ‘em for one hour in Schlitz beer (the rice sugars in cheap beer caramelize in heat to give the wurst a sweet flavor), then grill them for a minute or two until crispy. Serve with Bush’s caraway seed sauerkraut, Lowe brand scharf Senf, and of course lots of Warsteiner, Shiner or Czechvar beer. Himmelich.

If you live in North Texas, try the wuerste made at the Fleischmarkt at Kuby’s Sausage House in Snider Plaza, Highland Park. Their smoked, fresh-made Nuernburger brats are among the finest I’ve tasted.

[Empireoftheatom48]

Do they have a web site? I get my Brats here in El Paso from an old polish guy. All the Germans from the ADA school and from up Alamogordo way come there as well. He has great stuff, and makes schnitzel as well. MMMMMUUUUUUMMM!

[caver]

I like Johnsonville brats. They had their big grill at the NHRA Nationals last year.

[toddlintown]

“Schlitz beer (the rice sugars in cheap beer”

There are no “rice sugars” in Schlitz. Corn is the adjunct.

[Cletus.D.Yokel]

We can buy Usinger’s here in Chicago land. A more traditional grind of meat and less resilient casing (a solid “snap” when you bite into them).

Are you spending any time in the Chicago area on your trip beyond the cheddar curtain? Let me know.

[radiohead]

It’s a little pale green and creamy for parsley - unless there’s a lot of it in the potato salad.

[reagan_fanatic]

I don't know - I kinda like Johnsonville brats.

I'm having a cookout this weekend for Mothers Day, and you can bet there will be some beer brats a-cookin on the grill!

Mmmm-mmm!!

[Minnesoootan]

http://www.zups.com/mkpl/

I like their Polies best,but the Brats are good(smoked ones)...also the Bood and Tater sausages....oh,and Porchetta....oh,and the jerky....and
;-)
I use Zups to process my venison sausage.