Wisconsin Bratwurst

Wisconsinconcepttons ^

[DallasBiff]

Born in Germany, brought to America with the German immigrants, the bratwurst is more than just a sausage. In Wisconsin, they are never actually called bratwurst, although they certainly understand you if you call them that. In Wisconsin, they are just “brats” and they are everywhere in the badger state

[bigbob]

My mom used to make a barbeque sauerkraut that looked weird but was really tasty.

Brat fans might like to try Stadium Brats, they’re precooked so you just have to warm them up and the casing is thinner. Also Brat Burger patties. With mustard and cheese of course ;-)

[JennysCool]

Food posts are among the most popular on Free Republic. They’re a nice break especially in times like these. Keep ‘em coming!

[jjotto]

Sheboygan is another big brand that is good.

[sjm_888]

Kielbasa cooked in sauerkraut. Bob Evans Sour cream and chive potatoes with green peas. Mix them all together on the plate, very good eats.

[HartleyMBaldwin]

I know that everybody is tired of my food vanities

I like food threads. They make a nice change from the never-ending doom porn and Ukraine-Russia vitriol.

When people have differences of opinion on these threads they are usually fairly civil to one another, and sometimes I even learn something.

[BarbM]

First of all, it’s the GOPe until we say so.
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I live in MN and my favorite brat is Hillshire Farms CHEDDAR Wurst’s.

[MinuteGal]

I used to live in northern Illinois....and it was but a hop, skip and jump to drive over to Milwaukee.

Ah, the great German restaurants featuring German beef rouladen und various wursts...with sides of sauerkraut, warm German potato salad, homemade chunky apple sauce, homemade rye bread, topped off mit a slice of homemade German Blitz Torte.

Then driving over to the regular evening orchestra concert held outdoors on the water's-edge of Lake Michigan....featuring Bach, Beethoven and Brahms, of course.

Thence to a nice motel toting our bags of cheeses and sausages to take home with us the next day.

Heaven on earth!

If you're from Milwaukee, you ought to know !

Leni

[crz]

When you fry your brats, after they are done, you put them in a kettle of hot beer and serve them from there.

Then, you put them on a hard roll hamburger bun (two at a time) load them up and down them. With a beer.

East central Wisconsin had the best. I lived about two miles from Johnsonville for several years. Went to many a wedding dance at Laacks hall there and on Sunday after church we would stop in and have a few beers and listen to the elders talk German-low German.

My first wife and I had our wedding reception at Laacks hall. The Reinhardt Geadke band was the band we had.

[VeniVidiVici]

Ever been here -> https://www.hollerbachs.com

It’s in Sanford, FL.

I would go just for the schnitzel and beer :)

[Jeff Chandler]

Bob Evans Sour cream and chive potatoes

Only in a pinch. We normally make mashed potatoes from scratch.

If you're going to have sweet peas, cream them and use it like gravy on the potatoes.

[usconservative]

Try sprinkling a little brown sugar on the sauerkraut while it’s sauteing in the skillet. I learn that trick from the fellow who ran a popular hot dog stand in Boothbay Harbor.

Sprinkle some apple cider vinegar on it and add bacon along with that brown sugar.

Magic. I promise.

[telescope115]

Stadium Brats are good. Usinger’s were good, it’s been a while since I’ve had any.
The mild weather we’ve been having in the Midwest makes me want to get some and grill ‘em.

[telescope115]

I’m in Northern Illinois, did you ever go to Der Rathskeller in Rockford?
They had great German food. Now I’m hungry for some.

[telescope115]

I’ve cooked them in beer on the grill, with chopped up onions and sauerkraut.

Even done em in Guinness. Not German, but good.

[grey_whiskers]

Johnsonville Brats in this house. :)

And here, when I can find them.

[_longranger81]

Old Brud, who used to live play spoons with whatever band was in town at the local dance bar!! Yes!!

[TheConservativeParty]

Cheesehead here.
I find the average (Johnsonville for instance) brat to be gross. Can’t eat ‘em, not for about 20 years. I know most people like them just fine.
I found a place in Lake Geneva that makes high quality homemade brats.
A relative with a home on the lake served them off the grill at our annual get-together a few years ago.
The next time we went to Lake Geneva we took a cooler and went to the place they got them from.
Lake Geneva Country Meats is their name.
The cherry brat was my favorite.

[TheConservativeParty]

I got Hosley’s bacon a while ago and it was the bomb.
Made German Potato Salad with it.
New Glarus is a neat little town.

[alexander_busek]

When you talk about "Bratwürste," do you mean - specifically - "Nürnberger Bratwürste?"

"Bratwurst" is, after all, just a blanket term for a whole spectrum of fried sausages.

I go through phases where I prefer one variety of sausage for a while, before tiring of them. Used to be Nürnberger Bratwürste. Am now "into" Bockwürste.

Regards,

[UB355]

Miesfelds brats will spoil your taste for fatty Johnsonville brats