Those are good. But have you tried a Sheboygan hard roll for your brat? Those come from the same area as Johnsonville, Klements, Usinger, and other sausage Illuminati in the states. The hard rolls are really not hard, but rather super soft and not dry inside, but rather moist. I should get a MM reading on my next Sheboygan hard roll, fresh split of course.
Got a late start on this thread but didn’t see anyone suggest mayonnaise (the real stuff), mustard, onions and if possible chili and cheese on hotdogs. I’m not a big fan of brauts, occasionally I’ll eat one at the AAA ball field on $1 dogs and brauts night.
Please, do not tell me you just included Johnsonville as sausage illuminati. All their sausages taste the same. I don't think they'd know an Italian sausage if the pope smacked them with one. Their brats are OK.. but everything they make tastes like a brat. Yeah, -1 for including Johnsonville.
Bianco & Sons Italian Sausage made in Mass..... Started in Reveah where I grew up, now in Medfah Mass Luckily, a local Market Basket carries them
Had to "go there" Chili dog, Mamma made chili the other day and that un opened pack of dogs was neglected.
I had a hot dog w apple chutney on in for lunch. not bad. I also had a mustard pizza pie on Saturday lol. Sounds weird but it works.
One Brat, one Hot Dog...wifes chili sauce, onion, mustard and KETCHUP! If'in you don't like it, you are WRONG!
I don't think they are the best brats, but yes they make a ton of them. You are spot on with the assessment of their Italians. We primarily eat Italian style brats here at this house. I could name a few others that are available locally, not just by specialty butchers, but I won't do that, cause it's no contest. Klements Italians are way better than Johnsonville. I guess my point was that Wisconsin is the bratwurst/ sausage capital of the world.
What makes a "brat" a brat? That is, what separates it from a sausage. I spent most of my life with a "Pennsylvania/Dutch" influence in the western MD area. My fav sausage makers (Wagners Meats in Mt. Airy) had what they called applewurst, it looked just like their sage, maple and "regular" sausage. I do know that the grind of the meat (ground finer or courser) is an individual thing for each shop and does make the sausage experience different with each "grind". Is a brat always beef maybe? I've cooked some fine tasting Johnsonville brats on an open flame, some with "factory cheese" even, but I've always thought of them as just really good hot dogs. Not knowing any better, whats the difference?
Yes, I do. Typically. Same as I put on my hot dogs, ketchup and raw onions. I will use good mustard, not the yellow crap, and a little sauerkraut if available instead of ketchup w/ onions.
I was visiting Wisconsin when they were having the “Bring Your Brat to Work” day. People were lined up in parking lots picking up cooked brats to take to work. People were showing up in limousines for the party. It was pretty fun.
How to cook bratwurst. Boil in beer and onions till grayish color. Then grill on low till browned. Put bratwurst back in pot with beer and onions. Get brat roll or hot dog buns. Put lots of horseradish on said roll or bun. Put bratwurst in bun or roll and get a big spoon and put onions and beer juice on. Enjoy with your choice of beverage.. Thor out!
The only issue with putting the brat back in the hot tub, is that there won't be any crispiness on the casing that way. But, the brats will stay hot to eat whenever people want to eat. Also, some brats really shouldn't be boiled in beer/ onion hot tub, but rather placed raw on the grill, and turned a lot until they are cooked all the way though. The brats that's shouldn't be cooked in the hot tub are usually the type that are made by your local high end sausage maker. If you got a package or 5 of Johnsonville or Aldi brats, throw them in the beer onion hot tub.