Replies to This Discussion

Permalink Reply by Robert Nix on May 20, 2009 at 8:22am

Ok... What makes a Wisconsin brat better than those found elsewhere? What is it you do, or what brand do you buy, that would make yours so much better than, say, a Minnesota brat? Should I be driving to the border to find a meat shop? Or is it in the preparation?

Permalink Reply by CDP on May 21, 2009 at 10:22am

Hmm...all about Brats. Well I can't say about WI brats, what I can tell you about are the ones I have tried. Everything from grocery store brands like Johnsonville Brats to homemade ones found at a little hole in the wall german restaurant in Carthage NC. Now those were truly something to behold. Fresh made, with a multitude of ingredients and flavors. Having friends living in german who have come to visit on occasion though, I don't think ours do justice to what true German Brats taste like. I am trying to get a case shipped but the costs are a bit prohibitive atm.

As for my, I find that the local grocery stores fresh made brats boiled in Guiness then placed on the grill to add some char and lines does me just fine, well that and my supply of THOMY german made spicey mustard. That, imo, is all one needs.)

Permalink Reply by David "Da Porker" Wynn on May 22, 2009 at 10:10am

Okay... Minnesotans should know something about brats... considering their proximity to Wisconsin... but remember, and I don't want to sound cleshay, Wisconsin Brats come from good old world German recipes... and knowbody knows what could happen if you get the Norweigans involved in a recipe... Luta-brat? lol

Robert Nix said:

Ok... What makes a Wisconsin brat better than those found elsewhere? What is it you do, or what brand do you buy, that would make yours so much better than, say, a Minnesota brat? Should I be driving to the border to find a meat shop? Or is it in the preparation?

Permalink Reply by David "Da Porker" Wynn on May 22, 2009 at 10:36am

Here's an idea... slice up *4 lg. Vidalia onions (1/4" thick rings or 1/2 rings), a heaping tablespoon of your favorite mustard, a good splash of Worcester and the same of a good soy sauce, and a few good pinches of celery seed and then mix in a 1/2 teaspoon of paprika and a few splashes of your favorite hot sauce, add a stick of butter combine in a sauce pan. heat over low flame until onions are translucent. Serve a heap of the onions on your brat bun 1st, place brat on top of onions and top off that brat w/more mustard! As Alton Brown would say... NOW That's GOOOOD EATS!

CDP said:

Hmm...all about Brats. Well I can't say about WI brats, what I can tell you about are the ones I have tried. Everything from grocery store brands like Johnsonville Brats to homemade ones found at a little hole in the wall german restaurant in Carthage NC. Now those were truly something to behold. Fresh made, with a multitude of ingredients and flavors. Having friends living in german who have come to visit on occasion though, I don't think ours do justice to what true German Brats taste like. I am trying to get a case shipped but the costs are a bit prohibitive atm.

As for my, I find that the local grocery stores fresh made brats boiled in Guiness then placed on the grill to add some char and lines does me just fine, well that and my supply of THOMY german made spicey mustard. That, imo, is all one needs.)

Permalink Reply by Barry on May 24, 2009 at 5:39pm

Greetings everyone. I just found this website today and had to join. Even though I've been cooking steak, chicken, pork, etc over a grill for many years, I'll admit it - I am a rookie when it comes to rubs, grilling fish and vegetables, etc. I have yet to attempt a rack of ribs. It's only been the last few years that I've taken a great deal of interest in cooking and grilling, so I'm starting to experiment. A couple of things that have always kept me from trying anything fancy are; my wife is not big fan anything spicy (naturally, I am) and I'm just afraid I'm going to screw up a perfectly expensive piece of meat. So there you have it. That said, I'm a teachable guy and I'll contribute what I can. (I came across this fantastic marinade for pork chops last week. It was so good, I wanted to drink it)

David, I won't argue with you about brats. There's no way I'm going to claim the brats I buy at my local supermarket are even similar to what you can get up there in Wisconsin. And I was stationed in Germany 20 some years ago, so I've had a decent brat or two in my life. But let's talk about the second most important thing in brat-ville - the bun. Is there anything made anywhere in the US that even approximates the German hard roll (I believe the English spelling is brotchen)? What do you Wisconsiners (Wisconsinites?) eat your brats with? Hot dog rolls?(say it ain't so!)

Permalink Reply by David "Da Porker" Wynn on June 4, 2009 at 10:48am

Sorry... it took so long to answer your question; What makes Wisconsin bratwurst better than other areas in the country? The reason was, like any good writer or at least, report, face it, a writer I'm not... is the investigation. I had to get out and taste the differences. So I jumped in the car and took a ride to some neighboring states. Here's what I came up with.

In my attempt to remain pragmatic and unbiased... I started my research by chewing on kid's latex balloons to coat my tongue with that nasty taste they give off so I wouldn't have any advantage over the rest of you. (Only kidding).

Minnesota, Iowa, Illinois, Indiana, Michigan. All claimed to have GREAT BRATS. All DID have pretty good sausage, considering I would seek out the more traditional ethnic towns and neighborhoods, (which bye the way; are shrinking more and more), but I can't exactly put my finger on it... all you have to do is, bite into any of "theirs" and THEN BITE INTO ONE OF OURS! Like the old Blue Bonnet Margarine commercial said; "BIG DEE-FUR-ONCE"! Your taste buds will thank you for the treat.

David Wynn said:

Okay... Minnesotans should know something about brats... considering their proximity to Wisconsin... but remember, and I don't want to sound kleeshay, Wisconsin Brats come from good old world German recipes... and know body knows what could happen if you get the Norwegians involved in a recipe... Luta-brat? lol

Robert Nix said:

Ok... What makes a Wisconsin brat better than those found elsewhere? What is it you do, or what brand do you buy, that would make yours so much better than, say, a Minnesota brat? Should I be driving to the border to find a meat shop? Or is it in the preparation?

Permalink Reply by Phil Foreman on June 11, 2009 at 4:56pm

Bratwurst are a Germanic breakfast sausage. Much of the US past Minnesota heading West seems to be rather confused about this topic. From that point on when brats are ordered you either end up with a snot nosed child or possibly a smoked szausage similar to any common ringed grocery plastic wrapped variety. I love my brats! In order of preference are Schmidt's Sausage Haus, hand made and located on Kosuth Street, German Village, Columbus Ohio, then it is Johnsonville Beer Brats, Johnsonville Stadium Brats, and the last of the acceptable recipes other than home made varieties is Bob Evans. All are delicious and only need a pile of Vidalia onions, Tequilla peppers, a case or two of Dos Eque, (for guzzlin and the hot bath after grilling), maybe a tad of Gulden's brown mustard!

Permalink Reply by David "Da Porker" Wynn on June 11, 2009 at 5:37pm

Try a schmire of Silver Spring's Spicy Brat Mustard (can't find Silver Spring award winning mustard, check out on top of those Vidalia onions, stacked on top of that sausage and keep several cases of ANY of your favorite COLD beer to wash those tasty brats down, (in Wisconsin we call that a "Bratwash"). As a matter of fact... let's drink to that right now!

OH wait... this is not a Brat... this is a pic of that "SNOT NOSED brat you mentioned earlier"!

Phil Foreman said:

Bratwurst are a Germanic breakfast sausage. Much of the US past Minnesota heading West seems to be rather confused about this topic. From that point on when brats are ordered you either end up with a snot nosed child or possibly a smoked szausage similar to any common ringed grocery plastic wrapped variety. I love my brats! In order of preference are Schmidt's Sausage Haus, hand made and located on Kosuth Street, German Village, Columbus Ohio, then it is Johnsonville Beer Brats, Johnsonville Stadium Brats, and the last of the acceptable recipes other than home made varieties is Bob Evans. All are delicious and only need a pile of Vidalia onions, Tequilla peppers, a case or two of Dos Eque, (for guzzlin and the hot bath after grilling), maybe a tad of Gulden's brown mustard!

Permalink Reply by Eric "Espi" Espinoza on July 7, 2009 at 5:13pm

Well I Can't let Us West Coaster's Be a no-show On This topic.

I first fell In love with Brat when I was shopping for things to BBq.

Just Hot Dogs were not gonna cut it.

So I felt That Bratwerst were the way to go.
I was Soooooo right.

Italian Sauges, Beer brats, Are The usual suspect on a grill In Southern Cali.

Some Of The Mexican street vendor's have even switched over to brats.

They Wrap The Brats In Bacon add some
Fresh Cut onions,and 3 different colors of Bell Peppers.!! Mmmm Mmmm!!!
Artery Cloggin Goodness.

California Has The Best EVERYTHING!!!!!!!

(Except Football Teams) "Daa Bears!!"

Permalink Reply by David "Da Porker" Wynn on July 7, 2009 at 8:05pm

Artery clogging is right... but what's more important... a couple of extra beats of the ol' ticker OR great taste? BRATS RULE MY MAN! (I'll have to give it a try wrappin' them in the ol' porker strips myself!

Eric "Espi" Espinoza said:

Well I Can't let Us West Coaster's Be a no-show On This topic.

I first fell In love with Brat when I was shopping for things to BBq.

Just Hot Dogs were not gonna cut it.

So I felt That Bratwerst were the way to go.
I was Soooooo right.

Italian Sauges, Beer brats, Are The usual suspect on a grill In Southern Cali.

Some Of The Mexican street vendor's have even switched over to brats.

They Wrap The Brats In Bacon add some
Fresh Cut onions,and 3 different colors of Bell Peppers.!! Mmmm Mmmm!!!
Artery Cloggin Goodness.

California Has The Best EVERYTHING!!!!!!!

(Except Football Teams) "Daa Bears!!"

Permalink Reply by Eric "Espi" Espinoza on September 15, 2009 at 1:13pm

I cook the bacon First, Then add them about when the Brats are done.
Wrap then put back n the grill for a couple min..
Waalahh!!

David Wynn said:

Artery clogging is right... but what's more important... a couple of extra beats of the ol' ticker OR great taste? BRATS RULE MY MAN! (I'll have to give it a try wrappin' them in the ol' porker strips myself!

Eric "Espi" Espinoza said:

Well I Can't let Us West Coaster's Be a no-show On This topic.

I first fell In love with Brat when I was shopping for things to BBq.

Just Hot Dogs were not gonna cut it.

So I felt That Bratwerst were the way to go.
I was Soooooo right.

Italian Sauges, Beer brats, Are The usual suspect on a grill In Southern Cali.

Some Of The Mexican street vendor's have even switched over to brats.

They Wrap The Brats In Bacon add some
Fresh Cut onions,and 3 different colors of Bell Peppers.!! Mmmm Mmmm!!!
Artery Cloggin Goodness.

California Has The Best EVERYTHING!!!!!!!

(Except Football Teams) "Daa Bears!!"

Permalink Reply by Phil Foreman on August 18, 2010 at 8:13am

Well now let me see; Bratwurst are a German "Breakfast" sausage. In order of quality and preference 1st is Schmidt's made in Columbus, Ohio, then comes Johnsonville (beer brats, stadium style brats), then comes Kroger Beer brats. That for me is my whole bratwurst world unless I have the time to stuff them myself. {8<{)