It is sort of interesting with everyone's listing there favorite brats. I had to go up to my Stuffer's sausage recipe book and check how many they had in it. There were 5 different ones in it. Austrian, German x 2, white, and Wisconsin. All are different with different herbs and spices and different grinds.
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Best Brats Ever? What say you?
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I really like this topic. There are many variations of Brats. Polish, German, Austrian, Wisconsin and variations within each country. I went to my Stuffer's sausage recipe print out and it had 6 recipes. Austrian, Polish, 2 German, a white and a Wisconsin. Each is different and I have made three of them.
Keep true to your taste and enjoy what you like. I like blood sausage which some of you might abhor.Last edited by mountainsmoker; July 14, 2019, 10:49 PM.
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we found a small butcher near our summer haunt that makes casing-less brats that are just out of this world (my humble opinion). I hadn't even heard of that before finding these.
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Grew up in Wisconsin. Brossman's in Racine, Maplewood meats in Green Bay, Helds in Slinger best wieners summer sausage also..... But it is all about the prep boil in beer and caraway.... Thats it now I am starving.
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I'm from Alabama, so I'm in no way a brat connoisseur, but my local butcher (he's cajun) makes some mean sausages. I find his brats to be pretty good......But I can't help but buy his andouille sausages. They are the best I've ever eaten. So, I say that to say, we like a brat around my house, but tend to lean towards conecuh smoked sausage or his Andouille when we want to grill/smoke some sausages.
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Wurst Kitchen in Aurora IL is the Best (sorry for the pun). Actually, having grown up in Wisconsin, I could point to a number of very good brats up there, but my info is a little dated.
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Brats are probably my favorite food to be grilled. I absolutely love them. My favorite commercial brand is Johnsonville. They are always good and very consistent. I can't get enough of those!
For a more local flavor, I love going to Kramarczuk’s!!! To me, they have the best variety, flavors and combos that I have ever seen. It is an amazing place to visit, even if you don't end up eating or buying anything. If you are ever in the Twin Cites, 1) Look me up! 2) Let's go party at Kramarczuk's!
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Whoa now that is a sausage kitchen! I love sausage and honestly cannot make half as good a places like that.
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It is one of my very favorite places! Great people too! DiverDriver
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I’m pretty sure that if I lived up that way, I’d be even more brat-shaped than I am now. Sounds like kolbassi shops here in NEPA: we have stores that only sell different types of kolbassi.
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We're lucky enough to have two butcher shops within 5 miles of our home and they both make their own brats, probably 30 or 40 varieties between the two.
As far as mass produced supermarket brats go, Johnsonville makes a limited release Queso and Pepper Jack brat that is just unbelievable. They only release them to the stores for a few weeks in May and they're gobbled up (literally) as soon as they hit the freezer cases. My wife happened to be grocery shopping one day shortly after they came out this year and grabbed the last package that they had, we were both floored by them. We've since checked every store in the area but it's the same story, sold out until Spring 2020.
Between now and then I have to develop an "in" at the local stores so I can get advanced notice.
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
How about fresh brats vs. precooked? I have a strong preference for fresh, but wouldn’t turn away from precooked.
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Definitely fresh. Controlling the minimum cook temperature is important to me.
There’s a big difference between the 180F brats of my youth and the ones I make now.
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Both. I generally buy fresh, but then do the boil in beer thing, so by the time it hits the grill, its no longer "fresh." I used to work in a couple places where we took our fresh brats and smoked them, and they were good, so that would be a cooked product.
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I had a woman come in once while I was stocking fresh brats into the case. They had been frozen, which she asked about. I tried to explain the difference between what fresh means to a butcher, fish monger, or most people for that matter, as opposed to how sausage makers use the term. I'm pretty sure she thought I was lying to her.
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