It’s Just Not Summer Without Brats

Wisconsin may be known as the Cheesehead State. But during the summer, everyone knows brats are king. Gatherings of any size just aren’t complete without the smell of freshly cooked brats wafting through the air.

In the mood to cook up a batch of brats? Start with finding a pack of locally made sausages. Both Usinger’s and Klement’s are local brands that can be found at most grocery stores.

Next up is deciding how to cook your brats. There are two main methods to choose from:

• Grilled – Cook your brats slowly, over low heat until they reach an internal temperature of 160-165º F. Turn them every few minutes so all sides cook equally. Pro tip: Never boil your brats before grilling – this will leach flavor from the meat and make for a bland sausage.
• Stove Top – Spray a skillet with cooking spray. Add brats to the pan and cook over medium heat – until brats are browned on each side. Reduce heat to medium low and add a ½ cup of beer or water to the skillet. Cover and simmer (do not boil!) until sausages reach an internal temperature of 160-165º F.

Don’t underestimate the importance of using the right bun. You want one that is sturdy enough for your brat and any toppings you may add. Speaking of toppings, sauerkraut may be classic, but other options include raw or grilled onions, relish, ketchup and/or mustard. If you’re feeling adventurous, pile on bacon bits, pesto, guacamole and/or jalapeño peppers.

Of course, if you’re feeling lazy, you can always get your brat to-go from a local restaurant. The Milwaukee Brat House and Vanguard are both solid options.

Sharing is caring: What’s your go-to recipe for delicious brats?

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