Local Bratwursts on Grill

With Memorial Day around the corner, it’s time to start planning the first delicious outdoor menu of the spring! Brats are a perfect item to grill because they come in many flavors and they always satisfy a hungry crowd.

Technically bratwurst is a fresh, link sausage made with pork and sometimes veal.  Wheatsfield’s artisanal sausages feature locally produced Beeler’s Pure Pork. In addition, Andy Voyek, Wheatsfield Co-op’s Meat Manager, hand prepares each batch to his own expert specifications using organic herbs and spices from locally owned Frontier Co-op in Norway, IA.

Wheatsfield is excited to offer a tasty variety of pork brats for your get-togethers and festive cook-outs. We hope you enjoy the artisanal flavors Andy has to offer!

  • Bratwurst – The OG of all artisan brats! Our traditional recipe.
  • Bubbie’s Brat – Our traditional brat recipe with Bubbie’s Sauerkraut. Boil in beer and onions, perfect in a bun.
  • Blueberry Brat – These might sound unusual but don’t knock it ‘til you try it! Andy says the sweet fruit compliments pork perfectly. Consider serving these brats with fingerling potatoes tossed in balsamic vinegar, chopped parsley and salt and pepper. Great in a bun or for breakfast.
  • Maple Brat – Makes for a great French Toast Casserole, perfect in a bun or for breakfast!
  • Gyro Brat – Serve in a warm pita topped with yogurt cucumber sauce (Tzatziki) and chopped tomatoes to mimic the Greek classic gyro. A side pilaf salad or baked potato will please any gathering.
  • Mushroom Herb Brat – Great in a toasted bun with garlic butter, or excellent in any pasta dish. Boil for 5-7 minutes, finish on a grill or pan fry.

How to Cook

Since brats aren’t precooked like hotdogs and some sausages, Andy suggested boiling them in water (or beer) for 5-7 minutes before putting them on the grill.  The goal of grilling is to create distinctive caramelized grill marks, crisping the casing and holding all the delicious spices and juices inside. A dried out brat is the wurst! Without boiling the brats first, cooks run the risk of too much charring on the outside of the brat which dries out the brat and which diminishes the flavors inside. It is completely worth the extra step, your taste buds with thank you!