It’s time to start planning the first delicious outdoor menu of the summer. 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 local Beeler’s pork. In addition, Andy Voyek, Wheatsfield Cooperative’s Meat Manager, hand prepares each batch to his own specifications using organic herbs sourced through Frontier Cooperative in Norway, IA.
Wheatsfield is excited to offer Bacon Cheddar, Buffalo Blue Cheese and traditional pork brats for your holiday cook outs. Our try another of Andy’s artisanal flavors.
- Andouille brats for a spicier, Cajun flavor. Serve with red beans and rice if you like.
- Blueberry brats – 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.
- Gyro brats – Serve in a warm pita topped with yogurt cucumber sauce and chopped tomatoes to mimic the Greek classic. A side pilaf salad or baked potato will please any gathering.
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. 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 diminishes the flavors inside. It’s worth the extra step.