OT: Bratwurst Question
Brian P. Sweeney, Esq.
post the question?
In Wisconsin, what's up with the two types of brats, white and red?
The white are mushy, bland, and generally awful. I simply cannot stand
them.
The red have a consistency more like Italian sausage. These brats are
outstanding, fantastic, wonderful. Simmer in beer, top with onions and
dark mustard, and serve on a good roll. Mmmmmmm.
The problem is that Wisconsin doesn't make a point of discriminating, as
they use the same name for both brats.
How do you badgers know when you're driving by a brat stand or
restaurant if that establishment is serving the type of brat you want?
The products are so vastly dissimilar that, getting one, when you wanted
the other, is like getting a hot dog when you wanted an Italian sausage.
Martin Schmidt
> In Wisconsin, what's up with the two types of brats, white and red?
There's only one real good Bratwurst: "Thüringer Rostbratwurst". Delicious
Robert Lorenzini
> Since everyone on this group is from Wisconsin, what better place to
> post the question?
>
> In Wisconsin, what's up with the two types of brats, white and red?
>
> The white are mushy, bland, and generally awful. I simply cannot stand
> them.
You don't want to know what is in either type.
Bob
Brian P. Sweeney, Esq.
"Martin Schmidt" <Ikar...@gmx.net> wrote:
Yeah, well, no freaking kidding. You live in the home of this stuff. Get
a box, some dry ice, a bunch of Thüringer Rostbratwurst, and FedEx to
the RASC reception area at Road America. You will be compensated.
Mmmmmmmm.....
By the way, as soon as you do this, expect to get orders from tailgating
Badger and Packer fans.
Jason Hoehn
"Robert Lorenzini" <h...@newportharbornet.com> wrote in message
news:slrnajdqh...@newportharbornet.com...
> You don't want to know what is in either type.
Lips and assholes mostly,...
Good for you,.. keeps the worms away.
JStONGE123
respecting restaurant or butcher shop. Stop by Groppi's in Bayview. These brats
and Italians (garlic & fennel) will rock your world. Simmer in beer and onions.
Toss on grill till browned. Pitch back in beer/onions for an hour. Heaven on a
bun.
The Durango 95 purred away real horrorshow. A nice warm vibratey feeling all
through your guttiwuts.
TC
"JStONGE123" <jston...@aol.communists> wrote in message
news:20020718221216...@mb-mv.aol.com...
I'm glad you grill them. I detest the steamed Franks/Brats/Sausages that I
encounter when I buy them in "downtown USA". Toronto is big on some of
them (with BBQ), but I've heard a few good recipe's here for ones boiled.
On the other hand, if you visit Montreal, you will not see any food vendors
or newspaper boxes on the downtown streets. "we don't eat from the
streets".... A line fed to me once in Montreal from a Cab Driver (in
French), when my GF was trying to find a bite to eat outside of a bar.
TC
Bryon Lape
Karl
Bob Price
> Newsgroups: rec.autos.sport.cart
> Date: Thu, 18 Jul 2002 18:16:29 +0200
> Subject: Re: Bratwurst Question
>
> "Brian P. Sweeney, Esq." <rascpro...@yahoo.com> wrote:
>
>> In Wisconsin, what's up with the two types of brats, white and red?
>
> There's only one real good Bratwurst: "Thüringer Rostbratwurst". Delicious
>
with real German mustard.
A good alternative is the Weiswurst which is native to Bavaria and is only
to be eaten with a litre of Weisbier, preferably Grunholder.
Olav Malmin
And they even eat it for breakfast. Facinating people the Bavarians
... :)
--
Olav Malmin
remove .spam when replying
Martin Schmidt
> Is this similar?
> http://www.koenemannsausage.com/moreinfo.cfm?Product_Id=125
Possible. But I would have to taste them first to know exactly.
Martin Schmidt
> A good alternative is the Weiswurst which is native to Bavaria and is only
> to be eaten with a litre of Weisbier, preferably Grunholder.
In Germany we even speak of the "Weißwurst Equator". Bavaria is below,
everything else above.
Enrico K.
> The problem is that Wisconsin doesn't make a point of discriminating, as
> they use the same name for both brats.
>
> How do you badgers know when you're driving by a brat stand or
> restaurant if that establishment is serving the type of brat you want?
> The products are so vastly dissimilar that, getting one, when you wanted
> the other, is like getting a hot dog when you wanted an Italian sausage.
as someone else pointed out, the white ones are pre-cooked (horrid) and the
pink ones are the real deal. i always ask which kind is being served. if
they don't know, ask to see a package that hasn't hit the grill yet. if they
scoff at you, then they obviously don't know the difference and most likely
are serving the cheap imitation.
calling those pre-cooked things brats borders on deception. it's like
ordering a newcastle and getting handed a bud light.
-- ek
JStONGE123
Fresh Bratwurst
These robustly seasoned, coarsely-ground pork, fresh (uncooked) home-style
links are the Wisconsin favorite. We suggest that you par-boil them for 5-10
minutes, and then slowly brown them in the frying pan or on the charcoal grill.
(For a real Wisconsin treat, par-boil the Brats in beer and sliced onions
instead of water!)
JStONGE123
Breakfast of champions
>
>And they even eat it for breakfast. Facinating people the Bavarians
>... :)
Kevin Bitz
"JStONGE123" <jston...@aol.communists> wrote in message
> http://www.usinger.com/giftorderIMG/yr13.html
>
> Fresh Bratwurst
> These robustly seasoned, coarsely-ground pork, fresh (uncooked) home-style
> links are the Wisconsin favorite. We suggest that you par-boil them for
5-10
> minutes, and then slowly brown them in the frying pan or on the charcoal
grill.
> (For a real Wisconsin treat, par-boil the Brats in beer and sliced onions
> instead of water!)
>
heart problem these are defiantly not for you.
ratchet
Those that buy through the mail must buy the apple smoked brats. Those of
us that live locally buy the fresh, not par-boiled or pre cooked, brats.
If you don't know how to grill very good, boil them in beer and onions for
about 5 minutes and then put on the grill. If you really know how to do
brats you throw them on the grill, watch them close so they don't burn. Let
the fat escape through a few tong pricks and when they're finished serve
them (two at a time) on a good hard roll. If you have no hard rolls, use an
old fashioned hot dog bun. Any way you eat them, they're good for three
meals a day. If you can't eat them for breakfast you're not a true
Wisconsinite.
ratchet
"Brian P. Sweeney, Esq." wrote:
JStONGE123
>Remember to poke them a bit with a fork during the beer boil.
Grease is good.
John
(the red ones )
im not sure ....The best Bratt Ive have ever had was a Boarshead brand !
Burn it then eat it !
Brian P. Sweeney, Esq.
Bryon Lape <aint...@noway.com> wrote:
> In Cincinnati, brats are white and metts are red.
The worst brat I ever had was at Riverfront.
Lisa Horton
reccomendations on somewhere to go in the convention area? Other than
Maders, which I've been to and plan to return to.
Lisa
Jason Hoehn
"Olav Malmin" <olav_k...@hotmail.spam.com> wrote in message
news:uheiwg...@hotmail.spam.com...
> Bob Price <bob.p...@virgin.net> writes:
> Facinating people the Bavarians
Well they DO make nice cars,..
J.L.
there, I go across the highway, and hit the bars and restaurants ... I never
eat stadium food.
Marge Schott probably hand dipped your brat (ahem, make your own joke)
Anyway, I had good brats at Watkins Glen.
But if I ever make it to Road America, I'll definitely try some of the above
mentioned pork products. Along with plenty of ice cold Leinenkoogles
"Brian P. Sweeney, Esq." <rascpro...@yahoo.com> wrote in message
news:ahaagc$rm5r0$4...@ID-15501.news.dfncis.de...
JStONGE123
DO NOT BREAK SKIN!!!!!!!!!!!!!!!!!!!
Sausage should be turned only with tongs or a turner, not with a fork, as
puncturing the casing will allow flavorful juices to escape.
Fresh Link Sausage - Fresh Bratwurst, Italian Sausage, Fresh Kielbasa, Polish
Brand Fresh Sausage, etc.
Fresh link sausage, not cooked during processing, has a pink-to-rosy color.
This is a raw meat product and must be fully cooked before eating. This type of
sausage is fully cooked when the color has turned gray throughout. Fresh link
sausage is best cooked by parboiling, then pan-frying or grilling.
To Pan-Fry: Place the sausage links in a heavy skillet. Add water to cover
sausage and parboil until sausage is gray throughout (10-15 minutes). Drain
water. Fry sausage over medium heat until nicely browned.
To Grill: Parboil as above. (For a special treat, parboil in beer and sliced
onions instead of water.) Then grill sausage slowly over coals which are not
too hot, turning frequently, until gray-brown throughout. Fresh sausage may
also be placed directly on the grill without parboiling first. With this
direct-to-grill method, it is extremely important that the sausage cook slowly
and evenly over mature coals to ensure that the sausage is cooked through.
--------------------------------------------------------------------------
------
Cooked Link Sausage - Wieners, Frankfurters, Knackwurst, Cooked Bratwurst, Ring
Bologna, and other link sausage marked "cooked."
These sausages need only to be heated through. This can be done in a variety of
ways:
Boiling Water: Bring a pan of water to a boil. Remove from heat and add
sausage. Cover pan and let stand until sausage is heated through, approximately
10-15 minutes.
Baked: Cooked sausage can be cut in slices or chunks and mixed into a variety
of casserole dishes, or placed whole atop food in a casserole, and baked in a
moderate oven. Cooked sausage can also be microwaved, grilled, or pan-fried.
--------------------------------------------------------------------------
------
With all link sausage, care must be taken not to overcook the sausage, as
splitting of the casing may occur. Sausage should be turned only with tongs or
a turner, not with a fork, as puncturing the casing will allow flavorful juices
to escape.
JStONGE123
Brian P. Sweeney, Esq.
jston...@aol.communists (JStONGE123) wrote:
> My backyard serves the best brats. Bring the beer.
You cheap fuck. You invite a woman over, and tell her to BYOB? You're
either brilliant or cheap.
Brian P. Sweeney, Esq.
jston...@aol.communists (JStONGE123) wrote:
> http://www.usinger.com/s_brat.jpg
Usinger's kicks ass.
I'm moving to Milwaukee.
Thanks for the tips.
DAVID J ROBINSON
Dave
Brian P. Sweeney, Esq. <rascpro...@yahoo.com> wrote in message
news:ahalbv$re3oh$4...@ID-15501.news.dfncis.de...
Dokter Z
> And they even eat it for breakfast. Facinating people the Bavarians
>... :)
It would be interesting to compare the number of current Bavarians to the
number of people of Bavarian descent that live in Wisconsin....
Z
TC
"Dokter Z" <dz...@execpc.com> wrote in message
news:3d38f26a$0$1420$272e...@news.execpc.com...
The biggest Oktoberfest in the world, outside of Munich, is held in
Kitchener Ontario, it was known as Berlin, up until the 2nd WW, and they
changed it's name. It's also where Lennox Lewis learned how to Box.
A friend of mine who visited Munich, and was originally from "hard drinking"
St. John's Newfoundland, said to me "Tom, they drink huge mugs of beer!
They're like Newfies! But worse!". :)
TC
JStONGE123
They taste best overlooking the North Paddock at RA.
http://www.roadamerica.com/images/maps/2002color.pdf
>Usinger's kicks ass.
>
>I'm moving to Milwaukee.
>
>Thanks for the tips.
The Durango 95 purred away real horrorshow. A nice warm vibratey feeling all
through your guttiwuts.
JStONGE123
>You cheap fuck. You invite a woman over, and tell her to BYOB? You're
>either brilliant or cheap.
Don't make put my beer down and come over there. :-)
Jason Hoehn
"JStONGE123" <jston...@aol.communists> wrote in message
> Don't make put my beer down and come over there. :-)
just bring your beer with you
JStONGE123
>> Don't make put my beer down and come over there. :-)
>
>just bring your beer with you
Jason Hoehn
"JStONGE123" <jston...@aol.communists> wrote in message
> Good answer. Your right, I could still teach him a lesson with one hand.
:-)
Just don't spill your beer,...
Teddy
same thing comes out of both of these body parts. Also ironically I
heard the limp wrist lispers talking and they were saying that the body
appendage that resembles Bratwurst is something you enjoy taking into
both of the forementioned body parts. I have to stress "resemble" as in
your case they were mentioning mini-wienies. What gives (that is
besides you) ?
Wingman
>St. John's Newfoundland, said to me "Tom, they drink huge mugs of beer!
>They're like Newfies! But worse!". :)
Ahh, St. John's.... I miss the place, especially during the school year! :)
gsh...@fuse.net
Gary