For the sake of conversation. I'm not talking about venison brats. I am talking about who makes the best pork brats your know of? I love the Johnsonville and Klement's beer and bratwurst. Hoff's meats in Brownsville, Wisconsin makes a spectacular jalapeño brat. House of Homemade Sausage in Germantown Wisconsin makes a great Hungarian brat. Are you more for the commercial grade as a Johnsonville or equivalent or do you prefer the homemade type?
My family owns grocery stores and make all our own meats and sausages.....so, I would have to say Gordy's County Market in Chippewa Falls, WI. My favorite are made with Leinenkugel's Oktoberfest beer.
That sounds damn good Dan!!!! Real beer and a real brat. Can't beat that. Why do I get the feeling only Wisconsin guys are going to respond to this thread?
i cook all my brats on the grill first then put them in a beer bath with a ton of garlic in it and just let it sit there.... then when someone is ready i'll pull em out of the bath and cook em' again. i like johnsonville, but really all i have to choose from in the grocery store down here (northern IL) best that i have tasted have always been homemade... Hickory Ridge Farms in Charleston, IL 1-888-4RIBEYE (474-2393) ask for Chris or Pat
We can get Johnsonville here at the grocery store. They also make their own which are just as good. There are also a couple of local butchers that make very tasty brats, but they're a bit pricey. I love brats, particularly on the grill. You can understand that discussions of meat make us sheep a bit edgy
Hard to beat grilled brats with some onions and peppers and some cold beverages...especially when watching sports.
I don't care for the grocery bought brats like Johnsonville. I'll take pork brats made from my local butchers any day of the week.
So Isaiah.... I'm not a Brat coniseuer. BUT, your cooking method intriques me. I just never buy them or cook them. My family never did, I never have.... I may just have to try this. Question; do you cook them all the way the first time before the beer bath and then just reheat or what? When you say a ton of garlic.... how much is that? I love garlic. If a recipe calls for a garlic glove I usually do 3 or 4. LOL
Nueske's brats up in Wittenberg, Wisconsin hands down for me so far. You don't need to soak them or anything, right from the grill to your guzzler. I usually grill some onions also and as long as you have that cold Leinie in your hand you are good to go. I also like the chedder brats they make and this coming July when I head North I will be sure to be stocking up. Sounds like those attending the GTG need to have a brat cookoff. T
Another WI reply here. I like brats from Bavaria Meats located between Madison and Verona. Its also where I take my venison to get made into all of the good stuff.
In a couple of weeks when I head out to my parents place in Richland Center I may just have to stop and pick me up some brats and give them a try.
A local meat packing place near me called Dewig meats. best brats hands down. Johnsonville ranks # 2 for me.
davidmil.... i buy the ones that have not been cooked yet... i think they take the beer and whatever else you put in the bath better. i'll brown em up pretty good, not cooked all the way though and throw them in the bath, i have a few "special pots" just for this cause they end up getting ruined from the flames. then when they have been in for a while (half hr or so) pull em' out and put some fire to them again. as far as garlic goes i used about 7 cloves last weekend, i usually crush/squeeze them with my hands, the more the better for me, or if im in a hurry i'll put three heaping spoonfills from my minced jug, YES JUG, in the fridge. dont stop there, anything else you wanna put in too, i'll drop some chicken, venison steaks, burger (i call it burger bomb) anything.... same goes for spices too, the longer the meat sits in the bath the better!
Cool. Thanks for the advice. I'm heading for Canada for 8 days of fishing...but when I get back I'll have to do some experimenting. Sounds different and tasty. To hell with the cholestrol.... I'm going for pig out feast. LOL
Johnsonville? Dont know i dont eat that colon clogging stuff. lean or fat free meat for me. Lots of red meat bad fruits and veggies good...
Johnsonville brats are ok, but in my book nothing beats brats made at Louies Finer Meats in Cumberland, Wisconsin. Between the brats and everything else they make, it's worth the hour drive.
You've probably noticed the building when driving on 151. Located near the intersection of PD and Hwy 151 (Verona Rd.) 151 heading west and turn north on PD. Turn left at the next intersection and follow it around and you are running parallel to 151. About a mile down the road....can't miss it.
