You know what brats are, right? Bratwurst. Hard to find in much of the country,* brats are ubiquitous in Minnesota and Wisconsin. There are plenty of bad brats out there, but even bad ones are pretty damn tasty. And just the thought of a good one (like those sold at Clancy’s Meats in Linden Hills in Minneapolis) makes those saliva glands back behind my molars go crazy. Like most people, I like mine with good mustard, some sauerkraut if I can get it, and a cold beer.
What I only recently discovered, however, is the harmonious perfection of a brat on a RYE bun. Of course! It’s so obvious! How have I ever eaten them any other way?
* In California, for example, people will actually try and sell you bockwurst as bratwurst, telling you it is the same thing. It is not: bockwurst is a mild ground veal sausage that looks like a long hot dog, bratwurst is a fat spiced ground pork sausage–traditionally a bit of veal is thrown in too, but not in modern U.S. versions
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Ann Shircliff | 08-Nov-09 at 8:40 am | Permalink
Where can you get rye buns for brats?
Molly Watson | 08-Nov-09 at 9:27 am | Permalink
Ann – I got those at Byerly’s in Minneapolis. I haven’t seen rye hot dog/bratwurst buns other places. Good luck finding some!