Wisconsin bratwurst tradition

In Wisconsin, sausage is a favorite food for tailgating picnics, fairs, vacations, baseball, football and any other time with the possible exception, the if we are under a winter storm advisory. Even in the winter are groups of shops from roast and sell Brats (short for sausage) for a fund raiser. Roast from is the popular terminology in Wisconsin to the grilling of doors.

Their sausage brought German recipes to Wisconsin when they settled throughout the State in the 1800's. Sausage is different fillers and how finely ground pork producers is sausage taste slightly because of spices and other meat. The most important ingredient for what I have always as authentic sausage is pork, although there are other sausage called sausage which are beef or a mix of different meats other than pork.

Sheboygan, a town with just over 50 thousand people, is located on the shores of Lake Michigan half way between the Green Bay Packers and Milwaukee Brewers, is the sausage capital of the world. Their sausage day Festival was an annual event on the first Saturday in August for almost 60 years. In the 1950s, Sheboygan bratwurst crowned a new Miss Queen was every year a Festival highlight. While it no longer a Miss sausage is Queen, is a brat eating contest a great event in the day long celebration.

Making sausage in Sheboygan unique is the Semmel roll - where they are deployed. The role has baked a thin, crisp crust and soft Center in a special oven. There are indent in the middle of the role, so that people know which way to a double brat (2 sausage on the weight of one roll). While Wisconsin sausage in grocery stores can be bought throughout the country, the role is a local tradition.

Legend has it that the Semmel roll sausage fingers was too messy food in particular, if a man decided he wanted a dilemma on his brat invented was. Was with the advent of the role of the sky, and if there are spices on a brat is the border.

While brat connoisseurs have their favorite brand of sausage, is the one thing, which from their distinctive taste brings them over charcoal grilling. Restaurants serve sausage will fry them on an indoor charcoal grill. I think that could be called FRY. FRY sausage in a pan on the stove changes the taste to a, better than most, very large breakfast sausage.

Some manufacturers make now time to save sausage in the form of Patty, barbecue sausage. A link sausage grilling takes at least twenty minutes over hot coals. Brats need to be regularly turned and flames doused with water, to get a sausage equally well done and not burned. Patties are more forgiveness, good taste, but are snubbed by traditionalists.

However, you can FRY sausages or Pattie, how long, as long as you have a portable grill, everywhere from sausage.

FEBE VanZanten is a Wisconsin native, sausage and connoisseurs and food columnist.

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