Grilling season “officially” kicks off this weekend…although for some I’m not sure it ever really ends.  So if trekking through the snow, rain or bitter cold isn’t the way you grill then Memorial Day weekend is the beginning.  Hot dogs and hamburgers are the norm and some may even get fancier, which is nice too.  For us though grilling means brats.  Wisconsin style.  Of course Wisconsin style can mean different things depending on where in the state you are.  From par-cooking in water or beer, some say beer is for drinking only, to avoiding this step altogether and cooking directly over the coals.  Lump or briquettes? You make the call.  How to hold them after cooking? Butter and onions? Beer sauce? Warm and dry? It’s really up to you.  What we have to offer is a recipe for the actual brat itself as a continuation of our year of sausage, yes it qualifies.  There are many recipes out there for homemade brats so this is just one.  We won’t call it the best but we feel it’s pretty darn good don’tcha know.

 

5 pounds ground pork, fine grind
4 tsp sugar
1 Tbs ground coriander
1 Tbs ground sage
1 tsp paprika
1 tsp cayenne pepper
2 tsp dried rosemary
1 tbsp dry mustard
1 tsp black pepper
1 tsp nutmeg
4 tsp salt

 

 

NOTE: An authentic Wisconsin style brat needs an authentic, homemade roll for it to rest.  Check out this weeks recipe for Sheboygan style hard rolls.  Perfect complement to a great brat whether it’s homemade or not.