Specialty Brats
A couple years ago Bill came up with the brainstorm of having a different "Brat Of The Week" on special each week. Since we were only making 3 or 4 different types of brats at the time, the introduction of some new varieties became necessary. So he locked himself in the spice room for a few weeks to concoct some new brats. The isolation and pepper fumes must have made him loopy because he eventually emerged with some truly psychotic - but extremely tasty - varieties...
Sauerkraut & Onion Brats: Here in Wisconsin, Bratwurst topped with sauer kraut and onions is practically a holy sacrement. So we figured why not save some time and just put the toppings right in the brat?
Hawaiian Style Pineapple Brats: I don't know if they have bratwurst in Hawaii, but if they do, I bet they're a lot like this little number. A pork brat with crushed pineapples mixed right in for a mildly sweet taste.
Apple Brats: We thought, "Hey, it worked with the pineapples, why not try apples? A fine ground pork bratwurst with applesauce and cinnamon. This has become one of the most popular of our specialty brats.
Cranberry Brats: Yup, Pineapple, Apple....the next logical step could only be cranberries! (OK - we're talking "pretzel logic" here but consider the source) (hmmm... wait a minute... pretzels?....) These guys have a bit of a tart flavor.
The Hi-Chee-Mama Super Hot Pepper Brat: Swiss sausages are traditionally not very spicy (although they're very flavorful) so consequently neither are most of our products. But since we're often asked for spicy sausages, Bill decided to make a hot brat. Bill doesn't eat hot foods. So he just kept pouring more pepper in until it looked like this stuff could melt concrete. Made with four different types of pepper, these aren't for the faint of heart or weak of stomach.
Potato Sausage Brats: Potato sausage is a popular treat in many European countries. We get asked for it quite often so Bill figured why not make a brat out of it. Made with Pork and potato, they have a unique texture and an "herb-y" flavor thanks to the chives included in the recipe.
Cheddar Brats: This one was something of a "no-brainer" since cheese filled hot dogs and other sausages are becoming fairly common place. Made with beef, pork, and real Wisconsin cheddar cheese.
Swiss Cheese Brats: The natural next step from Cheddar Brats - these are also made with beef & pork and are loaded with real Wisconsin Swiss cheese.
Bockwurst Brats: Like potato sausage, Bockwurst is another popular european sausage we're asked for often. Made with veal & pork and whole milk, these mild, "creamy" brats also contain chives along with our special blend of spices.
Italian Sausage Brats: The Italian Sausage Brat is Bill's personal favorite. Similar in flavor to the type of sausage your favorite pizza might be topped with, these have a sweet Italian flavor - as opposed to a hot spicy flavor.
None of these specialty brats are smoked (although most are pre-cooked) so they would fall into shipping category "C" - too risky to ship. So you'll just have to hop in the ol' Buick and come get them in person (don't forget to bring a cooler!) But be sure to call ahead as we don't always have every one of these varieties on hand at any given time.
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