Ah, first brats of the season. There's something wonderful about throwing some sticks of animal on the fire that brings man closer to nature. Or at least nature in the form of a backyard. In the city. Near a very large airport. And a hydroelectric dam. At least I know that there are bunnies around as they eat Meg's flowers. Of all the time we spent in Milwaukee learning the craft of beer, brats and the various condiments required to properly dress a sausage, a deep appreciate was gained for the wonders of German life. For those not in the know, the following are recommended accessories for proper bratwursting:
- Mustard. Yellow, brown, spicy brown, honey mustard, grey poupon, etc. Combinations are for the brave.
- BBQ sauce. Preferably not the sweet variety (relish adds sugars) but the spicy/vinegary kinds.
- Kraut. You should know why.
- Relish - pickle or green tomato. Green tomato is best, however, uncommon.
- Grilled onions or chopped. Bring a bottle of Tums.
- Pickles. Spears or coins. Sweet pickles compliment good relishes, spicy bread & butter add complexity.
- Bananna peppers
- Hot peppers
- Horseradish spread. Zing!
- Ketchup. For beginners, or hot dog lovers who can't accept the superiority of brats.
Our 2009 opening day sausages were Johnsonville beer brat with BBQ, kraut, relish and spicy brown. I almost passed out. Thus, the first brat-ing of the year was a wonderful reprieve after a long winter. I can't wait to start making home-made relish and horsey-sauce this summer.
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