Re: [CH] RE: WI Brats
Chet Bacon (chet@chetbacon.com)
Sun, 02 Dec 2001 16:31:10 -0500
Great German Brats at Noacks in Meriden CT - East Main St
Chet
T wrote:
> I worte:
>
> > > What are 'brats'?
>
> Dave writes:
>
> > Heeeey.... another one I can answer. Brats are more properly bratwurst,
> > a mild sausage that is the national dish of Wisconsin, USA and of
> > varying degrees of popularity elsewhere in the US.
>
> Well, coming from CT, I'd never heard of brats, but having spent the last 15
> years here in CH, I know what 'bratwurst' is (and ours is better than you
> get north of the border).
>
> David writes:
>
> >Wisconsin brats (pronounced brahts)are not the same as bratwurst you
> > find elsewhere.
> >They are coarse ground all-beef, ...
>
> Ah, big difference (as I expected). Here, bratwurst always contain pork,
> and may contain veal (in certain types as the main ingerdient), but
> otherwise it is a generic term for fresh (not smoked or cured) sausage.
> Beef, however, except as veal, is a no-no.
>
> Well, thank's for the info.
>
> Meanwhile, I've still got the last of this years harvest (mainly Aji and
> Rocotos, some chinense) to put away (a shopping bag full).
>
> I managed to get a Datil, Fatali, a couple Puriras and several Rocotos into
> pots before the freeze two weeks ago, so I'll have some fresh into the new
> year (the Datil and Fatali are putting out new growth as well).
>
> Tom
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