Re: [CH] RE: WI Brats
David Cook (zeb@austin.rr.com)
Mon, 3 Dec 2001 17:51:00 -0600
Sauerkraut is optional in our house. I love it, wife doesn't. Can't say much
about the other condiments there, but some it never hurt to have some good
hot giadinera pickles!
David "Zeb" Cook
----- Original Message -----
From: "tucker" <tucker@ticon.net>
Cc: <Chile-Heads@globalgarden.com>
Sent: Monday, December 03, 2001 4:56 PM
Subject: Re: [CH] RE: WI Brats
> David Cook wrote:
>
> > ... They are coarse ground all-beef, seasoned with spices (coriander,
etc.)
> > and
> > usually sold fresh (i.e. not pre-cooked). They are best boiled (in beer
and
> > onions) and then grilled over charcoal, served in a brat bun (a crusty
roll)
> > with mustard and onions (fresh or grilled). Ketchup is a personal
> > preference, though I consider it wrong. Some good pickled chiles don't
hurt
> > either.
>
> ?????? What happened to the sauerkraut??? Are you sure you used to
live
> here??? ;-)))))
>
> Can't forget the other essentials aside from kraut, onions, and mustard,
those
> being mayo, cheese, and bbq sauce. But then, I tend to be a condiment
junkie.
>
>
>
> > Ex-Wisconsinites like myself have been known to go to extremes to get
find
> > proper bratwurst outside the motherland -- like hauling ten pounds of
frozen
> > meat back on planes.
> >
> > David "Zeb" Cook
>
> My wife's Aunt and Uncle live near a place that makes their own buns to
go
> with the home made brats they produce, since you would need two normal
sized
> buns for one otherwise. The diameter is normal, it's just the length that
> prompts a comment that I'll let everyone make in their own minds.... you
> naughty, knuckle dragging people you.
>
>
>
>
> --
> Erich
> C-H # 2099
> Silver Glen American Shorthairs
> www.worzellaphoto.com/pets/index.htm
>
>