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Cooking Corner - Bratwurst

Written By: Ellen Kleven  |  Posted: Friday, July 15th, 2011

            Summer is in full swing and grilling out is just part of this season. As I was considering recipes for the grill I became somewhat bored. I know most of you already know the grilling basics:  burgers, hotdogs and brats, sometimes chicken or pork chops, and now and again steak. Some of you have probably already thought of skewering some vegetables and meat to make kabobs. I'll bet you probably have potatoes and corn on the cob covered too. When I was bemoaning my lack of ideas and asking if anyone had any better suggestions than what I'd thought of myself, a friend suggested I do bratwurst, start to finish. I liked the idea-I hope you do too!

            The word "bratwurst" is just a compound German word basically meaning finely chopped meat. There isn't just one traditional recipe or way to make bratwurst, and there are actually many different kinds named after different places or methods of preparation. These sausages vary in thickness, length, the kinds and amounts of spices used, fat content, and pork to veal ratios. Sometimes beef is used; other times bacon is added. It's one of those things that can be done to taste and is really only limited by your imagination and budget. You know, cheese never was a traditional ingredient, but in Wisconsin, Cheddarwurst has its own spot on the cooler's shelf.

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