We're in! I'll try to score up some of the bad boys: http://www.butcheronthebl...twursts--sausages.html
I sampled 15 of these two weeks ago at the Wisconsin Restaurant Association Food Service Show in Milwaukee. The taco, Greek, jalapeno cheddar, and the Italian stallion brats are great.
CSD and everyone else,
In looking at that list, It begs the question-----When is a Sausage Combination no longer a Bratwurst??
While some of those sausages look really enticing, and I'm sure they are tasty, can they be classified as Brats???
Pure Brats are traditionally made with pork or a pork/veal mix, and almost as tasty (although not as authentic) with beef and spices like Salt & Pepper, Coriander, Marjoram, Paprika, etc. Once you start adding stuff like spinach and pepperoni and cheese and tomatoes can you still morally and with good conscience call it a Brat? I say it's BLASPHEMY to call such creations Bratwurst!!!
The first documented evidence of the Bratwurst
in Germany dates back to 1313, and can be found in the Franconian city of Nuremberg
which is still an internationally renowned centre for the production of grill sausages. If one were to show up there with a Sundried Tomato Bratwurst, they would be put in a stockade and flogged with it!