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Phredy's Beer Brats – our original version of a Wisconsin favorite with beer from our buddy Phred Kaufman up in Hokkaido, check him out at www.ezo-beer.com
To do these up right you should first simmer them in beer with some browned onions, then grill them. That's right, beer in the sausage, then sausage in the beer, mathematically it looks something like this: Perfect Brats = grilled sausages X (beer simmering + onions browned with olive oil) X (sausage X beer in the sausage).
5 sausages per pack. No sugar, additives or artificial preservatives!
Fresher than our sausages is impossible unless you start stuffing living cows and pigs into casings. Our sausages are processed from the beginning. We take fresh (never frozen) meat, grind it, add natural fresh spices and stuff it into either pork or lamb casings, vacuum pack them and freeze them immediately. Our sausages are neither pre-cooked nor prepared in any way and we don't add any additives or artificial preservatives to any of our items we produce! Hence, you need to cook the sausages before eating - but that is very easy and absolutely worth it. Once you go fresh raw meat sausages you will never go back.
We don't add any sugar, additives or artificial preservatives to any of our items we produce! All the spices we add are 100% natural spices only and most spices are even ground at our processing plant just shortly before we produce our sausages which adds extra freshness. Because our sausages are additive-free they need to be cooked immediately once you thaw them. The only way to preserve our sausages up to a whole year is by keeping them frozen.
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪
Review of this item
The best <3
We usually give them a boil in beer, then a light fry, add them to sauteed sauerkraut and bake for 20 minutes... If I can't be full-body in Wisconsin, at least my mouth can.
These are also a hit during summer bbqs with all the rellies. Again, boiled, grilled, and bun'd with kraut & fixins'... nothing better.