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Sunday Supper: Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce

Sunday Supper Jennifer Olvera 2 comments

Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle. More

Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce

Serious Eats Jennifer Olvera 1 comment

Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle. More

Sausage City: Mirabell's Traditional All-Veal Bratwurst

Chicago Blake Royer Post a comment

At Mirabell, an old school German spot in Irving Park, they serve classics like the bratwurst—but they're doing things their own way. Case in point: when you order their bratwurst, it comes not just boiled or grilled, but soaked in milk, dipped in egg, and fried in butter. And it's quietly the best traditional bratwurst I've ever eaten More

The Food Lab: The Best Way To Grill Sausages

The Food Lab J. Kenji López-Alt 69 comments

Haven't you ever wished that your juicy pork chops were perfectly seasoned all the way to the center? Or that your tender pork tenderloin were just a bit juicier and fattier? Or maybe that your flavorful, smoky ribs had a decisive snap to their bite? Sausages combine the best characteristics of all the other popular cuts of pork into one perfectly juicy, always tender, well-seasoned through-and-through package. They really are one of the ideal foods for the backyard grill. That is, provided two simple things: you start with great sausages, and you don't mess'em up. That's easier said than done. More

Grilled Bratwurst with Beer, Mustard, and Sauerkraut

Serious Eats J. Kenji López-Alt 10 comments

The key to perfectly cooked sausages on the grill is to start them in a moist bath of flavorful toppings, slow cooking them to infuse them with flavor and get an even cook, then finishing them off over the hot side to crisp and char them. More

A Sandwich a Day: Farmer's Brat at Landbrot

New York Lauren Rothman Post a comment

Germanophiles of New York, take note: newcomer Landbrot in the West Village bears many types of traditional breads, pastries, pretzels, sausages and sandwiches, all housemade. On a recent visit, we opted for the Farmer's Brat ($8), a tasty pork and veal specimen with finely ground, well seasoned meat and the satisfying snap of a natural casing. More

Homemade Wisconsin-Style Bratwurst

Carey Jones 3 comments

Over at The Paupered Chef, Dinner Tonight contributor Nick Kindelspeger tries his hand at making his own Wisconsin-style bratwurst. Sorting through more than 40 recommended ingredients and ultimately converting a hundred-pound recipe into a five-pound one, he ends up with the bratwurst “of his dreams”—“perfectly plump, gushing with juice, and haunted by charcoal smoke.” See the recipe, and his step-by-step photo tutorial, here.... More

Eurotrip's Extraordinary Breakfast Sandwich

New York Michele Humes 4 comments

Eurotrip, a Central European-themed eatery on the south side of Park Slope, doesn't skimp on the good stuff. Frankly, there are times when I wish they would: I don't know that shrimp and grits need mascarpone and pancetta. (What... More

A Sausage Memorial/Celebration, Don't You Love It?

New York Ed Levine Post a comment

This just came in yesterday: "Hi there! I'm putting together a memorial to the sausage icons that recently passed away this Saturday in Brooklyn. Can you please mention this on your site?" "The sausage world lost two pioneers this month:... More

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