Community Pride, History and Really Big Brats

How a small-town meat market set a world record and changed the face of its community Type “world record brat” into Google and staring back at you will be a 152-foot-9-inch brat from Prescott, Wisconsin. Known mostly for its placement along the confluence of the Mississippi and St. Croix rivers and the constant rumble of […]

Eat This Now! Gerhard’s Brats at Surdyk’s

Gerhard Riautschnig says that cast iron pans are the way to cook his käsewurst. I spoke to the sausage maker about what makes a good brat for Growler Issue 14, and he stressed simplicity. Just heat up his brats in some simmering water, he says, and serve with mustard and crusty bread. But the cheese […]