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 … [ Read more]

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