EAST-CENTRAL WATERS - Wisconsin - page 314

INFINITE VARIETIES
The main categories of Wisconsin sausage follow. In addition, the Czech method in-
cludes a rice sausage and head cheese; the Norwegians make sylte, which is spiced
and salted in brine.
German: There are a zillion kinds of German sausage. Bratwurst are most often
seasoned with marjoram, pepper, salt, caraway, and nutmeg.
Italian: Italian sausage is sweeter and hotter. Fennel gives it its trademark flavor.
Polish: Think garlic-heavy ringoftwo-inch-thick, darkpinkbologna-esque saus-
age. It is traditionally steam-fried for dinner (and then cut into sandwiches for
leftovers and lunchboxes). Polish recipes often call for red cabbage and mustard
sauces.
BRATS IN SHEBOYGAN
The place to go is Miesfeld's Triangle Market (4811 Venture Dr., two blocks north
of the intersection of I-43 and WIS 42, 414/565-6328, www.miesfelds.com ) , where
Chuckandtheganghavebeenputtingoutnational-award-winningsausages(15vari-
eties of bratwurst have thus far garnered 68 national awards) for as long as anybody
can remember. The town has a celebratory fit of indulgent mayhem come August
with its Bratwurst Days.
Some brat-related Sheboygan-only tips:
• “double”-you simply cannot eat just one brat
• “fryer”-whatever thing you cook the brat on (Cheeseheads otherwise say “grill”)
• “fry out”-used as both a noun and a verb
• “hard roll”-it looks like a hamburger bun but it's bigger and harder (sometimes
called sennel roll)
PREPARATION
Microwave a brat and you'll incur the wrath of any Wisconsinite. Frying one is OK,
but traditionally a brat must be grilled. Brats work best if you parboil them in beer
and onions for 10-15 minutes before putting them on the grill. Sheboyganites abso-
lutely cringe at parboiling, so don't tell them I told you. Another no-no is roughage