73 Years of Getting It Right
“Artisanal” this and “hand-crafted” that. Yeah, but there’s something comforting about a brat that’s been earning its reputation the same way since 1953.
This is the Red Brat, a world famous bratwurst.
The Red Brat starts with a smoked blend of beef and pork. The beef gives the signature color and a richer, meatier flavor than your standard all-pork link. The smoke adds some depth without getting in the way.
We cook it the way we always have. Butterflied and laid open on a hot grill. That extra surface area means more char, more snap at the edges, and a juicy center that holds up through the last bite.
We serve it on a traditional German sausage bun and it’ll handle whatever you pile on from our legendary condiment bar.