The Story of the Red Brat: A UW-Madison Tradition

At State Street Brats, tradition runs deep. And nothing captures that better than our legendary Red Brat.

The story starts back in the early 1950s with a local Madison butcher named George Bishop. George crafted a bratwurst recipe unlike anything else, exclusively for Brathaus owners Seymore “Shorty” Kayes and Warren “Lammy” Lamm. Every week, he’d deliver fresh batches in—you guessed it—shoeboxes. From there, the staff at the Brathaus smoked and split the brats in the basement, getting them ready for hungry Badgers and visitors alike.

By the late 1970s, a new generation had taken up the torch. That includes the current owners of State Street Brats, who, back in their college days, worked at the Brathaus. They personally smoked and split brats by hand, carrying on the proud tradition Shorty and Lammy had built.

When George Bishop passed away, the recipe became part of his estate. Shorty and Lammy weren’t about to let it disappear. They purchased the one-of-a-kind recipe and brought in Jefferson Meats in Jefferson, Wisconsin, to take over production. Over the next few decades, the recipe moved through a few manufacturers as companies merged, split, and shifted hands. Eventually, in the late ’90s, it was clear the Red Brat needed a smaller, more local partner who could keep the tradition alive. That’s when Bakalar’s Sausage in La Crosse, Wisconsin, stepped in. They’ve been making the Red Brat ever since—and yes, they’ll even ship them right to your door.

What Makes a Red Brat So Special?

Here’s the thing: the Red Brat isn’t your typical bratwurst. Most brats—like the ones you’ve probably had at a tailgate—are pork-based, unsplit, and cooked in beer before they hit the grill. The Red Brat, on the other hand, is a smoked, split bratwurst made from a unique blend of beef and pork. That beef is what gives it its signature red color and its bold, unmistakable flavor. It’s unlike anything else you’ve ever had.

The White Brat Joins the Menu

For decades, the Brathaus only served Red Brats. That changed in 1989, when the Brathaus became State Street Bratsand expanded its menu. The White Brat—a more traditional, Sheboygan-style pork brat—was added, alongside a handful of other new items. While the White Brat has become a favorite in its own right, the Red Brat remains the star of the show. It’s the brat that’s been bringing people back to the heart of downtown Madison for generations.

Carrying on the Tradition

Today, we like to think we’re standing on the shoulders of Shorty and Lammy, two guys who had a vision for what a bratwurst could be. Their dedication to creating a smoked, split, beef-and-pork bratwurst has stood the test of time, connecting Badgers young and old over a shared love of good food and great company.

So, the next time you’re biting into a perfectly grilled Red Brat, remember: you’re not just tasting something delicious. You’re experiencing a little piece of UW-Madison history. Because tradition starts here.