Food in Milwaukee. And other places.
Today is the 20th anniversary of the Brewer’s Racing Sausages. Somehow, and I won’t go into details, I have become embroiled in a morass of Sausage related mania.
Last night in my own celebration, I had a brat. I was the first winner of the racing sausages and I was the brat.
These were awesome. A mixture of bratwurst, bread crumbs, egg and swiss cheese. I added nutmeg, cardamum and nutmeg which makes it taste like Swedish meatballs. Stuff the meat where you took out the stems and bake at 400 for twenty minutes.
This is the raw version, ready to go in the oven. After they were roasted, I piled on additional cheese.
