While some of our flavors of bratwurst may not be traditional, but the way we make them sure is. All our bratwurst are made from fresh ground pork, beef, or veal. They are of a coarse texture that allows all the flavors mix well yet still allow you to taste the full, fresh flavor of the meat. Our brats are also stuffed in natural hog casings, so you get that great snap when you eat them.

As far as cooking goes we don't recommend boiling brats. Boiling achieves a few things we don't like. Number one it takes the flavor out of that bratwurst! Grandma Tillie used to boil her water with meat when she made soup. If you are looking for bratwurst soup, go ahead and boil away. The high heat of boiling also shrinks and toughens the casing. We simmer ours in 180° if we want to pre cook them before grilling.

All Bratwurst are vacuum sealed and frozen with 4 links per package. Average package weight is one pound

Our poultry sausages are made from fresh boneless skinless chicken thighs.

We reccomend cooking them to an internal temperature of 160°. Over cooking will dry and toughen the sausage.

These are also in a natural hog casing, so the same advice applies when it comes to simmering instead of boiling.

Vacuum sealed and frozen 4 links per package average package weight is one pound.