The final installment of our porky path is preparing and eating of the bratwurst sausages. Everyone seems to have a way of cooking and dressing their sausages, and this is my way.
I like to seek out my preferred condiments.
I have to start with the bun. The bun can make or break your sausage. Atlanta's Holeman + Finch Bread Company makes just about the best hot dog bun you are going to find. It is soft, sturdy and very rich without being too doughy. For the mustard, I go with Roland's Organic Grained Dijon mustard. This French import is full of large mustard grains and has a spicy, sharp flavor. For a Southern edge, search out Atlanta locals Doux South and their pickled Chow Chow. The crunchy combo of cabbage, red peppers and onion bring a new element to the dog. Finally, a diced Vidalia sweet onion is a must.
First, I like to brown the sausages in some rendered bacon grease. This gives the casing a nice, firm crunch and allows the sausages to break open slightly and offer up some of the juices housed inside.
Then, give the bun a little love in the same pan. Everyone likes warm buns, no?
Finally dress that dog for a walk. Slide some mustard on either side of the open bun, insert the brat, and top with a generous amount of chow chow and fresh onion. Enjoy.