Dill Pickle Brat (Fresh)
Discover our Dill Pickle Brat at Mid-State Meat Market, featuring a mild pickle flavor, premium spices, and the added kick of pepperjack cheese. Each brat is handmade by students at Mid-State Technical College's Meat Cutting and Butchery Program, ensuring it reflects our quality and craftsmanship. Ideal for grilling or gatherings, our brat offers a savory experience.
Packaged 4 links per package
Sold by package
Ingredients: Pork, Beef, Pickles, Pickle Juice, garlic, , Salt, Mustard Whole Seed, Pepper, Paprika, Onion Powder, Cayenne, High Temp Pepper Jack Cheese,
Pickle Ingredients: Cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavors, turmeric.
INTERNAL TEMPERATURE GUIDELINES
- Pork, beef, and lamb: Cook to a minimum internal temperature of 160°F.
- Poultry (chicken, turkey): Cook to a minimum internal temperature of 165°F.
- Use a meat thermometer: Insert the probe into the thickest part of the sausage. Color is not a reliable indicator of doneness.
COOKING INSTRUCTIONS
- Grill: Preheat grill to medium heat. Grill sausages over indirect heat, turning occasionally until browned and fully cooked. Cook to a minimum internal temperature of 160°F.
- Stovetop (Pan-Fry): Heat a non-stick skillet over medium heat. Cook sausages, turning occasionally until browned and heated through. Cook to a minimum internal temperature of 160°F.
- Stovetop (Simmer): Place sausage in a pot of water and simmer gently until the internal temperature reaches 160°F. Avoid boiling, as this can make the casing tough.
- Bake: Preheat oven to 375°F. Place sausages on a baking sheet and bake until fully cooked. Cook to a minimum internal temperature of 160°F.
STORAGE INSTRUCTIONS
- To store fresh sausage, keep it refrigerated at or below 40°F, where it will last for 3-5 days, or longer if vacuum-sealed.
- For long-term storage, freeze the sausage.
- Once thawed, use the sausage within 3-5 days.