Traditional (Original) Brat

Name: Traditional (Original) Brat
Price: 4.99 USD
Availability: InStock

$4.99

Experience the award winning, traditional brat crafted with the finest ingredients at Mid-State Meat Market. Hand crafted by our skilled butchery students, each brat delivers a rich, savory, German-inspired flavor that honors time-honored recipes. Perfect for those who value quality and authenticity, this fresh Original Brat embodies the passion and expertise of Mid-State Technical College’s Meat Cutting and Butchery Program. Elevate your meals with a taste that’s both genuine and unforgettable.

Package: 4 links (over 1 pound/package)

Price: Per package

Quantity

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.

MID-STATE MEAT MARKET

Traditional (Original) Brat

Ingredients

Temperature, Cooking, and Storage

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