German Bratwurst
$5.49Price
Savor the taste of our handmade German Brat, handcrafted in small batches for unmatched quality. Produced by students at Mid-State Technical College's Meat Cutting Program, each brat showcases traditional butchery and premium ingredients. Grill or pan-sear for a rich, savory profile that elevates any meal. At Mid-State Meat Market, we pride ourselves on craftsmanship and excellence. Taste tradition in every bite!
Package: 4 links (over 1 pound packages)
Sold per package, not per pound
Only 6 left in stock
Pork, water, salt, spices, monosodium glutamate, citric acid
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.