Smoked Original Brat
Discover the bold, savory flavor of our smoked brat, crafted by students at Mid-State Technical College’s Meat Cutting Program. Each brat is smoked to perfection, delivering a rich, authentic taste. At Mid-State Meat Market, we offer high-quality, handcrafted meats that showcase our future butchers' dedication and craftsmanship. Perfect for grilling or enhancing recipes, our smoked brat guarantees a flavorful choice. Experience the passion and expertise in every bite.
Package: 4 links, approximately 1 pound
Sold per package, not per pound
Pork, Water, Salt, Spices (Including White Pepper, Coriander, Thyme, Savory), Dextrose, Citric Acid (0.6%), Natural Spice Extractives, Cure #1 Nitrite.
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.