1 out of 1 people found the following review helpful
These brats look and taste like the famous red brats from the Brathaus on State St. in Madison, WI where I worked while in college in the 1980s. I prepared them Brathaus style (smoked, butterfly-cut and cooked on both sides) and my son ate 'em right up. Good with ketchup & onions, kraut, horseradish, or just about anything. Fried cheese curds on the side and a cold beer or Bloody Mary on game day completes the ensemble. Oh, the memories! On, Wisconsin!
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