Look, Chicago loves its sausages. Imagine the city’s delight to wake up this week thinking that the media and the public are discussing one of your favorite encased meats. The brat has many Midwestern variations, whether cooked over charcoal in Sheboygan, Wisconsin, or served traditionally with rye bread, mustard, and sauerkraut. Heck, some folks may stuff fruit or nacho cheese inside the casing.
Alas, this is not America’s discourse as Chicago ramps up for the 2024 Democratic National Convention in August at the United Center. Frightened boomers attempted to decipher pop star Charli XCX’s terse social media post, a reference to her latest album, BRAT. There was no banter about cooking methods. There was no mention of boiling, direct or indirect heat, deep frying, or how to keep the juices inside — no one wants a dry and overcooked sausage. The discussion never really involved bratwurst and fun summer times around a grill with the smell of cooked onions permeating the air. While folks were perplexed by the use of the word, no one was talking about the actual ingredients that make the sausage. Nutmeg is nice but unnecessary. Garlic and white pepper are essential. Pork is great, but veal is spectacular. Social media and the 24-hour news cycle have really dumbed down the conversation!
Worry not, the mighty brat will persevere. This time of year is precious and nothing will prohibit Chicagoans from having a hot brat summer. Allow Eater Chicago to guide you through this journey.
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