Start your summer sizzle with a Brat Board. A little bit relish tray and a little bit the Midwestern cousin to charcuterie, the Brat Board is a great way to dish up local flavor this summer. Snacky, satisfying, and somehow both nostalgic and new.
We got to talk about this board on MPR’s Appetites. Listen to us brag about our favorite brats.
To make a Brat Board, you grill up a few kinds of locally made sausages. Then slice them into bite-sized pieces and lay them out alongside pickles, krauts, tangy sauces, and any other crunchy or fermented toppings you might normally flop onto your bratwurst. Serving it up family-style on a big platter makes for a mix-and-match experience to please both your picky and adventurous eaters.
More than anything, a Brat Board is a celebration of our region’s meat-makers. These farmers and producers are connected to the land in a way that shows up on the plate. Better meat, better lives for the animals, and fewer miles traveled from pasture to picnic table.
Here are a few locally made sausages and toppings to get you on your way to a Brat Board worth bragging about:
Ferndale Smoked Rachel Sausage | Cannon Falls, MN
A turkey twist on the Reuben, smoked and savory with Swiss and kraut notes.
Pairs well with Annie’s Thousand Island and Bubbies Sauerkraut.
Pastures a Plenty Smoked Polish Sausage | Kerkhoven, MN
This is an elevated straightforward brat. Rich, smoky, and made from heritage-breed pork on a regenerative farm.
Pairs well with Annie’s Horseradish Mustard and a pile of Caruso’s Giardiniera.
Thousand Hills Wild Rice & Gouda Hardwood Smoked Brat | Becker, MN
Thousand Hills raises 100% grass-fed cattle in Minnesota. This sausage combines pork, beef, wild rice, and creamy gouda.
Pairs well with Koops Honey Dijon Mustard and caramelized onions.
Gerhard's Brats Smoked & Uncured | Minneapolis, MN
An old World German-style sausage, lightly smoked and spiced.
Pairs well with Organicville Stoneground Mustard and a spoonful of Bubbies Sauerkraut.
O’Neill Family Farms Lamb Gyro Brat | Rushford, MN
A Mediterranean-inspired lamb sausage from pasture-raised Minnesota sheep.
Pairs well with Woodstock Lemon Dill Aioli, Wildbrine Pickled Red Onions, and sliced cucumber.
For your vegetarian and vegan friends:
Try this flavorful Field Roast Spicy Chipotle Plant-Based Sausage.
Pairs well with Angelica’s Garden Curtido for a nice crunch.
For someone looking for a no-pork option:
Bilinski’s makes organic chicken sausages with clean ingredients, and this one features classic Italian herbs.
Pairs well with Caruso’s Giardiniera.
You can round out your board with fresh veggies, pretzels, buns, or crackers. Pass out the paper plates and toothpicks. Let the grill do the talking and let your guests discover that eating local food can taste as good as it feels.