Sometimes you just have to face certain realities in life. I will never be able to win a world record for the fastest furniture (currently held by a 92 mph sofa… gives the phrase couch potato a whole new meaning), the greatest distance walked with a milk bottle balanced on my head, or the heaviest weight dangled from a swallowed sword (yes that one actually exists). These have all been painful but necessary realizations.
Still, I think I would be able to help Brat Fest achieve its world record because all I would have to do is eat sausage. Could anything be simpler!
Brat Fest is on Memorial Day weekend at Madison, Wisconsin. This year they managed to sell 209,375 brats by 5 p.m. on Monday, May 31st. Unfortunately I heard about this festival a little too late or they could have made it 209,380 or possibly 209,390…
This festival consumed about 20 miles of sausages if they were laid end to end, 300 gallons of Heinz ketchup, and 176 gallons of mustard. The best part about this festival is that the profits go to charities and this festival has donated $855,723 since it began. I love eating for a cause!
Check out it out here and I’ll see you there next year!
Grilled Brats with Onion Relish
Ingredients:
4 bratwurst, uncooked
2 slices bacon, cooked and crumbled
1 tablespoon olive oil
1 large onion, sliced
1 12-ounce can beer
1 teaspoon brown sugar, firmly packed
1/4 cup bread and butter pickles
1 teaspoon thyme leaves, chopped
Cooking Directions:
In large deep skillet, heat olive oil over medium high heat and add onion. Sauté, stirring frequently, until very soft, about 8-10 minutes. Add beer and brown sugar and cook over medium high heat until liquid evaporates, about 10 minutes, stirring occasionally.
Continue cooking until the onion turns a golden brown, stirring constantly. Stir in bacon, pickles and thyme. Season with salt and pepper.
Prepare a medium hot fire in grill. Grill bratwurst directly over heat, turning, until evenly browned, about 5-7 minutes and to an internal temperature of 160 degrees F. Remove from grill and top with onion relish.
Makes 4 servings
Note: The onion relish can be made ahead and reheated. Store it in the refrigerator. Serve it warm or at room temperature
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