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Wednesday, 03 October 2012 21:53

Aint you a brat!

I bet you all have heard (or said) that phrase before. But I'm talking about bratwurst sausages. The month of October instantly brings to mind Oktoberfest and the pungent, spicy, aromatic images of German sausages. Bratwurst, being one of my favorites, is meant to be fried or roasted, hence the German word 'braten.' But I think you will find the addition of this sausage in New England chowder is just about as good as it gets. Pop by Bean's in Bangor for their Oktoberfest and see what they have to offer; that's where I got the brat for this recipe. By all means, substitute kielbasa for this recipe, or even cheddarwurst or chorizo.

Published in The Cooking Edge

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