Beer Bratwurst

Old Major Beer Bratwurst (1 lb, 4 links)

This is the brat that ruins grocery store brats for you. Quarter-pound links, snappy natural hog casing, and a deep beer-and-pork flavor that hits before the first sip of whatever's in your hand. Throw them on a hot grill and the smell pulls neighbors out of their backyards.

Indiana pork gets ground, seasoned with sea salt and a house spice blend, then cut with Upland Brewing's Champagne Velvet pilsner before it's stuffed into natural hog casing. The beer doesn't just sit in the background. Corn-malt sweetness and a touch of German hop bitterness work their way through the pork, giving the brat a fuller, rounder finish than you'll get from a standard bratwurst recipe.

Grill them low and slow over indirect heat, then crisp the casing over direct flame for the snap. Tuck them into a soft roll with stone-ground mustard and a pile of caramelized onions. Or skip the bun, slice them on the bias, and lay them across a cutting board with sharp cheddar, pickles, and a cold pilsner. Tailgates, backyard cookouts, weeknight dinners that need rescuing.

The Maker

Old Major Market is a whole-animal butcher shop in Indianapolis sourcing pork from Indiana farms raised without antibiotics or added hormones. Owner Mark Kuhn runs the cutting room and the smokehouse, and the team grinds, cures, and stuffs every sausage in-house. The Champagne Velvet partnership is a Hoosier-on-Hoosier collaboration: Old Major's pork meets Upland Brewing's resurrected 1902 pilsner recipe, brewed up the road in Bloomington.

Ingredients

Ingredients:
Pork, Beer (water, malt, hops, yeast), Sea Salt, Spices, Encased in Natural Hog Casing.

FAQ

How many brats come in a package?
Each package contains 4 quarter-pound links, totaling approximately 1 lb of bratwurst.

Are these fully cooked or raw?
Raw. Beer Bratwurst arrives fresh and uncooked. Cook to an internal temperature of 160°F before eating.

What's the best way to cook them?
Grill over indirect heat for 15 to 20 minutes, turning occasionally, then finish over direct flame to crisp the casing. You can also simmer them in beer and onions on the stovetop, then sear in a cast-iron pan.

Do these contain gluten?
Yes. The Champagne Velvet beer used in the recipe contains barley malt, so these brats are not gluten-free.

How should I store them?
Keep refrigerated and use within 3 to 5 days of arrival, or freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.