[Newt]

I've had a few from vendors. Never really bought any from the stores tho but I'm thinking about it. So the question is: which is your favorite? What kind of taste do they have? Mild, spicy, etc? How do you like em fixed up? Thanks

[Tazz]

[More Cowbell]

Bavarian Meat Delicatessen 1920 Pike Pl. Seattle, WA 98101 Phone: 206-441-0942

[Magellan]

I don't know about real brats but I do enjoy the occasional Johnsonville Beef Hot Link from the store. It's not really hot (I'm a spice wuss) and it may be the single worst thing on the planet for you to eat. When I grill them you can literally see the fat sweating out. It's like watching a guy who weighs three bills work out at the gym. Edit: Big buns, mustard, onion, and ketchup until I can't even see or really taste it!

[yukon222]

I can't remember the brand right now. But to fix them, boil them in a mix of water and cheap beer for 4 minutes or so. Get some onions going early on the stove, sauteeing them over low heat for 1hr. Nice and carmelized.

[H. Hound]

Hans' Sausage & Delicatessen 717 SW 148th St Ste B Burien, WA 98166 It's run by a bunch of Hausfrau's, and they are hard to beat for authentic German Brats. They make much of their product, and I believe the Brats are nitrate free.

[solohiker]

Fischer's on Front Street (Issaquah) are as good as it gets. And Yukon - I thought boiling bratwurst in beer and carmelizing the onions was a family secret - maybe we're cousins!

[yukon222]

[imbecile]

I second Hans' Meat and Delicatessen (I was born and grew up in Bavaria) and their German food is authentic. As for boiling bratwurst in beer, non, no, no! What heresy! You marinate your brats in beer and then grill them. Serve the on a german hard roll (also available at Hans') with spicy mustard.

[Dane]

I'm not too picky about my brats, as long as they're slathered in Beaver horseradish mustard. Marinading in beer is a must...but is it better to have a hoppier or maltier beer? I usually use a hefeweizen, which tastes "neutral" to me.

[jenjen]

Bavarian Meat company is the way to go for brats. (landjaegers, too. This is where all the stores along hwy 542 get their landjaegers) To my taste, maltier beer makes a better marinade than hoppier beer. The onions should be cooked with a bit of that beer marinade so they carmelize with more flavor. Horse radish and good mustard are critical.

[polecatjoe]

Johnsonvilles are pretty good for a mass-produced sausage. My wife and I like the Stadium Brats and kielbasa. But the best sausages around come from Double D D Meats in Mountlake Terrace. They have around 50 different varieties of sausage, all freshly made, at excellent prices. I prefer their landjaeger over Bavarian Meat's, although those are good, too.

[greg]

Stopped in a little craft shop/bakery kinda store in Hoquiam on Friday and they had razor clam bratwurst. I love razor clams, fried, frittered or in chowder, but the thought of them in a bratwurst made me nauseous

[Quark]

They do odd things on the coast. It's like a whole nother planet; one that I like very much. For instance, cabbage and kielbasa soup can be found nestled in a steaming pot at the end of the salad bar at the Forks Cafe. If you saw cabbage and kielbasa soup at a restaurant in Seattle or another metropolis, the place would be out of business in a day. But on the coast, a cabbage and kielbasa soup just seems right, somehow. I wish to move to Forks someday.

[Gray]

Uli's in the Market. I like mine grilled over charcoal, with a toasted bun, and a bit of spicy stone-ground brown mustard. Perhaps some well-carmalized onions. With a cold Abita Amber. --Gray