Since there isn’t a major holiday this month, there’s even more reason for fanfare on National Bratwurst Day Aug. 16. Traditional German brats are typically made with pork and veal and spiced with ginger, nutmeg, coriander or caraway. In some regions, the recipe even includes cream and eggs. Here in Cleveland, though, the official definition seems a bit muddled. “There’s no perfect answer for it anymore,” says Hank Kornblut, proprietor of Mister Brisket in Cleveland Heights. “A brat is really just, in general, a sausage of German derivation.” That loose characterization leaves plenty of room for local butchers’ fondness for inventive creations. Here are five links you’ll find us grilling up this summer.
1. Saucisson
Apple Sage Bratwurst ($10 per pound)
The apple sage bratwurst was among the original menu items at Saucisson when classically trained chefs Melissa Khoury and Penny Tagliarina opened their Slavic Village shop in 2017, and it remains in rotation today. Using ingredients from New Creations family farm in Chardon, Saucisson’s staff even dries the sage themselves. It’s so potent that a 30-pound batch of the apple sage brats includes less than an ounce of the flavorful herb. “We start with really basic, really high-quality ingredients,” Khoury says. “It just tastes damn good.” Add a little spicy mustard to contrast with the sweet apple flavor. 5324 Fleet Ave., Cleveland, 216-303-9067, saucissoncleveland.com
2. Frank’s Bratwurst
Traditional Bratwurst ($5 per pack)
If you consider yourself a traditionalist, celebrate this foodie holiday with a standard brat from Frank’s Bratwurst, a 48-year-old stand at the West Side Market that specializes in modest but mouthwatering meat with no frills or fancy flavors. Frank’s brats come ready-to-eat — on a hard or soft roll, with or without sauerkraut — or you can purchase a package of five to make at home. “The best way to do it is to fry them, to make them come out just like we serve them,” says Ryan Sheppard, third-generation co-owner. Serve it alongside German potato salad, and don’t forget to wash it down with a cold beer. 1979 W. 25th St., Cleveland, 216-344-2180, franksbratwurst.com
3. Mister Brisket
Frankenwurst ($10.95 per pound)
Not sure if you’re a bratwurst person? Go for something slightly more familiar with the Frankenwurst, Mister Brisket’s jumbo hot dog-bratwurst hybrid. It weighs in at a whopping 6.8 ounces — almost double the size of a standard dog. The Frankenwurst is best cooked on the grill, which causes its natural casing to split down the middle and start to sizzle. Serve it in a big hoagie bun and load it up with your condiments of choice. “You can have a little fun with it,” says proprietor Hank Kornblut. “If you want to go crazy, add a little sliced pastrami on top.” 2156 S. Taylor Road, Cleveland Heights, 216-932-8620, misterbrisket.com
4. Ohio City Provisions
The Kasekrainer ($11 per pound)
If an ingredient isn’t available locally, it doesn’t go into Ohio City Provisions’ brats. Everything comes from Northeast Ohio — namely Wholesome Valley Farm in Wilmont, which the shop’s owners bought to provide ingredients. The smoked Kasekrainer is spiced simply with pepper and garlic that set the stage for the starring ingredient — gooey chunks of Swiss cheese from Old Forge Dairy in Kent. “When you’re grilling them,” says co-owner Adam Lambert, “go low and slow.” Flash-sear on high heat, then turn the grill low and keep the lid closed for perfectly cooked brats. 3208 Lorain Ave., Cleveland, 216-465-2762, ohiocityprovisions.com
5. Gibbs Butcher Block
Fat Head’s Bumble Berry Bratwurst ($5.99 per pound)
Gibbs Butcher Block makes 30 to 40 types of sausages each week, but the most popular among them are the fruit-focused flavors, says owner Jim Dixon. For a boozy adult twist, Dixon created a lean pork brat made with Fat Head’s Bumble Berry Honey Blueberry Ale, a light, summery beer produced locally at the brewery’s three Northeast Ohio locations. At Fat Head’s brewpub, the beer is served with blueberries floating in the glass. At Gibbs, the pork brat’s natural sweetness is enhanced with local blueberries and honey. “Most of our sausages don’t even need a bun,” Dixon says. And he’s right — this one is perfect for breakfast. 9858 E. River Road N, Columbia Station, 440-235-2766, gibbsbutcherblock.com
