WHAT'S A BRAT?
A seasoned coarse-ground pork sausage of German origin. (Note correct pronunciation as BRAHT)

HOW DO YOU PREPARE BRATS?
Grilled outdoors over charcoal is best. But brats can also be broiled or pan-fried. Some folks parboil them in beer or wine before browning them on the grill to add a unique flavor.

HOW DO YOU EAT BRATS?
Any number of ways. Most popular is nestled on a crusty roll and topped with raw or cooked onions, relishes, sauerkraut or mustard. You can also try chili, salsas, roasted sweet or hot peppers, coleslaw, or barbecue sauces. Brats also add a hefty hit of flavor to a host of dishes, from spicy jambalaya to hearty gumbos to savory skewered veggie kabobs—even pizza.

WHERE CAN YOU BUY BRATS?
In your supermarket fresh meat case. Johnsonville Brats are also available at major league sport stadiums nationwide, and more than 4,000 McDonald's restaurants from coast to coast.

HOW ARE BRATS MADE?
Johnsonville Brats — the nation's Number One brand of brats — are made from only the finest cuts of pork. In fact, only about two percent of all pork is suitable for Johnsonville Brats. Coarsely ground, the pork is blended with Johnsonville's proprietary spice blend and stuffed into casings to make a one-of-a-kind succulent sausage bursting with flavor.

WHAT'S THE APPEAL OF A BRAT?
Today's savvy outdoor chefs are looking to serve meals that are more savory than bland chicken or boring burgers. Consider: Bon Appétit recently named sausage, including brats, as one of two top new food trends.

WHY DO SO MANY FOLKS GO BONKERS FOR BRATS?
Maybe it's their robust flavor. Or perhaps it’s because brats mean "Big Taste" and a big meal for big appetites. In any case, brats have a dedicated and unwavering following of fans from coast to coast. And the number continues to grow. Many of these brat devotees are transplanted Midwesterners who grew up downing these succulent sausages and now look to enjoy them wherever they live.