The B93 Miesfeld's Brat Fry Locator:

If you have a Brat Fry you would like to promote please let us know ASAP!

*Sept 18th from 11am-7pm. At Talk of the Town. Extreme All Star Dance Team

How to Serve Bratwurst

Brats are served on a bun, dressed with condiments, and accompanied by classic side dishes. There are rules to be followed, and if you break them in the presence of a Wisconsin bratwurst connoisseur, you will be considered a culinary pissant (sorry to get stuffy here and use words derived from French, but that's the way it is).

Rule #1: Do not serve bratwurst on a hot dog bun! Brats are eaten on a brat bun, or in Sheboygan, on a Sheboygan hard roll, which is based on a Bavarian semmel roll. Brat buns resemble hot dog buns, but are larger and more substantial and chewy, and are designed to hold a single brat. Sheboygan hard rolls are moderate-sized round buns, suited to the Sheboygan-style double-brat sandwich. In Sheboygan, most folks put two brats on a round roll. In the rest of Wisconsin, they put one brat on a brat bun. Both types have a golden brown surface and are substantial enough to hold onto the brats, condiments, and for most folks in Sheboygan - lots of butter (This is not low-calorie cuisine). For those of you who live outside Wisconsin, it can be nearly impossible to find a proper brat bun or Sheboygan hard roll, so you'll have to take matters into your own hands.

Rule #2: Do not put yellow mustard on a brat! It is an abomination. The classic mustard for brats is a brown Wisconsin German-style Düsseldorf, medium to dark in color and pungency, slightly sweet-sour and sometimes flavored with herbs. Dijon is also nice.

In Sheboygan, brats are typically dressed with "da works" - ketchup, mustard, chopped onion and pickle. Saurkraut as a topping is frowned upon.