Klement’s (klements.com) is the Brew Crew’s brat supplier. Because they feed so many people, vendors serve the pre-cooked kind. These are pork-and-beef brats that, like hot dogs (a brat’s thinner, less pasty-looking cousin), need only a few turns on the grill. If you’ve got more time, try fresh brats. Bratistas swear by these raw sausages, which Badgers parboil in beer before grilling. If you can find a sixer of Pabst, fine. If not, Wisconsin folk buy Miller (millerbeer.com). “People get very attached to their method,” says Debra Usinger, of Usinger’s (usinger.com), another brat favorite. Her tip: to prevent juice leakage, don’t poke brats to check doneness.
Condiments? Try kraut from Vienna Beef (www.viennabeef.com) and buns from Gonnella (800-262-3442). They’re harder and bulkier than hot-dog buns since they have to carry mustard, ketchup–and Secret Stadium Sauce (milwaukeebrewers.com or 414-902-4700). It’s sort of a smoky, tangy–oh, go unlock the mystery yourself.
