Yesterday, I descended to the bunker and brought up from one of the deep freezers what
I suspect was the last package of venison brats from Door County Custom Meats.
With a slightly amped-up spice it’s a dang good sausage.
Tonight I grilled it with a reverse sear on the Weber; served straight-up on a standard bakery brat bun.
I challenge anyone to eat more than one....
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