Blackstone Brats (Farmers Market Style)

There’s nothing fancy about these—just the way we cook them up at the farmers market, hot off the Blackstone. Start by thawing your brats, because cold brats on a hot griddle won’t cook evenly. Drop a generous pat of butter onto the griddle and let it sizzle before placing the brats down. Flip them every few minutes as they brown, letting that butter work its magic until they hit 145°F inside. Juicy, golden, and a little smoky from the griddle—that’s when you know they’re done.

To serve them right, skip the gimmicks and stick with tradition: a fresh bun, a scoop of good kraut, and a smear of real brown mustard. That’s the classic combo, and it never disappoints. But if you want to put your own twist on it, here are a few ideas that keep it simple without getting in the way of the brat itself:

• Swap the mustard for a spicy brown or stone-ground version.

• Pile on some sautéed onions or peppers right off the griddle.

• Toast your buns on the Blackstone for that extra buttery crunch.

• If kraut isn’t your thing, try a crisp pickle spear alongside.

The magic of Blackstone brats is in their simplicity—good meat, good heat, and good company. It’s the kind of meal that doesn’t need much explaining.