Cookouts
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.
- Prep
- 10 min, plus thaw
- Cook
- 20 min
- Serves
- 5 to 6
- Level
- Easy
How we do it
Method
- 01
Thaw them first
Start by thawing your brats, because cold brats on a hot griddle won't cook evenly.
- 02
Butter on, then brats
Drop a generous pat of butter onto the griddle and let it sizzle before placing the brats down.
- 03
Flip as they brown
Flip them every few minutes as they brown, letting that butter work its magic until they hit 155°F inside. Juicy, golden, and a little smoky from the griddle: that's when you know they're done.
- 04
Bun, kraut, mustard
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.
Cook's note
If you want to put your own twist on it, keep it simple and don't get in the way of the brat: swap the mustard for a spicy brown or stone-ground version, pile on sauteed onions or peppers right off the griddle, toast your buns on the Blackstone for that extra buttery crunch, or try a crisp pickle spear if kraut isn't your thing. The magic of Blackstone brats is in their simplicity: good meat, good heat, and good company.
The store door
Take some home.
Order the full lineup on Square. Brats, bacon, thick-cut chops, breakfast links and HB BBQ sauce. Or find us at the market this Saturday.
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