10 more foods that make America great

Wisconsin brats
Note to Sheboygan (the “Bratwurst Capital of the World”): Let's give credit where credit is due and accept that bratwurst are not a food native to these shores. Many generations of German butchers would back me up here, honest.

Johnsonville Sausage via PRNewsFoto One brat is OK. A double is better, preferably on a buttered bun.

But as an adoptive food, Wisconsinites should proudly proclaim the glory of the brat. In a modern hot-dog-chomping world, it's hard at times to appreciate the beauty of a perfectly made sausage with just a dab of mustard to keep it company. Yet Wisconsin generally, and Sheboygan specifically, keep the tradition proudly alive — be it simmered or grilled.

There are standards to be kept. Mustard should be more brown than yellow, as the Germans would have it. Brats go on rolls, not on buns. Despite the term “brat fry” (and there is an entire brat lingo to be learned) frying is not in fact an acceptable cooking method. Beyond that, matters of dressing (ketchup?) and simmering substance (beer? water?) are debatable. In a serious manner, of course. On the shores of Lake Michigan, such things are not taken lightly.

What can't be debated is Wisconsin's brat love. In a state where the Sausage Race is a regular sixth-inning feature at Brewers games, nothing comes between the people and their pork.  Or pork-and-beef, if you prefer.