Since 1953, August brings Bratwurst Day, a celebration of sausage and of our collective German heritage. The brat is a social food in Wisconsin where Germans first introduced it to the New World. We have brat fries on weekends like folks have BBQs in the south and Chicago has its deep dish pizza. It is part of a deep food tradition.
Few things identify one’s German heritage more than making sausage. Sausage was a means of survival for our German ancestors during the winter months, as well as a way to use precious meat scraps and pay homage to their porcine good luck charm. This book documents the long and varied history of some of Sheboygan’s nearly forty meat markets and sausage producers.
We’ll revisit sausage-making in the county and remember the heyday of 1950s Bratwurst Days.
