By John White

As the scorching heat of summer continues its relentless grip, a collective anticipation for cooler days and the bounty of harvest season is palpable. This shift in the air often evokes images of crisp evenings, the convivial glow of a backyard grill, and the savory aroma of perfectly cooked Bratwurst, a beloved German staple, paired with the refreshing effervescence of a cold beer. This very sentiment likely fueled the establishment of National Bratwurst Day, a celebration that traces its roots back to the early 20th century in Johnsonville, Wisconsin, and is observed annually on August 16th.

This year, the occasion takes on a special significance as grilling enthusiasts explore innovative ways to honor this traditional delicacy. In Sheboygan, Wisconsin, widely recognized as the "Bratwurst Capital of the World," the ritual of grilling Bratwurst over charcoal is an ingrained cultural practice. These flavorful sausages are traditionally served on a unique, crusty yet soft-crumbed roll known as a semmel, adorned with robust brown German mustard, tangy dill pickles, and an optional sprinkle of diced onions. The prospect of recreating this authentic experience, particularly the coveted smoky flavor and slightly crisped casing, on a modern gas grill presents an exciting challenge for culinary adventurers.

Monument Grills: A Partner in Culinary Innovation

In a testament to the evolving landscape of outdoor cooking and the versatility of contemporary grilling technology, Monument Grills has provided a valuable platform for exploring these very possibilities. Through the gracious support of Monument Grills, this author had the opportunity to test the capabilities of their Mesa II propane gas grill. The findings underscore the grill’s remarkable adaptability, proving it to be a truly comprehensive "one-stop" culinary workstation. Equipped with a side-mounted burner and the innovative Smoker Bar accessory, the Mesa II effortlessly handles a diverse range of tasks, from boiling water and frying bacon to, of course, mastering the art of grilling. This versatility makes it an indispensable tool for any ambitious culinary endeavor.

For those inspired to partake in the National Bratwurst Day festivities this week, the following guide offers a straightforward and highly effective approach to crafting a German feast that is nothing short of "wonderbar!" This celebration promises a delightful journey through authentic flavors and time-honored traditions, reimagined for the modern grill master.

The Grand German Feast: A Menu Designed for Celebration

This year’s National Bratwurst Day menu is a curated selection of classic German accompaniments, designed to complement the star of the show: perfectly grilled Bratwurst. The featured dishes include:

• Grilled Bratwurst: Prepared using an optimized indirect grilling method for superior flavor and texture.
• German Potato Salad: A traditional, hearty side dish, elevated by the use of the grill’s auxiliary features.
• Sautéed Onions: A simple yet essential topping that adds a sweet and savory dimension.
• Homemade Sauerkraut: The quintessential tangy counterpoint to rich, grilled meats.
• Homemade Mustard: A selection of artisanal mustards to enhance the Bratwurst experience.

Mastering the Bratwurst: An Indirect Grilling Approach

Drawing inspiration from established grilling wisdom, particularly Steven Raichlen’s revolutionary methods for grilling Bratwurst, the focus for this year’s celebration is on an indirect grilling technique. This approach, similar to the preparation of traditional frankfurters or hot dogs, ensures that the Bratwurst cooks evenly and develops a delightful depth of flavor without the risk of burning.

Utilizing the Monument Grills Mesa II, the "Broil Zone" feature was engaged in conjunction with the Smoker Box. The Smoker Box, filled with applewood chips soaked in water, was strategically placed between the flames. With the grill lid closed, the grates were preheated to a consistent temperature of 325°F (163°C).

Once the grill reached the optimal temperature, the Bratwurst were carefully placed over the cooler side of the grill, away from the direct heat source. This indirect heat allows the sausages to cook through gently and thoroughly. Regular turning ensures even cooking and prevents any single side from overcooking. The key to achieving that signature slightly blistered casing lies in the final stage of cooking. Once the Bratwurst reach an internal temperature of 150°F to 160°F (65°C to 71°C), they are briefly exposed to direct flame. This crucial step imparts a beautiful char and an irresistible texture.

The Bratwurst used in this preparation were sourced from Barth’s, a reputable purveyor located in New Providence, New Jersey, known for their exceptional quality Beer and Thuringer Bratwurst. The results of this indirect grilling method were, quite simply, perfect. The sausages cooked through beautifully, achieving a tender interior and a delightfully crisp exterior, a testament to the effectiveness of the technique and the precision of the Monument Grills Mesa II.

The perfect sear: Bratwurst achieving a delightful char after indirect grilling.

The Versatility of the Side Burner: Sautéed Onions and Potato Salad

While the Bratwurst are reaching their peak on the grill, the Monument Grills Mesa II’s side burner proves to be an invaluable asset for preparing the accompanying dishes. Finely chopped white onions were swiftly sautéed in oil or butter on the side burner, creating a sweet and savory topping to be served atop the Bratwurst on their rolls.

The side burner on the Monument Grills Mesa II proves its utility for sautéing onions.

For the German Potato Salad, a cherished family recipe was employed, further showcasing the grill’s multifaceted capabilities. The side burner was utilized for boiling the potatoes and, importantly, for frying the bacon that forms the flavorful base of the salad. This integration of cooking processes on a single appliance streamlines the preparation and enhances the overall grilling experience.

Martine’s German Potato Salad

Ingredients:

• 2 pounds waxy potatoes (such as Yukon Gold or red potatoes), peeled and cut into 1-inch cubes
• 8 ounces thick-cut bacon, diced
• 1 cup finely chopped yellow onion
• ½ cup apple cider vinegar
• ¼ cup chicken broth or reserved bacon drippings
• 2 tablespoons sugar
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Boil the Potatoes: Place the potato cubes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat on the side burner and cook until the potatoes are tender but not mushy, about 15-20 minutes. Drain well and set aside.
2. Render the Bacon and Sauté Onions: While the potatoes are boiling, add the diced bacon to a large skillet or a cast-iron pan on the side burner. Cook over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the skillet. Add the chopped onion to the skillet with the bacon drippings and sauté until softened and translucent, about 5-7 minutes.
3. Prepare the Dressing: In a small bowl, whisk together the apple cider vinegar, chicken broth (or reserved bacon drippings), sugar, and Dijon mustard. Season with salt and pepper to taste.
4. Combine and Toss: Gently add the cooked potatoes and sautéed onions to the skillet with the bacon drippings. Pour the dressing over the potato mixture and toss gently to combine, being careful not to break up the potatoes too much.
5. Add Bacon and Serve: Fold in the reserved crispy bacon. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving warm or at room temperature.

For those seeking an alternative, a previously published recipe for Smoke Roasted German-Style Potato Salad is also available for inspiration.

Artisanal Mustards: A Condiment Revelation

To elevate the authenticity of this German repast, the preparation of homemade mustards was undertaken. Referencing Steven Raichlen’s acclaimed book, "Barbecue, Sauces, Rubs and Marinades," a truly delicious Horseradish Mustard was crafted. This condiment, with its pungent kick, is the perfect counterpoint to the richness of the Bratwurst.

A valuable resource for crafting artisanal condiments.

Horseradish Mustard

Ingredients:

• ½ cup yellow mustard seeds
• ½ cup water
• ¼ cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon salt
• 2 tablespoons prepared horseradish (or more, to taste)

Instructions:

1. Soak Mustard Seeds: In a bowl, combine the yellow mustard seeds with water. Let them soak for at least 4 hours, or preferably overnight, until softened.
2. Purée the Mixture: Drain the mustard seeds and transfer them to a food processor or blender. Add the apple cider vinegar, brown sugar, and salt. Purée until you achieve a smooth or slightly chunky consistency, depending on your preference.
3. Add Horseradish: Stir in the prepared horseradish. Start with 2 tablespoons and add more to taste for a stronger kick.
4. Chill and Age: Transfer the mustard to an airtight container and refrigerate for at least 24 hours before serving. This allows the flavors to meld and develop.

Variation: Sun-Dried Tomato Mustard

For a delightful twist on the classic, the Sun-Dried Tomato Mustard offers a unique and vibrant flavor profile. Prepare the Horseradish Mustard as directed, but substitute 4 sun-dried tomatoes for the horseradish. Soak the sun-dried tomatoes in hot water for approximately 1 hour until softened. Once rehydrated, finely chop them and add them to the mustard mixture during the puréeing stage in Step 2. This variation introduces a subtle sweetness and a rich, umami depth to the mustard.

The Essential Companions: Sauerkraut and German Beer

No authentic German Bratwurst experience would be complete without a generous serving of hand-crafted Sauerkraut and, of course, a cold German beer. The tangy, fermented cabbage provides a crucial palate cleanser and a traditional flavor component that perfectly complements the grilled sausage. For those inspired to embark on the rewarding journey of making their own Sauerkraut, a comprehensive recipe is readily available.

The ultimate German feast, featuring grilled Bratwurst, sauerkraut, and beer.

The simple pleasure of a perfectly grilled Bratwurst, enjoyed with friends and family, is a tradition worth celebrating. As National Bratwurst Day approaches, the opportunity to recreate these classic German flavors, enhanced by the capabilities of modern grilling technology, offers a truly memorable culinary experience.

Happy National Bratwurst Day!