Difference between revisions of "Brey Bratwurst"

Revision as of 02:31, 12 March 2007

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Grilling Brey Bratwurst.

Brey Bratwurst is a bratwurst that originates from Mikitivity's Brey canton and is extremely popular throughout the nation and considered a Mikitivity cultural icon. Like most bratwursts, the sausage is made of a finely minced blend of pork, beef, a number of spices, and a small amount of veal. The spices include nutmeg, spice melange, black pepper, basil, celery, ginger, and tnani.

The vast majority of Brey Bratwursts consumed and exported from Mikitivity are hand-crafted. The raw sausage is soaked in a local beer before being pan fried or grilled. Usually the type of beer used to marinade the bratwurst depends upon the time of year, with older beers being used in favor of freshly brewed beers.

History

Lying just to the north of the temperate Solace canton, the people of Brey canton were at a strategic point along the eastern fork of the Spice Trail, and thus had access to many of the spices coming out of the Solace mountains and those coming, such as tnani, from Baranxtu to Mikitivity. However, the Brey canton was subjected to colder conditions and could not rely upon food throughout the long winters, thus it was tradition to make sausages out of a blend of meats to last through the winter. Though today the majority of the meat comes from pork, originally the indigenous Bergeber were hunted and used to make the sausage. The trimmings left behind when preparing other parts of the boar or pig were mixed with left over bits from beef and stuffed into a pig, sheep or goat intestine, before being frozen and stored for months.

Traditions

As the consumption of spice melange and other Mikitivitian cuisines spread across NationStates, several nations adopted their own traditions for preparing and eating Brey Bratwursts that differ slightly from Mikitivity.

Mikitivity

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Brey Bratwursts are often served on rolls or bread in Mikitivity.

Today most Brey Bratwursts are still hand ground and stuffed, though the meat is often already partially prepared when sold at either at the strassemarkt in the summer months or at the butcher's shop during the rest of the year. After being stuffed the sausages are frequently marinaded in older local beer. The sausages are pan fried or grilled to a golden brown color, and frequently beer is again poured on the sausages as they are cooked.. There should be some charring on two sides and the juices within the sausages will tend to burst out of the ends, however the sides of the sausage should not be cooked such that they break. The cooked sausage should still have some juices inside.

The cooked bratwursts are often served on fresh bread or rolls, however, different condiments are added to the sausage depending upon the canton on which it was made. In Brey canton brown mustards are preferred over all other condiments, though they are also frequently eaten on a plain piece of bread. The use of bread is claimed to "keep your hands free of the juice". It is slightly offensive to natives to see people get too picky about the bread, since the bread is just "a napkin you can eat".

A tomato based barbecue sauce is used instead of mustard in Hawkins canton, but like in Brey canton, the sausage is often served on rather plain pieces of bread or small rolls. Year round in Hawkins canton street vendors will set up grills in busy parts of town and sell the bratwursts to people on the go. In the spring and summer months, they often can be found selling their sausages late into the night right outside many pubs, hoping to catch people with an after drinking snack to tide them over until they walk home.