The Birth Of Red White and Boom Bratwurst

The year was 2018: Our production team were discussing possible flavor combos for bratwurst. We needed a flavor to launch for July Fourth, one that incorporated the colors red, white, and blue. Cranberries, blueberries, cherries were all tossed out as options. We also thought that a July Fourth brat needed to have some spice similar to our popular habanero mango brat.

We started with our base bratwurst recipe and decided on cherries and blueberries for red and blue, then added a mozzarella cheese for the white, and spice for a nice kick. After the first sample batch was made, we coined the name Red, White and Boom. 

The first year we made a 50-pound batch and sold out within the first weekend we sampled it. We made another 100 pounds, and that sold out almost within the month of July. 

We shared a couple sample packages with some friends in the industry and the feedback was great. So much so that the next summer we made over 600 pounds for our retail store and others who wanted to sell some as well. 

By the third year, we were making over 2,000 pounds of the brat mixture. The Red, White and Boom has become a staple in our retail line, and we make a couple large batches each year to keep our partners stocked up! 

Grilling Instructions:

On a hot grill, sear brats over coals, turning frequently with tongs to avoid burning and breaking casings. Move brats to indirect heat and finish cooking to an internal temperature of 155-160° F. on a meat thermometer. Remove brats from the grill and allow to rest for about 5 minutes before serving.

Stove Top Instructions:

Preheat a skillet over medium heat. Place brats in skillet and cover. Keep covered throughout the cooking, turning brats frequently to avoid burning. Brats are done when they reach an internal temperature of 155-160° F. on a meat thermometer. Remove brats from the pan and allow to rest for about 5 minutes before serving.

Oven Instructions:

Preheat the oven to 400° F. Place brats on a baking sheet (foil-lined is fine for easy cleanup!) and bake for 20-25 minutes, until internal temperature on a meat thermometer reaches 155-160° F. Turn brats once at about the 15-minute mark. Allow the brats to rest for about 5 minutes before serving.