Last week, Husband sent, via overnight UPS transport, four bratwurst buns that he had baked, to his brother-in-law, John, in Omro, Wisconsin. This was expensive.
Husband and John both grew up in Sheboygan, Wisconsin, which touts itself as “The Bratwurst Capital of the World “. Bratwurst is certainly a staple in Sheboygan, and there are competing opinions regarding which butcher shop makes the best and what is the best way to prepare them. It is a sacred food there.. There is a flourishing industry in shipping Sheboygan brats to far flung Sheboygan expats.
True Sheboyganites are as concerned about the buns as they are about the sausages. Buns don’t ship as well as sausages. Husband likens the search for the perfect brat bun to finding the best bagel. The perfect brat bun is light and crusty with a moist interior and a slightly malty flavor, traditionally baked on a bed of cornmeal.
Husband and John have a mutually supportive rivalry in attempting to bake the best brat buns at home. They have found recipes on-line from defunct Wisconsin bakeries, and try to adapt them for home use. Husband is an accomplished baker. John not so much. My sister-in-law has had her fill of bakery experiments. (Note: In Sheboygan, baked goods are referred to as “bakery”).
The quest continues. . .
What are you trying to perfect? What is your favorite culinary accomplishment?