The beef brats come from the French country culinary tradition. They are savory without being heavy with a clean finish. They are great on the grill - a nice counterpart to the hamburger. Alternatively, they can be broiled or panfried. Some customers prefer the brats as a breakfast sausage. They excel as a meatball base for any Italian dish (eg lagsagna, speghetti bolagnese). Simply slice and panfry, adding ingredients as you go. Kids particularly love the brats.

The brats are all-beef combined with olive oil, tomatoes, garlic, onions, herbs de provence, and salt. We use whey to help hold it all together. Thus, our brats are gluten-free and lactose-free.

Be careful not to overcook the brats! They will bleed out the entirety of the flavor-infused olive oil leaving you with a tough and flavorless sausage. See more on preparation in the Preparation Tips portion of this website.

The recipe is derived from Sharon Payne - chef, owner, and operator of Parnassus Farm & Garden in New Zealand. While our respective  recipes are ultimately quite different, the inspiration comes from our relationship with the Payne family and the many morning teas with their home-grown grass-fed farm sausage. David (a life-long dairy farmer) and Sharon Payne are gracious hosts if ever you travel to New Zealand. Please visit their website at www.parnassus.co.nz.