Bratwurst Sausage

Bratwurst Sausage

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  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250

 

"You can almost smell them sizzling on the grill.”

The Quick Facts... 

  • 4x pieces per package 

  • Ingredients: Pork, Water, Spice (spices, sugars (dextrose), salt, lemon extract)

Take it from the people who made their bones and earned their stripes from making and selling sausages at market: these bratwurst sausages are like none other. Made from 100% fresh ground pork, all sourced locally from Ontario farms, our hand-twisted bratwurst sausages are big, juicy, and bursting with flavour.

Goes Great With...

Your favorite mustard. Really! Try Gulden’s spicy brown, Grey Poupon dijon, or Maille Old Style mustard. There’s just something about this combination.

Hand-twisted bratwurst sausage is a flavorful and satisfying meat that also pairs well with a variety of other proteins. Here are three meats that complement hand-twisted bratwurst exceptionally well:

  • Smoked Pork Belly: The smoky, fatty richness of pork belly can be a delightful contrast to the spiced, herby notes of bratwurst sausage. The two meats share a pork base, making them natural companions on the plate.
  • Roast Chicken: For a lighter option that still packs flavor, consider pairing bratwurst sausage with roast chicken. The relatively mild flavor of chicken acts as a nice counterbalance to the robustness of the sausage.
  • Beef Short Ribs: Slow-cooked beef short ribs can add a different texture and a deep, beefy flavor that compliments the spiced and herbed bratwurst sausage. The combination can make for a hearty, meat-centric meal that's sure to satisfy. You can even whip together some mashed potatoes and gravy with white pepper for a side dish.

Our Preferred Preparation...

Preparing hand-twisted bratwurst sausages can be a culinary adventure with multiple cooking methods to choose from. Here are three preferred preparation methods that bring out the best in these sausages:

  • Grilling: This method is often considered the traditional way to cook bratwurst sausage. Preheat your grill to medium-high heat and cook the sausages for about 20 minutes, turning occasionally. This technique produces sausages with a crispy exterior and a smoky flavor that many find irresistible.
  • Pan-Searing: For those who don’t have access to a grill, pan-searing is an excellent alternative. Heat a small amount of oil in a skillet over medium heat, and add the bratwursts. Turn them occasionally to ensure even browning. Cook until they reach an internal temperature of 160°F (71°C). The end result is a juicy sausage with a nicely caramelized exterior.
  • Simmer and Sear: This involves initially simmering the bratwurst sausage in a mixture of beer and onions before finishing them off in a hot skillet or on the grill. This two-step process ensures the sausages are fully cooked, while also infusing additional flavors and achieving a crispy exterior. 

     

    How It Ships...

    Our hand-twisted bratwurst sausages are prepared by hand at our Toronto butcher shop, then immediately vacuum sealed and frozen at their freshest. We then send your sausages directly to your home. We ship and deliver to the greater Toronto area, or you can visit our store and pick up your online order.

    Perfect Pairings for Our Prime Tenderloin

    Our bone-in rib steak needs sides that complement its bold flavour. From crispy bites to fresh greens, these pairings make every mouthful even better:

    • Crispy tallow potatoes: Golden, crunchy, and cooked in beef fat, they’re the ultimate sidekick to a rich, juicy steak.
    • Caesar salad: Crisp romaine, garlicky dressing, and sharp parmesan bring just the right amount of freshness to balance out the rib steak’s depth.
    • Roasted mushrooms: Earthy and buttery, they soak up every drop of flavour and round out your plate beautifully.
    • Creamed spinach: Silky and savoury, this steakhouse classic adds richness without stealing the spotlight.
    • Charred asparagus: With a little lemon and a hint of smoke, it cuts through the marbling and brightens every bite.

    How We Craft the Ideal Tenderloin Experience

    Tenderloin steaks shine with simple preparation. Here’s how we like to cook them for the most delicious steakhouse experience at home:

    Bring to room temperature

    Take the steaks out of the fridge about 20–30 minutes before cooking so they sear evenly.

    Season simply

    A generous sprinkle ofsea saltand freshly cracked black pepper is all you need.

    Sear in a hot skillet

    Heat a cast iron or heavy pan over medium-high, then sear each side for 2–3 minutes until a golden crust forms.

    Add butter and aromatics

    In the last minute, baste with melted butter, garlic, and thyme for extra richness.

    Finish to medium-rare

    Reduce the heat slightly and cook until the internal temperature reaches 130°F for a tender, pink centre.

    Rest before serving

    Let the steaks sit for 5 minutes to lock in juices before slicing and serving.

    From Our Butcher’s Counter to Your Kitchen

    Our USDA Prime tenderloin is shipped fresh from our butcher’s block, carefully packed so it arrives at your kitchen in perfect condition:

    • Hand-cut to order and prepared by our butchers the same day it’s packed.
    • Vacuum-sealed at peak freshness to lock in natural juices and tenderness.
    • Insulated, temperature-controlled packaging: Ice packs and sturdy boxes keep your order cold and safe in transit.
    • Fast delivery across the GTA: Toronto, Mississauga, Vaughan, Scarborough, and surrounding areas within 12–24 hours.
    • Convenient storage: Cook within the week or freeze to enjoy later without losing quality.

    What Shoppers Like You Are Asking

    A heavy pan like cast iron or a hot grill is best for getting a perfect sear, but any sturdy skillet will work. Add tongs and a meat thermometer, and you’re all set to cook a flawless steak.

    USDA Prime has the highest level of marbling, which means more tenderness, juiciness, and flavour compared to USDA Choice. It’s the same quality you’ll find served at top steakhouses.

    Filet mignon is a specific steak cut from the tenderloin, while tenderloin refers to the larger primal cut that contains it. Both are exceptionally tender, but filet mignon is often considered the most delicate, while the full tenderloin offers more flavour.