Badger Pack - Brats + Curds for 10
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Freezer Friendly
State Street Brats ships its legendary red and white brats nationwide on Goldbelly! This combo pack includes your pick of red or white brats (or both!) as well as three bags of cheese curds!
State Street Brats was founded in Madison, Wisconsin, in 1989, but their legendary Red Brats, can trace their history back to the 1950’s, when a local Madison butcher began making them for a restaurant called the Brathaus. State Street Brat’s owners worked at the Brathaus in the 1970’s while going to college, and purchased the recipe, which remains unchanged. The Red Brats are made from a mixture of pork and beef (the beef gives them their signature red color), and the White Brats (which are pork-only) have been provided by the legendary Bakalars Sausage Company in LaCrosse Wisconsin, since 1989. State Street Brats are smoked, split, and grilled to perfection, offering a sublime taste of the Badger state.
This package serves 10 people and includes:
- 10 Brats, Your Choice
- 3 bags of Cheese Curds (approx. 30 curds total)
- Choose to add-on buns + mustard pack for the full experience!
Add-on Pack Option
- 8 Bavarian Pretzel buns – Our sausage buns are the best for your wurst. All buns are baked the same day they are shipped to ensure optimal freshness!
- Spicy brown mustard (12 oz.)
- Stone ground mustard (12 oz.)
- Brats ship frozen with ice packs
- Upon arrival freeze or refrigerate
- Maybe be kept refrigerated for up to 1 week or frozen for up to 6 months
- Brats are fully smoked and pre-cooked, they may arrive thawed, they are food safe and can be re-frozen
To Serve
Red Brats
- May be cooked on a grill but we recommend grilling them butterfly style on a pan or flat top
- Place grill cut side down
- Grill 3-5 minutes until red color depend and begins to char on the edges
- Flip only once!
- Cook on flip side until brat starts to curl like a “C” and bubble
White Brats
- May be cooked on a grill but we recommend grilling them on a pan or flat top
- Grill 12-14 minutes or until heated through, turning often
Cheese Curds
- Preheat oven to 400
- Bake for 15 minutes or until hot
Bavarian Buns Reheating Instructions
- For the best pretzel experience possible, we strongly recommend following the reheating instructions below when baking up your order.
- Please keep pretzels frozen until ready to eat if you are not going to eat them the day they arrive.
STEP 1: Remove pretzels from plastic bag.
STEP 2: Preheat oven to 425 degrees F.
STEP 3: Lightly mist or spray pretzel with water (butter or beer work too!) and gently sprinkle on the provided pretzel salt.
STEP 4: Place the pretzel directly on your oven’s baking rack or place it on a baking pan.
STEP 5: Bake time is dependent on ovens and pretzel size. Times will vary given your oven. - The best way to know if your pretzel is “done” is by gently pressing into the pretzel. When the pretzel is lightly crisp on the outside and soft and airy on the inside, that’s when you know it’s at the perfect state to pull and cool.
STEP 6: Enjoy! - Whatever you do not plan to bake, please keep frozen. We do not recommend thawing and re-freezing, as it will diminish the product quality.
Beef, Pork Brats
Bavarian Pretzel Bun – Enriched Wheat Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Butter (Cream, Natural Flavor), Sugar, Contains Less Than 2% Of The Following: Salt, Yeast, Dough Conditioners (Enriched Wheat Flour, Malted Barley Flour, Salt, Ascorbic Acid, Yeast, Enzymes), Sodium Hydroxide. Contains: Milk, Wheat.
Wisconsin's Legendary Brats
Wisconsin's Legendary Brats
State Street Brats was founded in 1989, but its legendary Red Brats can trace their history back to the 1950s, when a local Madison butcher began making them for a restaurant called the Brathaus. State Street Brat’s owners worked at the Brathaus in the ‘70s while going to college, and purchased the recipe shortly thereafter.
The recipe remains unchanged all these years later, and these famous brats, which are smoked, split and grilled, are beloved by generations of Madisonians. The Red Brats are made from a mixture of pork and beef (the beef gives them their signature red color), and the White Brats (which are pork-only) have been provided by the legendary Bakalars Sausage Company in La Crosse Wisconsin, since 1989. When partnered with some fried cheese curds, it’s a true taste of the Badger State.
