Jesse Brookstein: Best of the Wurst, Kartoniert / Broschiert

Klappentext

Sink your teeth into a big, bold, and unabashed celebration of a quintessential Wisconsin food.

Wisconsin is famous for its world-class cheeses and its "beer state" moniker. But every Wisconsinite knows that no tailgate party or backyard barbecue is complete without a grill full of sizzling hot brats. Or Polish sausages. Or good ol' Oscar Mayer wieners. From charcuterie boards to chorizo, sausage is an essential ingredient in the state's cultural identity. In this lively, comprehensive ode to the link, writer and storyteller Jesse Brookstein embarks on a quest to show why Wisconsin is the sausage maker to the world.

Best of the Wurst traces the long arc of sausage making in the state, starting with First Nations communities, like the Ho-Chunk, Ojibwe, and Menominee, who used pemmican as a staple food source. It follows subsequent waves of immigrant groups--German, Polish, Welsh, Hmong, Mexican, French, and more--who brought their own sausage recipes and traditions, and lands squarely on today's bustling sausage scene. A final chapter, "The Future of Sausage," explores emerging trends, tastes, and technologies--offering a peek at what's next for Wisconsin's revered food.

Brookstein travels the state to meet the people behind the links and captures the culture, craft, and quirks that make Wisconsin sausages unlike those found anywhere else. Profiles of standout producers are threaded throughout, from household names like Usinger's and Johnsonville to family-run shops that have fed communities for generations. Brookstein also highlights the professionals shaping the field today, including graduates of UW-Madison's Master Meat Crafter Program and chefs who feature local sausage in their menus with pride.

Readers will get insights from master butchers, small-town sausage savants, big-name producers, and superfans reflecting on hotly debated topics like seasonings, casings, and the eternal question: "Should you parboil?" And memorable traditions--such as Sheboygan's double brat on a hard roll, the ceremonial slicing of La Crosse's Golden Brat, Madison's world's largest Brat Fest, and the show-stealing Milwaukee Brewers' Famous Racing Sausages--showcase the sausage's indelible mark on the state.

Featuring 120 photos and packed with humor and an insider's appreciation for the art of stuffing a perfect link, Best of the Wurst encases these stories, people, and places in a perfect blend of history and heart. Wisconsinites love eating sausages--and now you can enjoy reading about them too.