Garlic Brats are the backbone flavor of the whole lineup. We use real roasted garlic (not garlic powder or “natural flavor”) mixed generously into the pork. This is the brat that tastes like it came from the guy who actually knows how much garlic is the right amount instead of the guy who’s afraid of flavor.
How To Cook It
Grill, smoke, or pan fry to 160°F. The garlic loves a little char.
Typical timing: 12–16 minutes grilled, 45–60 minutes smoked
- 01These can take a little higher heat than the cheese-heavy brats because there’s no dairy to blow out.
- 02Grill until the casing is deep golden and you can smell the garlic from three feet away.
- 03Pull at 160°F internal. The garlic will be sweet and mellow from the cooking.
- 04Rest briefly. These are fantastic sliced on a board with good mustard and crusty bread.
- 05Pro move: after they rest, split one lengthwise and give it 30 seconds more on the cut side for extra garlic aroma.
Best for: Everyday grilling, people who think “garlic” should actually taste like garlic, anyone making a big batch of brats for a crowd that wants big flavor.
What’s In It
Short list. Real ingredients.
Ingredients
- · Whole-muscle pork
- · Roasted garlic (lots of it)
- · House seasoning blend
- · Natural hog casings
Sourcing: We roast the garlic ourselves. It’s the same garlic we use in our retail kitchen — not the cheap pre-roasted stuff that tastes like nothing.
Garlic has real health benefits when it’s actually present in meaningful quantities. This is not a “hint of garlic” brat.
Why Butcher Shop Matters
Grocery garlic brats usually have just enough garlic powder to legally say the word on the label. Ours are aggressive in the best way. When you walk past the grill you know exactly what’s cooking. This is the flavor that built the reputation of the shop before we started doing all the crazy collabs.
Pairs With
Goes well with these.
FAQ
Quick answers.
How much garlic is actually in these?
A lot. More than most people expect. If you’re the kind of person who doubles the garlic in every recipe, these are your brats. If you’re afraid of garlic breath, maybe start with something milder.
Will they make my whole grill smell like garlic for days?
For a few hours, yes. That’s part of the appeal. The smell on the deck after these are done is half the reason people buy them.
Are these the “default” brat flavor?
They’re the one we make the most of for the retail counter. When someone walks in and says “give me a pack of brats,” this is often what they leave with.