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Festival Foods

Photo of Original Oktoberfest Brats
Original Oktoberfest Brats

The time came when Festival Foods decided to create a bratwurst so plump, tender and juicy that it would bring you back again and again! So, we started with a premium quality blend of lean meats and savory spices researched from the Old World recipes of German sausage makers. We eventually ended up with our traditional and turkey bratwursts, which are created fresh each day in Festival's own sausage kitchens to ensure a lean plump consistency that won’t grill or fry away, and a juiciness that frozen brats of any kind just never quite match.

This meaty recipe was proudly given the Oktoberfest name, and it carries on the storied traditions of the ever popular bratwurst. Now it's time to come and get yours. Smothered with tangy kraut and spicy mustard or sizzling solo in a river of red ketchup - this is a brat lover's brat!

Be sure and try all the variations of our famous Oktoberfest Brat including the very popular Turkey Brat!

 

Nutritional Information

Pairings
Cooking Instructions Print Version

For additional cooking instructions, please see the chef's tips and the USDA cooking recommendations.

1. Oven

Settings and timing

Bake or broil. Baking brats is a great way to enjoy them, especially if grilling season is still a ways off. Brown them in a skillet for 5-10 minutes to get a nice dark brown color, then finish in a 425°F oven. 

2. Grill 

Cooking Oktoberfest Brats

1 cup beer

1-1/2 cups water

1 cup ketchup

Settings and timing

This method of cooking adds flavor while tenderizing the bratwurst skins. Grill bratwurst over medium heat, turning occasionally for about 20 minutes. Combine 1 cup beer, 1-1/2 cups water and 1 cup ketchup in large saucepan. Simmer the grilled brats in beer mixture for 15-30 minutes.

Enjoy!

For crispy skins  

Do not boil the brats. Start them on direct medium-high heat. Turn them every couple of minutes to achieve an even, very dark brown color. Once they are close to the desired color, move them to indirect heat to finish. This method will give you a crisp snap to the outer skin, a great caramelized flavor, and a juicy meaty interior texture.

3. Crock Pot

Settings and timing

This is actually a nice and convenient way to prepare them. Place the brats in the pot with some sauerkraut, onions and chicken broth. Make sure the brats are covered. Cook on low for 4-6 hours.

Put them in the pot before you go to work, and then take them out and have them for dinner when you get home. What a great time saver! Serve plated with mashed potatoes, dark mustard and rye bread. Don’t forget the Thunder River Beer (for the cook - not the brats!).

4. Smoking

Settings and timing

Ever had a smoked brat??? They are RIDICULOUSLY GOOD!!! Smoke at 250°F. Then take them out of the smoker and brown the skins in a skillet or on the grill. You will not be disappointed!

 

 

 

 

 

 

USDA Cooking Recommendations

Safe cooking recommendations from the United States Department of Agriculture

Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.

Yellow to Medium Rare: 138°F - Beef only

Red to Medium: 144°F - Beef only

Green to Medium Well: 157°F - Pork and Beef

Blue to Well Done: 168°F - Pork, Beef, Poultry