Well, what would I find today, when I grabbed my favorite weekly bit of reading, the NYTimes Dining section,a big color picture of ketchup dosed food. And accompanying this, VI mentor, Johnny Apple's tale of Sheboygan brats.
Although the whole story is interesting (and the road trips are piling up now--Racine, Springfield, Ann Arbor, now Sheboygan), the key passage is as follows:
After declaring that the Sheboygan brat "must be served on a split hard roll called a semmel..The classic accompaniments are brown mustard, preferably coarsely ground; dill pickle slices, ketchup and raw onions, though some nonconformists opt for relish or sauerkraut." Apple adds, "Personally, I'd hold the ketchup, if I weren't afraid the Wisconsin condiment cops would nab me for heresy."
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