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re: Why aren't brats more popular in the South?
Posted on 6/29/26 at 2:30 pm to TeddyPadillac
Posted on 6/29/26 at 2:30 pm to TeddyPadillac
Where I grew up, hot dogs were for kids and when you turned 10/11/12, you graduated to brats 
I get why they're not so popular in south Louisiana, but I don't really get it for the rest of the south
I get why they're not so popular in south Louisiana, but I don't really get it for the rest of the south
1
Posted on 6/29/26 at 4:52 pm to Missouri Waltz
quote:
Germans are bad about losing their cultural identity.
They were looked on with suspicion during WWI and WWII, so they tended to start speaking English and trying to blend in and be good Americans.
Posted on 6/29/26 at 4:54 pm to Mr Sausage
quote:
germans went to Texas
People underestimate the German influence in both central Texas and Mexico, on both beer and sausage.
It doesn't look like Belleville Meat Market advertises any brats, just sausage. I haven't been in a while.
Posted on 6/29/26 at 5:44 pm to Shexter
Wow that picture looks great! Went to spend the weekend with my wife’s cousins in Texas several years ago and they were preparing just that. Delicious. They were calling them “links”.
Posted on 6/29/26 at 7:32 pm to Twenty 49
quote:
They were looked on with suspicion during WWI and WWII, so they tended to start speaking English and trying to blend in and be good Americans.
In Louisiana expressions of German culture and even speaking or writing the language was outlawed in 1918. Penalties ranged from fines to jail time. I think the legislature was a little late since 1918 is the year when World War I ended. The act was repealed in 1921.
Posted on 6/29/26 at 7:44 pm to LemmyLives
quote:
t doesn't look like Belleville Meat Market advertises any brats, just sausage. I haven't been in a while.
You can order brats on deer processing at Bellville. They aren’t nearly as good as their garlic or hot smoked sausage.
I actually have a pic of both on a grill.
This post was edited on 6/29/26 at 7:49 pm
Posted on 6/29/26 at 9:09 pm to Missouri Waltz
quote:
Louisiana expressions of German culture and even speaking or writing the language
Clearly reparations are required.
Posted on 6/29/26 at 9:37 pm to TeddyPadillac
Caught this one a little late in the thread.
The part with the German influence in food. I’ll carry over to the Painted Churches in Texas. There are 5 a few miles from each other. If you are ever that way, plan a stop there.
Painted Churches Of Texas
The painted churches date back to the late 1800s and early 1900s when the Czech and German immigrants settled with their families in Texas and desired religious freedom. They built churches that were unassuming from the outside but held magnificent interiors fashioned after the chruches they remembered from home. While there are more than 5 painted churches in Texas, we chose these 5 painted churches in close enough proximity to home for a day trip.
The part with the German influence in food. I’ll carry over to the Painted Churches in Texas. There are 5 a few miles from each other. If you are ever that way, plan a stop there.
Painted Churches Of Texas
The painted churches date back to the late 1800s and early 1900s when the Czech and German immigrants settled with their families in Texas and desired religious freedom. They built churches that were unassuming from the outside but held magnificent interiors fashioned after the chruches they remembered from home. While there are more than 5 painted churches in Texas, we chose these 5 painted churches in close enough proximity to home for a day trip.
Posted on 6/30/26 at 3:34 am to LSUDad
When I was in Europe backpacking years ago, German food was by far my least favorite
Posted on 6/30/26 at 7:08 am to TeddyPadillac
Veal brats are so damn good! I have cousins in Wisconsin that hook me up occasionally. Grilled or cooked in a beer bath with onions is good as well.
Posted on 6/30/26 at 8:04 am to LSUDad
quote:
The part with the German influence in food. I’ll carry over to the Painted Churches in Texas. There are 5 a few miles from each other. If you are ever that way, plan a stop there.
Each of those small communities have summer picnic celebrations. Fried Chicken, sausage, (and beef stew sometimes) are served because why wouldnt you eat beef stew when its 100 degrees outside and lots of cold beer. Always a good time.
Posted on 6/30/26 at 11:21 am to tigers1956
quote:
When I was in Europe backpacking years ago, German food was by far my least favorite
German food is so hit and miss it seems. There's no inbetween. It's either really good are pretty terrible.
I'm going to hit up Iverstines and see what they have. It still doesnt' make sense to me why fresh brats haven't caught on down here. We've got pineapple jalapeno goat cheese sausage and all kinds of other combinations of crap but not a basic brat.
Posted on 6/30/26 at 2:44 pm to BenDay
quote:
Grilled or cooked in a beer bath with onions is good as well.
I have a friend who has served them at large get togethers for years. He poaches them in beer, then sears them on the grill. Served on a bun with homemade sauerkraut. Mustard on the side for those who want it.
It's always a hit with the attendees.
Posted on 6/30/26 at 4:23 pm to TeddyPadillac
LINK
If anyone is ever in Tulsa (downtown) there is a German restaurant called Fassler Hall that I used to enjoy going to. Had some great sausages. I don’t have much to compare it to because I haven’t been to many German places, but I loved it.
If anyone is ever in Tulsa (downtown) there is a German restaurant called Fassler Hall that I used to enjoy going to. Had some great sausages. I don’t have much to compare it to because I haven’t been to many German places, but I loved it.
Posted on 6/30/26 at 5:20 pm to Mr Sausage
quote:
Each of those small communities have summer picnic celebrations. Fried Chicken, sausage, (and beef stew sometimes) are served because why wouldnt you eat beef stew when its 100 degrees outside and lots of cold beer. Always a good time
In that same area of those towns, is the town of Flatonia, a coaching friend of mine. His story is here, worth reading!
Enjoy:
Ronnie Vinklarek!
Posted on 6/30/26 at 7:24 pm to RadRob
quote:
I researched this a while back when looking up sausage recipes. Here's a quick AI piece that explains it all.
German immigrants had a major influence on sausage-making in Louisiana, especially with andouille and general smoked sausage traditions.
Here’s the real history:
German settlers arrived in Louisiana as early as the 1720s (long before many people think). They settled along the Mississippi River in what became known as the German Coast (areas like St. John the Baptist, St. Charles, and St. James Parishes).
These Germans were skilled at making and smoking sausages.
Over time, they intermarried with Acadians (Cajuns) and Creoles, and their sausage-making knowledge blended into local food culture.
The town of LaPlace (in St. John the Parish) became known as the “Andouille Capital of the World” largely because of the German butchers who lived there and perfected the smoked andouille style that Cajuns are famous for today.
Here's the real reason why bratwurst (brats) never became popular in Louisiana, even though Germans influenced some of the state's sausages:
Different Waves of German Immigration. The Germans who had the biggest impact on Louisiana food came very early — mainly in the 1720s (the "German Coast" along the Mississippi River).
These early German settlers mostly came from the Rhineland/Palatinate region. Their sausage traditions were more about smoked sausages and preserving meat.
Bratwurst, on the other hand, is more strongly associated with other parts of Germany (like Bavaria). The big wave of Germans who popularized bratwurst in America came much later (1800s–early 1900s) and mostly settled in the Midwest (Wisconsin, Illinois, etc.), not Louisiana.
Climate Played a Big Role
Louisiana is hot and humid. Traditional bratwurst is a fresh sausage (not heavily smoked or cured). In Louisiana’s climate, fresh sausages spoil quickly without modern refrigeration. Because of this, Louisianans focused more on smoked and heavily seasoned sausages that could last longer in the heat, such as: Andouille, Boudin, Tasso and Smoked sausage.
Thanks for the research, very interesting. I lived in St. Charles Parish for a decade, while I really disliked the place, the German influence was noticable.
Posted on 6/30/26 at 7:54 pm to andouille
quote:
lived in St. Charles Parish for a decade, while I really disliked the place, the German influence was noticable.
Go to South America (Chile, Argentina, etc.) and notice the German restaurants that put "since 1948 on their menus."
Posted on 7/2/26 at 2:05 pm to TeddyPadillac
Brats? We call them Jayden, they're big into travel ball.
Posted on 7/2/26 at 5:26 pm to TeddyPadillac
What’s the difference between a brat and fresh pork sausage?
Posted on 7/3/26 at 7:01 pm to GreatLakesTiger24
quote:
but I don't really get it for the rest of the south
Me and all my friends that grew up in the South all eat bratwursts. My local Kroger brat section is as big or bigger than the hot dog section.
Some of yall must live in Bratwurst Desserts.
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