Brats

Keep refrigerated and cook before the sell-by date. Once frozen, they should be used within 2 months for best quality.

For the best flavor, grill or pan-fry brats over medium heat, turning occasionally, until browned and cooked through.

To prevent casings from splitting on the grill, avoid piercing them. Instead, try boiling or simmering them first.

Brats can also be baked in the oven at 375°F (190°C) for about 20-25 minutes, or until cooked through.

Classic pairings include beer, sauerkraut, mustard, and onions.

Serve on a bun or with potato salad and coleslaw.

Boiling brats in water for too long can result in a loss of flavor and texture.

Overcooking brats can make them dry and tough.