Last October — long before we had any illusions of moving out here — I blogged about this candy corn bratwurst that a Madison, Wisconsin grocery store was selling. Here’s what I wrote:
Be still my heart. What a brilliant invention! They’re two great tastes that taste great together. Well, I assume; sadly, they’re only available at Jenifer Street Market in Madison, Wisconsin. A city, by the way, that totally charmed us in May.
You can see where this is headed, right?
That candy corn brat — officially dubbed the ‘Spook’toberfest Brat — was such a huge seller, they brought it back again this year. And, we just happened to be downtown for the Taste of Madison festival on Saturday. On the way home, we made a detour to Jenifer Street Market to pick up some of those brats. Totally cool little neighborhood grocery joint, by the way. We walked away with more than just the candy corn brats.
But I digress.
And by the way, before you go judging me, I asked y’all whether you’d try one or not. The poll results were split right down the middle.
Candy corn is a hard enough sell for some reason. I love it, but a lot of folks don’t. Bratwurst is a little less divisive (especially here in Wisconsin, where the food pyramid looks like this):
This being Labor Day, we figured it was the perfect excuse to fire up the grill cast iron skillet and cook up some o’ dem dere brats.
Actually, we could have fired up the grill. It’s right in the front of our garage and can easily be rolled out. A few of our neighbors do cookouts there. We’d just need to swap out a new propane tank and we’d be all set. But, I figured with the seasons changing soon, it’ll be too cold to grill out very long.
The cast iron skillet it was, then!
Ready for the verdict? It looked like a normal brat from the outside, and it’s not like there were whole candy corns tucked inside. They obviously melt during cooking, infusing the meat with a sweetness that is anything but subtle.
Tara took one bite and spit it out, ha. I liked it just fine, especially after adding mustard; the tanginess helped tamp down the sweetness. It’s really no different than eating maple bacon anything, actually. Is it a gimmick? Absolutely. But one that actually works!
And it’s perfect fodder for a follow-up blog post.
Mark My Words 
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