I’m obsessed with sausage right now. I really want a bratwurst on a hearty artisanal roll, the kind with all the whole grains kneaded into the dough, but still soft on the outside. I want that, with a stone ground or heavy horseradish mustard, covered with proper sauerkraut. Adequately rinsed, sauteed gently in a little bacon fat and seasoned with juniper and caraway, garnished with caramelized onions and way too much Swiss cheese.
