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[1] What’s better than one hot dog topping? Lots of options! Here, here, pimento cheese and pickled jalapeños (photo © Birdie’s Pimento Cheese).
[2] Our dream condiment spread (photo © Shared Appetite—read the full article).
[3] On the other hand, if you want to serve potato salad, how about a garnish of brats? Make a German potato salad recipe, with bacon, onions, and a creamy vinegar-based dressing, and a garnish of sliced brats. Here’s a recipe (photo by Mister Pitt | Pixabay).
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Make your cook-out something special with a gourmet hot dog bar or bratwurst bar—a great idea anytime, but especially on National Bratwurst Day, August 16th.
Tips follow, but first:
> The differences between hot dogs and bratwurst.
> The history of hot dogs.
> The history of bratwurst, and how it evolved from artisan sausage to the uber-processed frankfurter.
> Great condiment pairings.
> The year’s 10 sausage holidays.
> The difference between rolls and buns (the ones for hot dogs and brats are rolls).
> The different types of mustard, a photo glossary.
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5 EASY STEPS TO A PERFECT PARTY
1. In addition to—or instead of—standard franks, offer gourmet sausage or bratwurst. Our supermarket has bison, salmon, lamb, chicken with wild rice, chicken with feta and sundried tomato, chicken with apples, Thai and Indian chicken sausages, smoked andouille sausage and lots more.
2. Provide a variety of regular and flavored mustard and ketchup. Enable guests to customize their franks with a choice of ball park, Dijon, honey mustard and horseradish mustard and flavored ketchups from bacon and curry to dill pickle.
3. Relish more toppings. In addition to the traditional sweet green pickle relish, options include corn relish, jalapeño relish, and chow chow (also called piccalilli, a mustard base with chopped tomatoes, cabbage, onions, hot and sweet peppers and vinegar) or giardiniera, a relish of mixed pickled vegetables.
Not to mention, an assortment of different cucumber pickles (bread and butter, dill, half sour) and olives.
In addition to sauerkraut, consider chili, chopped onions, shredded cheese, even guacamole and salsa.
4. Use a better roll. Make those bread carbs count! Try whole grain or whole wheat buns (we’ve even seen buttery brioche buns). Provide lettuce leaf “wraps” for the carb counters.
5. Sides. With so many condiments, you don’t need the usual cole slaw and potato salad (but see photo #3). Perhaps some crunchy corn or tortilla chips (the difference) and guacamole?
But if your group likes vegetables, serve a crudités plate with dip. It’s easier to serve and eat than a green salad.
5. Beverage bar. You know what your guests will want, from soft drinks and lemonade to beer, wine, even a summer sangria.
Plus lots of water, still and sparkling.
6. Dessert. After heavy food like brats, we hesitate to recommend cookies and brownies, but you know best. What we like to serve are ice pops: cool, refreshing, and easy to serve from an ice chest.
We use a cooler with dry ice. The caveat is that it’s extremely cold (-109.3°F!) and can’t be touched with bare hands. Add a layer of protection between the dry ice and the ice pops: a towel, quilted place mats, or whatever you have—even a newspaper works.
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A FINAL TIP: PLATES
Please don’t get thin paper plates that will buckle and leak with this type of food. They’re a bummer. Instead:
Coated heavy-duty paper plates, e.g., Chinet, Dixie Ultra.
Fun party plates like the ones below, with extra thickness and coating for durability.
Reusable plastic plates.
Recyclable (and often reusable) bamboo plates.
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