Brautwurst, mustard, onions on tortilla

Bratwurst that is.  I’m originally from Wisconsin.  The state that has Green Bay and cheese heads.  Sheboygan, Wisconsin – bratwurst capital of the world.  The state (the story goes) that when Madison went to the Rose Bowl in ’94 Anaheim ran out of bratwurst in the stores.

It should be enough to say I’ve got it in my blood.

Along with the wok, I have a cast iron stove top grill.  And so I split open the sausage down the middle, and grilled it.  My cooking skills of sausage, well, I’m not getting the raw version yet, they were pre-cooked.

So, it was split open and tossed on the grill.  Chopped up some onion and put some good mustard and then, well, I’m in California.  I wrapped it up in a tortilla.  It works.  Then I did another one.  Grill time was about 10 minutes to get it nicely scored.  Unfortunately, I didn’t have any appropriate beer (some cider, but not beer) to soak the sausage in prior to cooking it.

The only thing with that griddle… woks are easy to clean.  This grill isn’t quite as easy.  I’m debating scrubbing it down and re-seasoning it – it was pre-seasoned, so I think it should work well, but it was not as non-stick as I the wok.  And they recommend a spray on oil… which the wok doesn’t need at all.