German foodies brought bratwurst to the American Midwest when immigration began in the late 1600s, increasing significantly during the 1800s. Perhaps the most well-known variety in North America ...

The Thuringian is a large, plumper and somewhat juicier sausage, typically served in a bread roll with mustard, and is more or less the variety that made it to North America as the “brat”.

2 teaspoons extra-virgin olive oil. 1 medium red potato (about 4 1/2 ounces), cut into 3/4-inch wedges. 1 link smoked spicy Italian sausage (about 3 ounces), cut into 3/4-inch slices ...

Preparation 1. Preheat the slow cooker for 30 minutes on low while you chop the vegetables and sear the sausage. 2. In a large, heavy-bottomed skillet set over medium-high heat, sear the sausage ...