It may have been ambitious to have driven down to the South Bay on a Friday late afternoon, but we knew what we wanted, and what we wanted was uni.
Having 4 people in my little Mini Cooper enabled us to use the 110 Southbound’s alternating Express Lane (it weaves in and out with more preference now given to FastPassers), which was key in our Silver-Lake-to-South-Bay commute and miraculously amounted to little more than a half hour. We made it to Maruhide’s resident strip mall just after its 5:30 PM opening and, though we imagined there being a line out the door, we were the only table seated for another 10 minutes.
Hollywood is a long way from Green Bay. And when beating the cross-stateline rivals, Chicago Bears, was essential to, first, making it into the 2010-2011 playoffs and, second, making it to Super Bowl XLV, I knew I needed a good luck ritual to help my team win the NFC Championships last week. I needed a good luck food.
My lack of planning meant that I forgot to mail-order the Sheboygan brats ahead of time. Instead of going to the supermarket for Johnsonville, I decided to channel my fandom through locally-made sausages, instead. I figured my Wisconsin meat-packing counterparts would understand, since I’d be saving shipping fuel and time. After all, freshness is key, and always has been the priority – even as a matter of spoilage thanks to high fat content in bratwurst, with the earliest recipes dating back to the 1400s.
I stopped in the brand new, brick and mortar sausage shop known asÂ Grindhaus on Hollywood Blvd. to see what was ready in their case. Italian sausage, bockwurst, pickled vegetables were all available, but of course, the bratwurst were sold out. I was lucky in that they were working on another batch. When I asked about their sauerkraut, they were also working on it then – but said it’d be ready and done fermenting in 8 days. I returned 2.5 hours later to get the first of the new batch of brats. They cost a reasonable $6/lb, which yielded 6 sausages for about $10.50. If my experience taught a lesson, phone in if you have specific tastes to see what they have in stock. They are allegedly rolling out their food truck very soon and will be roaming the eastside, so I can’t wait to tasteÂ their prepared food on-the-go.
Since my bratsÂ were completed literally a few minutes beforehand, one of the three friendly Grindhaus guys present advised to leave them in my fridge, uncovered, for a few hours so that the meat would settle and harden a bit inside the fresh casing. Done. And then it was time to start the ritual of marinating them overnight. Below is the marinade recipe I used, which I’m in no way touting as the best out there, nor is the method I used. I have a lot more experimentation to do before I cross that bridge. But these fresh brats from Grindhaus turned out so tasty, I was extremely proud of my somewhat haphazard method. Maybe this method will work for you, too.