smithfield pork — Blog — Lily The Wandering Gypsy

This is a sponsored post written by me on behalf of Smithfield®. The opinions and text are all mine. #GrillOutChillOut

Summer is JUST getting started, and I would love to know what your plans are for the next few months! Going anywhere fun or exciting? Planning out any cookouts or summer parties? I love using summer as an excuse to get together with friends, family, and good food – there’s nothing that tops the fun and excitement I get when I know there is something fun on the horizon.

Last year, I had the opportunity to feature Smithfield® Yuengling® Traditional Lager Bratwurst from the Smithfield® Craft Collection™ in a post about making summer grilling easier and MORE delicious. You can read that post here. This is the flagship beer from America’s Oldest Brewery!

This time around I decided it would be fun to serve these brats in a traditional manner with buns and grilled onions, PLUS it could be cute to serve these brats in more of a finger food / appetizer style - cut into slices and served with mustards.

Find everything you need for summer celebrations at your local Kroger or Kroger. The bratwurst are infused with real Yuengling Traditional Lager (a.k.a. DELICIOUS!!), and are made with premium cuts of pork and a special blend of sweet and savory spices. I just love the unique taste of these, and it’s so nice to not actually HAVE to cook them in beer before grilling, because the Yuengling flavors are already there.

Since I was incredibly inspired by the history of brats in general, I was particularly inspired by German or Bavarian offerings. I found that bratwurst generally contain fresh sausage, and if you’re looking for something that is already cooked, then sausage is typically available in dried, cured, or fresh varieties. This means that the brats do need to be cooked or grilled until their internal temperature reaches 165 degrees F.

I decided to offer guests five or more different styles of stone ground or other higher end mustards, with slices of the bratwurst, then we could all try something new.

If you’re “brave” enough and want to experiment with even more pairings, feel free to offer guests some sauerkraut (which is a finely cut cabbage that is fermented, and tends to have a stronger smell if you’re not used to it), which would add an even more authentic taste to this meal.

I kept thinking about how these foods would be served at a traditional festival where brats and beer are the main focus, and I thought more of a party platter (in my case a wooden cutting board with a handle) full of small bites was definitely the way to go.

Mustards are something that I am just beginning to enjoy. BUT, my boyfriend and a few of our friends seem to “compete” to see who can eat mustard with the largest number of different foods. I am fine if I don’t win that contest, but mustard is such a versatile and traditional condiment that I want to even learn to make it soon.

I found five different mustards at the store, ranging from Stone Ground varieties to Dijon mustards and even one mustard that is bourbon barrel aged!

I basically just looked to see which ones had the most texture (as in more mustard seeds), plus which ones would offer more of a visual variety and also as many different tastes as possible. This could be a great way to get rid of some mustards in the fridge that are only half full – just offer them up and I am sure they’ll get eaten!

As far as other foods to serve, I love the idea of offering fresh homemade soft pretzels plus hard pretzels (like the smaller crunchy ones), plus perhaps some slices of super crunchy bread or similar.

Below, you will see those lovely grill marks on the brat buns! This added SO much more flavor and visual interest to the meal.