Wild Rice Cheddar Brats are pure Minnesota in a casing. We mix real cooked wild rice (the good stuff from up north, not the instant junk) and sharp cheddar into the pork. This is the brat we make when someone from the Twin Cities says they want “something that tastes like home but better than what they can get at the grocery store in Edina.”
How To Cook It
Grill or smoke to 160°F internal. The wild rice adds a nice nutty texture.
Typical timing: 12–18 minutes on a grill, 50–65 minutes smoked
- 01Medium heat is ideal. The rice inside can dry out if you blast them too hard.
- 02Turn regularly so the cheese melts evenly and the rice doesn’t scorch on one side.
- 03Pull at 160°F internal. The rice gives these a slightly firmer bite than plain brats.
- 04Rest 3–4 minutes. These are especially good sliced on a plate with mustard and pickles.
- 05Pro move: serve them with a side of warm wild rice pilaf if you’re feeling extra Minnesotan.
Best for: Anyone who lives in or misses Minnesota, fall tailgates, people who want a brat that feels legitimately local instead of “craft” in quotes.
What’s In It
Short list. Real ingredients.
Ingredients
- · Whole-muscle pork
- · Cooked Minnesota wild rice
- · Sharp cheddar cheese
- · House seasoning blend
- · Natural hog casings
Sourcing: Wild rice from processors in northern Minnesota. Pork from the same farms as all our brats. We cook the rice ourselves in small batches so it stays properly textured.
Real wild rice (high in fiber and minerals) mixed throughout. Not just a few grains for show.
Why Butcher Shop Matters
Most “wild rice” brats at big stores use a tiny amount of parboiled rice and call it Minnesotan. Ours has visible, properly cooked wild rice in every bite. The texture is completely different — you actually get that nutty chew. This is the kind of product that only makes sense when the people making it have eaten real wild rice their whole lives.
FAQ
Quick answers.
Is the wild rice actually noticeable when you bite in?
Yes. You can see and feel the grains. It gives the brat a heartier, slightly chewy texture that plain brats don’t have. It’s not just seasoning.
Does the cheese make these greasy?
Not if you cook them right. We use a sharp cheddar that melts cleanly. Medium heat and turning them regularly keeps the fat in the brat instead of all over your grill.
Are these the most “Minnesota” thing you make?
They’re up there with the Bemidji Brewing collab. If you want to hand a non-Minnesotan something that explains why we’re proud of our wild rice, these are it.