Where’s the Meat? Sausage History and Local Barbecues
Have you ever wondered about the history of sausage in Wisconsin? Jesse Brookstein has. In his new book, Best of the Wurst: Weird and Wonderful Stories of Wisconsin Sausage, Brookstein explores the expansive love for Wisconsin sausages, from tailgate brats to Oscar Mayer wieners. On today’s show, host Bianca Martin talks with Brookstein about the meat of his book.
In the second half of the episode, Cap Times food and culture editor Lindsay Christians breaks down the must-knows of the upcoming Sugar River Fire & Smoke BBQ Festival. It’s a meaty episode!
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