Sausage Saturdays

By CHARLES FERRUZZA

If you can’t wait until August 3 (National Bratwurst Day) for one of the true joys of summer — a plump, steamy bratwurst sausage taken right off the grill, popped into a soft bun and slathered with mustard and sauerkraut – there’s the Saturday sandwich stand outside Werner’s Fine Sausages at 5736 Johnson Drive in Mission.

Each Saturday, from 11 a.m. to 2:30 p.m., the folks at Werner’s fire up a big grill. One of Werner’s staffers stands behind it with tongs, watching the house-made pork-and-veal bratwurst getting all fat and juicy. That pork-and-veal brat is the best-selling sandwich here, although owner David Miller says the cheddar bier bratwurst is catching up in popularity. There’s also Polish, spicy Andouille, and smoky bockwurst grilling too.

“We usually rotate a different sausage in each Saturday too,” says Miller, who bought the business from longtime owner Werner Wolhert in 1995. “Potato sausage or Italian, maybe.”

You can eat the sandwich right there (the staff will apply condiments for you) or have it wrapped in paper to take home. Trust me, a hot brat is fantastic, but it’s just as good cold out of the refrigerator at 3 a.m. In fact, with sauerkraut and pickles, it’s even better.

Categories: Dining, Food & Drink