Rabrats? Bunny Brats?

The amazingly creative butcher counter is at it again.  They’ve cured bratwurst using rabbit, pork, white pepper, nutmeg, sour cream and some other secret ingredients.  Can we market them as bunny brats?  No, probably not. The butchers are favoring “Rabrats”.  We’ll see which catches on.

We recommend pan frying them and serving in a potato roll with sauerkraut on the side!  We’ve got a great caraway-seeded sauerkraut made locally by Brooklyn Brine on the grocery shelves near the pickles and fresh sauerkraut in the dairy case.

Greene GrapeRabrats? Bunny Brats?