Spud Spikes and Brats on the BBQAfter using Spud Spikes for years on a variety of potatoes, it was in early 2011 that we tried Spud Spikes in brats and sausages both in an oven and on the BBQ. What a difference Spud Spikes make! And yes, the cooking time is decreased by up to 50 percent—the inside cooks so fast that the casing doesn't have enough time to brown or get grill marks. Spud Spikes also help keep brats and sausages straight. As you can see in the photo, two brats don't have Spud Spikes in them and they are curled. Personally, I like a straight brat or sausage in the bun.

We particularly enjoy fresh brats or sausages from a local meat market. When the meat is close to being done, I turn up the oven or BBQ a bit to brown the casing with the customary grill marks. Sprinkle our Spud SpikesŪ Gourmet Original Blend Potato Skin Rub and Everyday Seasonings on the casings prior to cooking to enhance their overall flavor. You'll discover—as we have—that other condiments are not necessary. So order your own set of Spud Spikes and our Gourmet Potato Skin Rubs and Seasonings (Pepper, Original Blend, and Garlic) today!

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While we are a Martha Stewart American Made 2014 nominee we were not chosen as one of the winners. Perhaps we'll enter in 2015. During the mean time our profile is still in place for the viewing by clicking on the badge. Thanks to all those who voted for us!