Spicy Pork & Basil Bratwurst

By David Bowers

Published: March 24, 2011

Photo by John & Tanya Bäck

I have a friend who truly loves to grill, but he’s not who comes to mind when I think of a Grill Master. He loves the smoke and flame, he is always throwing a party, and his backyard is hopping with guests from spring to late fall. But what he always says is, “Come on over – I’m grilling! Nothing fancy; I have hotdogs and some sausages too!”

I have no quarrel with hotdogs and sausages, plain or fancy. A smoking hot tubesteak fresh off the flame, mustard or relish, bun or no, and I’m happy. After awhile, though, the store-bought stuff starts to all taste the same, and I’m wishing for something with more flavor, more flair. Something a Grill Master would make.

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