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Eat a brat, donate to MS research

By Harmons | Posted - Jun 5th, 2015 @ 2:31pm

June is here and at Harmons that means two things – it’s time for brats and Bike MS!

2015 marks the 16th year Harmons has teamed up with the Utah-Southern Idaho Chapter of the National Multiple Sclerosis (MS) Society for its annual Bike MS: Harmons Best Dam Bike Ride. On June 27-28, 2015 over 2,000 cyclists take part in this epic two-day event in Logan Utah, riding their bikes up to 150 miles to raise over $1.5 million dollars for the Utah Southern Idaho Chapter of the National MS Society.

Bike MS isn’t just for seasoned cyclists. Whether you are a beginner or a cycling enthusiast, you can customize your ride to your comfort level, all while enjoying delicious food, relaxing rest stops and being part of the best party on two wheels.

If cycling isn’t your thing, there are still plenty of other ways you can help fight MS. Join Harmons at any of our 16 locations every Friday and Saturday in June from 11:00 a.m. – 7:00 p.m. to enjoy a delicious grilled brat meal.

For just five dollars you get a freshly grilled bratwurst or hotdog, bag of chips, drink and Harmons signature “Dreamsicle Cookie.” It’s a delicious way to support the Utah-Southern Idaho Chapter of the National MS Society. You can also purchase Bike MS icons at checkout for $1, $3 or $5 to support the cause.

Photo credit: iStock

Once you’ve had a delicious bratwurst meal from Harmons, you’ll probably want to try your hand at cooking brats for your next backyard barbecue. With nearly 30 different flavors and varieties of freshly made sausages and bratwursts available at Harmons, there is bound to be something to please everyone at your cookout. Follow these tips from Harmons Chef Aaron Ballard to prepare the perfect brat:

How to cook the perfect bratwurst:

Cooking your bratwurst in liquid before finishing it on the grill is the best way to get the best result every time. Gently boiling the sausage before you grill will keep natural liquids in the brat, leaving the meat juicy and tender. If you cook it directly on the grill without boiling first, you risk drying out your brat or hot dog, making it taste tough and mealy.

To get the tastiest and most tender brat or hot dog, steam or blanch (lightly boil - think little bubbles) until the sausage is firm (about five minutes) and finish cooking on the grill. If you don’t have a grill, finish in a pan until your brat develops a nice brown crust.

Some like to give their brats extra flavor by using beer, juice or other liquids to boil them in. You can also simply use water or add some garlic and your other favorite spices to the pot. Plain old water will work as well.

Once your brat is grilled or pan-fried to a nice golden brown it’s time to dress it up with your favorite toppings. Whether you like the classics (mustard, relish and sauerkraut), or are a little more adventurous (gouda, spicy ketchup and bacon) the key is to use your imagination and have fun. I like to top my brats with this delicious Red Cabbage Chutney:

Photo credit: iStock

Red Cabbage Chutney


  • 1 red cabbage (shredded)
  • 1 red onion (sliced)
  • 1 cup dried cranberries
  • ¼ cup sugar
  • ½ cup red wine vinegar
  • 1 cup red wine
  • 2 tablespoons butter


1. Melt the butter over medium heat in a sauté pan. Add the onion, cabbage, cranberries and sugar. Cook until the cabbage softens about 6 to 8 minutes.
2.Turn the heat up to high. The sugar will start to stick to the bottom of the pan. Add the wine and vinegar to deglaze the pan. Allow the liquid to come to a boil, turn down to a simmer.
3. Allow the chutney to reduce and thicken for 20 to 30 minutes.

For more great recipes and tasty tips this summer, check out our Summer 2015 Food For Thought Guide. Inside we have recipes for everything from fresh summer salads and fish tacos, to savory kabobs and sweet desserts. And don’t forget to sign up for Bike MS!

Check out our other Ask a Chef and Dietitian articles for great tips and recipes.


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