Last night some friends and I drove 100 miles to Bucyrus, Ohio to partake of the great Bucyrus Bratwurst Festival. The local Bucyrus brats we sampled, Carle’s (est. 1929), were really good. I think the secret is the caraways seeds. It’s served on a rye bun with optional sides. I liked the grilled peppers and onions with a splash of hot mustard, although the sauerkraut side wasn’t bad either.

Here, my friend Chris and I bite into our first Bucyrus brat.