I really don't know the difference between a cured and an uncured brat.(If you had asked me as a child, I would probably have pointed at one or two of my sisters, as being a bit of the uncured variety). I got this uncured one at Aldi this morning and had it for lunch. Loved both the flavor and the way it dominates the roll with it's size. I paired it with sautéed onion and an immature green bell pepper from the garden. I find the flavor and skin of the immature GBP to be quite pleasant after a just few minutes in the pan with some olive oil and a bit of salt. You GBP haters will just have to move on!
HC
