This is a time when community is more important than ever, and we can’t help but feel grateful for the dedication of our 360 plant employees to help feed our community in this time of need. It is through their hard work that we are able to continue our manufacturing operations, making the highest quality, handcrafted sausage.

We remain committed to the highest health and safety standards for our employees, business partners and community and for this reason that we have implemented the following:

Our products will continue to be available at grocery stores and other retail locations with the assurance that great safety, care, and outstanding quality has gone into their making.

To receive updates on Klement’s Sausage operations, please visit klements.com or follow us on Facebook, Twitter, and Instagram. For any questions about the COVID-19 outbreak, please visit cdc.gov.

To see more about Klement's commitment to keep serving the community during the Covid-19 outbreak, click here.

Midwest Cheddar Pretzel Brat



  • 1 (14oz) Package of Klement's Uncured Polish with Beer and Cheese
  • 1 Pack French Rolls
  • 8oz Gouda
  • 8oz Monterrey Jack
  • 12oz Shredded Sharp Cheddar
  • 8oz Crushed Pretzels
  • 1 can/bottle Beer
  • 4oz Sliced Portabella Mushrooms
  • 2 Tbsp Butter
  • 4oz Chardonnay
  • 1 tsp Sea Salt
  • 5 Chili de Arbol Peppers
  • 2 Yellow Onions, medium, sliced
  • 1 Tbsp Cooking Oil


  1. Place sliced portabella mushrooms, with butter and sea salt, in a skillet. Cook until butter has been absorbed into mushrooms.
  2. Add chardonnay and cook until wine is evaporated. Remove from heat and set aside.
  3. While mushrooms are cooking, boil Klement's Beer Brats in beer.
  4. Remove brats from beer. Add the onions and chili arbols to beer.
  5. Cook until beer is absorbed by onions. Remove chilis from mixture. Remove onion and beer mixture from heat.
  6. Split bratwurst lengthwise and sear on the grill, open side down, until slightly charred. Flip and char on other side.
  7. Prep the french roll by adding 1.5oz gouda to one side of the roll and 1.5oz of monterrey jack to the other side. Add buttered wine mushrooms on top. Add seared brat and beer carmalized onions.
  8. Grill whole sandwich to start toasting the roll and begin melting the cheese. Once cheese starts melting and bread is lightly toasted, remove from grill.
  9. In lightly oiled skillet, lay 2oz sharp cheddar cheese, then 1/2oz crushed pretzels. Lay closed sandwich directly on top of cheese and pretzel mix.
  10. Press down with a weight or bacon press and cook until cheese is starting to caramelize. Then remove sandwich, lay more cheddar and crushed pretzels in the skillet, flip and replace sandwich. Cook again until cheese starts to caramelize.
  11. Remove sandwich from heat and enjoy!

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