Before I moved to St. Louis I had never heard of bratwurst.

I had seen them once or twice, but I thought they were hot dogs. I remember seeing them for sale at Memorial Stadium in Cleveland when we went to see the  then-Cleveland Indians play.

The bratwurst were a pale gray color. Maybe they’re knockwurst.

I learned that bratwurst were something other than a large hot dog one afternoon shortly after we moved to St. Louis. I was sitting in the courtyard of the stables at Grant’s Farm playing chess with a taxicab driver who had told me they served free beer at the place.

I saw people walking around with brats and asked the cabbie where they found such large hot dogs. He must have thought I’d just fallen off the turnip truck, but he checked his beer, saw it was nearly empty and got up from our table saying:

“I need another beer, anyway. C’mon.’’

He showed me where I could order a bratwurst and went to the converted horse stable next door where he got us two more free beers.

That’s when I discovered bratwurst and now I have probably eaten four or five a year ever since.

Bratwurst

1 package bratwurst

1 package hot dog buns

1 can sauerkraut

Dijon mustard to taste

Chili sauce (optional)

Cheddar cheese (optional)

Onions (optional)

Place bratwurst on the grill for three minutes, turning occasionally, or until golden brown.

Meanwhile, heat sauerkraut in a saucepan over medium heat.

Toast the hot dog bun on the grill for 30 seconds per side, or until the bread is slightly brown.

Slather on Dijon mustard to taste and serve.