I can’t believe I almost forgot about Brat Night at The Dairy Godmother!

The Dairy Godmother is Del Ray’s beloved frozen custard shop, but once a month they have Brat Night. (The Wisconsin accents are so thick there on Brat Night you can practically cut ‘em with a knife).

When I got the latest Dairy Godmother email, I was a little confused:

Sunday,March 9th 6-9

Featuring Paul Aebersold on the accordion, Brats by Klements of the famous Miller Stadium racing sausages!

Side dishes are German potato salad(vegetarian version available as well as Vegi-brats),Sauerkraut cooked with apples and brown sugar.They are available al la carte for$ 1.59 each. Brats are $3.19 each.

We will begin serving promptly at 6pm and not a minute before so don’t bother getting here early!

I didn’t know what Racing Sausages were, so, with a little trepidation, I googled “racing sausages.” Luckily, without incident.

First, I checked the Klements website. Oh my. There are sausages. And they race.

The Milwaukie Brewers racing sausage website even speaks of inter-food rivalries:

“With this success naturally come the imitators. There is a heated competition that exists between the Racing Sausages and the Pittsburgh Pierogies. Under intense media scrutiny and public debate, these two parties finally raced. Not to boast, but let’s just say the Sausages have an early lead in race victories since this feud began.”

There is, of course, a wikipedia entry on the subject as well.

Honestly, I’m only interested in the frozen custard. And maybe one of Liz’s homemade marshmallows, since I was too lazy to make my own the other night. But I’d be lying if I didn’t tell you I find the idea of people racing while dressed as sausages deeply amusing.

Here’s a basic recipe for homemade marshmallows, which Nicole Westin posted to slashfood. She also gives suggestions for other fun flavors - like peppermint marshmallows. I might just have to haul out the behemoth stand mixer and give this a try.

I think this qualifies as meatblog material, especially since the only reason I’m even looking up the recipe is to try to find a decent alternative to gelatin for vegetarian friends. Er, I don’t mean I want to use vegetarians as a gelatin substitute. Oh, you know what I mean.