I am not sure how ‘high end’ brats can be, but I will go out of my way to get black n’ blue brats (black Angus and blue cheese crumbles) from the local butcher shop. I’ll go to the baker and get fresh buns. I will get a specific horseradish mustard and specific sauerkraut, both kept ice cold. And I will spend a dedicated amount of time cooking everything on the grill to perfection even in the middle of the cold-ass Wisconsin tundra.
But I also won’t pass up a gas station Wizard Finger even though it’ll guarantee almost instant heartburn.