A method for enhancing a food product is provided. The enhanced food product is a bratwurst sausage product and the method comprises the steps of cooking the bratwurst sausage product, soaking the cooked bratwurst sausage product in a liquid bath, bringing the liquid of the liquid bath and the bratwurst sausage product contained in the liquid bath to a non-boiling simmer, cooling the liquid of the liquid bath and the bratwurst sausage product contained in the liquid bath, removing the bratwurst sausage product from the liquid bath, and alternatively re-heating the bratwurst sausage product for immediate consumption or freezing the bratwurst sausage product for later consumption.