This was served at the Arthritis Foundation Wine Tasting featuring Usinger’s bacon. Many people wanted the recipe so here it is, reprinted from the Washington Post.
People think those of us who grill outside in the winter to be crazy. Well, I can remember a few evenings in early May when it’s been almost as cold! You don’t have to mothball the grill just because it’s cold outside. The food tastes just as good, maybe even better, and hey, standing in front of a hot grill takes the chill off a cold day, or night!
Here are some pointers to stay warm and get great results for winter grilling. First, dress appropriately, in layers and don’t forget the hat. Most of your heat loss comes from your head, so unless you’re planning on keeping it close to the grill (not recommended) keep it covered. Next, grilling in winter takes a bit more time. Your grill will take longer to get warmed up and that can add about 25% more time to the cooking process. So, make sure you have enough propane or charcoal on hand before you start, because running out midway through can be a pain. Finally, enjoy the peace and quiet of winter serenity. Odds are there’s not a lot going on outside, maybe a squirrel fight or an occasional deer sighting. It’s just like ice fishing, they’re even better when you get them in cold weather. There is nothing like a brat right off the grill and it just seems tastier in January!
If you’re not a fan of the cold, well, there are some great soup recipes in the Usinger cookbook and on our website.
Quit chillin’ start grillin’.
Warm sunshine and crisp air, autumn is truly on it’s way. No need to think about hanging up the grill tongs quite yet. There are two months of great grilling weather ahead.
For cool weather grilling try something a little spicy, like our Smoked Chorizo or Smoked Andouille links. For something completely different, try grilling our bone – in, Smoked Pork Chops. They are cured, smoked for hours in our brick smokehouses and are fully cooked. When you put’em on the grill they’re nothing short of amazing!
Now is a great time to try something new, during our Fall 15 promotion. Until the end of September, you can stock up on Usinger deli products and save 15%. All you have to do is type in “Fall 15” in the promo code when you order online. Don’t forget the Summer Sausage and Braunschweiger, so you are ready for those big game gatherings. The Fall 15 promotion is available only on sausage products and only in the online Deli Store, or at our retail store downtown at 1030 N. Old World 3rd Street.
While in the state for the Wisconsin vs LSU game, WBRZ TV in Louisiana made a stop at Usinger’s for a quick tour.
The Wisconsin State Fair begins on Thursday August 4th thru August 14th. No trip to the Fair is complete without a brat or a hot dog from Usinger’s, Milwaukee’s oldest family run sausage shop. We are located in the air conditioned Wisconsin Products Pavilion where you will find the best food at the best price.
All of our sausages are served on hearty Miller Bakery Pretzel buns and are priced right at just $ 4.00. The service is fast, friendly and efficient.
Here is this year’s line up:
Quarter pound Bratwurst, served with Kraut
Quarter pound Italian, served with peppers & onions
Quarter pound Smoked Brat with Cheddar & Jalapeno
Jumbo All Beef Hot Dog
Stop in and enjoy some “wurst”.
See you at the Fair.
German Fest begins July 29 – 31 at Maier Festival Park on Milwaukee’s lakefront. What a great time to experience German food, culture, music and yes a little beer. It’s like an Octoberfest warm up party.
We are proud to be a long time sponsor of Milwaukee’s German Fest and provider of many different types of sausage and meats served during the three day run.
You may want to try a German Fest favorite, the over-sized, October Fest Bratwurst or the spicy Smoked Bratwurst. Then there is the Bavarian Wiener, Knackwurst or the Pork Links that are served with the potato pancakes. Or maybe you want the Smoked Pork Chops (Kassler Rippchen) that are smoked over glowing hard wood embers in our two story brick smokehouses. Don’t forget the Sauerkraut…. We make that too.
Hope to see you at the opening ceremonies. Bring your appetite and we will see you there!
Now that Spring has finally arrived it’s time to fill the grill. One thing that goes great with baseball season is Mr. Baseball Brats. Enjoy Bob Uecker’s favorite brat and help out the Make-A-Wish kids too! A portion of the proceeds from Mr. Baseball Brats goes to the Wisconsin Make-A-Wish Foundation. But it’s not just a great cause, it’s also a great brat!
What is a Mr. Baseball Brat you ask ? The Sausage Makers at Usinger’s created a special recipe that is seasoned just the way Bob likes his Brats.
You’ll find Mr. Baseball Brats on our website, in our retail store, and also at your local Sendik’s store. Giv’em a try, you’ll be glad you did.
“Thanks for voting for us in the Wisconsin’s Best Brat Contest”, we need your support.
Thank you for voting for Usinger’s. We will get the results of the vote on Friday and post them here as soon as we know.
Watch as Cathy makes a delicious recipe for Italian Sausage and Ravioli using Usinger’s Italian Sausage. The original recipe is in the Usinger’s cookbook and the one Cathy made is listed below.
Usinger’s Italian Sausage and Ravioli – Cathy’s version
(Original recipe courtesy of long-time Usinger’s employee, Evelyn Braun.)
1 to 1 ½ pounds Usinger’s Italian Sausage (pre-cooked or fresh)
2 medium onions – chopped
2 – 24 oz. jars of pasta sauce (your choice of variety)
1 – 25 package of frozen cheese ravioli
Shredded Parmesan Cheese for topping
Coat skillet with olive oil, then add chopped onions and Italian Sausage. If you are using pre-cooked sausage, slice it before adding to the skillet. If you are using fresh sausage, add the link to the onions and brown. Once cooked, slice the sausage and return to the pan with onions.
While browning sausage and onions, cook frozen ravioli per instructions.
Using a four-quart or larger pot, start adding ingredients. Empty the sliced sausage and onion mixture into the pot, then add the pasta sauce. Fold the ravioli into the meat mixture and cook on the stovetop until bubbly. Add the shredded Parmesan Cheese, cover and simmer for five minutes.
You can also bake this meal. Spray the casserole-baking dish with no-stick cooking spray. Then, after cooking the sausage, onion and ravioli, layer these ingredients with the pasta sauce into the dish. Bake at 350 degrees until bubbly, then top with Parmesan Cheese, cover and bake for five minutes longer.
Serves 6 to 8.