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Cathy’s Kitchen – Italian Sausage and Ravioli

https://www.youtube.com/watch?v=mIquQaur7Mc

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

Olive oil

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.

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Spring Shipping Savings!

Spring is straight ahead. That means gatherings of family and friends for Easter celebrations. Count on Usinger’s for unique treats for your guests. Our Apple Wood Smoked Pit Ham has a one of a kind “camp fire” smoky aroma and taste.  These hams are smoked in our two story brick pit smokehouses over smoldering apple wood embers. Because this ham is boneless, they are easily carved with no waste. Another Easter season favorite is our Fresh Kielbasa. Made the traditional way with coarsely ground select cuts of pork, old world herbs & spices and lots of fresh garlic. Yes, only fresh garlic!

 

March also mean it’s time for Usinger’s  “$9.99” shipping sale on your deli favorites ! Watch your mailboxes and your inboxes for all the details. For a limited time we are offering a $9.99 shipping rate to most states on orders up to 20 pounds. This offer starts on March 21st, just enter the coupon code “spring16” when you checkout. Sorry, this offer does not apply to gift boxes or FedEx shipping. So, whether you’re planning an Easter celebration or an Opening Day tailgate party, now is the time to stock up.

 

Enjoy and Happy Easter!

Fritz

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Usinger’s Outdoor Grilling Stage

Be sure to catch Mad Dog and Merrill at the Usinger’s Outdoor Grilling Stage at the Milwaukee Journal/Sentinel Sports Show.

This year’s featured chefs are America’s Grilling Buddies, Mad Dog & Merrill, appearing all 5 days! 

Here’s the Schedule:

Wednesday, March 2

1:00 PM, 3:00 PM, 5:00 PM, 7:00 PM

Thursday, March 3

1:00PM, 3:00 PM, 5:00 PM, 7:00 PM

Friday. March 4

1:00 PM, 3:00 PM, 5:00 PM, 7:00 PM

Saturday, March 5

11:30 AM, 1:00PM, 2:30 PM, 5:15 PM

Sunday, March 6

11:00 AM, 1:00 PM and 3:00 PM

 

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Meet Usinger’s newest Master Meat Crafter – Josh Swart

The Master Meat Crafter Training Program is a unique, one-of-a-kind program that provides participants with a well-rounded, in-depth, and comprehensive knowledge about Meat science and meat processing principles. It also delivers development opportunities for future meat industry leaders, and helps to ensure the US meat industry remains strong and viable for years to come.

It is comprised several meat science short courses and workshops, an extensive mentorship program to share the knowledge gained with employees or coworkers, and individual research projects based in the candidates’ processing plants. Topics covered throughout the two year training course include general meat processing, fresh meats, curing, fermented & dried products, cooked & emulsified products, food safety & meat microbiology, and development/implementation of HACCP (Hazard Analysis and Critical Control Points).

Master Meat Crafter graduates set the Wisconsin meat industry apart as a leader in the nation. UW welcomes people from other states to come learn from their Master Meat Crafter Program.

This unique program had humble beginnings as a means to strengthen and improve the meat industry in Wisconsin. As the initiative gained momentum, the Master Meat Crafter brand has expanded as far as the east coast and Alberta, Canada. Upon status, each graduate will be able to exhibit their expertise and knowledge by use of the Master Meat Crafter logo on their product labels, signage, web presence, or personal branding.

The Master Meat Crafter Program has been developed in conjunction with the Specialty Meat Development Center and is supported by DATCP, University of Wisconsin Meat Science Extension, University of Wisconsin-Madison, and the Wisconsin Association of Meat Processors.  The goals of the program are to:  1) provide participants with well rounded, in-depth, and comprehensive knowledge about meat science/meat processing principles, 2) provide development opportunities for the future meat industry leaders, and 3) help ensure the US meat industry remains strong and viable for years to come.  It was created and is currently organized by Dr. Jeff Sindelar, University of Wisconsin-Madison Associate Professor and Extension Meat Specialist.

Master Meat Crafter program is part of UW.

Congratulations Josh!

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Usinger’s Selected Milwaukee’s Best Brat!

Like “Ueck” says, “When you want the best, you want Usinger’s.  America’s finest sausage since 1880, and proven once again.  Milwaukee Magazine conducted a taste test for their October issue, to determine the best brat between Usinger’s, Johnsonville and Klements.  Managing editor Howie Magner fired up his grill and and cooked (no parboiling, it just masks the real flavor). When all was said and done, the winner was 135 year-old Usinger’s.  It stood out for balanced spices and considerable juice.  Are you surprised?

To read the story look for “The Sausage Taste Test” in Milwaukee Magazine’s October 2015 issue.  Courtesy of Milwaukee Magazine/photo by Adam Ryan Morris.

http://www.milwaukeemag.com/2015/09/28/50-reasons-to-love-milwaukee-teaser/

 

 

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Oktoberfest Time!

Oktoberfest is the world’s largest outdoor party.  It’s celebrated all over the world, including right here in Milwaukee, but the main event is in Munich, Bavaria, Germany. The 16-day festival runs from late September to the first weekend in October. They’ve held it there since the early 1800’as and it’s an important part of the Bavarian culture.  Wiesn, as it’s referred to in Bavaria, is short for the grounds it’s held on.  Munich’s Oktoberfest averages about 6 million visitors per year!  Most other Oktoberfest celebrations are patterned after Munich’s, they’re just a little smaller.

If you like to eat German food, Oktoberfest is a party you don’t want to miss.  Here’s a sample of what you can try, Hendl (roast chicken), Schweinebraten (roast pork), Schweinsh axe (grilled ham hock), of course they’ll have plenty of Würst (sausages) along with Brezen (pretzel), Knödel (potato or bread dumplings), Käsespätzle (cheese noodles), Reiberdatschi (potato pancakes), and Sauerkraut.  Several of these dishes may sound familiar because they are served at Milwaukee’s Germanfest.

 

Along with Bratwurst another popular wurst traditionally served at Octoberfest is Weisswurst  (a short, stubby link with a light, fluffy texture, white in color, speckled with fresh parsley and a hint of onion).

 

In Milwaukee, we too love an outdoor party. Host your own Octoberfest celebration with Usinger’s Weisswurst and Bratwurst.  Hand crafted in our sausage kitchen on Third St. in downtown Milwaukee, they are spiced perfectly and great on the grill.

 

Enjoy the season, Prost!

 

 

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Where Does Our Meat Come From?

In the era of “Bird Flu”, “Mad Cow”, and “Chronic Wasting”, people want to know where the food they’re eating comes from.

It’s a very good question, one that you should ask yourself, and one that I received recently.

Here at Usinger’s, we do not “harvest” animals, never have. We buy only the preferred cuts from USDA inspected packinghouses located in Wisconsin and other Midwestern states to make our sausages.

Because our suppliers are under continuous inspection by USDA Food Safety and Inspection Services (FSIS), they must comply with Federal Regulations related to animal welfare, animal health, proper sanitary conditions and that the entire process is conducted humanely. Federal Law requires that FSIS personnel be present during hours of operation at these establishments to validate compliance.

We have always believed in using only the freshest and highest quality ingredients. We do not use imported frozen meat in any Usinger products. Fresh, Midwestern pork and beef that is delivered daily to our Third Street sausage kitchen is what you will find in our products. It’s the only way to make America’s finest sausage.

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The Thrill of the Grill

Now that grilling season has returned, it’s time for a little review of some of our favorite grilling links and ways to prepare them.  While they all taste great, there are subtle differences in the way you may want to prepare them.

 

Usinger Cooked Brat –  The white brat.  Bavarian style made with finely chopped Pork and Veal.  These are the type served all over Germany.  When grilled they actually swell and get plumper as they are cooked.  Grilling gives them a crispy outer skin and smooth flavorful center.

 

Usinger Fresh Brat – My method for grilling a fresh brat is “low and slow”.  It’s the opposite of grilling a steak, which you sear right away to seal in the juices and then cook them at a lower temperature.  With a fresh bratwurst it has to acclimate to the heat slowly.  Too much heat too quickly can cause the brat to swell so much that it will break the casing, which is what you are really trying to avoid.  If the casing breaks, all of the juices and spices wind up in your grill.

 

Usinger Natural Casing Beef Frankfurters – These are meaty, juicy and have more than a hint of fresh garlic.  Grilling enhances the “pop” when you bite into the natural casing.

 

Usinger Smoked Andouille Sausage – This is a great sausage with lots of complex flavors.  Spicy, smoky and tangy all at once.

 

Usinger Jalapeno Cheddar – A hardwood smoked, fully cooked bratwurst that is ready to heat and eat. Made from coarsely ground premium pork, Jalapeno peppers, cheddar cheese and our apple wood smoked bacon for extra smokiness. One of my favorites.

 

Additional tips – Personally, I’m not a fan of parboiling.  It can change the texture of the casing and dilute the flavor of a perfectly spiced sausage.  If you’re short on time, the pre-cooked are quick and don’t require the care of grilling fresh meat.

If you like Kraut, try our Festival style sauerkraut.  It’s pre-cooked also and may be the only condiment you need.

Enjoy!