The Second Half of Summer!

As we enter the second half of this summer. It’s time to review your grilling successes. Hopefully you have attained “black belt status” for grilling brats and wieners using my two beer philosophy. Now it’s time to expand the menu. Have you tried Usinger Smoked Pork Chops on the grill? They are already smoked and fully cooked, just sear the outside a little (so you get the nice grill marks) and they are ready to go. Or try some of my other spicy international favorite links: Usinger Andouille, Smoked Chorizo or Portuguese style Linguica. All are smoked and cooked, so they require minimal grill time to heat them through, quick & easy. If you like some cheddar in your wurst, try our Smoked Brat with Cheddar & Jalapeno (it’s really good!).

Fritz

Happy Tailgating

 

As summer fades into fall and cool crisp mornings turn into beautiful afternoons it can only mean one thing – football season and plenty of great weather for grilling Usinger Brats.

Nothing beats standing by the grill on a crisp afternoon, enjoying the aroma and sizzle of Usinger Brats. Remember my advice and cook the brats low and slow to avoid split casings so the flavorful juices stay in the brats.

For our loyal Usinger fans we’re kicking off our “Tailgate Party Contest”. Just send us a picture of your tailgate party with Usinger Sausage and you could win a Tailgate Party Pack featuring Usinger Brats, Usinger Festival Sauerkraut and Pretzilla soft pretzel buns. Visit our website at usinger.com and look for the Contest tab for more information. Also, look for our Fall Deli Discount offer coming in the mail soon.  If you don’t receive one, sign up for the newsletter on the Usinger website and we’ll get you one.  Happy Tailgating and Go Pack !

 

Fritz

CHILL DON’T SCARE THE GRILL

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’.

Fritz

 

Grilling’s 2nd Season!

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.

 

 

Fritz

Mr. Baseball Brats

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.

Fritz

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

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!

 

Try it, You’ll Like It!

Try something a little different on your grill this summer.  A Usinger Smoked Brat with Cheddar Cheese & Jalapeno Peppers. This is one of my grilling favorites. To create this awesome link, we started with a Usinger Smoked Brat mix, then added apple wood smoked bacon bits for a campfire taste, Cheddar Cheese for flavor and pieces of Jalapeno Peppers for good measure. We packed them all in a natural casing and then hardwood smoked them. This is the complete sausage, no condiments needed, well maybe a great sausage roll.  But seriously, you’ll want to enjoy all of the great flavors so don’t cover them up with a bunch of add-ons.

These sausages are fully cooked, so you just need to grill them over medium heat to warm them completely through to get the cheese melted and the outside skin crispy.  Try not to crack the casings because you won’t want to lose any of the flavor.

 

Enjoy !

Fritz

Advanced Grilling Tips — From Fritz

Follow these easy tips to become the Grilling Guru of your neighborhood this summer.

When preparing sausages on the grill follow these steps to earn expert status and avoid incinerating your sausage links.

The links you will be grilling should come from the refrigerator, not rock hard directly from the freezer. All sausage should be thawed in the refrigerator prior to use.

The grill. Gas or coals, the plan is the same.  Low and slow to avoid temperature shock to the links because they will split and lots of the flavorful juices from inside the sausage will be lost. Use the grill cover to keep in the heat during the beginning.

For a gas grill, warm it up on high, then just before placing the links on the grill turn the heat to low. Start the sausages on low and every few minutes turn the links and increase the heat just a little bit. Follow this sequence for about 10 minutes. Then the next 5 minutes is where the real cooking begins and you need to baby that sausage. Bring the heat up to high, you want to brown the link and “crisp up” the outside casing and cook the link to the center.

Charcoal grill. The coals need to be completely white, then you can start. Spread the coals out. Start the links on the outer perimeter where there is less heat. Turn the links often and gradually move them to the center of the grill. Follow this sequence for about 10 minutes. The center of the grill should be the hottest and this is where “crisp up” happens during the next five minutes until the sausages are cooked through.

Once the links are well browned, you hear them hissing and sizzling they are ready to enjoy.