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 Holidays!

It’s getting down to crunch time, you know, that time of year when you may have heard Marshmallow World just a bit too often. This is when you want to wrap up the shopping and just relax that last week before Christmas. Well, let us help, the Usinger Gift Box Annex is open 6 days a week, Monday thru Saturday, from 8:30 to 5:30. Parking is free and so is help in loading your gifts into your car. It’s easy, it’s fast, and hey, it’s right next to the Usinger retail store so if you need something for dinner or holiday guests, you can take care of that too. Take some time to enjoy the season, let the elves wrap up your shopping in one quick trip!

Here’s hoping you enjoy a wonderful holiday with family and friends, and a prosperous new year. From our family to yours, best wishes for a very merry Christmas!

Fritz

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!

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/

 

 

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!

 

 

February Festivities

We all know about Valentines Day and Presidents Day, but there’s another Day in February that you can really sink your teeth into… Fred Usinger Day.

In a special presentation in 2005, Mayor Tom Barrett proclaimed February 23rd as Fred Usinger Day throughout the City of Milwaukee.

This special proclamation recognized Usinger’s as a locally family owned and operated business for four generations spanning over 125 years. “The City of Milwaukee salutes Fred Usinger, Inc. for it’s long standing good corporate citizenship and commitment to the betterment of Metropolitan Milwaukee and Southeast Wisconsin area”.

To commemorate this event, our friends and the Old German Beer Hall will be offering a free Usinger brat to patrons beginning at 11am until 8pm.  I will also be on hand at OGBH to tap a keg at 2pm and there will be free beer until the keg runs out.

Take a break from our cold and snowy winter for a hot juicy Usinger brat and your favorite libation as we celebrate sausage.

It’s my favorite thing about February, hope you can join us for the party!

We’ll also be featuring several sausage specials at our retail store to honor this event.  Watch the Usinger website or Facebook for more details.

Thanks,

Fritz