Fritz talks about the the past, present and future of the sausage business and Usinger's.
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.
Let me start by saying thanks to all of our loyal customers for another great year at Usinger’s Sausage. I hope your holiday season was a happy one and I hope you received everything you wanted. You did all want sausage didn’t you? Just kidding. We have finished our website remodelwhich many of you probably noticed during the holidays, and hope it worked well for you. We are planning on doing more internet oriented promotions in the coming year and I invite you to sign up for the Usinger newsletter so you don’t miss any of them. We’ll have a valuable coupon offer showing up there soon. Scroll down to the bottom of our homepage to “Subscribe here” and click, or just click this link: Usinger newsletter. If you're getting tired of Winter already, try some of our Sausage Chili. Just put it in a pan, heat and eat. It's that simple and it's really good...just enough kick to warm you up without setting your tongue ablaze. Hang in there, Spring Training starts next month and grilling season isn't far behind.
Autumn is summer sausage season in Wisconsin. A snacking staple while watching Badger and Packer games, summer sausage is the faithful platter companion of crackers and Wisconsin cheeses.
What makes summer sausage so popular is the subtle marriage of smoky and tangy flavors. Our summer sausage develops this unique flavor while hanging for 24 hours over smoldering hardwood fires in our old fashioned brick smoke houses.
For over 130 years Usinger's has made it the same way…. Quality meats, natural spices and know how. NO MSG, Gluten Free and NO Artificial Flavorings.