Just for Fun
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.
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.
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!
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
8 cups chicken broth
3 pounds total of Usinger’s Andouille and Chorizo Sausage – split each sausage link lengthwise, then cut the halves into 1” to 1-1/2” chunks
2 ½ pounds of peeled potatoes, chunked in large pieces
2 cans of diced tomatoes (14.5 oz cans)– salsa style or fire-roasted
2 bell peppers, diced
1 head cabbage – chopped coarsely (I substituted one and a half pounds of bagged coleslaw mix made up of green cabbage and carrots.)
3 medium onions, chopped
8 medium carrots, sliced
3 tablespoons of minced garlic
2 cans of kidney beans, drained and thoroughly rinsed
2 cans of garbanzo beans, drained and thoroughly rinsed
Salt and pepper
Combine all ingredients in a large pot (I use an 18-quart one) – adding the cabbage last. Hold back 2 cups of the chicken broth.
Once all the ingredients are in the pot, pour the remaining chicken broth in, then add enough water to completely cover the ingredients. Bring to boil, then simmer until thick (about 3 hours).
Serves 8 - 10 generously.
Make it your own by adding different types of Usinger’s Sausage and bacon to the soup!
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.
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.