Category: Sausage

7 Apple Recipes You Need to Try This Fall

Fall is here and that means it’s apple season! While some might look forward to sweet apple treats when the weather turns chilly—such as apple pie, apple crisp, baked apples, or cider—we look forward to incorporating this seasonal produce into our entrées.

Apples are wonderful to cook with and they pair well with a variety of meats, such as veal, pork, poultry, and sausages. Which of these tasty apple recipes will you try first?

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Sausage in Profile: Chorizo

While the concept of sausage is simple, thousands of variations can be found throughout the world.  Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

 

Chorizo Sausage is a fiery Spanish-style pork sausage that gets its flavor from paprika, garlic, and vinegar and its heat from a liberal complement of chili powder.

Dry-cured and smoked, chorizo is most often used as an ingredient in soups, stews, and casseroles, but is equally at home grilled, broiled, or pan-fried and served in a bun.

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Sausage in Profile: Knackwurst

While the concept of sausage is simple, thousands of variations can be found throughout the world.  Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Knackwurst is a pudgy, medium-textured link. Traditionally made of a pork and beef blend, they are well suited to being served on a bun with sauerkraut or cooked onions, or with tangy-sweet sauerkraut in a casserole. They are fantastic whether grilled, broiled, or gently pan-fried.

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T-Roy Cooks’ Oven-Roasted Turkey: Old School with a Twist

Our good friend Troy at T-Roy Cooks is in the kitchen to demonstrate what is probably the most popular way to cook a Thanksgiving Turkey: oven-roasted.

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Sausage in Profile: Linguica

While the concept of sausage is simple, thousands of variations can be found throughout the world.  Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Linguica is a cured pork sausage that’s a second cousin to chorizo, the fiery Spanish sausage. Its flavor is shaped by liberal amounts of chile, red wine vinegar, and paprika.

According to Jean Anderson, author of Food of Portugal, the name of this sausage derives from the Portuguese word for tongue—língua—not because it contains tongue, but for its long, slender, red, tongue-like appearance.

linguica-small

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A to Z Guide for Grilling Season 2016

Whether you’re a beginner or a veteran griller, our blog is chock full of useful grilling info and tips. From basics about tools and grill setup to recipes, videos, and more, we pride ourselves on not only providing the finest and freshest meats, but also on educating our customers on the best ways to prepare them.

So as springtime blossoms here in New York, we uncover and dust off our grills and get ready for some tasty meals in the months to come.

We hope you’ll come on this grilling journey with us. We’ve rounded up an A to Z guide to grilling so that you can learn some techniques, brush up on your skills, or find something new to try. Let’s go!

Burger - Grill

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Maple-Lover’s Stuffed French Toast [Video Recipe]

Just can’t get enough maple syrup? Then you’re going to want to try this recipe. We start with our Smoky Maple Links, which are made with real maple syrup.

Then we wrap them in layers of Epicurean Maple Syrup Butter, mascarpone cheese blended with more maple syrup, and French toast bread. Then we dip them in egg and cook them French toast-style.

And, of course, top with more maple syrup. Need we say more?

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Sausage in Profile: Apricot-Cranberry Bratwurst

While the concept of sausage is simple, thousands of variations can be found throughout the world.  Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Lobel’s Apricot-Cranberry Bratwurst is a mildly spiced pork sausage that is flavored with bits of dried apricots and dried cranberries. This versatile sausage has a variety of uses. With both apricots and cranberries this sausage is the perfect mixture of sweet and tart.

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Sausage in Profile: Hot Dogs

While the concept of sausage is simple, thousands of variations can be found throughout the world.  Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Grilling season is finally here and you know what that means—time to throw the hot dogs on the grill! While you may have enjoyed a boiled or pan-fried hot dog during the long, cold winter, there’s almost nothing better than a hot dog fresh off the grill.

The hot dog has become synonymous with American traditions like baseball and backyard barbecues. So you might be surprised to learn that the hot dog actually has German roots.

Hot Dog
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Culinary DIY: Queso

Queso, which is Spanish for cheese, is an appetizer of melted cheeses and peppers. Queso is typically served as a sauce for nachos in Tex-Mex restaurants. Want to wow your guests with a homemade version of this restaurant-style appetizer? We’ll walk you through the steps for a seriously good queso!

Culinary DIY: Queso

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