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Angus Brands

12th Annual Pumpkin Ball

By | Angus Meats, Bold Burger, Events, Holidays, News, Party food | No Comments

Angus Brands is honored to donate these exceptional, high-quality Gift Baskets to the Pumpkin ball. They are loaded with all sorts of goodies!

A value of $302, the first basket contains one box each of our delicious Bold Burgers flavors: Bold N Blue Burger, Smokehouse Hickory Burgers, Buckaroo Burgers, and Fajita Burgers, as well as our juicy Ground Chuck Patties.

A value of $425, the second basket contains two each of our high-quality Angus Meats mouthwatering steaks: Prime Rib-Eyes 12oz, Prime Cowboys 22oz, and Sterling New Yorks 12oz. 

Both baskets contain all sorts of fun to pump up your fall season: pumpkin colored cloth napkins, holiday platter, ceramic pumpkin decor, pumpkin baking mixes, soups, hot cocoa with mugs, festive towels, pumpkin scented candle, candy, fall decorations, as well as utensils, kitchen timer, apron, and salt & pepper shakers,

We can’t wait to see who will get to enjoy the baskets!

Thank You for supporting Sacred Heart Children’s Hospital, Vanessa Behan Crisis Nursery, and Angus Brands.

Warm up with Cranberry-Stuffed Pork Chops

By | Angus Meats, Food Service, Holidays, News, Poultry, Recipes, Retail | No Comments

Bring on the fall season with a tasty recipe for pork chops. You won’t be disappointed!


  • 1 6 – ounce pork stuffing mix
  • 1 cup water
  • 1/4 cup butter or margarine, melted
  • 1 14 – 16 – ounce can whole cranberry sauce
  • 6 pork loin rib chops, cut 1-inch thick (about 3-3/4 pounds total)
  • 1 tablespoon vegetable oil


  1. In a medium bowl, combine dry stuffing mix, water and butter. Stir in 3/4 cup of the cranberry sauce. Set remaining cranberry sauce aside.
  2. Trim fat from chops. Make a pocket in each chop by cutting a horizontal slit from the fat side of the chop almost to the bone. Spoon 1/4 cup of the stuffing mixture into pocket of each chop. If necessary, secure with wooden toothpicks. Spread any remaining stuffing in a 13x9x2-inch baking dish (3-quart rectangular).
  3. In a 12-inch skillet, brown chops, half at a time, on both sides in hot oil. Arrange chops in the baking dish over stuffing, overlapping as needed.
  4. Bake, uncovered, in a 325 degree F oven for 40 to 50 minutes or until an instant-read thermometer inserted in chops registers 160 degree F (make sure to insert thermometer into meat portion, not stuffing, and make sure thermometer does not touch bone) and juices run clear. Before serving, remove wooden toothpicks and discard.
  5. In a small saucepan, heat remaining cranberry sauce; spoon over the prepared chops. Makes 6 servings

Source and image credit:  MidwestLiving  

October is National Pork Month

By | Angus Meats, Food Service, News, Poultry, Retail | No Comments

October brings bright fall colors and trick-or-treating, but the autumn month also celebrates an important U.S. commodity – pork.

National Pork Month began as a way to promote the product when the animals came to market. Today, the month also focuses on the nation’s hardworking pig farmers and the continued environmental efforts they make. A study conducted by clean energy development company, the Camco Group, shows U.S. pig farmers have nearly doubled production during the past 50 years, while cutting water usage by 41 percent and reducing their carbon footprint by 35 percent.

Source: Illinois Farm Bureau

Get crockin’

By | Angus Meats, Food Service, Holidays, News, Recipes, Retail | No Comments

As school gets back in session and fall sports are in full swing, our lives become more complicated. Want an easy dinner solution? Dust off the old crockpot get cooking!

What do you love to throw in your crockpot? Share your favorite crockpot recipe with us on Facebook or Twitter.

Below is Jeff’s family pot roast crockpot recipe they’ve been enjoying for years. It makes its own gravy and is designed especially for the working person who does not have time to cook all day, but tastes like you did. It’s so easy even his teenagers have been preparing it! 

 Pot roast cut between 5 and 6 pounds.

  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 1/4 cups water
  • 5 1/2 pounds pot roast

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.



All about that brat

By | Angus Meats, Food Service, Holidays, News, Recipes, Retail | No Comments

Bratwurst is a funny little word, isn’t it? “Wurst” means sausage and “brat” derives from “brato,” the Old High German word for hacked meat. Bratwurst in the United States is usually served on a hot dog bun or with a hard roll and topped with assorted condiments typically used on hot dogs, such as mustard, onions, relish and sauerkraut. Bratwurst should be boiled before grilling to ensure that they are thoroughly cooked and picking up bratwurst fresh from your local butcher will make them a healthier alternative to hot dogs as they will not contain nitrates. However, smoked bratwurst (“krainerwurst”) will contain nitrates due to the smoking process.

Oktoberfest Special!

By | Holidays, Party food, Uncategorized | No Comments


Pre-order our complete line of sausages and receive a .25 per pound discount if booked before October 1st.  To order, contact us at 509-482-7033. 

Whether it’s Oktoberfest or simply part of a scrumptious fall meal, Angus Brands’ sausages are created from long-standing family recipes.

With creative innovation as our focus, we are sure you’ll love the variety of flavors in our sausages:


With its German-inspired blend of yellow & red mustard seeds and other fresh spices, it’s sure to be an Oktoberfest hit. Traditionally served with horseradish and sauerkraut or potato salad, (and of course a frothy beer), Angus Meat’s Nuernburg Sausage will bring the world’s largest party to your table.


An amazing mix of fresh roasted garlic, onions, fennel, rosemary, and chili peppers. Did we mention it’s outstanding with tomatoes?


Who can resist chorizo? A spicy blend for any palate, our chorizo sausage contains chiles, black pepper, and garlic to create the perfect mouthwatering combination.


Picture perfect blend of garlic, onion, sherry & peppers. Serve with your favorite veggies, pasta or pizza. Bon appetite!


A natural complement to fall, our spectacular arrangement of apples, cranberries, and maple syrup makes an ideal choice for breakfast, lunch or dinner!


We’ve added a great breakfast mix of seasonings to this sausage including celery, peppers, onions and turmeric.


Handcrafted with our Nuernburg Bratwurst and infused with Steam Plant Brewing Company’s Whitman’s Wheat Ale, fire roasted bell peppers, and creamy cheddar cheese, this brat is here to please.


Old-world Nuernburg Bratwurst is infused with Steam Plant Brewing Company’s light, sweet and spicy Jalapeno Pepper Ale and savory blue cheese crumbles. Yum.

And of course for all our sausages there are no added preservatives, no BHT, and no BHA.


Crockpot cooking tips

By | Angus Meats, Holidays, How to, News, Recipes | No Comments

‘Tis the season to dust off your crockpot and get cooking! Here are some crockpot cooking tips so you can cook the juiciest meals on the block.

General Cooking Tips

  • Only fill the crockpot one half to two thirds full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly.
  • Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.
  • Remove skin from poultry, and trim excess fat from meats. Fats will melt with long cooking times, and will add an unpleasant texture to the finished dish. Fatty foods will also cook too quickly.
  • You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time.
  • Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat – not only do you save money, but these meats work better in the slow cooker. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
  • Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.
  • Don’t lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it’s easy to see inside.

 Specific Crock Pot Cooking Tips

  • For best results, ground meats must be cooked in a skillet before cooking in the crockpot.
  • Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture.
  • Large pieces of meat can be browned before cooking in the crockpot, but this step isn’t necessary. Browning adds color and helps in flavor development.
  • Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.
  • Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don’t overcook.
  • Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.
  • Liquids do not boil away in the crockpot, so if you are making a recipe that wasn’t specifically developed for the crockpot, reduce the liquid by 1/3 to 1/2 unless you are cooking rice or making soup.
  • Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long cooking period.


Who says grilling season is over?

By | Angus Meats, Bold Burger, Food Service, News, Party food, Pub Patty, Recipes, Retail | No Comments

Written by Tom Stachecki

Some say the grilling season is just about over. When summer ends, the BBQ is retired until spring. But there are those (like myself) that feel there is no “end season to grilling.” Why miss out on perfectly grilled juicy burgers, steaks and just about anything else that brings forth that summer flavor all year round? Us die-hards just decide what we will be grilling next.

I’m already getting in the mood to sharpen up on my bratwurst grilling techniques again for Oktoberfest. Preparation is everything. I remember what I did last year, but the question is — what will I do different this year? There are so many fun options to try. I do like simmering our brats in St. Pauli Girl for starters, and then finishing them on the grill for the perfect brown grill marks. Just as the natural casings we use start to crack open and the juices begin to ooze, throw them on a perfectly toasted hoagie bun smothered with sautéed sweet onions. I do play around with mustards for some additional excitement. I also see in my future roasted garlic sausage for Seahawk Sunday football.

Until then, I say — “grill away.”

Easy (and tasty!) campsite cooking

By | Announcements, News, Recipes, Retail, Savory Choices, Spokane news | No Comments

Camping is fun but also a whole lotta’ work. Once you’ve remembered to pack all your essentials, sometimes food can be an afterthought.  A quick run to the store and you’ve got your hot dogs, buns, ketchup, chips, pasta salad (if you’re lucky) and smores fixins, right?  It will get you by – but you can do better. Much better.

Flavor and convenience doesn’t have to be sacrificed when you are camp cooking. Our Savory Choices convenient meals are restaurant-quality prepared selections that can easily be made at the campsite.  They come pre-portioned and cryovaced for easy storage and transportation. And you can’t beat the flavors:

-Teriyaki Chicken Breast
-Garlic Pepper Beef Strip
-Kalbi Beef Steak
-Green Chili Pork Steak
-Lemon Roma Chicken Breast

Contact us at 509-482-7033 to learn more about Savory Choices. Here are some additional tips on how to make your next camping trip a culinary success!

What’s between your bread?

By | Angus Meats, Food Service, News, Retail | No Comments

It’s August and that means it’s National Sandwich Month! Yes, this celebration does exist and we’re pretty psyched about it.

Here are some of our favorite sandwiches we just can’t get enough of:

The Rueben: A deli standard stuffed with corned beef brisket, Swiss cheese, sauerkraut, and Russian dressing—on this we can all agree. And we can agree, too, that it’s one of the most delicious things ever to get squished between two slices of bread. It’s savory, sloppy, and deeply satisfying. Even better, prepare it with Angus Meats age-old family corned-beef that is 21-day hand-cured and hand-turned daily by our Brine Master. Our blend of herbs and pickling spices bring back that old-fashioned traditional taste your Reuben demands!

Steak Sandwich: Prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, cole slaw, and french fries.  Is your mouth watering yet?

What are some of your favs? Hashtag your tasty delights to us @AngusBrands #NationalSandwichMonth. Here are some of our staff picks:

Suzie: Turkey bacon ranch
Roger: Meatball sub
Kale: Roast beef
Jeff: French dip

To learn more about hand-cured corned-beef, contact us at 509-482-7033.