One of the tastiest events of the year, the 8th Annual Greek Dinner Festival on September 22, 23 & 24th did not disappoint. We loved being able to supply several proteins for those delicious dishes!
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Did you get a chance to stop by the VFW Booth at the Interstate Fair? Many enjoyed our fresh Angus Meats’ patties – a pleasing surprise for many fair-goers. We loved supporting our local veterans!
The name sounds funny but man they’re some good eats! So where did this serious good eats get its silly sounding name?
According to Marilyn Brown, Director of the Consumer Test Kitchen at H.J. Heinz in Pittsburgh, their research at the Carnegie Library suggests that the sloppy joe began in a Sioux City, Iowa cafe as a “loose meat sandwich” in 1930, the creation of a cook named Joe. Thanks, Joe! (The American Century Cookbook: The Most Popular Recipes of the 20th Century, Jean Anderson).
So if Joe invented it, and I cooked it, would that make it a Sloppy Curry? Personally, I think it has a nice ring to it. In order to make your own Sloppy (insert your name), you will need a few simple ingredients.
1 tbsp. vegetable oil
1 cup chopped onion
2/3 cup chopped green pepper
2 lb. Fresh Angus ground beef 80/20
3 cups Heinz® Tomato Ketchup
¼ cup brown sugar
2 tbsp. Heinz® Worcestershire Sauce
1/4 tsp. salt
1/2 tsp. pepper
Heat oil in a large frying pan set over medium-high heat. Cook onion and pepper for 5 minutes. Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat. Stir in ketchup, brown sugar, Worcestershire sauce, salt, and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.
I like to top my Sloppy Curry’s with sliced dill pickles. Top your Sloppy (insert your name) with your favorite topping.
Post pictures of your sloppy goodness to our Facebook, Twitter, or Instagram pages!
Written by Angus Brands’ Jeff Curry
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 Meats’ 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:
Nuernburg:
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 Meats’ Nuernburg Sausage will bring the world’s largest party to your table.
Milano:
An amazing mix of fresh roasted garlic, onions, fennel, rosemary, and chili peppers. Did we mention it’s outstanding with tomatoes?
Chorizo:
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.
Luigi’s Hot Italian:
Picture perfect blend of garlic, onion, sherry & peppers. Serve with your favorite veggies, pasta or pizza. Bon appetite!
Apple Cran:
A natural complement to fall, our spectacular arrangement of apples, cranberries, and maple syrup makes an ideal choice for breakfast, lunch or dinner!
Special blend:
We’ve added a great breakfast mix of seasonings to this sausage including celery, peppers, onions and turmeric.
Cheddar Pepper Beer Brat:
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.
Blue Cheese Beer Brat:
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.
A big thanks to our friends at Hilton Worldwide for stopping by. We absolutely love giving our clients a tour of Angus Brands.
September 9th – 18th
Come by the VFW food concession booth at the Spokane Interstate Fair, Sept 9th – 18th. The VFW booth will be serving up our Angus Meats’ fresh local ground beef patty. You won’t find a juicer burger at the fair. Stop in and support our local Veterans.
Hard to believe that football season is just around the corner. Tailgating is a tradition packed with fun, food, and great memories. So why not do it right with Angus Meats’ quality fresh beef patties made right here in Spokane? Our juicy ground beef is not only a 44 year old proven formula, it’s hand-crafted, affordable, and ready to grill! Your game day just got a bit tastier. You’re welcome.
- 1/4 lb 85/15 all-natural beef patties
- 1/4 lb 80/20 all-natural beef patties
- 5.33 oz supreme quality ground chuck patties
Ask your grocer about Angus Meats beef patties
Have you ever tried ground bison meat (also referred to as buffalo meat)? If not, you are truly missing out. Compared to beef, Angus Brands’ locally ground buffalo:
- Has fewer calories
- Is higher in protein
- Is lower in sodium
- Contains higher levels of B-12, B-6, iron, and zinc
Bison meat can be used in most recipes that call for beef and is one of the leanest, most nutritious meats available. You can use it for burgers, roasts, steaks and stew. Your customers will love this alternative. Because most meat bison are raised on open ranches and fed grass, the meat contains far fewer — if any — artificial antibiotics, hormones and steroids than beef and other more common meats. And since July is National Grilling Month – there’s no better time than now to try something new on your menu.
To learn more about Angus Brands’ ground 2/5#, 6 oz Smashburgers, and 2 oz sliders, contact us at 509.482.7033
On Friday, July 8th Angus Brands served lunch to thank our local heroes: Spokane Police Department, Spokane Valley Police Department, Washington State Patrol, Spokane County Sheriffs and the Spokane County Fire Department were invited. They were served a complimentary cheese burger, chips and drink. We had a blast supporting our community heroes. Can’t wait for next year!
You know you want to do it. We all do. It’s a worldwide problem: Burger-checking-and-rechecking-is-it-done-yet-overkill. We all say, “Just a little poke is all.” But don’t do it! Step away from the burger! Hint: only flip once. Don’t play with your food and don’t keep poking it to check the temp when you know it’s not done. The more you flip, the more juices drain and the more flair ups. The more pokes, the more moisture drains. Cook for about 5 minutes (I literally use a watch with a second hand) on the first side, flip and cook another 3-4 minutes on the second side. I then check the temperature and will add cheese the last 30-60 seconds. Juicy perfection.
Written by Angus Brands’ Jeff Curry