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.
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.
‘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.
Enjoy!
Your customers may be tired of the customary ham. Start a new spring tradition and stand out with this elegant roasted leg of lamb. There’s very little prep work required, but when it comes to lamb, patience is a virtue, but it’s worth it.
Here’s a nice lamb roast marinade:
6 lb boneless or bone-in leg of lamb roast
1 1/2 c orange juice
1/4 c lemon juice
1 c white wine
6 cloves garlic, minced
2 T stone-ground mustard
2 t fresh lemon thyme
4 T fresh rosemary, chopped
1/2 t fresh pepper, ground
4 T olive oil
Place lamb and marinade into a plastic bag. Squeeze as much air from the bag as possible and seal. Marinate for several hours, or overnight, in the refrigerator. At least 30 min prior to roasting bring to room temperature with the roast inside the bag.
Preheat oven to 350°. Remove roast from bag. Pour marinade into roasting pan. On the stovetop, heat olive oil over medium high heat in a large non-stick skillet. Brown the roast on all sides to seal in the juices. Place browned roast into the roasting pan, fat side up (use a rack if you wish). Cook approximately 1 hour and 45 min, basting every 20-30 min, until center of roast reaches your preferred level of doneness. Use a meat thermometer to check the temperature (130° rare, 135° medium rare, 140° medium). Do not overcook.
When the desired temperature is reached, remove the roast and let it rest 15-20 min. Reserve remaining pan juices for serving. Remove any butcher’s string before carving.
Enjoy!
Spring lamb is an Easter and a Passover dinner-table tradition. Yet this is also the trickiest time of the year to buy it because supply is limited—the bulk of the new season isn’t available till May or June—and what is in stores will have been fed mainly grain, rather than grass, which makes for fattier meat. Most of what you will see is four-to-six-month-old Colorado lamb, and even that isn’t plentiful, so stores fall back on tougher, gamier ten-to-eleven-month-old lamb to make up the numbers. How do you tell the difference? Look for a smaller leg, which means the lamb is younger. Or seek out lamb from Australia or local small boutique farmers: They’re grass-fed, generally less mature, and more tender.
Colorado Characteristics: The most common American lamb is fed on grass prior to being plumped up on grain in feed lots for a few months. This produces a larger animal than a pure grass-fed lamb—up to 85 pounds—with well-marbled pinkish-red meat and a large eye nugget on the rib. The flavor is rich and mellow, but the meat can be fatty. Don’t pay much attention to the USDA-prime label: Only grain-fed lambs are fat enough to qualify, and lamb raised outside the U.S. is grass-fed.
Australian Characteristics: The next most plentiful lamb, after Colorado; 70 percent of it is shipped fresh. The animals are free of all growth hormones and 99 percent grass-fed (occasionally, a small amount of grain is used). The ten-month-old lambs weigh, on average, 40 to 50 pounds; the flesh is lean and pale pink, with a sweet mild flavor. The Australian lamb currently available has been raised under prime summer conditions, so it’s a good time to buy.
New Zealand Characteristics: After Australia, New Zealand is the next big producer, although not as much of its lamb seems to end up on these shores—and 90 percent of what does get here is frozen. This all-natural pasture-raised lamb is small, with a carcass weight of between 33 and 40 pounds at four months. The meat is lean, pale in color, with a stronger flavor than Australian lamb.
Angus Brands proudly offers domestic and imported (New Zealand, Australia) 100% natural lamb. Raised in limited quantities, our lamb selections include frozen and fresh custom cut racks, cutlets, chops, stew meat, sirloins, and tenderloins.
Celebrate St. Patrick’s Day with our delicious corned beef!
Our age-old family recipe blends herbs and spices that bring back that traditional taste your customers are craving. Hand-cut and trimmed, our 21-day naturally cured corned beef is personally turned daily by our Brine Master.
It’s not just for dinner! So, how about breakfast? Add potatoes and top with a fried egg for a tasty home-made corned beef hash. Lunch? Great in a cold sandwich, or as a traditional toasty Rueben. Appetizer? Serve thin slices with your favorite crackers, Swiss cheese and hot mustard. Just don’t forget a pint of Guinness.
To learn more about our corned beef, call Jeff Curry at 509-482-7033
The question is: do you have to split the 20-ounce steak with your sweetheart, or do you each get your own? For the sake of love and happiness, order two? To order or for more information, contact us at 888-302-6487.
