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Angus Brands

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.

Enjoy!

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.”

Lamb roast marinade for spring

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

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!

March Madness snacks

By | Bold Eats, News, Party food | No Comments

It’s time for March Madness – otherwise known as the Sweet 16, the Final Four, the Big Dance. Whatever you want to call it – we’re pretty sure your customers will want some tasty finger foods to grub on while they cheer for their favorite team.

We’d like to introduce you to our Bold Eat’s hand-crafted savory chicken wings and skewers. Typically offered at the restaurant-level, we’ve decided to offer these delicious treats to our retail customers.

To learn more or order, contact Jeff Curry at 509-482-7033

Corned beef tradition

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

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

Spokane’s P&L Poultry merges with Angus Brands

By | Food Service, News, Retail, Spokane news | No Comments

We are pleased to announce P&L Poultry of Spokane has merged with Angus Brands. With an extensive background in the poultry industry, Pat Lancaster founded P&L Poultry almost 20 years ago. Angus Brands looks forward to bringing Pat’s poultry expertise into the mix for future product developments.

“The merger should be a win-win for both P&L Poultry and Angus Brands. P&L Poultry gains a vastly expanded line of new, innovative Angus Brands products, while P&L Poultry brings Angus Brands 30 years of retail experience in the poultry business. We are both excited for the future potential.” – Pat Lancaster

Welcome to the Angus Brands family, Pat!