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Meat artisan12/8/2022 ![]() Some of the key artisan methods and procedures that Alfred emphasized then, have become our corner stone for making superior small batch artisan sausage products today. Under Alfred, I studied meat cutting and sausage making. While still in high school, I decided to stay in the family business and serve as an indentured apprentice. He was regarded by his customers, colleagues, and friends as one of the finest saucier and roast cooks in the state, remembered by his sauces & gravies that we’re so flavorful “you could eat them as soups.” My grandfather worked in the finest hotels in the city and finished his career at the University Club in Milwaukee. By watching, listening and working alongside Alfred and my grandfather Rufus Brandt Sr., a retired chef from Milwaukee, my interest in sausage making and recipe development grew. At that time, I was in high school and working part-time at my family’s market. In 1980, Alfred was hired as a butcher and sausage maker at Brandt’s Foods. Skills learned in Germany carried over to the United States and were relevant through his working life at some of Milwaukee’s finest wurst houses. MEAT ARTISAN HOW TOGrowing up he was taught how to utilize every bit of an animal when harvested-what we call merchandising today was survival for him and his family. Our story goes back to 1954 when a young man named Alfred, at age 16, immigrated to the United States with his family from Germany. ![]() 10 Flavors to choose from, all perfectly seasoned and coarsely ground Wisconsin made! Grill, bake or sauté’. Each ham is then vacuum packaged by our state-of-the-art packaging equipment to capture the freshness, wholesomeness and flavor. They are then slowly cooked with natural hickory smoke (no liquid smoke is added) to result in a very tender, juicy and delicious ham that is fully cooked and ready to serve. Please help us in our goal to raise 5,000 for their important cause Visit us at Meuwly’s - 10706. Our Hickory Smoked Hams go through a carefully monitored cure process. We’re hoping to turn this challenge into an opportunity- throughout the month of October, we’ll be running sandwich features showcasing our house-made Smoked Meats 5 from every feature sandwich will be donated to Firefighter Aid Ukraine. Perfect whether for breakfast, complimenting a sandwich, or in your favorite recipes that call for bacon.Īll of our hams are made from lean USDA Grade 1 hams and are federally inspected to ensure each ham meets our strict quality standards. Thick sliced and a hearty smoke are reminiscent of days gone by. Lean, flavorful and slowly smoked to perfection over aromatic applewood fires for two days. Cold smoked with hardwood for over 18 hours to bring out the robust flavor and an irresistible aroma. This traditional, German inspired summer sausage is only made with lean, coarsely ground beef and seasoned “perfectly”. We showcase a 60/40 food-to-beverage mix. ![]() PRICE LIST Wisconsin Beef Sticks (Summer Sausage) This Festival showcases all artisan foods and beverages - Not only Cheese and Meat. This traditional, German inspired summer sausage is only made with lean, coarsely ground beef and seasoned “perfectly.” Cold smoked with hardwood for 18 hours to bring out the robust flavor and an irresistible aroma. ![]()
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