Posts Tagged ‘Garlic Sausage’
A couple of weeks ago, I wrote about Garlic Summer Sausage from one of my favorite meat processors, Klement’s of Milwaukee. I enjoyed the product, and it was at a deeply discounted promotional price, which was even better. Today I was zipping through Aldi’s for staples, and noticed they had a garlic summer sausage as well, and fairly inexpensive. Their in-house brand name is Simms. Many of their other processed meat products use the brand name of ParkView. Not sure why the distinction.
This product is made for Aldi at Abbyland Foods, (USDA est. 1633) in Little Chute, WI. Little Chute is almost dead center of the state, halfway between Chippewa Falls and Wausau. They kill cattle and hogs up there in Little Chute, make a gaggle of processed smoked and fresh meat, and still find time to run a truck stop, c-store, and a couple restaurants. Abbyland started in 1977, and today has over 1000 employees and sends product all over the USA. Google Earth pic of the plant, below.
Besides the value pricing, what I liked about this sausage was the garlic was more pronounced than the Klement’s product, but they are both good. Either one of these brands are much better (and considerably cheaper) than Hickory Farms, scourge of every shopping mall in the land at this time of year. Ingredients with the Simms are straightforward, pork, beef, salt, and the list of the “less than 2% stuff.” (Various flavorings and preservatives). It’s a fine grind in an artificial casing. Nice flavor and texture.
Simms Garlic Summer Sausage
I’ve talked about this fine Milwaukee company in the past, opining on their cocktail sausages, and fresh Hot Italian. Klement’s makes great natural casing weenies, too. A number of stores had their summer sausage on sale this weekend, regular or garlic, for less than $2.50 a pound. A fabulous deal. This is a pork and beef product, a little more than 2″ in diameter, and the meat / seasoning slurry is packed into an inedible casing before going on to hardwood smoking (peel before eating!). The garlic is fairly mild, it’s a high quality sausage from a quality maker, who has been around a long time. We have a few Klement’s products in our little estores. It does not need to be refrigerated until after it is open.
It’s such a good deal, I’m tempted to buy a bunch for the freezer, but really have no idea how that would work out. Here’s how you can get some Klement’s shipped to you.
Ingredients: Beef and Pork, Salt, Contains less than 2% of Flavorings, Corn Syrup, Dextrose, Lacic Acid Starter Culture, Granulated Garlic, Sodium Erythorbate, Sodium Nitrite.
Klement’s Garlic Summer Sausages are made in the Milwaukee factory pictured below, according to the package’s USDA code (Establishment 2426B).
Klements Garlic Summer Sausage Klements Garlic Summer Sausage
A modest affair this year, just Mrs. BDB and me, but momentous nonetheless, because the 4th is one of the two days per year that Mrs. BurgerDogBoy has a burger. (The other day is completely random). So we set out to have a “quiet” 4th at home, and it was a wonderfully lazy day, lounging, grazing, a few random cocktails, and a very patriotic BurgerDogBoy having a few Mexican beers, while watching Joey Chestnut claim his 4th Nathan’s hot dog title in a row. You see, I have my own annual tradition, the 4th of July is the one day of the year I tune into ESPN!
We overcooked as usual, and had a choice of sausages from Gartner’s Meat Market, we cooked up some oversized garlic sausages and Gartner’s firey andouille, plus a couple burgers received in a promotional pack from Omaha steaks.
Corn on the cob, potato salad, deviled eggs accompanied, as is our custom. Mrs. BDB decorated her burger with delectables from our condiment garden, variety of lettuce, tomatoes, cuke slices, plus mayo and asked for a slab of Swiss, as well. I went with a Greek-style burger, topped only with feta and kalamata olives.
The Omaha burgers, which I have talked about before, are flavorful, but I would like a coarser grind; also, they are “better” (easier to cook) when plopped right from the freezer onto the grill or griddle. I had completely thawed these, and because they are so lean, I had to reshape them into patties before cooking, not that it matters.
I liked the garlic sausage, even tho it was milder in flavor than I am used to, it was flavorful, a nice fine grind, and the casing had great snap from charring on the Weber. The Andoulle was a coarser grind, lots of red pepper or cayenne, but lacked the deep smokiness so often associated with true Andouille, and while it was good, it was certainly not a match for the ones we picked up at “Eat-An Oyster Bar” a few weeks ago.
Our bellies full, we ended the evening launching fireworks off the driveway in a largely deserted neighborhood, and pondered out menu for July 5th, a legal holiday around these parts. MMMM, Monday grilling!