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Posts Tagged ‘@StoneRidgeMeat’

StoneRidge Italian Sausage Review

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StoneRidge Italian Sausage ReviewIn the U.S, the term “Italian Sausage” refers to an uncooked pork sausage, seasoned with various herbs and spices.  You’ll see them labeled at “hot” or “sweet” (also sometimes mild).  The primary difference is the “hot” may have some red pepper flakes added, or in many cases, a dose of fennel seeds. I must prefer the “hot” variety.

StoneRidge sent along some of theirs for me to try, their recipe is (thankfully) very basic, and ingredients include: pork, water, salt. spices, pepper, dextrose, paprika, fennel, BHAk BHT, in a natural hog casing. Although it is not required, I par-boil the sausages, prior to putting them to saute in a cast iron skillet, on a grill, or on the grill.  As these are in a natural casing, and you’ll want to retain all the flavor and juices, low and slow is the key to cooking, otherwise the casing may burst, and you’ll lose all that deliciousness inside.

Today I’m using them in a spaghetti sauce, actually burning up canned tomato sauce I made last fall, have to use up the inventory before the tomato season starts for this year.  My sauce is very basic, onions, garlic, cooked down tomatoes, basil, oregano, fennel and red wine. Cook for a day or two and reduce by half.

After the fry pan, I’ve sliced the sausages on a bias (angle) just for aesthetics.  You can incorporate the sausages into the sauce, or serve them whole as a side dish. Even better?  Throw them on a firm hoagie roll, add a dollop or two of sauce, and melt some provolone or mozz over them.

I am very particular about my Italian sausage, and StoneRidge makes some of the best I have ever had, and I will be a regular customer; I can purchase them online and have them shipped right to the kitchen!

If I run out of my own ideas, I know I can pick up some pointers from StoneRidge’s Pinterest site.

StoneRidge Italian Sausage Review

                                 Parboiling

 

 

StoneRidge Italian Sausage Review

                                     Saute

 

StoneRidge Italian Sausage Review

                            Into the sauce!

 

 

StoneRidge Italian Sausage Review

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StoneRidge Andouille Sausage Review

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StoneRidge Sausage ReviewHaving lived in New Orleans for a decade, and Paris for a couple of years, I’m very fond of andouille (on-doo-ee) sausage, a U.S. transplant/evolution from France.

The French version consists of very rough chopped organ meats, onions, wine, and seasoning. They usually have a fairly distinctive odor and are gray in color.

The French Canadians that settled in Louisiana developed their own version, a finer ground sausage using smoked pork shoulder, garlic, peppers, wine, onions, spices and herbs, in a natural casing and smoked a second time.

In Louisiana, andouille is most often used as an “ingredient,” and particularly in gumbos or crawfish boils. You’ll rarely see it consumed on its own, and that’s a shame, cause it’s a nice flavorful change from ordinary smoked sausage.

StoneRidge’s own recipe calls for quality pork, onion, red pepper, and spices in a natural casing, smoked for hours over wood. The effort they put into making it shows in  appearance, texture and flavor.

These are good sized sausages, about four to a pound, and today I am using them as a dinner entree. I have parboiled them (although this is not a required preparation step), sliced them on a bias, and then pan-fried in cast iron as it’s too cold to go outside and grill!

I serve ’em with sauerkraut for a hearty winter dinner!  (But they would be terrific off the grill and onto a bun!)

StoneRidge Sausage Review

StoneRidge Andouille Sausage Review

(Ed. Note – the manufacturer provided product for us to sample)

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StoneRidge Natural Casing Wieners Review

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StoneRidge Wieners ReviewI love hot dogs. In natural casings, please. The “purer” the better, IMHO. And I love to make them as “coney island style” hot dogs, which have nothing to do with the place Coney Island. A Coney Island hot dog is strictly an upper midwestern thing, popular in Michigan, Ohio, pockets of Texas, Minnesota and Wisconsin. By all accounts,they were invented by a Greek immigrant in Detroit in the early 1900s. BY some peculiarity, many coney island hot dog shops were started by, or are owned by Greek immigrants or their descendants.

While the ingredient recipe varies a little, basically a coney island hot dog is a natural casing wiener in a bun, with yellow mustard, diced onions, and meat sauce. Not ever to be confused with a “chili dog” as coney sauce is not chili.

My own personal coney sauce recipe is a winner – it took me years to perfect. For me, nothing makes a perfect coney, or hot dog any way you choose to cook or dress it – than a quality natural casing frank. They are hard to find, as we natural casing lovers only make up about 5% of the national hot dog buying public!

StoneRidge’s version is perfect, an ideal combination of pork and beef, with no fillers,  and the right spices and length of smoking to give it perfect flavor and just the right amount of “snap” when you bite into it. In other words, you want a dog that when you bite IT, it bites right back!

No matter how you choose to cook a natural casing wiener – on the grill, in hot water, on a griddle, low and slow is the key, lest you split the casing open and all the delicious meaty juiciness spills out! You don’t want that.

You can purchase StoneRidge’s exceptional hot dogs online, and pick up some other points and recipes on their Pinterest page!  Anyone who purchases online from StoneRidge this month will be automatically entered to buy $50 worth of products! Winner will be notified by email on March 1.

StoneRidge Wieners Review

                 Place your StoneRidge dog on mustard                                                         lathered bun

StoneRidge Wieners Review

                        Ladle on the coney sauce

StoneRidge Wieners Review

          Add diced onion and another swirl of mustard

 

 

 

 

 

 

StoneRidge Natural Casing Wieners Review

(Ed. Note:  StoneRidge furnished products for me to try)

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StoneRidge Meats Chorizo Review

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StoneRidge Bratwurst ReviewChorizo is a type of sausage that originated in the Iberian peninsula (Spain/Portugal), made up of pork, spices, and smoked pimento peppers, which gives it a bright red color. It’s available in a smoked/cured version for eating or including in dishes, and raw, to be used as a cooking ingredient. There are variations of chorizo one finds as they travel the globe, in  Portugal it’s called chourico, in Mexico, the item is closer to the Spanish raw version, and is used in tacos and other Mexican treats.

The Portuguese version, which is also called linguica, is a popular item in Hawaii, and is even available in sliced medallions served with scrambled eggs and rice at McDonald’s!

If you’ve traveled to Louisiana, the Cajun and Creoles have their own version of Chorizo, called “Chaurice,” which is found in  local favorites like red beans and rice, and some gumbos.

StoneRidge has taken the wonderfully complex  global flavors of Chorizo, and packed them into a natural casing pork bratwurst style sausage, perfect for grilling or sauteed on the stove top. Enjoy them on a bun, as a dinner entree, or incorporated into your special recipes.

Personally, I like slightly spicy sausages for breakfast, and it’s my habit to par boil them, (tho this is not needed) before slicing and pan frying to serve along side of eggs,instead of the usual pork breakfast meats.

I LOVE this product. It’s undoubtedly one of the most flavorful sausages I have had in a long time. When it’s too cold to grill outside, I do my sausage in a cast iron skillet, put a little char on it. This morning I had it with cheese scamble with Cajun seasoning (pictured below). Yum.

Should you prefer to use StoneRidge’s Chorizo as an ingredient, to spice up a casserole, hot dish, scrambled eggs or stews, simply slice the casing open and saute the ground pork to your preference before adding to your recipe.

StoneRidge makes over 40 varieties of pork and  chicken bratwursts, as well as specialty cheeses and if you don’t see them at your grocery, order direct from the smokehouse in Central Wisconsin, where they are carefully crafted using old world recipes.

One other thing that impresses me about StoneRidge is their value proposition. You’re going to pay 20-30% less for StoneRidge than comparable product from the “big brands.”

If you want to carry some of the dozens of StoneRidge sausages or specialty cheeses in your market or deli, whether under their label or your own, or to purchase bulk quantities for your event, contact the StoneRidge wholesale department for pricing.  Check out some recipe ideas from StoneRidge by following them on Pinterest

Should you find yourself traveling in Central Wisconsin, stop in at the StoneRidge Market, open 7AM – 9 PM daily, at 975 E. Main St., Wautoma, WI 54982. Wautoma is just 30 minutes west of Oshkosh, if you’re visiting for the annual air show, less than an hour from the Dells, or about an hour and a half drive from either Madison or Milwaukee.

StoneRidge Bratwurst Review

      StoneRidge Chorizo with Cajun Seasoned Eggs

(Ed.Note – StoneRidge furnished sample products for us to try)

 

 

 

 

 

 

 

 

 

StoneRidge Meats Chorizo Review

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StoneRidge Meat Snack Sticks Review

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StoneRidge Bratwurst ReviewAn affinity for all things butchered and old world sausage making brought together the principals that started StoneRidge Meat and Country Market, now known as StoneRidge Piggly Wiggly.

Located in mid-Wisconsin, thirty minutes west of the Fox River Valley, the market serves grocery shoppers and sausage aficionados from a wide radius. Why sausage lovers? StoneRidge has built a superb in-house meat department, specializing in a wide variety of cured, uncured, and flavored meats, and are particularly known for their dozens of bratwurst flavors.

StoneRidge produces a widely-enjoyed meat snack sticks, also made in flavors, including original, pepperjack, habanero, honey BBQ, teriyaki and more. I tried out their .Bacon and Cheddar variety.

I think that a Philadelphia entrepreneur, Adolph Levis, who had built a business selling specialty foods to bars and delis, is credited with ‘inventing’ the beef snack stick in the 1940s, though I believe it was probably inspired by the German snack “Landjager.” Levis thought America was in need of a portable, ready-to-eat version of sausage.

There are certainly companies much larger than StoneRidge that make beef sticks, but probably none that produce a product of this quality. The “big guys” tend to have “mechanically separated poultry” as a prime ingredient, but in the StoneRidge variety, you’ll find beef, pork, and flavor seasonings. Period.

What I liked about the StoneRidge product is the distinct flavoring, a coarser grind than most competitors, meaning there’s no doubt in your mind this is a real meat product.

There are a lot of other reasons to enjoy StoneRidge snack sticks:

  • They are extremely portable – take hiking, camping, tailgating,   have in your office drawer, or the kid’s school lunches.
  • They are a high protein, low carb snack.
  • They are gluten-free.
  • Ounce for ounce, they are one-third the price of beef jerky.

Great taste. Good value. Get yours at your local grocer, or browse the online catalog and order direct from StoneRidge.  While you’re waiting for your package of deliciousness to arrive, follow StoneRidge on Twitter and Facebook.

StoneRidge Bratwurst Review

        Bacon & Cheddar Meat Snack Sticks

 

 

 

 

 

StoneRidge Meat Snack Sticks Review

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