Posts Tagged ‘Wisconsin sausage’
From their site: Since 1933, Sheboygan Sausage Company has been crafting a wide array of sausages with all the Old World goodness our customers expect. Our products include natural casing wieners, bratwurst, Italian sausage, summer sausage, little smokies, and braunschweiger.
They make quality products, using old world recipes and is now part of American Foods Group, out of Kansas City.
I stumbled upon the ‘coarse grind’ natural casing wieners, and I’m glad I did. I am a weenie snob, and always delighted to find a quality dog in a casing. Not too many stores stock natural casing hot dogs, as they represent less than 5% of the dogs sold in the U.S.
And the ingredient list for these is a dream: Pork, water, beef, salt, spices. No filler. No corn syrup solids. No vegetable protein. A dog eater’s dream.
If you can find these, buy them. They’ll cost you. Whereas you can find some brands of “hot dogs” (usually with a lot of chicken or turkey as an ingredient) for a buck a pack or so, a package of good natural casing wieners will cost you about a buck per dog. For my money, well worth it.
Sheboygan Sausage Natural Casing Wiener Review
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
The Klement Sausage Company is one of Milwaukee’s old time favorites, as well as one of my personal picks, when I am in an area where they distribute their great meat products. I like most everything they make, and when I lived in distance parts of the country, I’d reguraly order “care packages” from them.
At the market today, their Cocktail Sausages were on sale for nearly half the price of the other brands – $2.99 as opposed to $4.49 for Hillshire Farms and other manufacturers.
I haven’t tried this brand before, and I’m kind of a snob about cocktail weenies. Personally, I prefer to heat them to the crispy stage (they are smoked, and thus, pre-cooked), and I have, would, and will eschew them bobbing in barbecue sauce at any social gathering.
Why the elitism about little smokies? As with other experiences in my life, the ‘tude was passed down genetically, by my mother, who was Hormel loyal, through and through, because she was a native of Austin, Minnesota. Hormel Smokies (which used to come in a standard length) where often part of our weekend breakfast fare (that’s right, we ate breakfast together as a family on weekends, and it was a big production).
So I threw these pups in the skillet,
set the phaser to stun, cooking them til crispy and with streaks of black, and sat down to eat a single serving (for me, the entire 14 oz package).
How were they? Good. I’d put them in the regular rotation, especially if they continued at this price. I have slight preference for the flavor of Hillshire Farms (yes, I broke away from Hormel when I crossed the threshold of the birth family’s residence for the lats time), though I can’t say why. As a total layman in the little smokie realm, I would opine that the Hillshire product have a little stronger flavor, which apparently I prefer.