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Posts Tagged ‘sausages’

Berghoff Restaurant and Bar Review, Chicago, IL

Berghoff Restaurant and Bar Review


1870 was the year Herman Berghoff immigrated from German. He worked on plantations and at other jobs before opening his own brewery in Indiana. When the World’s Fair in Chicago came along in 1893, Berghoff set up a booth to sell his beer to fair patrons.

He met with such success, he figured he better have an outlet in Chicago, and thus the Berghoff opened in 1898.

1870, when Herman Berghoff immigrated from Germany to America. After stints working on cotton and sugar cane plantations—and even time spent performing at Buffalo Bill’s Wild West Show—Herman opened his own brewery in Indiana.

When the World’s Fair came to Chicago in 1893, Herman Berghoff set up a stand in the Midway Plaisance and sold his beers to people entering and exiting the fair. His success at the fair prompted him to consider a more permanent place to sell his beer in Chicago. Thus, The Berghoff opened doors in 1898.

He survived prohibition by expanding the food offerings beyond sandwiches, and brewing and selling sodas and near beer. To this day, the Berghoff brews some of the finest root beer you’ll find anywhere.

The restaurant holds Chicago liquor license #1. Today, there is the full service restaurant, a bar with small bites, and a fast service cafe opening M-F lunch. One of the quirks of the Berghoff is it was strictly “men only” until 1969, when Gloria Steinham and some women friends walked in and demanded to be served at the bar.

That was that.

Renowned for authentic German cuisine, the menu also offers some American favorites, and most everything served is crafted in-house, including some of the best rye bread you’ll ever experience.

I went for the fresh cut, lean corned beef sandwich, which came with chips and a pickle. And of course, a root beer.

If you’re in downtown Chicago, be sure to make this one of your stops.

Regular Menu
Cafe Menu
Bar Menu 

Berghoff Restaurant and Bar Review

Corned beef on house-baked rye


Berghoff Restaurant and Bar Review

House-made chips


Berghoff Restaurant and Bar Review

Back in the day menu

The Berghoff Menu, Reviews, Photos, Location and Info - Zomato
Berghoff Restaurant and Bar Review

Berghoff Restaurant and Bar Review


StoneRidge Meat Snack Sticks Review


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


Chicago Hot Dog Recipe


There are few things in “food-dom”  as iconic as the Chicago style hot dog.  And in 2014, Murphy’s Red Hots in Chicago has been proclaimed as the ‘best of the best.’   Here’s a video on how they slap them together at the eatery, your choice of “old school” or the “new way.”


 Unfortunately Murphy’s doesn’t sell their food online, but if you have a craving for Chicago grub delivered to your door, these guys can hook you up.

Murphy’s Menu  and location.


Chicago Hot Dog Recipe


Gilberts Froman Frank Review


Gilberts Froman Frank ReviewBased in northeastern Wisconsin, Gilbert’s Craft Sausages are touting their all natural, uncured line of franks and sausages. I picked up a package of their “Froman” franks, which I assume is a riff on the character of Abe Froman, the “Sausage King of Chicago” in the Ferris Bueller movie.  Gilbert’s grew out of a passion two friends had for microbrews in 2008.

In addition to the uncured frank, Gilbert’s has a gluten free beer brat, a chipotle mozzarella lime smoked sausage, and an uncured smoked sausage with blue cheese.

“Uncured” meats are those without sodium nitrates or nitrites, which are commonly found preservatives in processed meats.

The ingredient list for the franks is straightforward: Beef Sirloin, Beef, Water, with 2% or less of the following: Seasoning Blend (Natural Spices, Paprika, Natural Flavors), Sea Salt, Sugar, Cherry Powder and Evaporated Cane Syrup, Cultured Celery Juice Powder, Sodium Phosphate, in a Beef Collagen Casing. (Celery juice, powder, similar are commonly used as preservatives in uncured meats).

The franks are packaged four in a pack, and come individually wrapped, which is kinda nice. They ARE spendy, however, at about $6.50 per four pack (10 ounces), (online price) or $1.62 per wiener.  That’s steep compared to other premium products. I generally pay between $4 – $5 for a six wiener package of all beef, natural casing franks, which is my own preference.

I bought them today because they were in the ‘scratch and dent’ section of my grocer, and being sold at $2.00.

The first thing I noticed about the uncooked wiener was its smell, or lack of it. The slight aroma from the uncooked sausage is actually kind of sweet – as opposed to any kind of smokey odor I would expect.

Aside from the mildness, the flavor is similar to any all beef frank.

It’s a very fine grind sausage, and the collagen casing gives it a little ‘snap.’ Putting a little char on it adds to  the ‘bite factor.’ Would I buy them regularly? Probably not at this price.  On sale?  Maybe.  But I much prefer natural casings, but that’s just me, and a mere 5 % of hot dog buyers in the U.S.  Buyers looking for all natural dogs and who eschew preservatives will really enjoy this company’s offerings.

Knowing how hard it is to launch a meat biz, and get shelf space, I greatly admire these guys for the progress they are making.

Find Gilbert’s at a store near you, or shop online.

Gilberts Froman Frank Review



Portland, OR – Franks A Lot


Franks A Lot, Portland, ORNow how I have missed this place? In the parking lot of Whole Foods on SE Burnside, Franks A Lot has been dishing up specialty dogs for years – long before the whole Portland food cart craze.

We were in the neighborhood, biding our time waiting on Portland’s extraordinary garden consultant, Sara Pool, to plan the annual Burgerdogboy condiment garden.  We planned to meet for snacks or dinner, but I was feeling a might peckish, and Mrs. BDB suggested she buy me a dog to tide me over.

Who was I to argue?

Offering a myriad of my favorite types of dogs and toppings, I opted for P&S (my initials, but also “plain and simple”) and went with the big beef dog with a schmear of yellow mustard, and nothing else.

It was absolutely delish!  Thanks a lot, Franks a lot.  I’ll be back!  Often.  Might even consider moving to your ‘hood!

Franks A Lot, Portland, OR


Franks A Lot (Dog House) on Urbanspoon

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