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In Wisconsin, the wurst is actually the best. But Wisconsin is known for its specialty brats, national and international awards since 1975, Grilled, sliced, cured or smoked, cheeseheads have added Sindelar. including eight golds and three other medals at the a reputation for loving the almighty as Specialty sausages seem to be trendy in the IFFA show in , , a leading interna- much as a cold beer or an aged cheddar. Dairy State, with many markets cranking out tional meat trade fair. And, although brats undoubtedly reign dozens – or hundreds – of different varieties. With so much variety in the world of sausages, the , Wisconsin has a great deal more to offer Louie’s Finer in Cumberland is one such State Journal turned to the expertise of Sindelar and carnivorous consumers than just the one fan market that prides itself on volume and variety. Muench to highlight 10 of the sausages that favorite. According to co-owner Louie E. Muench, his Wisconsinites love best. “Wisconsin makes more () than any market produces 100 different types of bratwurst Amanda Finn – Wisconsin State Journal other state,” explained Jeff Sindelar, a and more than 500 different types of sausages, UW-Madison and UW-Extension meat specialist. which have won the shop more than 400 state, How 10 popular types of sausages to cook sausages Sausage and country of origin Defining characteristics

Summer sausage, Germany • Key spices include can normally be kept without , coriander and refrigeration, and is usually made from , seed Low and slow or sometimes . Traditionally in Wisconsin, • Tangy flavor sausages too fast on too hot of a the sausage is fermented with a low PH to slow • Long . flame just burns the outside and doesn’t cook bacterial growth increasing shelf life. • Soft yet slightly the inside. It’s better to have a lower flame or

DRY & SEMI-DRY SAUSAGES move the sausages away from the direct heat. Traditional use: Snacking or on crumbly texture “It’s not a race,” said Ron Schroder, brand manager for Johnsonville Sausage. “It helps flavors develop and helps them not get Landjaeger, Germany/Switzerland • Often in pairs burned.” A regional favorite of many outdoor enthusiasts, • A firm and chewy texture landjaeger is usually sold in pairs. Prior to • Not too bland and not Liquid or no liquid and drying, the sausages are often pressed into a too spicy Perhaps the most controversial part of the which gives the landjaeger its signature look. sausage debate is whether to cook them in beer before , after grilling or at all. Traditional use: Snacking “It’s not necessarily recommended, it’s just another way people choose to do it,” Schroder said. The key is to not overcook or sticks, United States • Often spicy with a overboil fresh brats before they get on the “snappable” texture grill. If they are cooked brats, par-boiling Yes, snack sticks are their own type of sausage. doesn’t have much effect. These dried sausages have become popular in • Popular to “jazz” up with different ingredients such Wisconsin and across the U.S. Most varieties are as cheese or jalapenos Don’t par-boil specialty brats similar to traditional fermented sausages such John Lehman of Jim’s Meat Market said the as and . • Slender form flavors of a par-boil or soak could interfere Traditional use: Snacking with the flavors that have been added to the meat already. Don’t poke them: Use tongs on the grill, and not a fork. Poking the sausage Ring Bologna, Italy/Germany • Larger dimension causes the juices to leak – making a mess of the fire and impacting the sausage itself. “You • Ring shape This type of sausage gets its name from its long don’t want to poke them because you’re going tubular form that tends to make a ‘ring’ shape. • A true family dinner to dry them out,” said Judy Cottrell of Bavaria Although it is often reheated by or boiling, sausage which demands Sausage. “You want to leave those good ring bologna is purchased fully cooked. The casing a family or group dining natural juices in there, or you’re going to is meant to be peeled off before eating. experience ruin it.” • Often firm and Traditional use: Dinner sausage slightly dry Get them to 160 The safe cooking temperature for ground Smoked sausage, Central Europe • Juicy with a satisfying beef, pork, lamb or should be 160 F, smooth texture with a according to the USDA. Uncooked sausages Smoked sausages are smoked and cured, and salty/peppery that contain ground turkey or chicken should do not require any further cooking before • Cured and smoked pork get to 165 F. eating. A prime example would be a . Most smoked sausage has an edible casing and • Robust deep bodied COOKED SAUSAGES – State Journal archives is sold in link or rope form. smoked flavor and often a darker mahogany Traditional use: Dinner sausage color Local specialties

Frankfurter, Germany • Precooked Jim’s Meat Market co-owner John Lehman Before sausages similar to what we call hot dogs • Mild said, that for a few weeks leading up to St. or wieners became popular in the U.S., the • Easy to use Patrick’s Day, they sell a specialty Reuben frankfurter was served at imperial coronations in • Known for variety and brat. The Reuben brat is packed with Germany. The origin of the frankfurter dates back versatility , , and Swiss cheese and can – for the first time starting this year – to 13th century Germany. • Enjoyed by all ages and be paired with rye brat buns from Madison’s appropriate at nearly own Colonial Bakery. Traditional use: Grilled or boiled. Served on a bun all venues Jim’s at 1436 Northport Dr. on Madison’s North Side, is also known for their beer, onion Polish sausage, • Key spices include & cheese brats, which are crafted using Ale and Asylum beer. According to Lehman, using Ale is one of the best known Polish sausages; • Coarsely ground Asylum’s beer makes the brats particularly however, the name is a generality for many types of popular since people like that they are “using • Often found in a ring form Polish sausage. Often, these sausages were named local beer in our local brats.” after the area or town were the recipe was for serving a family developed. • Very popular for bringing Ruef's Meat Market, 538 First St., New dishes such as or Glarus, specializes in Swiss kalberwurst which Traditional use: Dinner sausage “alive” is a finely ground veal sausage, said employee Chris Hessling. The kalberwurst can be Bratwurst, Germany • Mostly pork purchased as a one pound link or brat sized at Ruef’s. They can be served with , onions, • Mix of spices A staple of grilling in Wisconsin, this highly noodles, or spaetzle for a traditional Swiss seasoned sausage is made from pork, beef or veal. • Medium-coarse dinner experience. Although there are many variations, traditional brat

• The most “grillable” sausage FRESH SAUSAGES flavor comes from a mix of pepper, and nutmeg. • Has a good “snap”, followed Bavaria Sausage, 6317 Nesbitt Road, Sometimes garlic, lemon or sage is also included. by a burst of flavor and Fitchburg , specializes in meat products that juiciness, and smooth finish are authentically German. According to owner Traditional use: Grilled or boiled. Served on a bun Judy Cottrell, the two most unique and popular items in her shop are the Nurnberger bratwurst and the , United States • Key spices include and red pepper . Italian sausage in the U.S. most often refers to The weisswurst is a sausage specialty from • Often spicy and coarse pork sausage that is seasoned with fennel or anise. Munich and is a very mild veal sausage. ground Italian sausage can usually be found in mild, hot or Cottrell said that “you serve (weisswurst) extra hot versions and in link or rope form. • A key ingredient for Italian with beer and sweet mustard. It’s made with cooking veal and milk...and babies like it because it’s Traditional use: Side item often associated • A more “sophisticated” mild for their stomachs.” with Italian food version of pork sausage Whereas Nornburger bratwurst are long, skinny, and robust with spice, and is “better than any sausage you've ever had,” , Germany • Made from liver LIVER SAUSAGE Cottrell said. Liverwurst comes in many flavors and varies from • Key spices include marjoram region to region. Some varieties are sliced, but and most are the spreadable type. The sausage must • Onion and are also SOURCES: Jeff Sindelar, UW-Madison; contain at least 30 percent pig, beef or veal liver to common Louie E. Muench, Louie’s Finer Meats; be referred to as a liverwurst. • A meat delicacy with strong State Journal research and sophisticated flavors Traditional use: Spread on or crackers AMANDA FINN, JASON KLEIN – State Journal Photos by STEVE APPS – State Journal

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