Ordering Guide and FAQ. Is there something you've read on this page you don't understand - or not quite sure what something meant? Do you still have questions that weren't answered after reading something on Ask The Meatman. All rights reserved. Search Ask The Meatman: sitemap. You can still continue shopping here as always. BBQ Seasonings. Jerky Seasonings.
Pork Sausage Seasonings. Deer Sausage Seasoning. Deer Snack Stick Seasonings. Meat Cutting Chart Posters. High Temperature Cheese. With four times the grease-cleaning power versus non-Ultra Dawn, it can remove on baked-on, even hour, stuck-on food in seconds. Andouille is a spicy smoked sausage originally from France, but known mainly for its role in Cajun cuisine, where it is a key ingredient in jambalaya and gumbo.
You can also use it in any recipe that calls for smoked sausage if you want to add a little heat. How to prepare Andouille: Because it's smoked, Andouille is precooked and can be sliced and served cold as a snack or appetizer. Bratwurst comes to us from Germany, where there are more than a dozen varieties.
For grilling: Pile coals on one side of the grill so that you have one hot side and one cooler side. The trick is to get the brats hot enough to cook through but also keep them from being charred by grease flares or heat bursts. Start them off on the side without coals while some of the grease cooks out, and then move them toward the middle to allow them to cook through. Ease the heat up to medium-high, until the bratwursts are sizzling.
You might be surprised to discover the U. According to Health Research Funding, the top nine cities for dinner sausage consumption are:. Apparently, they really love their sausage in California and Texas. Cities in those states comprise two and three of the top nine, respectively.
A couple of other fun facts about sausages:. A bratwurst is a fresh link sausage characterized by its many different spices and seasonings. Nutmeg, ginger, caraway and sage, to name a few, to lend their flavors to these iterations of bratwurst. While brats comprise mainly of pork, you can also make them with beef or veal as well as various combinations of the meats. In addition to being grilled, brats are also prepared by steaming, broiling or cooking in some other capacity.
Family and friends widely use brats as the main attraction in meals, like bratwurst sandwiches, which are more like hot dogs. Others enjoy them as an ingredient in the recipe, like with this Premio Foods beer bratwurst skillet dinner made with such tasty ingredients as green peppers, onions, red pepper flakes, beer, Dijon mustard and more.
This recipe is just one of many that take advantage of the richness of bratwurst to create a delicious focal point for almost any meal. Other people adore the flavor of bratwurst even more when mixed with sauerkraut , while others feel that it is an excellent choice for making dips, like this fully-loaded brat and beer cheese dip.
Bratwurst stands out with fans because it is so versatile. You can fill it with different things, like cheese or peppers, you can enjoy it plain, or you can even cook it in beer. Bratwurst sausages originated in the 14th century in Nuremberg, Germany. Bratwurst is practically synonymous with sausage throughout Germany. However, the origins are even more specific. There are 42 varieties of bratwurst in Germany.
And more than 84 million people in the U. We now have a National Bratwurst Day, too. Kielbasa is the Polish word for sausage. Sausage has always played an important role in Polish culture, and kielbasa remains one of, if not the, most famous foods to come out of Poland. Kielbasi can have a distinctive garlic taste along with other flavorings like smoke, cloves, pimentos and marjoram. Kielbasa is a type of smoked sausage, usually only lightly smoked.
It is highly flavorful in its own right, and especially so when mixed with a variety of dishes. For instance, people who prefer milder flavors often use kielbasa to flavor red beans and rice. It is also commonly served in combination with sauerkraut and is a mainstay ingredient in Polish sausage soup. Many people enjoy kielbasa outside the bun. Some use dried kielbasa as an appetizer on a cheese tray.
Because you typically make kielbasa with garlic, pimento, cloves, and other additives for flavoring, the drying process intensifies the flavor, making it an enjoyable addition to any plate. In addition to going beautifully with sauerkraut, kielbasa sausage also pairs well with cabbage. Bratwurst is a classic German sausage made out of pork with finely chopped meat and an array of different seasonings. Kielbasa is somewhat different which can be made with several meats such as chicken, pork, veal, beef, turkey, or even lamb.
Two very interesting facts about this particular sausage is its flavour and shape. Your typical Bratwurst is normally seasoned with ginger, sage, nutmeg, and caraway seeds. However, Kielbasa has a very pungent garlic flavour. At times, they also add cloves, kosher salt, black pepper, and pimento to the sausage. Kielbasa naturally has a smoky ring to it. You can add the smoky flavour by directly exposing the sausage to a flame. One lesser known fact about both these sausages is that one needs to barbecue, grill, or cook Bratwurst to consume it, but Kielbasa can be had as it is.
It barely needs any cooking. Brats are best when soaked in beer and flavoured with sauerkraut whereas Kielbasa are awesome with grilled peppers and onions. Brats are generally a mixture of pork and veal, whereas Kielbasa can be made out of any meat. The highlight is the seasoning.
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