It is cold. There’s no denying that we’ve been experiencing some cold temperatures lately, causing our bodies to crave warm comfort food.
Back in the day, every town had to have a meat market. They were a necessity, says Ryan Schmidt, owner of Schmidt’s Meat Market in Nicollet. “Meat markets, butcher shops in small towns used to service a 10-mile area of the farmers that surrounded that,” Schmidt said. “They didn’t have a cold storage, so they would rent lockers from butcher shops and meat markets.” Nowadays, only some towns are lucky enough to still have one.
There are a lot of great brats out there, and only one summer of 2014 in which to devour them. Here are Dara’s Top 5 Bratwurst for your grilling pleasure.
Fad diets come and go, but the guys out there should be able to get behind this one: An Arizona man is shedding pounds by eating sausages and drinking beer.
Butcher and the Boar is well known for sausage. So well-known that a local grocery store asked if it could sell it. So why not let Jason DeRusha help make The Boar’s cheddarwurst? There’s an old saying about laws and sausage — it’s better not to see them being made.
Kramarczuk’s was recently honored with one of the top prizes in the national food world, and now you can make their famous recipes at home. Jason DeRusha eats at the Nordeast sausage institution.
The Journal Sentinel in Milwaukee is reporting the 7-foot Italian sausage costume, usually seen racing around Miller Park during Brewers games, has been found after going missing for nearly two weeks.
The biggest trend in restaurants right now is fast casual. You can get burritos at Chipotle and burgers at Five Guys.
I pulled out a few local cookbooks and came across a great recipe from Beth Dooley’s most recent cookbook, “The Northern Heartland Kitchen” that used apples, sausage, and onions for a main dish.
You might know Kramarczuk’s sausages from their wildly successful outposts at Target Field. Saturday in northeast Minneapolis they’re celebrating the sausage at 11 a.m. until 10 p.m. on Saturday.
Recently I talked about feeling the winter blahs and getting stuck in a rut of unhealthy dinner choices. It was time to incorporate some healthier ingredients into my dinners and I figured greens would be a good place to start.