Bacon: “Outside the Box” Uses for America’s Favorite Meat There are so many different ways to use bacon – from drink garnish to breakfast staple to main course MVP. Any way you slice it, bacon has undoubtedly made its way into our lives as a...
Law of The Land: Our Landjäger Salami Dry-smoked, shelf-stable, and oh-so savory, our acclaimed Landjäger dried salami is the ideal “anytime” snack. In the wild, at the office, have it for breakfast if you feel so inclined. But if you have a hunch before...
Getting the Knack: The Complete Guide to Knackwurst Sausage German in origin, knackwurst are short, thick sausages made of finely ground pork and veal, liberally flavored (usually with garlic). Traditionally more of an orange or reddish tint, it’s flavored with...
What is Andouille? French in origin, and a staple of Louisiana Cajun and creole cooking, Andouille sausage is made using varying cuts of pork meat and is typically seasoned with pepper, onions, and spices, typically garlic, ceyenne pepper and paprika. A smoked...
Our “Wildcard Match:” Chicken Supremo & Smoked Chorizo In this, our third and final installment of the “Great Grillers” series, we feature two flavorful sausages that couldn’t be more different. As different as they may be, they have one thing in...
Battle of the Brats: Frankfurter & Smoked Andouille Showdown Ding ding! It’s round two of the Great Grillers Series; the 3-part game-changer that features six of Josef’s personal summertime faves. Each month we’re featuring duos of our savory sausages and brats...
