Old World Tradition For Today’s Table

The art of old world German sausage making continues at Bavarian Meats. Each morning at dawn the Hofstatter family and their employees arrive at their Western Avenue plant to begin hand crafting over 40 different types of sausages, wieners, cold cuts and smoked meats. Each recipe has been carefully handed down over three generations and attention to traditional preparation, including the long dry smoking process and hand linking are still practiced today.

Only the finest, natural ingredients find their way into Bavarian Meats products. Top quality, lean cuts of pork, beef and veal, market fresh produce and tantalizing spices from around the world give Bavarian Meats their distinctive flavor. No cereals or dry milk fillers, unnecessary chemicals or preservatives are ever added.

Try Bavarian Meats products with the following recipes:

Beef Rouladen

For four portions you need:
4 thin sliced beef Rouladen
( Top Round, available at Bavarian Meat)
4 tsp. Mustard
2 large pickles, sliced in thin long strips
1 onion, sliced in thin long strips (onion is
optional inside the inside ,but great in the sauce)
8 thin slices of Bavarian Meat Bacon
½ cup of red wine or beef broth
2 bay leaf
1 tbs flower salt, pepper

Lay Rouladen flat out on prep. table. Salt and pepper. Per Rouladen, spread one teaspoon of mustard all over, add 2 slices of bacon and layer pickle and onion slices at one end. Roll up meat and secure with toothpick. Season outside with salt and pepper.

In deep frying pan heat oil. Brown meat on all sides, remove meat from pan. Add flower, remaining onion and pickles to pan and stir into meat drippings. Add red wine or beef broth, let sauce thicken. Add Rouladen and cooking juice, bay leaf back into pan and let simmer for about 45 minutes.

Happy cooking!

The ” Perfect Kraut”

For four portions you need:
24 oz. Hengstenberg Sauerkraut
( available at Bavarian Meats; Hengstenberg
Sauerkraut is very mild , no
need to rinse. )
1/4 pound of Bavarian Meats Bacon cut up
1 onion diced
1 apple, sliced and cored
1 tbs. Pickling spice

Brown bacon, onion and apple. Ad Sauerkraut, pickling spice ( in coffee filter on top of Kraut for easy removal) and let simmer on low heat 60-90 minutes.

Sauerkraut can be served with mashed potatoes, Kassler, Brats or Smoked Sausages

Its all about the “Wurst”

Bavarian Meats offers a variety of fresh, smoked and ready to eat sausages. Here are some tips on how to prepare and enjoy them.

Bockwurst; aka Weisswurst.

The sausage is fully cooked and needs to be heated only, for you enjoyment. Traditional it is heated in hot water ( no need to boil) and served with sweet mustard. They are easy to fry with a little oil over medium heat in the frying pan or as a summertime favorite on the BBQ. Medium heat, that’s all they need.

Polish Sausage, smoked Brats and Links, smoked Hot Cheese Brats

Fully cooked, these sausages are ready to eat. They can be enjoyed cold as a snack ( the hot cheese brats tasted better warm with the cheese melted) or heated in a frying pan. Great on the BBQ as well. In a pinch you could microwave. They also make a great addition cut up in soup or vegetables.

Wieners an Knackwurst

Our Trademark Wiener is fully cooked and the first “Wurst” experience for most Bavarian Meats customers. It’s a great cold snack or can be heated just in hot water. Again, please don’t boil.

Berliner Bratwust, Bratwust and Links

Fresh Meat product. There are several methods of cooking Bratwurst.

Frying:

Place brats in nonstick frying pan and cook turning several times over medium to low heat until done.

In a rush? Ad an inch of Beer into frying pan ( you may have the rest) and simmer Brats for a few minutes. Drain liquid and brown Brats.

On the BBQ:

With a watchful eye ,cook over medium heat. These brats are great for the BBQ. Should flames flair up, dowse with a little water, not your beer! If you are not able to tend the BBQ , or have straggling guests, pre- simmer Brats in beer and finish cooking on the BBQ later.

All of these Brats are great on a bun with sauerkraut, or the perfect addition to potatoes and vegetables. Just make sure you have beer and mustard. An easy fast fix for dinner anytime.