Artisan Smokehouse and Meats

We concentrate on handcrafted goodness. Things that are hand-made stand alone in appearance and taste. We are a local Artisan Smokehouse and Meat shop at your service!

Sunday, May 29, 2011

World's Greatest Bratwurst

This is by far the best bratwurst you will ever have.  The secret:  Placing the grilled brats into a pepper and onion and beer bath.  They will be swimming in a 8x8 aluminum pan filled with the goodness that the sausages will soak up.

Here is how:

1. Get grill hot and ready, find an old pan or aluminum pan to put on grill.  (I had no access to grill when I made this)
2. Cut up pepper and onions.  I like the sliced.

3.  Place peppers and onions in pan, spread evenly.
4. Add Beer.
I like a dark beer or one that is packed with full flavor!

4.  Grill Brats until the sides are charred nicely.  They don't need to be cooked all the way through at this point.  When the look nice on both sides transfer to your pan.

The longer they bathe the better.
You can do this with hot dogs, smoked sausage, keilbasa, polish, and of course Bratwurst.  Just make sure you use a quailty sausages like the ones we make by hand with all natural ingredients at Davis Meats.

Thursday, May 19, 2011

Italian Zuppa Toscana Recipe

Italian Zuppa Toscana

Hi everyone! Wanted to give you this gem we have held onto privately in the Davis Household.  Hope you love it as much as us. Cut down on the Red Pepper Flakes or you may be sorry!

2 Tablespoons extra virgin olive oil
1 large yellow onion, chopped

2 -32- ounce containers organic chicken broth or homemade.(64oz)
4 medium potatoes, peeled and diced into 1-inch cubes
4 cups kale, chopped, stems discarded
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
 pinch of red pepper flakes
1lb of Davis Meats Sweet Italian Sausage (Bulk)
1/2 cup heavy cream

In a large pot, saute onion in olive oil over medium heat until onion becomes translucent–about 10 minutes. Add broth, potatoes, kale, sea salt, pepper, and pepper flakes then bring to a boil. Reduce heat and simmer for 15 minutes.

Meanwhile, cook the sausage until browned in a pan over medium heat, breaking up with the side of a wooden spoon. Once cooked thoroughly, add the sausage and cream to the soup. Heat to desired temperature and serve with grated Parmigiano-Reggiano on top. Enjoy!

Let us know what you thought!

Wednesday, May 18, 2011

Thanks for Checking Out!

Thanks for coming to the blog....its new for us, so please check back often for new items and recipes.  Here is one of my favorites for now:

Kielbasa and Sauerkraut

So easy just empty sauerkraut in pan....add Davis Meats Kielbasa, simmer for 30 minutes....and bon appetit!