A Meaty Treat

It’s always exciting when we get new things in the store and last week was no exception. We have been working on making it possible to get in the quality products from Stiglmeier Sausage Co. for some time. At long last we are able to bring in 40 new items to add to our deli case and freezer. Some of them are more familiar and easier to recognize, others…not so much, but that is why I am here writing about all the fantastic food from Germany and other parts of Europe.

Stiglmeier ButchersThe nice thing about Stiglmeier is that like the Hollerbach’s it is a family owned operation. Anton & Gertraud Stiglmeier immigrated to Chicago where in 1960 they started the Stiglmeier Sausage Company, using traditional Bavarian and other German recipes.

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The items I’ve tried today are 3 smoked sausages that can be eaten directly from the display case.

Kilometer- Smoked, Spicy Hungarian Sausage. Not overly spicy, especially at first after a moment there was a very pleasant burn, very tasty. Blows a slim jim out of the water, more moist with a nice pepper taste.

Gyulai- Smoked, Spicy Hungarian Sausage. Spicier than the kilometer, meatier, crunchier skin, densely packed but softer than a pepperoni stick

Debreziner- Mild, Smoked Pork Sausage of German origin. The least spicy but still so full of flavor. It was also slightly more fatty than the other two.

<Stiglmeier information found on http://www.stiglmeier.com/story.aspx

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4 Responses so far »

  1. 1

    Phil Hale said,

    last week we tried the loaf that was inside the pork belly chilled, loved it but took some home and fried it (like bacon) Started yodeling OMG.! I cut some into cubes, fried it up, added asparagus fresh spinach and fresh sliced mushrooms, some garlic olive oil salt and pepper then three beaten eggs and finely chopped Swiss cheese….now THAT’s what I call Frühstück mit Gemütlichkeit

  2. 4

    Regine said,

    Can’t wait to get to Sanford and try some of those!! The trip there is always worth it.


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