Ohio Festivals – August 15-18

August 14, 2019 at 6:01 AM | Posted in Festivals | Leave a comment
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August 15-17, 2019 Bucyrus Bratwurst Festival – Bucyrus, Ohio
Brats, Beers and Cheers. First celebrated in the summer of 1967, this is an annual three-day event that is always held on the full third weekend of August. There are all kinds of activities to keep all ages entertained.
http://www.bucyrusbratwurstfestival.com/

August 15-18, 2019 Lexington Blueberry Festival – Lexington, Ohio
Centered around family-friendly events and blueberries! Every year the festival adds more activities and entertainment for festival goers to enjoy. Every night includes noteworthy bands. Each day is full of rides, contests, business vendors, locally made crafts and a grand variety of blueberry foods. Festive parade, 5K Run, Highlander games, children’s blueberry games and and fireworks on Saturday.
https://lexblueberryfest.com/

August 17, 2019 – 5th Annual Ohio Eggfest – Columbus, Ohio
The Ohio Eggfest is a fundraising, cooking competition that features The Big Green Egg grill. It is free to register a cook team and there are $2,000 in cook team prizes. Tickets can be purchased to taste all of the cook teams foods. Discounted Big Green Eggs can also be purchased. 100% of all the proceeds from this event go to Cancer Research. We have raised over $85,000 in the first 3 years!
https://www.theohioeggfest.com/

August 17, 2019 111th Swanton Corn Festival – Swanton, Ohio
Celebrate Our Corn Culture. Among the activities will be a parade, car show, corn hole tournament, and entertainment on Saturday night.
https://www.swantoncornfest.com/

August 17-18, 2019 38th Annual Fairborn Sweet Corn Festival
Fairborn, Ohio
The Fairborn Sweet Corn Festival features handmade arts and crafts. This is a family oriented alcohol-free event featuring children’s activities with free entertainment, parking, and activities. Many local and regional artisans offering handmade arts and crafts, and of course, Sweet Corn!
http://www.fairbornsweetcornfestival.org/index.html

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One of America’s Favorites – Sausage Sandwich

May 7, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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An Italian sausage sandwich.

A sausage sandwich is a sandwich containing cooked sausage. It generally consists of an oblong bread roll such as a baguette or ciabatta roll, and sliced or whole links of sausage, such as hot or sweet Italian sausage, Polish sausage, German sausage (knackwurst, weisswurst, bratwurst, bockwurst), Mediterranean merguez, andouille or chorizo. Popular toppings include mustard, brown sauce, ketchup, steak sauce, peppers, onions, sauerkraut, chili, and salsa.

 

 

Vendor selling sausage sandwiches

United States
In the United States, sausage sandwiches are widely popular, one variety, colloquially known as a hot dog, is particularly popular—especially at sporting events, carnivals, beaches, and fairs. They are also sold in many delis as well as food stands on street corners of large cities. Many American hot dog vendors also serve Polish, Italian, Mexican, and German (e.g. bratwurst) sausage sandwiches in addition to their regular fare.

Sausage sandwiches that come on toast, a bagel, an English muffin, a biscuit, or kaiser roll, and include eggs are generally referred to as breakfast sandwiches.

 

United Kingdom

English sausage and egg sandwich

In the UK, sausage sandwiches (“sausage sarnie” or “butty” in English slang, or “piece ‘n’ sausage” in Scottish English) can typically be found in greasy spoons (workers’ cafés) and many roadside food stalls.

Although a breakfast favorite, it may be purchased and consumed at any time of the day. Popular combinations are sausage and bacon, sausage and egg, sausage and fried onions, and sausage and tomato.

Sausages are often served in a bread roll or hot dog bun, especially at barbecues.

In Scotland, a lorne sausage may be substituted and is usually served in a morning roll or bap.

 

Australia and New Zealand

In Australia and New Zealand, a variety is frequently sold at school fetes and other fundraising activities. The sausage is cooked on a barbecue grill in an outdoor area and served with grilled onions on a single, folded slice of bread with tomato or barbecue sauce. The activity is commonly known as a “sausage sizzle”. As well as fetes, fundraisers and markets, in recent years it has become common for “sausage sizzles” to be regularly held outside major retailers on weekends (often for charitable causes) such as Bunnings, The Warehouse or Harvey Norman. In the majority of states of Australia, such as New South Wales, Queensland, Western Australia and Tasmania, the sausages sold in a single piece of bread at a sausage sizzle are known as ‘sausage sandwiches’. However, elsewhere, such as Victoria and South Australia, these are known as ‘sausage in bread’ and a sausage sandwich refers to a sandwich made with two slices of bread, a chopped up sausage (often cold), and tomato sauce or chutney.

 

Meanwhile back at the SayersBrook Bison Ranch……..It’s a Sausage Fest!

October 15, 2016 at 5:36 AM | Posted in SayersBrook Ranch | Leave a comment
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sayersbrook

From the SayerBrook Bison Ranch (http://www.sayersbrook.com/) its Sausages, Hot Dogs, and Brats (http://www.sayersbrook.com/flavored-sausage-and-brats/). SayersBrook has a fantastic selection of Sausages of all kinds to please any taste. Whether it’s the All Beef Hotdogs, Bratwurst, Hot Italian Sausage, or Apple Cinnamon Sausage you’re bound to find one you’ll like! SayersBrook has a fantastic selection of meat including; Bison, Elk, Wild Boar, Ostrich, and more. So be sure to check them out soon. And with the Holidays approaching what a perfect gift this would be from one of their many items! Below are 3 of the many Sausage selections on the SayersBrook website. All items can be purchased on the SayersBrook Bison website (http://www.sayersbrook.com/). Enjoy and Eat Healthy!

 
The Flavor That Made The West – New Flavored Sausages!

Finally here is the original flavor your great, great Grandfather might have savored on the cattle drive. Introducing mouthwatering new flavored sausages in beef and pork from Sayersbrook Bison Ranch. They grill up nice and make the perfect thrill to any meal.

Our new sausage and brat flavors are sure to be a hit at your dinner table. With so many kinds to choose from, you are sure to find several of your own personal favorites. Go with your old stand-by or get adventurous and try something new. Either way, our huge selection of mouth-watering, world famous bratwurst and sausage will leave you yearning for more. From traditional to unique, European to hot and spicy, your favorite bratwurst or sausage is only a click away!

 

 

all-beef-hotdogs
All Beef Hotdogs – (3) 12oz packs

Not only good – but good for you! Made of 100% pure beef! You can be assured you’re serving your family one of the best hotdogs in the USA.
Fully cooked. A fast and easy meal that’s both filling and nutritious
http://www.sayersbrook.com/all-beef-hotdogs/

 
Bratwurst with Beer and Cheddar

Hickory Smoked Beer & Cheddar Bratwurst – “Missouri State Grand Champion” – (3) 12oz packs
Take your ever popular Bratwurst – infuse it with cheese and Beer (buds) and what do you get? The best tasting beer brats perfect for griling with just a few turns on the BBQ so they’re warm and ready for your buns.
http://www.sayersbrook.com/bratwurst-with-beer-and-cheddar/

 

hot-italian-sausage
Hot Italian Sausage

Hot Italian Sausage – 3 lb package
An extra spicy hot blend added to our regular Italian sausage for extra pizazz!
These sausages are a mix of beef and pork
http://www.sayersbrook.com/hot-italian-sausage/

Grilled Bratwurst with Onions Braised in Beer and Mustard

September 4, 2016 at 5:09 AM | Posted in brats, CooksRecipes | Leave a comment
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Had to pass this one along, Grilled Bratwurst with Onions Braised in Beer and Mustard. Fire up the grill and enjoy some Bratwurst! You can find the recipe at the Cooksrecipes website, http://www.cooksrecipes.com/index.html

 

 

Grilled Bratwurst with Onions Braised in Beer and Mustard

Recipe Ingredients:

4 (4-ounce) bratwurst (fresh, cooked or smoked varieties)Cooksrecipes 2
2 tablespoons bacon fat, lard or olive oil
3 cups onion, thinly sliced
1/8 teaspoon granulated sugar
1 (12-ounce) bottle beer, dark or amber
2 bay leaves
2 tablespoons coarse-grained mustard
4 hoagie buns, or Italian rolls, split and grill-toasted

 

Cooking Directions:

1 – Heat fat in 12-inch, deep skillet over medium heat. Add onions and sugar, stir well to coat with fat. Sauté onions, stirring frequently, for 10 minutes, or until starting to turn golden brown. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for about 10 minutes. Stir mustard into onions, remove from heat and set aside, discarding bay leaves.
2 – Grill bratwurst over medium-hot fire, turning to brown evenly, until nicely browned and internal temperature reaches 160°F (70°C) on an instant-read meat thermometer. Remove from grill and add to skillet with onions. Over medium heat, cook and stir until sauce becomes syrupy.
3 – Serve bratwurst in rolls, generously smothered with the braised onions.
Makes 4 servings

Nutritional Information Per Serving (1/4 of recipe): Calories: 620 calories; Protein: 22 grams; Fat: 40 grams; Sodium: 1023 milligrams; Cholesterol: 75 milligrams; Saturated Fat: 15 grams; Carbohydrates: 36 grams; Fiber: 3 grams.

http://www.cooksrecipes.com/sandwich/grilled_bratwurst_with_onions_braised_in_beer_and_mustard.html

Ohio Festivals August 17th – 21st, 2016

August 16, 2016 at 8:56 AM | Posted in Festivals | Leave a comment
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August 18-20, 2016 Bucyrus Bratwurst Festival – Bucyrus, Ohio
Theme for 2016: ‘If You Mustache…Brattie is 49’ First celebrated in the summer of 1967, this is an annual three-day event that is always held on the full third weekend of August. There are all kinds of activities to keep all ages entertained.

http://www.bucyrusbratwurstfestival.com/

 
August 18-21, 2016 Lexington Blueberry Festival – Lexington, OhioOHIO 2
Centered around family-friendly events and blueberries! Every year the festival adds more activities and entertainment for festival goers to enjoy. Every night includes noteworthy bands. Each day is full of rides, contests, business vendors, locally made crafts and a grand variety of blueberry foods. Festive parade, 5K Run, Highlander games, children’s blueberry games and fireworks on Saturday.

http://www.lexblueberryfest.com/

 
August 19-20, 2016 Reynoldsburg Tomato Festival
Reynoldsburg, Ohio
Held in celebration of Reynoldsburg’s claim as “birthplace of the commercial tomato”. Festival-goers enjoy tomato displays and contests, consessions, arts and crafts exhibits, live musical entertainment, children’s activities, and the opportunity to meet the friendly people of Reynoldsburg. Attendance: 35,000.

http://www.reynoldsburgtomatofestival.org/

 
August 20-21, 2016 35th Annual Fairborn Sweet Corn Festival
Fairborn, Ohio
The Fairborn Sweet Corn Festival features handmade arts and crafts. This is a family oriented alcohol-free event featuring children’s activities with free entertainment, parking, and activities. Many local and regional artisans offering handmade arts and crafts, and of course, Sweet Corn!

http://www.fairbornsweetcornfestival.org/

One of America’s Favorites – Bratwurst

June 16, 2014 at 7:01 AM | Posted in One of America's Favorites | 3 Comments
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A variety of Bratwürste

A variety of Bratwürste

A bratwurst (German: [ˈbʁaːtvʊɐ̯st], also known as a brat in American English, is a sausage usually composed of veal, pork or beef. The name is derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage. Though the brat in bratwurst described the way the sausages are made, modern Germans associate it with the German verb “braten”, which means to pan fry or roast. Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer. Now Bratwurst, Brats, are one of the most popular grill out items and festival favorites throughout the United States.

 

 

 
The first documented evidence of the Bratwurst in Germany dates back to 1313, and can be found in the Franconian city of Nuremberg, which is still an internationally renowned centre for the production of grill sausages.

 

 

 
Recipes for the sausage vary by region and even locality; some sources list over 40 different varieties of German bratwurst, many of the best known originating in Franconia (today for the most part situated in northern Bavaria, but still culturally quite distinct), its northern neighbour Thuringia and adjacent areas. How the sausages are served is also locally different, but most commonly they are regarded as a snack served with or in a Brötchen (white bread roll made from wheat flour) and eaten with hot German mustard. As a pub dish, it is often accompanied by sauerkraut or potato salad and sometimes served with dark, crusty country bread made predominantly from rye flour, less commonly with a Brezel (pretzel). It is a very popular form of fast food in German-speaking countries, often cooked and sold by street vendors from small stands.

 

 

 

Fränkische Bratwurst

Fränkische Bratwurst

Franconian varieties
Fränkische Bratwurst
The Franconian sausage is a relatively long (10–20 cm), thick, coarse sausage, common to the whole Franconian region with slight variations. It dates back to 1573. With marjoram as a characteristic ingredient, it is close in taste to the Nürnberger Bratwurst but juicier, due to its size and coarseness. The Fränkische Bratwurst is traditionally served with sauerkraut or potato salad, but with no mustard — although many customers disregard this tradition and demand plenty of it.

Coburger Bratwurst
Bratwurst originating in the city of Coburg in Franconia was first documented there in 1498. It is made from a minimum of 15% veal or beef, and its seasonings include only salt, pepper, nutmeg, and lemon zest. It is coarse in texture and measures about 25 cm in length. Traditionally, it is grilled over pinecones and served in a bread roll (Brötchen).

Kulmbacher Bratwurst
The Kulmbacher Bratwurst, from the city of Kulmbach in Franconia, made mainly from finely ground veal, is long and thin.

Nürnberger Rostbratwurst
The small, thin bratwurst from Franconia’s largest city, Nuremberg, was first documented in 1313; it is surprisingly small, being only 7 to 9 cm in length and weighing between 20 and 25 g. The denominations Nürnberger Bratwurst and Nürnberger Rostbratwurst (Rost refers to the cooking grate above the flames) are Protected Geographical Indications (PGI) under EU law since 2003, and may therefore only be produced in the city of Nürnberg, where an “Association for the Protection of Nürnberger Bratwürste” was established in 1997.

Pork-based and typically seasoned with fresh marjoram which gives them their distinctive flavour, these sausages are traditionally grilled over a beechwood fire. As a main dish, they are served in sets of six, eight, 10 or 12 on a pewter plate (round but also frequently heart- or bell-shaped) with either sauerkraut or potato salad, and accompanied by a dollop of horseradish or mustard. They are also sold as a snack by street vendors as Drei im Weckla (three in a bun; the spelling Drei im Weggla is also common, Weggla/Weckla being the word for “bread roll” in the Nuremberg dialect), with mustard being offered to spice them up to personal taste.

A particular way of preparing Nuremberg sausages without grilling them is to cook them in a spiced vinegar and onion stock; this variety is called Blaue Zipfel (blue lobes).

Würzburger Bratwurst
The Würzburger Bratwurst, also known as the Winzerbratwurst, comes from the city of Würzburg in Franconia. Its size is similar to the Thüringer Rostbratwurst, but its ingredients include white Franken-Wine.

 

Thüringer Rostbratwurst

Thüringer Rostbratwurst

Other varieties

Thüringer Rostbratwurst
The Thüringer Rostbratwurst is a spicy sausage from Thuringia. It is 15–20 cm long and thin in shape, traditionally grilled over a charcoal fire and eaten with mustard and bread. The name Thüringer Rostbratwurst is also recognised as a PGI under EU law.

Triggered by the discovery in 2000 of an account entry of 1404 first mentioning the Bratwurst in Thuringia in the town of Arnstadt, the association “Friends of the Thuringian Bratwurst” was founded in 2006. In the same year, the association established the Erstes Deutsches Bratwurstmuseum (First German Bratwurst Museum) in the village of Holzhausen. A two-metre-high wooden monument of a Bratwurst in a bun on a local traffic roundabout advertises the museum.

Nordhessische Bratwurst
The Nordhessische Bratwurst (from northern Hessen) is similar to the Thüringer Rostbratwurst in taste. It is made from coarsely ground pork and is heavily seasoned. It measures around 20 cm in length. Traditionally, it is grilled over a wood fire and served on a cut-open roll with mustard.

 

Rote Wurst

Rote Wurst

Rote Wurst

 

The Rote Wurst (red sausage) is a favorite Bratwurst of the Swabian region. It is similar to the Bockwurst, and is made from finely ground pork and bacon. Its taste is spicy. To prevent splitting during grilling or pan frying, an X is cut into the ends of the sausage. The ends open during cooking, but the rest of the sausage remains intact, giving it its traditional shape.

 

 

 
Bratwurst is a common type of sausage in the United States, especially in the state of Wisconsin, where the largest ancestry group is German. Originally brought to North America by German immigrants, it is a common sight at summer cookouts, alongside the more famous hot dog. Wisconsin is also the origin of the “beer brat”, a regional favorite where the bratwurst are poached in beer (generally a mixture of a pilsner style beer with butter and onions) prior to grilling over charcoal.

The bratwurst was popularized in Sheboygan County, Wisconsin in the 1920s. In general, each local butcher shop would take orders and hand make bratwurst fresh to be picked up on a particular day. The fat content of the sausages was substantial, making daily pick up necessary to avoid spoilage. Some of the fat is removed as a result of the cooking over charcoal.

The bratwurst (or “brat”) also became popular as a mainstay of sports stadiums after Bill Sperling introduced bratwurst to Major League Baseball in Milwaukee County Stadium in 1954. The brats, which sold for 35 cents then, were grilled and placed into a container of a special tomato sauce before being served. The bratwurst were such a hit, Sperling said, that Duke Snider of the Brooklyn Dodgers took a case back to New York. Currently Miller Park in Milwaukee, Wisconsin is the only baseball stadium that sells more bratwurst than hot dogs.

The town of Bucyrus, Ohio (which calls itself the “Bratwurst Capital of America”) has held the three-day Bucyrus Bratwurst Festival annually since 1967.

Every year, during the Memorial Day weekend, the city of Madison, Wisconsin hosts the Brat Fest, which is billed as the “world’s largest bratwurst festival.”

 

Brat Burgers and Baked Crinkle Fries

January 18, 2012 at 6:44 PM | Posted in brats, Johnsonville Meats | Leave a comment
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Today’s Menu: Brat Burgers and Baked Crinkle Fries

Brat Burgers?? That’s what I wondered when I ran across these at Walmart earlier today. I’m glad I did these Burgers are great! They come frozen, 6 to a box. These are big burgers, 1/3 lb. burgers! one is definitely a meal. A little high on calories at 350 and fat at 28g but the carbs are only 3g. You can grill them, broil them, or pan fry them which is the way I prepared them. Their ready in 15 – 18 minutes or until an internal temperature of 160 degrees, it was about 16 minutes. We topped them sliced Gouda or Sargento’s Reduced Fat Jack/Cheddar, French’s Golden Spicy Mustard, and Lettuce and served on a Healthy Life Whole Grain Bun. Thank you Johnsonville, I love these! I left a recipe from the Johnsonville web site along with the link.  For a side I baked some Ore Ida Crinkle Fries. Dessert later a Smart Ones Chocolate Brownie Fudge Sundae. These are very good and only 140 calories!

Brat Burgers
Submitted by: The Kitchen at Johnsonville Sausage
Makes: 4 servings
WHAT YOU NEED
1 pkg.
(16 oz.) Johnsonville® Brat Patties
4
Kaiser rolls
onions, to taste, chopped
pickles, to taste, sliced
spicy ground mustard, to taste
1-4 slices
cheddar cheese, sliced
PREPARATION
Prepare brat patties according to package directions. Keep warm.
Split and butter Kaiser rolls and grill until nicely browned.
Place cooked Brat Patty on one half of the roll and top with sliced cheddar cheese.
Generously pile on the pickles, onions and mustard and enjoy!

http://www.johnsonville.com/recipe/brat-burger.html

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