This is a new form of inspection passed by Congress to allow state-inspected products to cross any state lines. inspection (Cooperative Interstate Shipment). Eventually, after a year of Missouri State Inspection, the facility will apply for C.I.S. This process is a 90-day time frame, but because of the helpfulness of meat inspection officials, it has been moved up to a 45-day window. The processing plant will operate under Missouri State Inspection officials, which is the highest form of meat inspection in the state. The processing plant will get an upgrade of newer, advanced refrigeration equipment, new high-tech lights, and maintenance upgrades. Louis style ribs, chops, steaks and hard-to-find fresh sides will be hand-cut and packaged in the store. ![]() The Grand Champion German Braunschweiger sandwich with Swiss cheese, German mustard, and onions served on grilled marble rye will also become an everyday lunch item.įresh beef such as T-bones, porterhouse, top sirloin, rib eye, roasts and stew meat, along with fresh pork cuts such as baby back ribs, St. Bratwurst flavors will change weekly to showcase the 45 flavors that are made, such as the Best of Show Bratwurst, Gold medal winner (received a perfect score) from the largest sausage, ham and bacon contest in the world, held every 3 years in Frankfurt, Germany. German-themed food such as German Potato Salad served warm with celery, onions and Wurst Haus Grand Champion bacon will be an everyday deli item along with Sweet Peppered German Kraut, Red Cabbage, Reuben Sandwiches, German Bologna Reubens and several bratwurst flavors. BBQ items will also be available as a warm grab-and-go item or cold by the piece for family weekly meals. BBQ Sweet German Bologna, thick-cut, with Sweet Pepper Slaw served on a locally made pretzel bun will be one of the new BBQ items. The restaurant will continue serving BBQ items such as pork burgers, pork steaks, pulled pork, ribs, and brisket smoked on the patio. Serve bratwurst with sauerkraut on rye bread or hoagie rolls with mustard.New, updated menus will gradually be introduced during the winter months in the restaurant. Roast until the edges of the sausages begin to brown, about 3-5 minutes per side. Lift the cooked sausages from the sauerkraut and arrange them on a lightly-greased, foil lined baking sheet. Position a rack in center of oven and preheat the broiler. The sausages can be served as is, or if you prefer a crispier skin, follow directions below. Cover and simmer for 20-25 minutes, turning the sausages and stirring the sauerkraut occasionally. ![]() Pierce each bratwurst on both sides with the tip of a knife. Bring to a boil, then reduce the heat to medium-low. Stir in the sauerkraut, ketchup, caraway seed, fennel seeds, peppercorns and remaining beer.Īdd the bay leaves. ![]() Deglaze the pan with half the beer, scraping the bottom of pan gently to dislodge brown bits. Add the onion and cook until soft and golden, about 7 minutes. Heat a large sauté pan or Dutch oven over medium heat. German-style sauerkraut, Bourbon Pepper Bacon, and Wurst Haus beer add amazing flavors to our Wurst Haus Original Bratwurst!Ĩ slices of Hermann wurst Haus Bourbon Pepper Bacon, chopped into 2-inch pieces (2 cups)ġ bottle of Hermann Wurst Haus Butcher Block Beer, or a similar lager-style beer (12 oz.)
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