The Queen City Sausage experience begins at the very moment a package of brats, metts, wieners, or frankfurters is selected, but it is brought to its full tastebud-bending reality on the great American grill. What happens in between is subconsciously choreographed by the craft-sausage disciple who knows well the artistry of choice sausage. There is the calculating arrangement of the coals and grates to achieve the perfect grill temperature, the thoughtful handling of each expertly-stuffed link, and the comforting aroma of herbs and onions and craft-sausage history that sails through thesurrounding air. The anticipation culminates in a musical "pop!" of carefully-charred casing and a savory burst of super juicy, perfectly spiced, slowly roasted beef and pork – a bite to remember.
Set yourself up for a flavor-dance served hot off the grill with the following tips for Queen City Sausage success:
Note: Most of the Queen City sausages are fully cooked and only need to be reheated for serving. Sausages with casings hold in the juices and flavor. Skinless sausages usually require less grill time.
Parboil with beer. In a pot placed directly on the grill, add your favorite beer and Queen City sausages. Before they even touch the grates of the grill, allow the sausages to simmer in the beer for about 5 minutes.
Cook slowly. Once the grill has warmed to a medium-low temperature, and the sausages have been heated throughout, remove them from the beer and place them right on the grill. Cook each link slowly over low heat to preserve its juices and optimize flavor. High heat leads to burnt casings, overcooked sausages, and flame flare-ups; grill slowly and carefully.
Use tongs. Forks pierce sausage casings and allow juices to escape. Avoid flare-ups and dry sausages by turning them often with tongs.
Note: More cooking time may be necessary when cooking raw sausages.
Alternative Cooking Methods
Boiling: Bring a pan of water to a boil. Remove from heat and add the sausages. Cover the pan and let stand until the sausages are heated thoroughly, about 10-15 minutes.
(**Raw sausages may require more time.)
Simmering: To a non-stick skillet, add about one-half inch of water. Add Queen City sausages and over low-to-medium heat allow the water to gently steam the links.
Baked: Use whole cooked sausages as the top layer of any casserole, or incorporate chunks of Queen City sausages into any dish. Bake at a moderate temperature.
Pan-fried: Fry whole and sliced sausages in a non-stick skillet. Use a small amount of oil and low-to-medium heat.
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