This is third in a series of articles called Queen City Chronicles. The image aboveis a very young Elmer (2nd from left)at home in Cincinnati around 1947.
We recently invited a new neighbor for lunch at Queen City Sausage Co. The lunch of course consisted of freshly made brats, metts, and a new Goetta Dog link. We had heard about a new start-up company called Noble Denim and found out Noble had set up stakes just down the road on Spring Grove Ave. The owner and sole proprietor, Chris Sutton makes denim jeans by hand, one pair at a time. During our lunch Chris told us about his commitment to being local and making products that matter right here. We were all ears!
Noble Denim stands out to us because like our founder and owner, Elmer Hensler back in 1965, Chris has the guts to strike out on his own and begin his own company. Additionally, Chris is very excited about “local.” We support “local” every chance we get. We are local!
In a world that continues to get smaller with better technology there seems to be a movement to bring back manufacturing and supporting local foods and business. Queen City Sausage never left and we are excited to see this trend stick. Noble Denim is a great example of this.
Queen City Sausage looks for ways to further support local companies and charity events. For example our sausages are widely sold by the local Findlay Market vendors. We support the local teams; Reds and Bengals. To further help support and engage personally with the local community we sample over 35,000 sausages and Goetta Sliders at no charge. We do this to support events such as the Heart Mini Marathon, and Flying Pig to name just a few. There is no charge. It is just one way to give back at a local level.
We are local! We love local! We support local! How about you?
This is second in a series of articles called Queen City Chronicles. Image from 1966.
One of the best decisions Queen City Sausage Co. founder and president Elmer Hensler (Center) ever made was to start his new company with authentic German recipes. Not only were the recipes perfected, they were created by two trusted master sausage makers who became Elmer’s original partners; Alois Stadler (Left), and George Nagel (right). Master sausage makers are almost a thing of the past.
You see, when you are starting something new and meaningful it’s the fundamentals that just have to be right. For us, it was the recipes and ingredients. How can great sausages be great without old world knowledge blending together pork, beef, hand mixed spices, and real hickory wood smoke? This is what we do daily, with real people who live in the surrounding community.
Elmer’s Queen City Sausage Company continues to grow and be the sausage of choice in the Greater Cincinnati Region. It is no accident that after almost 50 years Elmer made it! It’s all about the basic fundamentals! Elmer’s famous quote: “Never cheapen the product! Ever!”
Keeping it real! Keeping it Authentic! “Made in Cincinnati!”
This is the first article in a series we are calling Queen City Sausage Chronicles. Chronicles is all about storytelling with an insider’s view into a company that still produces sausages with a hands-on approach, best ingredients and processes possible. In short, this is a story that continues to unfold. It is about sharing and educating. It’s about offering things that matter.
Our company is based on our founder, Elmer Hensler’s principles and products. These principles were created back in the 1950’s when Elmer began to take on more responsibilities in the meat industry he had grown up in.
Principles are made to guide and keep individuals, groups, and people on course. Elmer Hensler’s principles do just that for us at the Queen City Sausage Co. Elmer’s motto from which much of his principles derive from are; “Never cheapen your product!” Ever! With this in mind, let’s talk about real Hickory Wood Smoke.”
Real Hickory Wood Smoke
Queen City Sausage is located in Cincinnati. We are the largest independent sausage maker left in the city and we happen to use real Hickory Wood Smoke. The neighborhood fills up with the smell of slow burning hickory when our freshly made sausages enter the smokehouses. Hickory wood produces a very sweet, smoke flavor, perfect for sausage.
Real Hickory Wood Smoke is expensive. Many sausage makers (most) use inexpensive liquid smoke that coats the sausages and cuts corners. Queen City’s Real Hickory Wood Smoke imparts a slow release of smoke flavor that invokes centuries of craftsmanship and care. The resulting taste is unmatched and delicious!
We just want you to know about the importance of Real Hickory Wood Smoke. We also want you to know that Elmer is still at the helm of this mighty, yet small company he created nearly 50 years ago. He makes sure you will only get the best he can possibly make. Everything matters! Principles endure!
To be continued.
Queen City Sausage Company
Note: This is a very timely re-post from November 2012. Enjoy!
A few years ago, my friend Matt Grimes, the owner of the Colonial Cottage Inn Restaurant in Erlanger KY created this wonderful Goetta Stuffing recipe. As I indicated to Matt, this is the best tasting stuffing I have ever had. The Cottage serves this delicious treat for a limited-time during the holidays. With Matt’s permission, I am posting the recipe. Queen City goetta is actually about 60% less fat than the competition yet delivers the full goetta flavor and experience. No MSG. Try this recipe for yourself. Better yet, stop by the historic Colonial Cottage Inn Restaurant and taste for yourself. Yum! Happy Thanksgiving! Mark Balasa Goetta
- Stuffing Recipe 1 ¼ lbs. of Queen City Goetta
- 7 ½ oz. Breadcrumbs 2 Cups White Onions (Chopped)
- 2-3 Cups of Water 2 Cups Celery (Chopped)
- ½ Tsp. Poultry Seasoning
- ½ Tsp. White Pepper ½ Tsp. Sage
- ½ Tsp. Italian Seasoning
- ¼ Lb. Butter
- 1 Tsp. Garlic (Granulated)
- 2 Tbsp. Turkey Base (Optional)
- In a large skillet over medium heat crumble and brown the goetta.
- Remove from skillet to cool. Do not drain.
- Chop onions and celery. Combine ingredients in a large mixing bowl adding water last.
- Stuff mixture into a prepared fresh turkey and bake at 325 degrees for about 15 minutes per pound of turkey.