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Marquette – 01/04/12 – I’ve heard of potato pancakes, potato chip and potato salad – but POTATO SAUSAGE!!!! How can this be???? I thought meat was the traditional product that goes inside a sausage casing! This is NOT entirely the case (he he) with Glenn’s sampling of his refined recipe of potato sausage.
Having spent 30+ years with Dearborn Sausage downstate, Glenn has never had an actual demand for this unique (and for myself) somewhat unusual product. However, once relocating on the north end of the Mighty Mac, Glenn began to get requests for potato sausage; so he and Butcher Bob set out from scratch to generate a recipe for this “not all meat” type of sausage.
After several attempts to narrow down just the right flavor he was looking to settle on for his recipe, he finally decided on the one he is currently using in his store. Glenn’s ingredients include lean beef, pork shoulder cuts ; fresh Idaho potatoes and onions. These four main ingredients are ground together through the meat grinder, each of which are measured in somewhat equal proportions. The additional ingredients are non-fat dry milk, salt, onion powder and “spices” (NO, this mixture will remain an in house secret!!!). This final mixture is then cased in natural animal casing.
Once the sausage is cased, the product is immediately placed in the freezer to preserve the potatoes. What?? I did not think that potatoes would begin to oxidize (turn brown) through the casing wall but Glenn told me he found that this occurs so freezing avoids the spoiling of the sausage’s appearance.
Cooking process is achieved best when you place the sausage in a oven grade pan with a small amount of water in the bottom; just enough to last during the entire cooking time. Your cooking temperature is 350* for about 20 – 25 minutes or until the top of the sausage casing beginsto get crispy.
Having never tasted potato sausage, I was completely surprised with Glenn’s recipe. The taste is predominantly the combination of beef and pork supported with a robust flavor of onion. I actually couldn’t taste potato but I could see that it had its place in the recipe as one of the four main ingredients. The texture is just like any of your favorite sausage; the casing is firm with a snap to it when you bite into it. This is definitely a sausage like none other!!!
Locals in the Marquette area, log on to upbargains.com and purchase certificates for Northern Meats and try this delicious product from Smokehouse Glenn, Marquette’s very own “custom cut butcher”!!!
Marquette – 12/28/11 – This exquisite cut of beef that Smokehouse Glenn brought into the studio today brought me back to the days I worked at a steak restaurant back house and I tasted my first cut of prime rib. Our chef, Pat Badalamete alias Ragu, used to cook entire loins of prime rib each afternoon as one of the featured items on our menu. Working at a steak restaurant DOES have its advantages and that’s were I sampled my first portion of what is known as prime rib.
I learn something new every week talking with Glenn about his products. For the longest time, I was under the impression that prime rib is the cut of beef from the rib area which when first removed, contains the meat on the rib bones as an entire cut. As is, this cut actually is called a stand rib roast. After this entire cut of beef is prepared, each individual cut of beef is sliced, being removed from the rib bones and is referred to as prime rib. Mmmmm! Take a look at that section of beef, sorry about the reflection off the clear wrap. I told Glenn I needed to remove it to get a better picture but he didn’t go for it.
That’s only about 4 pounds of beef pictured there, can you imagine four time that amount of beef in one entire cut…that’s need one big roaster pan for the oven! That’s what Pat would prepare at the restaurant.
Glenn finalizes each prepared section of cut beef with his own special blend of steak seasoning and beef rub for seasoning; no chance on getting the recipe, it’s a guarded secret from years in the butchering industry. Chairman’s Reserve lives up to it’s reputation of being the Top 25% Grade of Beef in the country; you can definitely taste the quality in every bite!
Another feature of Glenn’s business as your “custom cut butcher” is that he will make sure you understand the cooking essentials required for each cut of beef sold in his store. He will provide you with cooking temperature instructions so that you will prepare your purchase with the utmost precision.
You are missing out if you don’t treat yourself next time you are looking for something to stop in and let Smokehouse Glenn select something PRIME for you in the way of prime rib. You will definitely enjoy every morsel.
Marquette – 12/07/2011 – Smokehouse Glenn arrived today at the station with his two varieties of bacon available in his butcher shop. These two featured items would give one the impression that Glenn has taken up the art of practicing magic because these items are actually NOT what their name implies!
Bacon!!! Everyone is familiar with this pork product – the very item that some comedians make jokes about concerning consumers’ obsession to include it on every sandwich, meal and appetizer!! However, Glenn’s bacon is not like every other type of bacon because his cuts of meat are not originating from the belly but from the loins!!!
Glenn makes his “bacon” from boneless pork loins, lean and tender without the typical portions of fat that are characteristically part of the belly section. Glenn makes two varieties of bacon – a Canadian Bacon and a Smoked Yooper Bacon. The Canadian variety posses a sweet flavor, incorporating a higher concentration of sugar to derive its distinct flavor. The Yooper bacon, the more popular of the two, mostly because of the name itself, gets its flavor from its hickory smoking process that Glenn uses in its preparation.
Either of these “bacons” would enhance any version of hamburger, sandwich or breakfast entree. What I am learning to look for in Glenn’s products is the key description, “ready to eat”, which results from his cooking processes. This indicates that right off the shelf, this product can be eaten NOW, right out of the package…and Smokehouse Glenn’s products have delicious flavors that permeate his product that I would always tempted to eat them straight out of the package!!!
If you live locally, stop in and buy some of these unique “bacons” or contact Northern Meats ans have Glenn ship some bacon right to your door!!!
Marquette – 11/23/11 – This morning Glenn featured Dearborn Smoked Hungarian-style Kielbasa on his portion of this shopping show. Everyone from the station always makes their way to Glenn a few moments after he enters the door as the aroma fills the offices and studios. Glenn partners with Dearborne after working there for 30 years, and now carries many of their products in his store. He carries their sausage products, hot dogs, lunch meats, smoked kielbasa, and can get almost any of their other products upon request. Dearborn meats are top quality meat products as only Glenn would choose.
I took one bite of this kielbasa and immediately the flavor brought me back to many occasions my Mom prepared this similar, good-tasting kielbasa when I was growing up in New York…Mmmm, it was delicious then and was extremely delicious today!!!!
Along with many of Glenn’s other available meat products, these are quick and easy to cook and make a great snack or meal. They are smoked so they are already fully cooked. All you have to do is fry it in a skillet for a few minutes until it is warm. The Dearborn Smoked Kielbasa is similar to Glenn’s homemade Polish Sausage. The Kielbasa, however has more of a spicy flavor, with paprika and other spices added.
Stop in and check out Glenn’s store on M-28 to pick up some final food needs for your Thanksgiving Dinner tomorrow. Happy Thanksgiving!