Bountiful
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COMING IN THE NEXT I S S U E S O F B OUNTIFUL C UPBOARD . . .
A great place to find fresh sea food in Wisconsin • Uniquely infused pestos from Renaissance Farm •
Family-owned grocery store with exceptional service • Alternative salad greens.
It’s a Kitchen Thingy
Everyone has little tricks or improvised
gadgets they use to make cooking easier.
We’d like to pass on yours to our readership.
Send us your helpful hint and, if we use it,
we’ll include your name.
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14
Premier Issue
Bountiful
The Biggest Secret in Sausages
B ava r i a S a u s a g e C o m pa n y
In 1956, Fred Voll, a Master Sausage Maker, and his wife
Käthe moved to Madison from Schweinfurt, Bavaria. Fred
worked for Red Owl for awhile and then decided that he
wanted to be free to make his sausages in his own way. He
bought some land near Madison, Wisconsin and opened the
first Bavaria chalet in 1961. His family recipes from the Old
World and dedication to quality produced German bratwurst,
knackwurst, nurnbergs, weisswurst, schnitzel, and many
other authentic German specialties that would make Sergeant
Schultz proud.
The second generation of wurstmachers, Fred and Käthe’s
daughter and son-in-law, Judy Voll-Cottrell and Steve
Cottrell, are carrying on the tradition, bringing with them
a new perspective and new ideas. One thing, however, has
never changed. All their recipes are still mixed by hand using
traditional spices and authentic seasonings. Judy was quick to
point out, “We still stay to the strict quality we started with:
no fillers, no additives, no MSG. We are still natural hickory
smoked, everything is the same. The product is as lean as
it was. He (Fred, who is retired but still actively involved)
doesn’t change his recipes for anybody.”
Sausage is the house specialty but Bavaria sausage is about
Premier Issue
so much more. Filling the cases along with the sausages is an
impressive collection of liverwursts, salamis, schinken (ham),
and sandwich and specialty meats. Complementing all that
is a nice selection of imported and domestic cheeses,
including Cheddars aged by Bavaria Sausage up to ten
years. A perfect example of their commitment to authentic
products is their Black Forest hams. Judy says, “We’re the only
one in the United States that makes the true Schwarzwald
Schinken. It takes four months of smoking, starting with a
24-pound ham.”
As if that weren’t enough, a recent visit to their store
yielded a culinary treasure trove.
In addition to their meats, I was able to peruse shelves of
baked goods, pretzels (both hard and soft), cabbages ands
krauts, candy from gummy bears to marzipan to liquor-filled
chocolates, curry ketchups, mustards, spaetzle, preserves,
spices, soups, and much more. Especially intriguing is their
ready-made frozen selections for those who want a good
German meal at home but don’t have the time to prepare it
themselves. Try the sauerbraten; you owe it to yourself.
You can get your German food one of three ways. You
stroll into their retail store for the total experience, phone or
15
Bountiful
Handcrafted Soap
Inspired by Nature...
Made by Mom
• Rubber duckies:
mom and baby $2.50
•
•
•
•
21 soap recipes.
Custom design your own gift baskets.
Special order for allergy sufferers.
Bring your dry skin to mom!
• All mom’s soaps are hand stirred, hand cut, and allowed to air dry.
• No detergents or artificial dyes are used.
• There’s no fancy packages, no big corporations; just simple,
honest-to-goodness soap, reasonable prices, friendly service.
{ Join our knitting class! Wednesday nights from 7pm - 8:30pm }
Citrus Oatmeal Scrub:
7 oz $4.75
!
W
NE
Handmade Soaps:
4-5 oz $4.75
Visit our NEW store!
Store Hours: are Tues – Fri 9:30am – 4:00pm
NEW!
Skedaddle
Lotion:
7oz $6.50
(hand and
body lotion)
16
10984 N. Hillside Dr.
Edgerton, WI 53534
Phone: (608) 884-2221
Fax: (608) 884-2215
Email: atraaj@peoplepc.com
Online: www.soapbymom.com
and Sat 10:30am – 6:00pm
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Bountiful
fax your order in, or visit their easy, comprehensive website.
Unlike other mail order or online stores, Bavaria sausage only
charges you the actual cost of shipping. They’ll pick the best
method to ensure you get your order in good shape.
Bavaria’s bread and butter for many years was wholesale
business. They were, and continue to be, a prime supplier for
many restaurants, ball parks, grocery stores, and private labels
for other retail chains. However, in recent years there has
been a shift to Internet and mail order sales. Judy thinks this
is in large part due to Wisconsinites who have moved away
but want a taste of home as well as visitors to the state who
were hooked and now need a fix of Badger State cuisine.
For you hunters out there, Bavaria sausage processes wild
game, a service they’ve offered for over 50 years. They accept
all kinds of wild game including deer, elk, bear, antelope,
wild boar, mule deer, caribou, and moose. They are a sausage
kitchen so they will not butcher your game and accept only
clean, lean, de-fatted meat with no bones. What they do with
that meat is as varied as it is delicious. They can turn your
meat into five different kinds of summer sausage, double
smoked wheel sausage, eight different brats, ring bologna,
wieners, breakfast sausage, liver sausage, and landjager. If
none of that appeals, you can also have it ground or canned
for future use.
If fish or fowl is more your thing, Bavaria sausage will
let your game rest in a mild brine for around five-six days to
keep them moist and then smoke them to perfection. They
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freeze your game to preserve moisture and flavor. Best of all,
the turnaround time is only 7 to 10 days.
As with any truly great establishment, it’s the people
who work there that really make the difference. The
Bavaria Sausage staff is knowledgeable, friendly, and very
helpful. “We’re big into customer service,” explains Judy,
“I don’t hesitate if I get an email from someone who has a
question or had a problem with shipping to call someone
on Sunday or at night and they’re shocked that a person is
actually calling them.” That kind of desire to take care of the
customer carries over to everything Bavaria Sausage does.
You don’t have to be from Berlin or Heidelberg to
appreciate and use the more than 1000 items that Bavaria
Sausage has to offer. They give the experienced German food
aficionado a valuable resource and the others the chance to
get their feet wet in a varied and flavorful cuisine. Either way,
you’re in for a major treat. As the Germans say,
“Guten Appetit!”
Fresh meats. A wide variety of
meats and sausages to fit any taste.
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Bountiful
If You Go
Bavaria Sausage, Inc.
For more information contact Bavaria Sausage, Inc.
at (608) 271-1295, (800) 733-6695, Fax: (608) 8456693. Email: info@bavariasausage.com. Website: www.
bavariasausage.com.The store is located at 6317 Nesbitt
Road, Madison, WI 53719. Store hours: Mon. – Fri.
8a.m. – 5p.m. and Sat. 8a.m.–1p.m.
Bavaria Inspired Recipes
Homemade Spaetzle:
2
eggs, beaten
1-1/2 cups (210g) flour
3/4
1/4
tsp. (1.25) salt
1
bouillon cube
cup (178ml) water
1. Add bouillon cube to 6 cups boiling water.
2. Put batter in the square basket of a spaetzle maker and place over the boiling water pot or over boiling soup.
Slide basket back and forth, letting tiny dumplings fall into boiling water/soup.
3. When done, the spaetzle will rise to the surface. Use a large slotted spoon to dip them out of the pot and into a
large covered bowl. Repeat the process until all of the dough is used up. In a skillet, lightly toss the spaetzle with
butter, parsley and salt to taste, and serve in place of noodles, rice or potatoes.
Note: Consistency of the batter/dough is the most important thing. If batter seems too thick, add 1 tablespoon
of water at a time to desire consistency.
Wiener Schnitzel:
4
veal steaks (boneless)
1 1/2 cups of bread crumbs
salt and pepper
3 to 4 tablespoons shortening or oil
flour
Lemon wedges (optional)
1
egg beaten with one tablespoon of water
1. Beat steaks until thin. ( If you buy Bavaria’s, they are ready to go) and sprinkle with salt and pepper.
2. Dip into flour, then egg mixture, and finally, bread crumbs.
3. Fry in shortening until brown on both sides.
4. Put lemon wedges on top of the Schnitzel’s veal steaks when finished (optional).
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