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Thread: Johnsonville sausages

  1. #1
    sf Guest

    Default Johnsonville sausages


    I am wondering why I see Johnsonville brand sausages mentioned here so
    often? I checked the ingredient list on their brats and Italian
    sausage. Corn syrup listed at #3 ingredient, so bought the New York
    Style Sausage Company brand instead.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  2. #2
    Kalmia Guest

    Default Re: Johnsonville sausages

    On May 29, 11:52*am, sf <s...@geemail.com> wrote:
    > I am wondering why I see Johnsonville brand sausages mentioned here so
    > often? *I checked the ingredient list on their brats and Italian
    > sausage. *Corn syrup listed at #3 ingredient, so bought the New York
    > Style Sausage Company brand instead.
    >
    > --
    >
    > Today's mighty oak is just yesterday's nut that held its ground.


    What was THEIR third ingredient? Just curious.
    What was the price per lb. on each?

  3. #3
    Ed Pawlowski Guest

    Default Re: Johnsonville sausages


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I am wondering why I see Johnsonville brand sausages mentioned here so
    > often? I checked the ingredient list on their brats and Italian
    > sausage. Corn syrup listed at #3 ingredient, so bought the New York
    > Style Sausage Company brand instead.


    They are a heavily advertised and popular brand. No other reason that I can
    think of. You can buy better, as you did.


  4. #4
    blake murphy Guest

    Default Re: Johnsonville sausages

    On Sun, 29 May 2011 09:02:47 -0700 (PDT), Kalmia wrote:

    > On May 29, 11:52*am, sf <s...@geemail.com> wrote:
    >> I am wondering why I see Johnsonville brand sausages mentioned here so
    >> often? *I checked the ingredient list on their brats and Italian
    >> sausage. *Corn syrup listed at #3 ingredient, so bought the New York
    >> Style Sausage Company brand instead.
    >>

    >
    > What was THEIR third ingredient? Just curious.


    cocaine.

    your pal,
    blake

  5. #5
    /dev/phaeton Guest

    Default Re: Johnsonville sausages

    On Sun, 29 May 2011 12:08:09 -0400, Ed Pawlowski wrote:

    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >> I am wondering why I see Johnsonville brand sausages mentioned here so
    >> often? I checked the ingredient list on their brats and Italian
    >> sausage. Corn syrup listed at #3 ingredient, so bought the New York
    >> Style Sausage Company brand instead.

    >
    > They are a heavily advertised and popular brand. No other reason that I
    > can think of. You can buy better, as you did.


    Choosy Wisconsinites choose Klements brand, or (such as my case) the
    store brand.

    Fwiw, i think the corn syrup is new, as I don't remember seeing that in
    the ingredients list a few years ago. I'm also unsure what purpose it
    serves, as Johnsonville doesn't taste any different.

    Re: heavily advertising.. you are all missing The World's Largest Brat
    Fest: www.bratfest.com

    -J



    --
    (remove underscores to reply via email)

  6. #6
    sf Guest

    Default Re: Johnsonville sausages

    On Sun, 29 May 2011 09:02:47 -0700 (PDT), Kalmia
    <[email protected]> wrote:

    > On May 29, 11:52*am, sf <s...@geemail.com> wrote:
    > > I am wondering why I see Johnsonville brand sausages mentioned here so
    > > often? *I checked the ingredient list on their brats and Italian
    > > sausage. *Corn syrup listed at #3 ingredient, so bought the New York
    > > Style Sausage Company brand instead.
    > >

    >
    > What was THEIR third ingredient? Just curious.


    Water, which was the #2 ingredient in Johnsonville. Johnsonville had
    corn syrup plus dextrose, NY just the dextrose (which was listed
    between salt and lemon extract under "seasonings"). Personally, I
    don't see why any sweetener needs to be added to a sausage.

    > What was the price per lb. on each?


    I paid $4.49 for the NY; Johnsonville was either the same or about the
    same. Not a huge difference in price, maybe 10.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  7. #7
    sf Guest

    Default Re: Johnsonville sausages

    On Sun, 29 May 2011 12:08:09 -0400, "Ed Pawlowski"
    <[email protected]> wrote:

    >
    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    > >
    > > I am wondering why I see Johnsonville brand sausages mentioned here so
    > > often? I checked the ingredient list on their brats and Italian
    > > sausage. Corn syrup listed at #3 ingredient, so bought the New York
    > > Style Sausage Company brand instead.

    >
    > They are a heavily advertised and popular brand. No other reason that I can
    > think of. You can buy better, as you did.


    Thanks, Ed. I was just curious why they are mentioned by name so
    often, not dissing Johnsonville.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  8. #8
    notbob Guest

    Default Re: Johnsonville sausages

    On 2011-05-29, Ed Pawlowski <[email protected]> wrote:

    > They are a heavily advertised and popular brand. No other reason that I can
    > think of. You can buy better, as you did.


    Yep. Jes a heavily pushed commercial brand, better than some, worse
    than others. I quit eating them when I realized the mysterious
    arthritic-like pain I experienced in my hands occured only after I ate
    their beer brats. Go figure.

    nb

  9. #9
    Andy Guest

    Default Re: Johnsonville sausages

    sf <[email protected]> wrote:

    >
    > I am wondering why I see Johnsonville brand sausages mentioned here so
    > often? I checked the ingredient list on their brats and Italian
    > sausage. Corn syrup listed at #3 ingredient, so bought the New York
    > Style Sausage Company brand instead.



    sf,

    Have you tried Habbersett scrapple?

    I had it exactly once. Tasted more of deep fried grease.

    http://www.habbersettscrapple.com/scrapple/original.htm

    Ingredients

    Pork Stock, Pork, Pork Skins, Corn Meal, Wheat Flour, Pork Hearts, Pork
    Livers, Pork Tongues, Salt and Spices.

    I think they deliberately left out pig snouts!

    Their sausage is all natural, port, water, salt, spices. Never tried it.

    Best,

    Andy

  10. #10
    sf Guest

    Default Re: Johnsonville sausages

    On Sun, 29 May 2011 12:11:07 -0500, Andy <[email protected]> wrote:

    > sf,
    >
    > Have you tried Habbersett scrapple?


    I tried scrapple (no idea which brand) *once* and it's vile.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  11. #11
    Kent Guest

    Default Re: Johnsonville sausages


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I am wondering why I see Johnsonville brand sausages mentioned here so
    > often? I checked the ingredient list on their brats and Italian
    > sausage. Corn syrup listed at #3 ingredient, so bought the New York
    > Style Sausage Company brand instead.
    >
    > Today's mighty oak is just yesterday's nut that held its ground.
    >
    >

    Outside of Wisconsin, where the German brat pretty much originated in this
    country, I've never had a local brat that tasted as good as the Johnsonville
    brat. Johnsonville is located in Sheboygan Falls, Wisconsin. I feel pretty
    much the same way about their "original" breakfast sausages, though lately
    I've been hooked on Trader Joe's chicken b-fast sausages, @$3.99/lb.

    Kent
    , a nut struggling to get out




  12. #12
    Kent Guest

    Default Re: Johnsonville sausages


    "Ed Pawlowski" <[email protected]> wrote in message
    news:[email protected] ...
    >
    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >> I am wondering why I see Johnsonville brand sausages mentioned here so
    >> often? I checked the ingredient list on their brats and Italian
    >> sausage. Corn syrup listed at #3 ingredient, so bought the New York
    >> Style Sausage Company brand instead.

    >
    > They are a heavily advertised and popular brand. No other reason that I
    > can think of. You can buy better, as you did.
    >

    Do you have a recommendation for a better brat than Johnsonville's?

    Kent




  13. #13
    Kent Guest

    Default Ping SF: Johnsonville sausages


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I am wondering why I see Johnsonville brand sausages mentioned here so
    > often? I checked the ingredient list on their brats and Italian
    > sausage. Corn syrup listed at #3 ingredient, so bought the New York
    > Style Sausage Company brand instead.
    >
    > --

    Safeway has Johnsonville sausages for $2.66/lb today only. They freeze well.

    Kent





  14. #14
    Kent Guest

    Default Re: Ping SF: Johnsonville sausages


    "Kent" <[email protected]> wrote in message
    news:iru524$gqs$[email protected]..
    >
    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >> I am wondering why I see Johnsonville brand sausages mentioned here so
    >> often? I checked the ingredient list on their brats and Italian
    >> sausage. Corn syrup listed at #3 ingredient, so bought the New York
    >> Style Sausage Company brand instead.
    >>
    >> --

    > Safeway has Johnsonville sausages for $2.66/lb today only. They freeze
    > well.
    >
    > Kent
    >

    I screwed up. It's Johnsonville brats.




  15. #15
    /dev/phaeton Guest

    Default Re: Ping SF: Johnsonville sausages

    On Sun, 29 May 2011 11:59:15 -0700, Kent wrote:

    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >> I am wondering why I see Johnsonville brand sausages mentioned here so
    >> often? I checked the ingredient list on their brats and Italian
    >> sausage. Corn syrup listed at #3 ingredient, so bought the New York
    >> Style Sausage Company brand instead.
    >>
    >> --

    > Safeway has Johnsonville sausages for $2.66/lb today only. They freeze
    > well.
    >
    > Kent


    Cub Foods had a similar sale. In spite of my pandering above about other
    brands being better, I still picked some up for the freezer. They didn't
    have any chorizo out, unfortunately, but they did have the Sweet Italian
    and Hot Italian varieties, which I got some of.

    -J



    --
    (remove underscores to reply via email)

  16. #16
    Ed Pawlowski Guest

    Default Re: Johnsonville sausages


    "Kent" <[email protected]> wrote in message
    news:iru063$gdm$[email protected]..
    >
    > "Ed Pawlowski" <[email protected]> wrote in message
    > news:[email protected] ...
    >>
    >> "sf" <[email protected]> wrote in message
    >> news:[email protected]..
    >>>
    >>> I am wondering why I see Johnsonville brand sausages mentioned here so
    >>> often? I checked the ingredient list on their brats and Italian
    >>> sausage. Corn syrup listed at #3 ingredient, so bought the New York
    >>> Style Sausage Company brand instead.

    >>
    >> They are a heavily advertised and popular brand. No other reason that I
    >> can think of. You can buy better, as you did.
    >>

    > Do you have a recommendation for a better brat than Johnsonville's?
    >
    > Kent
    >
    >
    >


    None that would do you any good unless you live near me. I don't know of
    any national brand that is really good. Most of the good sausages are
    either from my own kitchen or the smaller shops that make their own and
    don't use a lot of fillers, sugars, and the like.

    Try one of these

    Bratwurst

    Yield: 5 lbs

    2 1/2 lb Lean veal
    2 1/2 lb Lean pork
    1 ts White pepper
    1 1/2 c Water
    1 1/2 ts Mace
    1 c Fine breadcrumbs soaked in
    1/2 c Milk
    1 1/2 ts Nutmeg
    3 ts Salt

    Try substituting 2 teaspoons dried sage for the maceand nutmeg -- delicious!

    1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and
    pepper and grind a third time.

    2. Using your hands, combine the meat with the bread crumbs. Add the water
    and beat with a wooden spoon until light and fluffy.

    3. Stuff into pork casings and tie securely into desired lengths. The
    bratwurst may be fried lightly in butter, but are also delicious dipped in
    milk and then broiled or grilled over charcoal.


    from "The Complete Sausage Cookbook" by Riddle & Danley San Francisco Book
    Company, San Francisco (1977)




    Bratwurst Sausage Recipe, Sheboygan Style

    4 Lbs Ground Pork
    1 Lb. Ground Veal, Chicken or Turkey
    1/4 Cup Bread Crumbs
    2 eggs
    5 teaspoons salt
    1 cup of milk
    1 1/2 teaspoons white pepper
    1/4 teaspoon ground cloves
    1/2 teaspoon onion powder or 1 onion minced
    1/2 teaspoon mace

    Combine all ingredients. Then either stuff into natural casings or make into
    patties and cook like burgers



    Bratwurst

    3 Feet small (1-1/2-inch-diameter) hog casings
    1 1/2 lb Lean pork butt, cubed
    1 lb Veal, cubed
    1/2 lb Pork fat, cubed
    1/4 ts Ground allspice
    1/2 ts Crushed caraway seeds
    1/2 ts Dried marjoram
    1 ts Freshly ground white-pepper
    1 ts Salt, or to taste

    "Bratwurst resembles plump hot dogs. This recipe makes three pounds."

    1. Prepare the casings.

    2. Grind the pork, veal, and pork fat separately through the fine blade of
    the grinder.

    3. Mix the ground meats and grind again.

    4. Add the remaining ingredients to the meat mixture and mix thoroughly.

    5. Stuff the mixture into the casings and twist off into four- or five-inch
    lengths.

    6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled
    over charcoal.



    Bratwurst (Sausage Making)

    Yield: 3 lbs
    3 Ft small hog casings
    -(1-1/2-inch diameter)
    1 1/2 lb Lean pork butt, cubed
    1 lb Veal, cubed
    1/2 lb. Pork fat, cubed
    1/4 Ts Ground allspice
    1/2 Ts Crushed caraway seeds
    1/2 Ts Dried marjoram
    1 Ts Fresh ground white pepper
    1 Ts Salt, or to taste

    1. Prepare the casings.

    2. Grind the pork, veal, and pork fat separately through the fine blade of
    the grinder.

    3. Mix the ground meats and grind again.

    4. Add the remaining ingredients to the meat mixture and mix thoroughly.

    5. Stuff the mixture into the casings and twist off into four- or five-inch
    lengths.

    6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled
    over charcoal.





  17. #17
    Roy Guest

    Default Re: Johnsonville sausages

    On May 29, 9:52*am, sf <s...@geemail.com> wrote:
    > I am wondering why I see Johnsonville brand sausages mentioned here so
    > often? *I checked the ingredient list on their brats and Italian
    > sausage. *Corn syrup listed at #3 ingredient, so bought the New York
    > Style Sausage Company brand instead.
    >
    > --
    >
    > Today's mighty oak is just yesterday's nut that held its ground.


    ==
    Was never impressed with Johnsonville brand sausages...there are far
    better brands available and at a lower cost.
    ==

  18. #18
    Storrmmee Guest

    Default Re: Johnsonville sausages

    the johnsonvilles are habitually on sale here for less than $1.99 lb
    regular about 2.69 to $3.49

    Lee
    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 29 May 2011 09:02:47 -0700 (PDT), Kalmia
    > <[email protected]> wrote:
    >
    >> On May 29, 11:52 am, sf <s...@geemail.com> wrote:
    >> > I am wondering why I see Johnsonville brand sausages mentioned here so
    >> > often? I checked the ingredient list on their brats and Italian
    >> > sausage. Corn syrup listed at #3 ingredient, so bought the New York
    >> > Style Sausage Company brand instead.
    >> >

    >>
    >> What was THEIR third ingredient? Just curious.

    >
    > Water, which was the #2 ingredient in Johnsonville. Johnsonville had
    > corn syrup plus dextrose, NY just the dextrose (which was listed
    > between salt and lemon extract under "seasonings"). Personally, I
    > don't see why any sweetener needs to be added to a sausage.
    >
    >> What was the price per lb. on each?

    >
    > I paid $4.49 for the NY; Johnsonville was either the same or about the
    > same. Not a huge difference in price, maybe 10.
    >
    > --
    >
    > Today's mighty oak is just yesterday's nut that held its ground.




  19. #19
    Brooklyn1 Guest

    Default Re: Johnsonville sausages

    On Sun, 29 May 2011 13:08:55 -0700 (PDT), Roy <[email protected]>
    wrote:

    >On May 29, 9:52*am, sf <s...@geemail.com> wrote:
    >> I am wondering why I see Johnsonville brand sausages mentioned here so
    >> often? *I checked the ingredient list on their brats and Italian
    >> sausage. *Corn syrup listed at #3 ingredient, so bought the New York
    >> Style Sausage Company brand instead.
    >>
    >>
    >> Today's mighty oak is just yesterday's nut that held its ground.

    >
    >Was never impressed with Johnsonville brand sausages...there are far
    >better brands available and at a lower cost.


    Johsonvilles are expensive for sausage, and no sausage of that type
    (essentially tube steak) should cost as much as a ribeye steak...
    Johmsonvilles cost more then $4/lb. Hillshires are far superior and I
    can buy those for $2.29/lb. I'd much prefer SPAM to Johnsonvilles.

  20. #20
    Sqwertz Guest

    Default Re: Ping SF: Johnsonville sausages

    On Sun, 29 May 2011 11:59:15 -0700, Kent wrote:

    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >> I am wondering why I see Johnsonville brand sausages mentioned here so
    >> often? I checked the ingredient list on their brats and Italian
    >> sausage. Corn syrup listed at #3 ingredient, so bought the New York
    >> Style Sausage Company brand instead.

    >
    > Safeway has Johnsonville sausages for $2.66/lb today only. They freeze well.


    That makes sense to start a new thread pining her to tell her about
    them after she said she DIDN'T want to buy them.

    Where's your brain, kent?

    -sw


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