Sausage of the Month: Door County Cherry Bratwurst

As Wisconsin as cheese curds and beer, Door County cherry picking is a time-honored tradition. And Kettle Range is excited to incorporate these delectable gems of the peninsula in this month’s Kettle Club shares. Our butchers have prepared a seasonal bratwurst with tart cherries straight from Wisconsin’s cherry mecca.

Door County Cherries

The history of cherries in Door County runs deep. The first European settlers to the peninsula could rely on vegetable crops for sustenance farming but due to the rocky terrain of the landscape, found it challenging to yield anything more than what they needed to get by. The search began for a cash crop that would flourish in the rocky soils of Door County.

In the late 1860’s, a Swiss immigrant named Joseph Zettel arrived on the scene discovering that fruits like apple trees prospered in the area because the shallow soils left only a few feet from the roots to the bedrock. This provided adequate drainage for such fruits that are prone to root rot, a devastating plant disease.

The success of the apple trees attracted two University of Wisconsin horticulturists who began experimenting with other fruits such as plums, strawberries, raspberries and the most famous, cherries, which proved especially efficient at growing in Door County.

Door County cherry production continued to prosper and hit its peak in the 1950s with 700 cherry producers growing nearly 50 million pounds of cherries annually. Today, the Montmorency cherries that grow in Wisconsin account for 90% of all the tart cherries grown statewide.

Like Door County cherry picking season, these brats have a small window of availability. Don’t miss out on these seasonal Wisconsin delicacies in August!

Kettle Club Sausage of the Month: Italian Beef

Joe the butcher has created a unique twist on a Chicago delicacy for our Kettle Club members this month. June’s Italian beef sausage has been prepared with mozzarella, fresh basil, oregano, and hot giardiniera. It makes a great sandwich right off the grill, or incorporate the flavor kick to your favorite pasta or pizza recipe.

What is Giardiniera?

Before you begin enjoying June’s distinctively delicious sausage, let’s talk a little about giardiniera. First off, let’s all say it together, “JAR-DIN-AIR-AH.” There, that’s better. Originating in Italy, the word giardiniera translates loosely to “female gardener” or “one who pickles vegetables.” And why not with all its fresh ingredients? Recipes differ, but most variations of the condiment include hot or mild peppers, celery, carrots, cauliflower and olives. Italians used the method of pickling to preserve vegetables for the winter. It is thought that giardiniera was introduced to the United States in Chicago during the late 19th century following a wave of Italian immigration. The fiery condiment quickly became synonymous with Chicago’s famous Italian beef sandwiches and made its way into the hearts and refrigerators of area residents. For years, Chicago chefs and foodies have been perfecting their recipes and pickling techniques to bring giardiniera lovers a more heated version of the Italian original.

So, let’s tip our hats to our neighbors to the south and enjoy some great sausages this month!