March Swiss-Links

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March 2018  Swiss-Links     
 We welcome March with a hope of spring and new beginnings!
 
We hope to see you at the Wurstfest in Hermann MO.  Stop by our store location on Saturday March 24th for free samples and to stock up on Bratwurst and more! 
 
Save the DATE:
May 11-13 Bill's Birthday Event 
Swiss Country Days  Event August 18, 2017
 
 
 Stay Linked to us for updates by following us on
Facebook, Twitter & Instagram.
 
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Swiss-Links Spotlight 
The Sausage Kitchen Team 
 
Swiss Meat is well known for its Award-Winning Bratwurst & Sausage. We make over 100 varieties of sausage and brats. Makes you wonder, who makes all this?
 
This month we Spotlight our Sausage Kitchen team.   They have the  "Wurst" job!  On average, they stuff 2,000 lbs of sausage A DAY!  They also process hogs and cure thousands of pounds of hams & bacons weekly. Our Sausage team makes all the sausages for our Private Label customers. The cases in our store would literally be  EMPTY with out this team of faithful & skilled artisans. We would like to thank them for all their hard work!
 
 
  • Haylee Weaver 
  • Carolyn Scheer
  • Ervin Rehmert
  • Michael Green 
  • Stacie Schebaum
  • James Markardt
CrAzY  8's  SpeCiaL 

 

HAM  101

WHOLE HAM – A whole ham will typically weigh 18 to 20 pounds and includes both the ‘butt’ end and the ‘shank’ end.

HAM PORTIONS -weigh about 5-7 pounds, they are the end cuts of the ham after the center ham steaks are removed.

The butt end is the upper part of the ham and the ‘shank end’ is the lower end, more leg and less fatty. The shank end has just one bone so is easier to slice. 

 

How to cook your Smoked Ham Portion.

Put the ham, cut-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F.  about 15 minutes per pound.  

March recipe 
This super easy Reuben Casserole  is a great way to celebrate St. Patrick's day. 
 
 READY IN: 1hr     SERVES: 8

INGREDIENTS

1 loaf Marble Rye Bread, cut into cubes

1 (16 ounce) can sauerkraut, drained

1 1⁄2 cups swiss cheese, shredded

1 cup mayonnaise

1⁄2 cup 1000 Island salad dressing

2 cups Swiss Meat's Corned Beef, cut into small pieces

1⁄2 cup butter, melted 

 DIRECTIONS

Put half of the rye bread cubes into a greased 15 x 10 Pyrex. Top with the sauerkraut.  Mix the mayo and 1,000 island dressing together and spoon half on top the sauerkraut.  Layer with 1 cup of the Swiss cheese and  the corned beef. Top with the rest of the Mayo/dressing mix.  Lastly, top with the remainder of the cheese and bread cubes.  Drizzle the melted butter over all.  Cover with foil and bake at 350 degrees for 40 minutes.  Uncover and bake an additional 10 minutes.

SWISS MEAT & SAUSAGE CO.  Lunch Special 

We will be accepting
boneless  Deer trim for Sausage  
until March 31, 2018!
No Whole Deer 
 
If you'd like to keep up with the latest happenings 
at Swiss Meat & Sausage Co.,

 SATISFACTION GUARANTEE:

We care about your Satisfaction with our quality products & service.  Our guarantee is that if you are not 100% satisfied, we will make it right with an appropriate exchange or refund.

2056  S. HWY. 19  Hermann Mo. 65041
Hours :
Monday - Saturday 8:00 AM - 5:00 pm
Closed on Sundays Till After  Easter Sunday
573-486-2086
www.swissmeats.com
3-18          Swiss Links         by JULIE SCHROPE, MARKETING ASSISTANT