And the choice of butchers is always wonderful. Did not make it to Salmon's in Luxembourg this time (go for the twice-cured bacon, and fresh sausages), wandering up to the new Marchant's in Sturgeon Bay, an outpost of the original in Brussels, and yes there is a Belgian flavor to their specialties. Trippe is always good (no, not tripe, Trippe is a belgian sausage), fresh brats were great, as is the ring bologna which I am working my through - EC, it makes a great fried bologna sandwich, thanks for the inspiration. Still have to get to the potato sausage which I bought frozen. They also make Belgian Pies, a weird looking concoction I have not tried, but I could picture Chef Cantu doing an amusing riff on them (wish I did pictures in my posts.
Thanks for pointing us, so many years ago, to Marchant's, dicksond. On our way home from Door County earlier this week, we stopped at the original Marchant's in Brussels. We bought some trippe
and one of the self-proclaimed "famous" Belgian pies. The trippe
is excellent if, as the very helpful young woman at the meat counter told us, you like cabbage--the sausage is made from pork and cabbage. No problem, my son and I said. We love cabbage. We grilled the trippe the other day, along with the championship brats from Miesfeld's, bought later that afternoon. Trippe is tasty: mildly spiced, flecked with green, and slightly reminiscent of pierogi stuffing according to my son. We also bought some terrific bacon, cut to order and very reasonably priced at $3.69/lb. Lightly cured and with just the right balance of fat to meat, this is great stuff, so I'm glad we bought some "bacon ends" from the deli case in addition to what we had cut at the meat counter. We also bought a package of their wieners. Their fresh meats looked excellent, but I knew we only had so much room in the cooler and were hours from home yet. Our friendly young woman told us that their "side pork" was very popular for grilling; this is (for those, like me, unfamiliar with this usage) pork belly sliced like thick bacon, and it looked terrific. I later saw Miesfeld's side pork (pricier) as well.
While Cabbagehead had a pleasant conversation with an older woman at Marchant's, perhaps the owner, about the different grocery chains they have been over the years (Wisconsin chain Red Owl for many years, now Supervalu, changing soon perhaps), our son and I checked out the famous Belgian pies. Our meat counter helper told us they are made fresh every Thursday and those that are left are then frozen. Her favorite is rice pudding. Since it was Tuesday, we headed for the freezer case. The pies are really more like a German kuchen, I think. They have a thin yeast dough topped with fruit in thick syrup (or rice pudding) and then with a layer of lightly sweetened cheese (farmer's cheese). They are baked in aluminum pie tins. We would have liked cherry, but there were none, so we got an apple pie. There were rice pudding ones, but those just didn't appeal that day. The apple was more like diced apples in sweet and heavy syrup than apple slices of the sort you would find in a traditional American pie. Interesting, but not something I have to hurry back north for.
It seems as if our trips home from Wisconsin take longer and longer as we have to shop at more and more favorite places for our Wisconsin food fix. Several farm stands, Marchant's, Miesfeld's for brats and summer sausage, and finally Woodman's in Kenosha for New Glarus beer were all stops. We didn't stop at Salmon's meats in Luxembourg but did pick up some of their double-smoked bacon and wieners at the grocery in Egg Harbor. Their bacon was quite good, but I like the mild Marchant's better. We've tried the Miesfeld's bacon before, and it's pricier and not as good, in my opinion, as Marchant's. We need to have a wiener fest soon and compare Salmon's (isn't that a great name for a butcher?), Marchant's, and current champion, Miesfeld's.
1367 County Trunk DK
P.O. Box 7
Brussels, WI 54204
Miesfeld's Meat Market
4811 Venture Drive
Sheboygan, WI 53083