I grill every weekend. I eat sausage every weekend. Got your Jalapeno Cheddar at Central Market. Best i have ever had. Keep up the good work.
Adam Brown via e-mail
Opa’s Beer Brats
"Opa’s Bratwursts are simmered in a mixture of beer, onions, and seasonings, and then finished on the grill!"
8 Opa’s Premium Cooked Bratwursts
4 (12 ounce) cans beer
1 large onion, diced
2 teaspoons red pepper flakes
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1. Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
2. Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
3. Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side
Opa’s Premium Knackwurst and Kraut
• 4 Opa’s Premium Knackwurst
• 6 cups shredded cabbage
• 1 cup water
• 1/2 cup chopped onion
• 1/2 cup shredded carrot
• 1 teaspoon caraway seed
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 4 slices process Swiss cheese, torn (4 ounces)
1. Make slits in Opa’s Premium Knackwurst at 1-inch intervals, cutting to, but not through, opposite side. Set aside.
2. In a 12-inch skillet combine cabbage, water, onion, carrot, caraway seed, pepper, and salt. Arrange Opa’s Premium Knackwurst atop cabbage mixture. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until cabbage is tender and Opa’s Premium Knackwurst is heated through.
3. Remove Opa’s Premium Knackwurst from skillet; keep warm. Drain cabbage mixture. Add Swiss cheese to cabbage. Stir over low heat until cheese is melted. Serve cabbage with Knackwurst.
Makes 4 servings.
Opa’s Smoked Peppered Bacon
with Sauerkraut and Apples
•1/4 pound Opa’s Smoked Peppered Bacon
•1 Jar Opa's German Sauerkraut, drained
•2 tart apples, such as Granny Smith, peeled, cored, and grated
•1 yellow onion, diced
•2 cloves garlic, minced
•1 teaspoon caraway seeds, ground
•3 cups apple cider or apple juice
•1/4 cup white wine vinegar
1 Put Opa’s Smoked Peppered Bacon in a large, high-sided oven-proof sauté pan with a lid and place over medium heat. Cook for about 5 minutes, or until most of the fat has been rendered out, turning as needed. Drain excess fat from pan (leave in about a tablespoon). Remove Opa’s Smoked Peppered Bacon from the pan and let cool on a plate lined with a paper towel. Roughly chop the Opa’s Smoked Peppered Bacon and set aside.
2 Add the Opa's German Sauerkraut, apples, onion, garlic, and caraway and decrease the heat to low. Cover partially and cook for 10 minutes, until the onion is tender.
3 Remove the lid, stir in the apple cider and vinegar, increase the heat to high, and bring to a boil. Cook for about 5 minutes, or until the liquid is reduced to a thick, syrupy consistency.
4 Reduce the heat to low. Stir in the Opa's German Sauerkraut and the Opa’s Smoked Peppered Bacon, cover, and cook 10 minutes, or until sauerkraut is heated through and tender. Season to taste with salt and pepper.
OPA'S SMOKED SAUSAGE & GNOCCHI WITH SUN DRIED TOMATOES AND SPINACH
Combine savory smoked sausage with the fresh flavors of sun-dried tomatoes, garlic, baby spinach, and Parmesan cheese in this sensational 15-minute gnocchi dish.
1 Lb. gnocchi
1 Pkg. Smoked Sausage, cut into 1/2 inch slices
1/4 Cup julienne sun dried tomatoes in oil
2 Cloves garlic, minced
4 Cups baby spinach
1/2 Cup shredded Parmesan cheese
1. PREPARE gnocchi according to directions; drain and keep warm.
2. COOK and stir sausage, garlic and sun dried tomatoes in oil a large skillet over medium-high heat 5 minutes or until sausage is lightly browned.
3. STIR in spinach; stir gently until spinach wilts. Stir in gnocchi; heat through. Sprinkle with Parmesan cheese; serve immediately.
The 2015 San Antonio Rodeo & Stock Show is almost here and the list of entertainers is out.
If you are planning on eating at the concert, grab an Opa's Smoked Bratwurst available at one of the concession stands. Its guaranteed to please.
1 1/2 cups shredded Opa's smoked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 Roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/2 teaspoon dried cilantro
1 cup shredded Monterey Jack cheese
1.In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
2.Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
Makes 8 servings
For those close to Fredericksburg, Texas, don't miss out on this premier event on October 3,4 and 5.. OKTOBERFEST 2014. Come enjoy the local German heritage and stop by the Opa's booth for one of our German Brats or German Smoked Sausages. See you there!
Check out what " Lone Star Review " has to say on Facebook about local Texas products.
Opa's Smoked Meats
Opa’s Hatch Green Chili Smoked Sausage Gnocchi with Sun Dried Tomatoes
1 lb. Opa’s Hatch Green Chili Smoked Sausage, cut into 1/2 inch slices
1 lb. Gnocchi o1/4 cup julienne sun dried tomatoes in oil
2 cloves garlic, minced
4 cups baby spinach
1/2 cup shredded Parmesan cheese
1.PREPARE gnocchi according to directions; drain and keep warm.
2.COOK and stir sausage, garlic and sun dried tomatoes in oil in a large skillet over medium-high heat 5 minutes or until sausage is lightly browned.
3.STIR in spinach; stir gently until spinach wilts. Stir in gnocchi; heat through. Sprinkle with Parmesan cheese; serve immediately.
Prep Time: 3 minutes
Cook Time: 12 minutes
Makes: 6 servings
German liver sausages is also known as Leberwurst, liverwurst and braunschweiger.
Like other traditional foods, there is no set recipe for either. Just like there is no set recipe for tuna-noodle-casserole, everyone seems to make it a bit different but anyone can still identify it for what it is.
Leberwurst, Liverwurst and Braunschweiger (liver sausage in German) are made from pork liver, both have added spices to give them flavor.
Braunschweiger is generally smoked - but liver sausage generally is not, however, Although they are pretty close to each other, Braunschweiger gets its name from a town in Germany called Braunschweig. While liver sausage is a more generic term used to describe many different types of liver based sausages.
Liver Sausage can be smooth and speadable like Braunschweiger or more like a country pate en Terrine like our Opa's Liver Link.
So basically it comes down to the fact that there are no standard recipes for either type - one is a generic name and one is a name for a type of sausage made popular in a specific town. Manufactures probably use the different terms to indicate a variation on their own recipes. For those who like liver -there is nothing quite like a good liver sausage.
Opa’s Smoked Sausage just got easier to find in four Texas Markets. Folks in Midland, Odessa, San Angelo and Abilene will also be able to buy Opa’s Smoked Sausage in United Supermarkets starting in July 2014.
You can also find our sausage at many other local Texas Grocery stores.
HEB (excluding the Houston Market)
Central Markets (including the Houston Market)
AFI Independent Grocers
If you can’t find our products in your local market, just ask your Market Manager if it is available. Chances are they can order it from their warehouse for you. If not, we can always ship some to you through our website.
Opa's Smoked Meats will be representing our German Culture at this years Texas Folklife Festival, along with more than 40 other different cultural groups celebrating their culture and heritage.
Festival Ticket Pricing CLICK HERE
Adult (13 plus) $10 in advance* $12 at the gate
Child (6-12) $5 in advance* $5 at the gate Children 5 and under are FREE
Group sales 20 adult tickets in advance only for $8 each.
Advance tickets also available at HEB Stores, Ft. Sam Houston, Lackland AFB and Randolph AFB and the ITC museum store. Advance tickets can be purchased starting May1, 2014
*There may be convenience fees for advance purchase at some locations and online.
Glazing a ham is a great way to add flavor, color and texture to a baked ham. It's not hard to do, and you can make a delicious ham glaze with some very basic ingredients that you probably already have in your fridge or pantry.
Glazes consist of some sort of sweet ingredient, which is usually combined with some sort of fruity, tangy or pungent ingredient. These sweet, fruity, pungent flavors really complement the salty flavor of the ham. Some common ingredients used in making a ham glaze include:
•Jam or preserves
•Brown sugar •Honey
•Fruit juice, cider or soda
•Cloves, cinnamon, ginger and other spices.
The idea is to combine the ingredients into a paste, looking to balance the sweet, tangy and pungent flavors.(Incidentally, it's the caramelization of the sugars in the glaze that actually creates the glazing effect). You want to leave the glaze on the ham long enough for it to caramelize, but not so long that it burns. You should only glaze the ham during the last part of the reheating process..
Our hams are fully cooked, you are simply warming them to an internal temperature of 140°F.. Setting your oven temperatures to around 325°F to 350°F is perfect. You should apply the glaze to the ham about 30 to 60 minutes before the ham reached the desired internal temperature.
Although colored hard-boiled eggs are probably the first Easter food to come to mind, other foods factor into the traditional Easter meals around the world.
In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner.
Hot Cross Buns are an Easter favorite in many areas. The tradition allegedly is derived from ancient Anglo-Saxons who baked small wheat cakes in honor of the springtime goddess, Eostre. After converting to Christianity, the church substituted the cakes with sweetbreads blessed by the church.
Countries around the world serve sweet cakes in the same vein, such as Czech babobka and Polish baba. The Greeks and Portugese serve round, flat loaves marked with a cross and decorated with Easter eggs. Syrian and Jordanian Christians have honey pastries.
Pretzels were first shaped to indicate the torso of a person with arms folded and praying.
The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs (see Passover Seder) in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. The Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged.
Lets Rodeo San Antonio!
February 6 – 23, 2014
Come out and support two of our own. Landri and Reese Sagebiel will be competing at the San Antonio Livestock Show and Rodeo. (They are the granddaughter ‘s of Terrie Felps, our office manger)
Landri will be competing in the Jr. Breeding Swine Show and the Jr. Market Swine Show, and Reese will be competing in the Open Breeding Swine Show.
Landri has already shown her skills at the Hill Country District Livestock Show taking home a number of top awards.
Champion Berkshire Gilt
Champion Chester Gilt
Grand Champion OPB Gilt
Reserve Grand Champion OPB Gilt
Reserve Champion Supreme Gilt
Champion Berkshire Barrow
Her younger sister Reese is not far behind. In her first competition, Reese took home the Reserve Champion Dark OPB at the Gillispiie Country Livestock Show.
A big Congratulations to both girls, and good luck in San Antonio!
Jonathan Mcanulty smiles as his grand champion market steer, Eminem, fetched a record $120,000 at the 64th annual San Antonio Stock Show and Rodeo Auction on Friday at the AT&T Center.
The Inaugural TEXAS GRAN FONDO is a BIG mass participation cycling event that welcomes riders of all abilities to the beautiful riding landscape of the Cycling Capital of Texas. The Texas Hill Country has phenomenal and compelling features that make it ideal for road cycling. The panoramic views of the area, winding roads, numerous hills and the Texas hospitality will certainly make the Texas Gran Fondo one of the most popular events of the season for road cyclists in the Lone Star State and beyond.
The Texas Gran Fondo offers three fully supported routes to suit the recreational rider or the seasoned competitor: 95 hilly and challenging miles for the Gran Fondo, 56 hard miles for the Medio Fondo or a fast 35 miles for the Piccolo Fondo. All three routes will finish in downtown Fredericksburg where everyone is invited to the Post ride party.
There will be a KOM/QOM timed segment of 5.6 miles where you will be able to test your climbing skills.
Challenge yourself and bring your friends. Help us make this event the Biggest Gran Fondo. After all this is Texas y’all!
Don't miss the opportunity to be part of the Lone Star's Premier Cycling Event!
From Germany to Poland, it was displayed point down.
The ancient German custom was to hang a Spuce tree from the ceiling in a central position with the top most part of a spruce tree, upside down, and they decorated doorways and walls with separate boughs of the same tree. The Trees were decorated with food, gold-painted spruce cones, fruits, nuts and sweets in shimmering wrappings. Beginning the day after Christmas these delicacies could be eaten by children and carolers.
As the great migration to America took place at the turn of the 20th Century, many of the new American neighbors of these immigrants from Europe were traumatized when they visited the homes of their new neighbors from the Old World. They had their Christmas tree going in the wrong direction!
It is thought that the term "Doing something the German way" originated from the display of these trees.
Legend says that England's St. Boniface, who travelled to Germany to teach in the 7th Century A.D., was furious when he saw pagans revering an oak tree. He hacked it down, but when a he did, a fir tree sprang up on the spot. Legend also says that Boniface used the triangular shape of the Fir Tree to describe the Holy Trinity of God the Father, Son and Holy Spirit. The converted people began to revere the Fir tree as God's Trinity Tree, as they had previously revered the Oak. By the 12th century it was being hung, upside-down, from ceilings at Christmastime in Eastern Europe, as a symbol of Christianity and God the Son becoming man.
06.13.13 - 06.14.13
Where: Marktplatz (Town Square) 100 West Main Street Fredericksburg, TX 78624
Time: 05 PM - 01 AM
Parade on Main Street at 6 p.m.
December 6, 2013
More than 100 lighted entries are expected. Bleacher seating available at a cost of $15/seat. Sponsored block seating, including special sponsor recognition, is available. Laser light show will precede the parade.
St.Nikolausmarkt | 5 p.m. – 10 p.m. on Marktplatz
Family celebration including Christmas shopping, local food and beverages, interactive children’s activities.
Come celebrate with Opa's at the 2013 Christmas in Comfort. We will be serving up Bratwurst, Smoked Sausage, Turkeys Legs and Brisket. Artisans from near and far will be set up and selling their wares. You can stroll through many of the local Merchants shops decked in their holiday finery, The whole town will be aglow in holiday lights. The evening will finish with a lighted Christmas parade.
THE ULTIMATE TAILGATER
Click here to order Today!
To see the full schedule of the 2013/2014 hunting season check out the Texas Parks and Wildlife site.
10.26.13 - 10.26.13
Where: Downtown Fredericksburg, Texas, on Marktplatz
Time: 12 PM - 07 PM
Come by an enjoy some Opa's Sausage! October 26, 2013
General Admission is $20 per person for adults, $5 per person for minors (under 21)
Children under 12 are free
$20 general admission includes
Souvenir wine glass
Six tasting tickets - can be used for three 2 oz samples or one glass of wine
Great Gargantuan Grape Toss
10.04.13 - 10.06.13
Where: Market Platz, Fredericksburg, TX
Herzlich willkommen in Fredericksburg!
OKTOBERFEST is a colorful, festive celebration of Fredericksburg, Texas' German heritage. . OKTOBERFEST is a community event of family entertainment featuring three stages of continuous oompah music, Great German Food and German Beer along with fun Arts & crafts for the whole family, all weekend long!
09.28.13 - 09.28.13
Where: Austin, Texas
Time: 01 PM - 06 PM
AUSTOBERFEST promises to be one of the year’s best celebrations; a rousing biergarten party with all the foamy fun and frivolity that millions of beer lovers across the world have come to enjoy since the start of the tradition in 1810.
Spend an autumn afternoon strolling the grounds of Saengerrunde Halle (a National Historic Site and home to the oldest ethnic organization in Austin) while sampling special seasonal beers from award-winning German breweries Paulaner and Hacker Pchorr (including Paulaner’s 'Oktoberfest Wiesn', brewed just once a year in honor of Oktoberfest) and enjoy a ceremonial keg tapping. The Oktoberfest tradition is an important part of Bavarian culture and fun is what the Oktoberfest is all about! AUSTOBERFEST will feature live music from acclaimed Austin vaudevillian musical ensemble White Ghost Shivers, celebrated Austin polka band Off the Grid and Austin honky-tonk / bluegrass The Possum Posse as well as access to the rooftop biergarten and free bowling at the on-site Saengerrunde Bowling Club.
As early as 1850, Germans constituted more than 5 percent of the total Texas population, a proportion that remained constant through the remainder of the nineteenth century. AUSTOBERFEST is an opportunity for the Austin Saengerrunde and Foodways Texas to share German-Texan heritage through food, beer and music.
Proceeds from Austin Saengerrunde's AUSTOBERFEST will benefit Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.
On October 12, 1810 Crown Prince Ludwig, who later became King Ludwig I, was married to Princess Therese of Saxony-Hildburghausen.on The citizens of Munich were invited to attend the festivities held on the fields in front of the city gates to celebrate the happy royal event. The fields were renamed Theresienwiese ("Theres'a Fields") to honor the Crown Princess, although the locals have since abbreviated the name simply to "Wiesn". Horse races in the presence of the royal family marked the close of the event that was celebrated as a festival for the whole of Bavaria. The decision to repeat the horse races in subsequest years gave rise to the tradition of Oktoberfest.
08.22.13 - 08.25.13
Where: Gillespie County Fair Grounds
August 22nd - 25th, 2013
The GCFFA invites you to join them in their efforts supporting the youth of Gillespie County. GCFFA has created one of the most dynamic programs in the area granting scholarships to graduating seniors in the county on an annual basis. Donations to the Scholarship Fund are tax deductible.
1. Opa’s Peppered Beef Tenderloin with stilton bleu cheese on sour dough crostini.
2. Opa’s Peppered Beef Tenderloin on crostini with roasted garlic aioli.
3. Opa’s Peppered Beef Tenderloin served with a blend of leek & fennel, drizzled with smoked tomato glaze.
4. Opa’s Peppered Beef Tenderloin with red onion marmalade & mozzarella cheese on garlic toast.
5. Opa’s Peppered Beef Tenderloin on almond-peppercorn flatbread with diced cherry chutney & micro herbs.
Opa’s Savory Beef Jerky Mini Cheesecakes
4 oz. Opa’s Beef Jerky, chopped
14 vanilla wafers crumbled
2 tablespoons fresh chopped garlic
2 tablespoons fresh chopped cilantro
2 teaspoons cumin
2 teaspoons smoked sweet paprika
16 oz (2 packages cream cheese) softened
2 tablespoons lime juice
Preheat oven to 350 degrees F (175 degrees C).
Line muffin tins with 12 paper baking cups. Place crumbled vanilla wafers in the bottom of each muffin cup
In a mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined. Add Opa’s Beef Jerky, fresh cilantro, garlic and spices and mix well until incorporated.
Fill each baking cup 2/3 full with cream cheese and Opa’s Beef Jerky mixture.
Bake in preheated oven for 15 to 17 minutes. Cool on a rack.
Top with spicy salsa and sprigs of fresh cilantro.
Makes 14 mini cheesecakes
Opa’s Rustic Potato Salad
• 1 pound any Opa's Smoked Sausage
• 2 pounds new potatoes
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil
• 1 medium red onion, coarsely chopped
• 1/4 cup thinly sliced celery
• 1/4 cup cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon dried dill
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 large radishes, thinly sliced
1. Put the potatoes in a large kettle with water to cover and place over high heat. Bring to a boil, reduce heat, and simmer about 20 minutes, or until potatoes are just tender. Drain and cool until they are easily handled.
2. Preheat the broiler. Cut the Opa’s Smoked Sausage diagonally into 1/2-inch slices. Place the slices on a rack in a shallow pan, place the pan under the broiler, and cook the sausage until lightly browned. Turn the sausage and brown the other side. Remove the sausage to paper towels which will absorb excess fat. This can also be done in a frying pan.
3. Place the oils in a skillet over medium heat. Add onion and celery to the skillet and sauté until crisp-tender, about 10 minutes. Remove skillet from heat.
4. To make the dressing, add the remaining ingredients, except radishes, to the skillet and blend well with a fork.
5. Cut the potatoes into quarters and place in a large serving bowl. Add Opa’s Country Blend Smoked Sausage, radishes, and dressing and toss gently to mix. Serve the salad warm or at room temperature.
Opa’s Smoked Chicken Tortilla Soup
•1 Opa’s Smoked Chicken
•2 ears fresh corn
•2 quarts canned chicken broth
•1 green bell pepper, diced
•1 medium onion, diced
•2 stalks celery, diced
•2 carrots, diced
•4 ounces tomato paste
•2 cups corn tortilla chips, crushed
•1 zucchini, halved lengthwise and sliced thin
•1 Tbsp dried cilantro
•salt and pepper to taste
•3 to 4 Tbs olive oil
Place Opa’s Smoked Chicken in a large pot with one quart of the chicken broth and bring to a boil, reduce heat and simmer for about 30 minutes. Remove from heat and drain, reserve stock. Cut Opa’s Smoked Chicken into bite size. Let cool and remove bones. Add to a large stock pot and bring to boil. Meanwhile shuck the corn and cut off the kernels, discarding the cobs. Prepare veggies. In a large skillet, heat and add oil; saute veggies about 10 to 15 minutes. Add to stock pot, add second quart of broth and bring to a boil. Lower the heat and add rest of ingredients and simmer for 10 minutes. Spoon into serving bowls and top each bowl of soup with cheese and tortilla chips, crushed roughly. Garnish with corn tortilla chips and shredded Mexican cheese.
Opa’s Peppered Pork Tenderloin Sliders
1 pound Opa’s Peppered Pork Tenderloin
1/4 cup butter, room temperature
1/4 cup blue cheese
1/2 cup fig jam, (can sub any of your favorite jam)
In a small mixing bowl, stir together blue cheese and butter.
To assemble: Slice Opa’s Peppered Pork Tenderloin into 1/4” slices. Spread the bottom of a slider bun or roll with the blue cheese butter, top with two slices of Opa’s Peppered Pork Tenderloin and finish with a dollop of fig jam. Place top of bun on the slider and secure with a decorative pick.
Opa’s Classic Eggs Benedict
8-1/4-inch-thick slices of Opa’s Smoked Canadian bacon
2 tsp. white wine vinegar
8 large eggs
2 Tbs. salted butter, softened
4 English muffins, split in half
1 recipe Hollandaise Sauce
Pinch of paprika, for garnish (optional)
Thinly sliced fresh chives, for garnish (optional)
Pour enough water into a 10- to 12-inch skillet so that it’s three-quarters full. Add the vinegar and bring to a simmer over medium-high heat. Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes; the yolks should still be runny. (Alternatively, add the eggs to the simmering water, turn off the heat, cover the skillet, and let them sit for 4 to 5 minutes.) Remove the eggs from the skillet with a slotted spoon and set aside on a warm paper-towel-lined plate. If the eggs have any feathery edges, you can trim them if you like.
Meanwhile, toast and butter the muffin halves.
Heat a 10-inch skillet over medium-high heat and cook 4 slices of Opa’s Smoked Canadian Bacon, flipping once, until heated through and browned in spots, about 1 minute per side. Transfer to a large plate and repeat with the remaining slices.
To serve, put two muffin halves on a warm plate, top each with a slice of Opa’s Smoked Canadian Bacon and a poached egg, and spoon over about 1/4 cup of the hollandaise sauce. Garnish with a sprinkle of paprika and some chives (if using). Repeat with the remaining ingredients and serve immediately.
07.19.13 - 07.21.13
Where: Main Street between Adams and Crockett Streets
Time: 06 PM - 12 AM
Downtown on Marktplatz
Friday, July 19 | 6 p.m. – midnight
Saturday, July 20 | 4.p.m. – midnight
Admission: Adults $6 / Children 12 and under: $1
Free admission with Texas Fest Race Meet armband
Sponsored by the Frederickburg Chamber of Commerce
RecipesOpa’s Smoked Peppered Ham, Bacon and Gruyère Strata
Opa’s Smoked Chicken Strata, Mexican Style
2 cups Opa’s Smoked Chicken,cubed
10 slices sourdough French bread, crusts removed if desired, divided
3 cups grated monterey jack cheese,divided
2 cups medium salsa, divided
1 cup sliced green onion, divided
1 (15 ounce) cans black beans, drained and rinsed, divided
4 large eggs
2 1/4 cups whole milk
1 (4 ounce) cans diced green chilies, drained
1/2 teaspoon salt
fresh ground pepper
1. Place/fit half the bread into a 13 x9 inch baking dish that has been lightly oiled or sprayed with nonstick cooking spray (the slices can overlap slightly).
2. Top with half the cheese, half the Opa’s Smoked Chicken, half the salsa, half the green onions, and half the beans.
3. Repeat layers.
4. In a bowl, whisk the eggs, milk, chiles, salt, and pepper together.
5. Pour over top of bread mixture.
6. Cover and refrigerate for several hours or overnight.
7. Preheat oven to 375°; bring strata to room temperature.
8. Bake, uncovered, for 50-55 minutes or until set and bubbly.
9. Let stand 10 minutes then cut into squares;.
10. Serve with guacamole and sour cream.
RecipesOpa’s Smoked Chicken Pot Pie with Herb Crust
4 cups Opa’s Smoked Chicken, cut-up
1 bag (1 lb) Green Giant® frozen mixed vegetables, thawed
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 can (10 1/2 oz) condensed chicken broth
2 cups Original Bisquick® mix
1 ½ cups milk
½ teaspoon dried thyme leaves
¼ teaspoon dried sage leaves
Chopped fresh parsley, if desired
1. Heat oven to 350°F. In 4-quart saucepan or Dutch oven, heat Opa’s Smoked Chicken, vegetables, soup and broth to boiling stirring occasionally. Boil and stir 1 minute. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
2. In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
3. Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.
Makes 8 servings
RecipesOpa’s Smoked Chicken with
1 Opa’s Smoked Chicken, shredded
1 teaspoon olive oil
1 tablespoon minced garlic
1 large red bell pepper, julienned
3/4 (8 ounce) can sliced water chestnuts
1 cup sugar snap pea pods
1 tablespoon onion powder
1/4 teaspoon ground black pepper
1 pinch salt
1 cup chicken broth
2 (8 ounce) packages angel hair pasta
1. In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes.
2. Add the Opa’s Smoked Chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.
3. In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.
2 pounds Opa's Jalapeno Smoked Sausage links, cut into 2 inch pieces
2 pounds new red potatoes
12 ears corn - husked, cleaned and quartered
4 pounds large fresh shrimp, unpeeled
6 quarts water
3/4 cup Old Bay Seasoning TM
crushed hot red pepper to taste
1.Bring water, Old Bay Seasoning and crushed red pepper to boil in a large stockpot.
2. Add potatoes and cook for 15 minutes.
3. Add Opa's Jalapeno Smoked Sausage and cook for 5 minutes more.
4. Add corn and cook for another 5 minutes.
5. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve
News Featured on Sidebar
Click Here to see what others are saying about Opa's Smoked Meats on TripAdvisor.
News Featured on Sidebar
Click here to read what others are saying about Opa's Smoked Meats.
Click here to checkout what they saying about Opa's Smoked Meats on Foodspotting.
Right, Said Fred: Texas, Fredericksburg-style
Chick Here to read the blog
Opa’s Smoked Peppered Ham and Black-Eyed Pea Salad
• 1 pound, Opa’s Smoked Peppered Ham cut into bite-size pieces
• 2 16-ounce packages frozen black-eyed peas, thawed
• 1 red or yellow bell pepper, finely chopped (1 cup)
• 3 shallots, minced (1/2 cup)
• 2 stalks celery, finely chopped (3/4 cup)
• 2 medium carrots, finely chopped (1 cup)
• 1/2 small head red cabbage, thinly sliced
• 1/2 cup coarsely chopped fresh dill, plus more for garnishing
• 2 tablespoons Dijon mustard
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 2 teaspoons ground cumin
• 2 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
In a large bowl, combine the black-eyed peas, bell pepper, shallots, celery, carrots, cabbage, and ham. Set aside.
In a medium bowl, whisk together the dill, mustard, vinegar, olive oil, cumin, salt, and pepper. Pour the vinaigrette over the black-eyed pea mixture. Toss to coat. Let the salad sit in the refrigerator or at room temperature for several hours so the flavors can combine. (This recipe can be made up to 2 days before serving.)
• Yield: 6 servings
Opa’s Smoked Turkey Croquettes
These delicious turkey croquettes are a great way to use those Thanksgiving leftovers. Serve with cranberry sauce and leftover mashed potatoes or you favorite side dishes. Feel free to make these croquettes with diced cooked chicken.
• 3 tablespoons butter
• 5 tablespoons flour, sifted
• 1 cup milk
• 1/4 teaspoon celery salt
• 1/4 teaspoon lemon juice
• 1/4 teaspoon Worcestershire sauce
• 1 teaspoon grated onion
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup croquette sauce
• salt and pepper to taste
• 3/4 cup bread crumbs
• 1 egg, beaten
Sauce: In saucepan over medium-low heat, melt butter; add flour. Blend thoroughly, until smooth and bubbly; add milk, celery salt, lemon juice and Worcestershire sauce, grated onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until thickened, stirring constantly. Makes 2 1/2 cups sauce.
Combine diced turkey with 1 cup of the sauce, salt and pepper. Shape into balls. Dip in crumbs, then in egg, then again in crumbs. Fry in deep fat at about 360° to 370°. If remaining sauce is too thick, thin with a little milk and heat through. Pour remaining sauce over the finished croquettes; serve hot. Chopped pimientos, finely chopped green pepper, or chopped mushrooms may be added to the croquettes.
Serves 4 to 6.
Opa’s Sundried Tomato & Basil Sausage Antipasto Pasta
o 1 pound Opa’s Sundried Tomato & Basil sausage, cut into bite-size rounds
o 1 tablespoon olive oil
o 1 pound seashell pasta, cooked al dente and rinsed with cold water
o 8 ounces quality Parmesan cheese, diced
o 1 cup black olives, diced
o 1 red bell pepper, diced
o 1 green bell pepper, diced
o 2 tablespoons scallions, diced
o 2 cups cherry or grape tomatoes, cut in half
o 3/4 cup olive oil
o 1/4 cup balsamic vinegar
o Juice and zest of 1 lemon
o 2 tablespoons fresh parsley, chopped
o 1/4 cup fresh oregano, chopped
o Salt and pepper to taste
Heat a saute pan over medium heat. Add olive oil and saute smoked sausage until just browned. Also, try grilling for a richer flavor (cut into rounds after you grill). Set aside to cool.
In an extra large mixing bowl place pasta, cheese, olives, peppers, scallions and grape tomatoes.
In a medium mixing bowl, whisk together olive oil, vinegar, lemon juice, lemon zest, parsley, oregano, salt and pepper.
Pour dressing over the vegetable mixture and toss to coat. Fold in the smoked sausage and serve.
Cook Time: 15 Minutes
• 8 slices Opa’s Peppered bacon
• 2 heads fresh broccoli, chopped
• 1 1/2 cups sharp Cheddar cheese, shredded
• 1/2 large red onion, chopped
• 1/4 cup red wine vinegar
• 1/8 cup white sugar
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 2/3 cup mayonnaise
• 1 teaspoon fresh lemon juice
1. Place Opa’s Peppered bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve
3 oz Opa’s Beef Jerky, cut into bite size pieces
1 cup long grain rice, rinsed and drained
1 ½ cups water, plus 2 ½ cups for boiling water
5 Dried Shitake mushrooms
1 ½ tablespoons vegetable oil
1 small Onion, finely chopped
½ small Sweet potato, diced or 1medium carrot
½ cup Frozen peas
1 inch Fresh Ginger, pealed and graded
1 ½ teaspoons Curry powder
½ cup Toasted whole almonds
1 tablespoon Soy sauce
1 Scallion, thinly slice
Salt to taste
1. In a saucepan, combine the rice with the 1-½ cups of water and bring to a boil. Cover and simmer for12 minutes. Remove from heat and let stand for 5 minutes covered. Fluff and let cool completely.
2. In another saucepan bring 2 ½ cups water to a boil. Put the Opa’s Beef Jerky in a bowl and pour 2 cups of the boiling water over the jerky, cover and let stand for 10 minutes. Drain the jerky and coarsely chop.
3. In a small bowl, place the dried shitake mushroom and pour the remaining ½ cup of boiling water over the mushrooms. Let stand for 10 minutes, then drain and chop. Disgarding the stems.
4. Heat the oil in a large skillet,add the onion, sweet potato and grated ginger and cook over low heat until the onion is softened, about 4 minutes. Stir in the curry powder, shitake mushrooms and almonds. Stir fry until thoroughly heated. Add the rice, frozen peas and soy sauce and continue to stir fry until heated. Remove from heat, season with salt, stir in the scallions and serve.
1 pound OPA’S Sausage, your choice, sliced (Country Blend, Beef, Jalapeño or Jalapeño Beef)
2/3 cup Corn oil
2/3 cup flour
1 Green pepper, chopped
2 cups Celery, chopped
1 medium Onion, chopped
3-4 cloves Garlic, minced
½ cup Fresh parsley
4 cups Chicken stock
4 cups Water
1 teaspoon Pepper
2 cups Tomatoes, chopped, with juice
1-10oz Pkg sliced Frozen Okra
1 Opa's Smoked Chicken - Deboned and Skinned
1 cup Green onions
1 pound Shrimp, peeled and deveined
½ teaspoon Gumbo file powder
Tabasco and salt to taste
Garnish with finely chopped green onions
1.In a heated skillet add the oil and flour; stir until browned to create a roux. Be careful not to burn.
2.In a stockpot heat a small amount of oil and add the green pepper, onion and celery, sauté until tender, add the garlic and parsley cook for an additional minute. Add the roux, chicken stock, water , okra and tomatoes and bring to a boil. Lower heat and simmer for 30 minutes.
3.Add the chicken and OPA’S Sausage and continue cooking for 20 minutes.
4.Add the green onion, Shrimp,gumbo file, salt and Tabasco. Cook for 15 minutes. Do not overcook.
Serve over rice and garnish with green onions.
Serves 10 -12
6 - 7 ½ “ Flour Tortillas
4 - 4 oz can Green chilies, chopped or slivered Drained
4 cups Grated Monterey Jack cheese
5 Eggs Beaten
2 cups Milk
1 teaspoon Salt
Garnish: Green Chili Strips,Optional
1. Generously grease a 9x13-baking pan. Cover bottom of baking pan with tortillas, cut the tortillas to fit without overlapping. Sprinkle with half the green chilies, half the slivered OPA’S Canadian Bacon or OPA’S Boneless Peppered Ham and half the cheese. Repeat the layers, ending with cheese.
2.In a medium bowl combine eggs,milk and salt. Pour over the layered ingredients. The top may be decorated with green chili strips. Let stand in the refrigerator for at least 1-½ hours or overnight.
3. Bake in a 350-degree pre-heated oven for 45- 60 minutes or until strata is slightly puffed and bubbly. Let cool 5 minutes, and then cut into squares.
Serves 10 – 12
"The Official Best of" Texas in 2013 for Smoked Meats"
Check us out here.
06.17.13 - 06.17.13
Time: 02 PM - 03 PM
One of the area’s most popular holiday events, will draw visitors to the Texas Hill Country for holiday shopping and family fun at the end of November, the Saturday after Thanksgiving. The event, which started with a handful of local residents manning a few booths in the historic district, now offers more than 100 juried art and craft vendors and a full day of holiday activities from 10 a.m. to 9 p.m.