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MEDIA RELEASE
For Immediate Release 6/24/2011

Mt. Angel Sausage Company on National TV!

Mount Angel, OR.   Outrageous Food’s, “Big Chef” Tom Pizzica, is on a quest to unearth the most jaw-dropping, eye-popping, occasionally heart-stopping foods in the country – dishes that give “outrageous” a whole new meaning. He found what he was looking for here in Mount Angel at our own Mt. Angel Sausage Company. Tune into Food Network’s primetime series, Outrageous Food (local channel 47) on Friday evening, July 1, at 10 pm (ET/PT) for the premiere showing of this episode featuring Mount Angel.

In this show, Tom travels to Tucson, Arizona, to help build a 1200 foot cheesesteak. He then heads to the Sausage Company to experience seriously hot home-made sausages – the Fire Haus Brats. Tom ends his trip in Littleton, Colorado, to help build an eleven pound pizza with home-made mozzarella cheese. 

While in Mount Angel, Tom makes up a batch of Fire Haus Brats with sausage maker Jim Hoke. Our local volunteer fire fighters teach him how to eat the super spicy delights. Other locals give their take on these hot links and sausage etiquette. Numerous tips abound on how to savor the special tastes of the brats.

You will not want to miss this mostly informative, sometimes very funny show. Tom Pizzica has a “Big Chef” personality and culinary curiosity make him the ideal host of this Food Network primetime series about Outrageous Foods. You will also discover that our locals are pretty outrageous stars in their own way. See them in this episode premiering Friday, July 1, at 10pm.

For more information visit: www.foodnetwork.com/outrageousfood

0 Comments | Posted By Jim Hoke

Mt. Angel Oktoberfest

Mar 3, 2014 1:06:15 PM

Come Join Us For Mt. Angel's 44th Annual Oktoberfest September 13, 14, 15 & 16, 2014! Eat, Sing, Dance, Drink, Laugh, Play, Enjoy!

For more Mt. Angel  Oktoberfest Info

www.Oktoberfest.org

0 Comments | Posted in Events By Jim Hoke

Mt. Angel’s 2009 Business of the Year is really several businesses rolled into one and stuffed in sausage casing.

Mt. Angel Sausage Co., 105 S. Garfield St., makes sausage; sells sausage, sauces and nuts online and at its pub restaurant; and is a catering service as well as a concession provider at fairs, festivals and sporting events.

Jim Hoke was looking for a new career after leaving a lucrative position as a superintendent on an offshore oil rig in the South China Sea. He wanted to spend more time with his family: wife, Robin, daughter, Nikki, and son, James.

It wasn’t easy at first. Hoke doesn’t seem to do anything half way. When he realized the extent to which television was getting in the way of family time, Dad got rid of four of their five TVs (he says he actually “bought them back”) and disconnected the cable. However traumatic at first, he had their attention. … And they had his support. When James, now 26, wanted to start his own business about a dozen years ago, they bought a mini doughnut machine and set up shop at Salem Saturday Market. They enjoyed it so much they went to Carlton Fun Days with their circular sweets, little knowing that their destiny awaited them there.
It came in the form of an elderly Dutch couple who’d been trying to sell their sausage business for two years. It included a trailer, a route – and a recipe. Hoke handed over $20,000 and the sausage rope was passed.

“Sausage is in my blood,” Hoke said. “I grew up in Montana, working at the grocery store of a Polish master sausage maker named Gene Domogala.”  By the time he was 15, Hoke was a journeyman meat cutter.
Making and selling sausage was a promising venture in which every family member – along with a number of friends – could have a role. As they honed their sausage-making skills and became vendors at various fairs and festivals, Hoke felt the pull to put down roots. He began asking his clientele, “When you think of sausage, what town comes to mind?” Far and away customers named Mt. Angel, the tiny town that draws some 350,000 people to its annual Oktoberfest. Verboort came in second.

It didn’t take much digging to discover that the home of Oktoberfest lacked a sausage company. One of Hoke’s favorite axioms is “Find a need and fill it.”

Hoke was fortunate enough to shoehorn his way into hard-to-get O’fest booth space. In fact, the second year his booth was located in the parking lot of what would become, in 2001, Mt. Angel Specialty Foods.

Hoke got more to the point a couple of years ago by changing his DBA to Mt. Angel Sausage Co. In the past 18 months he has completely remodeled the building’s façade and expanded the outdoor dining deck to 30-by-30 feet – one of many customer-driven improvements.

“I don’t spend a lot of time planning,” Hoke said. “I tend to wait until something is blatantly obvious. I figure as long as I do what customers tell me they want, I’ll probably have success.”

The theory confirms itself: Hoke said in the past year they’ve grown 327 percent. Customers were also the impetus behind making their own pasta and pretzels and apple strudel logs as well as adding wine and a host of German beers to the pub menu.

The self-avowed “carny” has nevertheless halved the festivals he attends to about 30 “big ones” as local business expands.

It’s hard to find something that isn’t growing. They’ve gone from two to 13 types of sausage, including bratwurst, bockwurst, currywurst, fricadelwurst, knockwurst and Italian wurst. Menu, dining space, hours: all increased. Managing the restaurant is Lennez Hitzemann, former owner of Silverton’s Oregon Tea Garden. Online and in the store, they sell seven types of nuts, four specialty mustards and their homemade curry sauce to complement the sausage.

Robin and Jim moved from Salem to Mt. Angel, just blocks from the business; the business now has a Facebook page – and Jim gets excited talking about the sausage-making “robot” purchased from Germany last year.

“It can adjust the product within a tenth of a gram,” Hoke said.

Another Hoke axiom reflects what he believes is the main reason for his success. “Dance with the girl you brought to the dance; don’t switch partners once you arrive,” he said. “We have never varied from sausage.”

 

This post was originally publishe on Our Town.

0 Comments | Posted By Jim Hoke

Quick Sausage Jambalaya

Mar 3, 2013 4:35:35 PM

Serves: 4

Ingredients

2 Tbsp. oil
2 Tbsp. flour
1 green pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
1-1/2 cups vegetable juice cocktail
1 lb Fricadelwurst , thinly sliced
1 boneless skinless chicken breast, cut into 1-inch chunks
1/4 tsp. ground black pepper
1/4 tsp. salt
1/8 tsp. ground red pepper
Hot cooked MINUTE White Rice

MIX oil and flour in large skillet; cook on medium-high heat 2 minutes or until golden brown, stirring constantly. Add green pepper, onion and garlic. Cook and stir 2 minutes or until vegetables are tender-crisp.

STIR in juice, sausage, chicken and seasonings. Bring to boil; cover. Reduce heat to medium-low; simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve over rice.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients.

0 Comments | Posted in Recipes By Jim Hoke

1/4 cup butter
1/4 cup flour
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 lb Chicken Fricadelwurst Sausage, sliced
1 can (14-1/2 oz.) diced tomatoes, drained
1 can (14-1/2 oz.) Condensed Chicken Broth
1/2 lb fresh okra, sliced
1 small bay leaf
1/4 tsp. dried thyme leaves
salt and black pepper to taste
1/2 lb. cleaned medium shrimp
Hot cooked MINUTE White Rice

MELT butter in large skillet over medium-high heat. Stir in flour. Cook 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, celery and garlic; cook 2 to 3 minutes or until tender, stirring occasionally.

ADD Chicken Fricadelwurst, tomatoes, broth, okra, bay leaf and thyme; stir until well blended. Season with salt and black pepper to taste. Cover. Simmer 5 minutes, stirring occasionally.

ADD shrimp; cook 5 minutes or until shrimp are done. Remove bay leaf; discard. Serve shrimp mixture over rice.
Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients.

0 Comments | Posted in Recipes By Jim Hoke

Sausage, Red Beans and Rice

Mar 3, 2013 4:33:43 PM

Serves: 6 to 8

2 Tbsp. oil
1 cup chopped onion
3 cans (15-1/2 oz. each) red beans, drained, rinsed
2 cans (14-1/2 oz. each) chicken broth
1 lb. Bratwurst or Fricadelwurst Sausage, cooked, sliced
1 cup water
1 tsp. red pepper flakes
1/2 tsp. ground red pepper
2-1/2 cups MINUTE Premium White Rice, uncooked


HEAT oil in medium saucepan. Add onion; cook and stir 3 minutes or until tender.

ADD beans, broth, Fricadelwurst, water and seasonings; mix well. Bring to boil.

STIR in rice; cover. Simmer 10 minutes or until rice is tender. Stir. Garnish with chopped fresh parsley if you like.



Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients.

0 Comments | Posted in Recipes By Jim Hoke

Creamy Potato and Ropesausage Soup

Mar 3, 2013 4:30:11 PM

Serves 8

2 lbs cooked Ropesausage cut into 1" pieces
2 large potatoes
1/3 cup chopped celery
2 cups water
2 cups whole milk
1 1/2 ounces margarine or butter
1 small chopped onion
2 1/2 tablespoons of flour
Pepper to taste

1. Cook celery in water until done, drain and keep the cooking water.
2. Add milk to cooking water, melt margarine in separate pan & cook onions until clear.
3. Add flour and seasonings to onions, stir until blended.
4. Add flour mixture to milk broth cook and stir until thickened.
5. Add potatoes & 1" cooked ropesausage cuts.
6. Internal temperature of final product must reach at least 165F for 15 seconds.
7. Hold at 140F or higher for service.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

0 Comments | Posted in Recipes By Jim Hoke

Party Sausage Bites

Mar 3, 2013 4:28:55 PM

Serves 12 (Snacks, not dinner!)

2 lbs cooked Rope Sausage cut into 1" pieces
12 ounces Beer
1/4 cup of Sweet-Hot mustard

Cut sausages into 1-inch pieces and put in a skillet with the heat set to moderately-high. Add sausage and heat to 170 degrees brown well. Add beer and simmer for 4-5 minutes, stirring often. Transfer to a chafer. Insert wooden picks into sausage bites. Hold at 140F or higher for service. Serve with sweet-hot mustard to the side.



Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients.

0 Comments | Posted in Recipes By Jim Hoke

Almost Grandmas Sausage and Peppers

Mar 3, 2013 4:17:25 PM

2 tablespoons vegetable oil or pan spray
3 lbs cooked Rope Sausage
1 onion, thinly sliced
1 tablespoon garlic, minced
2 red pepper, seeded & sliced
1 green pepper, seeded & diced
3 tablespoons tomato paste
3/4 cup dry white wine
1 teaspoon fennel seeds
salt to taste
white pepper to taste


HEAT a casserole or large skillet and heat the sausage for 2 minutes on each side. Add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper. Cover and cook over low heat for 25 minutes.



Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

0 Comments | Posted in Recipes By Jim Hoke

Sausage and Onions Braised in Porter

Mar 3, 2013 4:15:36 PM

Sausage and Onions Braised in Porter

2 lbs cooked Rope Sausage sliced into ½-inch rounds

1 ½ lbs. small boiling onions (about 18 onions), peeled and left whole

2 tbsp. butter

4 bay leaves

1 12-oz. bottle of dark beer, such as Porter or Stout

¾ cup chicken stock

salt and pepper


Put all the ingredients, except salt and pepper, in a deep skillet or Dutch oven. Cover and cook over medium heat for 20 minutes or until a knife can be easily inserted into the onions. Remove the onions and sausage and reserve. Reduce the liquid over high heat until there is just enough syrupy glaze to coat the onions and sausage. Pour glaze over onions and sausage. Season with salt and pepper.


Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

0 Comments | Posted in Recipes By Jim Hoke
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