Queen City

Queen City Sausage Company Announces Expansion Plans

31 January, 12

For Immediate Release January 27, 2012

Queen City Sausage Company Announces Expansion Plans

Demolition to neighboring building creates much needed space for a new building addition!

On Monday, January 30^th, 2012, at 9:00 AM demolition on a neighboring building will begin and add a vital component to a lifelong dream for Queen City Sausage owner and president, Elmer J. Hensler. Hensler’s dream has been to be the largest independent sausage maker in Cincinnati, a dream he has realized. Since the company was founded in 1965, Elmer Hensler’s Queen City Sausage Company has resided in the same Cincinnati location, and added on ten times. Monday’s demolition will create the much needed space for the 11^th and largest addition so far.

“Our goal is to streamline our entire production process. We are always looking for better ways to be more efficient without ever sacrificing the high standards and quality of our sausages and deli meats” according to Elmer. Those who know Elmer Hensler know he is always looking ahead. He learned long ago that you must keep improving in order to produce the highest quality sausages consistently. The new building will allow production to flow seamlessly from one end of the plant to the other, eliminating any barriers. The new addition will add over 36,000 square feet, more than doubling the size of the current facility.

The Queen City demolition and new building addition is in stark contrast to the recent demolition just down the street from the Queen City Sausage plant. This refers to the ongoing demolition of the once venerable Kahn’s facility. “We are forging ahead in Cincinnati and all the while the former Kahn’s building is slowly coming down. I had a great friendship with Kahn’s president Milt Schloss. He was a great help to me in the early days of Queen City Sausage” said Elmer.

“Business has been good in spite of a sluggish economy,” according to Patrick Miller, sales and operations manager. Queen City Sausage Company has been promoting more than ever in its history and the results are impressive. In 2010 Queen City began a sponsorship program with the Reds. Additionally, the company created its own Annual Queen City Sausage Festival in 2011. A new Queen City Sampling Squad was created last year. The Sample Squad attends all of the major area charity run events and grills freshly prepared free samples of the new Beef & Swiss Mettwurst and Goetta Sliders. Queen City expects 35,000 samples to be served in 2012 and will kick-off sampling at the upcoming Mercy (Heart) Mini Marathon. Promotions at area retailers such as Kroger & Remke/biggs has increased and a billboard program continues to proclaim various products for the company. The most recent billboard promotion was for Queen City Goetta.

Contact: Mark Balasa, Marketing Manager @513-541-5581 markbalasa@queencitysausage.com

Queen City Sausage and Provision, Inc. was founded 1965 by Elmer Hensler. Authentic, German crafted sausage making is a hallmark of the company. The company is located in Cincinnati, Ohio, privately owned and remains in the Hensler family. Queen City brats and metts are the best-selling sausages in the region.

Queen City Sausage and Provision, Inc. 1136 Straight Street, Cincinnati, OH 45214

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Queen City Sausage Co. Goetta Adds Tradition to Thanksgiving Stuffing Recipe

14 November, 11

A few years ago, my friend Matt Grimes, the owner of the Colonial Cottage Inn Restaurant in Erlanger KY created this wonderful Goetta Stuffing recipe. As I indicated to Matt, this is the best tasting stuffing I have ever had. The Cottage serves this delicious treat for a limited-time during the holidays.

With Matt’s permission, I am posting the recipe. Queen City goetta is actually about 60% less fat than the competition yet delivers the full goetta flavor and experience. No MSG. Try this recipe for yourself. Better yet, stop by the historic Colonial Cottage Inn Restaurant and taste for yourself. Yum!

Happy Thanksgiving!

Mark Balasa

Goetta Stuffing Recipe

1 ¼ lbs. of Queen City Goetta 7 ½ oz. Breadcrumbs

2 Cups White Onions (Chopped) 2-3 Cups of Water

2 Cups Celery (Chopped) ½ Tsp. Poultry Seasoning

½ Tsp. White Pepper ½ Tsp. Sage

½ Tsp. Italian Seasoning ¼ Lb. Butter

1 Tsp. Garlic (Granulated) 2 Tbsp. Turkey Base (Optional)

1. In a large skillet over medium heat crumble and brown the goetta.

2. Remove from skillet to cool. Do not drain.

3. Chop onions and celery. Combine ingredients in a large mixing bowl adding water last.

4. Stuff mixture into a prepared fresh turkey and bake at 325 degrees for about 15 minutes per pound of turkey.

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Queen City Sausage Company Invests in Sausage Making Future

14 November, 11

Queen City Sausage Company Invests in Sausage Making Future

Press Release For Immediate Release

German engeneered sausage machinery the largest single equipment purchase ever made by company!

When it comes to sausage making knowledge and production equipment, the Germans do it best. That is why, back in 1974 Elmer Hensler, founder and president of Queen City Sausage Co. traveled all the way to Germany to purchase the companys’ new sausage chopping and mixing machine. 37 years later, it is time to reinvest. This time, the replacement sausage machine, the backbone of sausage making production costs about 5X the 1974 machine it replaces.

“Back in 1974 Queen City Sausage was barely 9 years old. Stepping up and making such a purchase was daunting for such a young company”; according to company founder and president, Elmer Hensler. “We were very fortunate that the old chopper/mixer lasted this long.” The company is excited about the arrival of the new machine as it has improved production capabilities and exemplifies our commitment to the very best quality products and ensuring a bright future for the company.

German Made Precision!

The sausage machine is a German made Seydelmann K326 Cutter/Chopper, the very best in the market. All great sausage making begins with authentic recipes. Those special recipies require a machine that can consistently mix all the ingredients and chop the meats finely and evenly for each and every batch. “Think of the Seydelmann as a home food processor of sorts, only 500 times larger”says Hensler. In addition to sausage production, the machine produces the Queen City line of deli loaves, including the popular pepper loaf, pickle loaf and the all new jalapeno & hot pepper cheese loaf.

Once the Seydelmann finishes with the batch, product is then removed and travels to the stuffing room where Queen City sausage specialists stuff it into casings to produce the companys’ wildly popular brats, metts, and many other sausages. Once stuffed, the sausages move to the smoke houses where real hickory wood is burned to create the Queen City Sausage signature smoke coating to each link. Queen City slow cooks the links in the smokehouses for many hours. The smoke houses run almost constantly and the delicious smell of burning hickory and cooking sausages fill the plant and surrounding neighborhood.

Elmer Hensler’s Personal Plant Tours!

Elmer Hensler is famous for his personal attention to visitors at the plant. Often his days include a plant tour where Elmer proudly serves as the tour guide. He beams with great memories as he shows and tells where the buildings have been added onto 10 times since he founded Queen City Sausage Company. Often times, tour visitors are invited to stay for an informal lunch with Elmer, Pat Miller (Operations Manager), and Mark Balasa (Marketing Manager). The lunch is a collection of freshly made Queen City Sausages.

Please feel free to come and visit. Take the tour and stay for lunch. Elmer will guarantee you will walk away with knowledge of how craft sausages are made, how a small company thrives, and wonderful conversation with a self made man who loves and appreciates the Cincinnati reigion we all call home. And a full stomach too!!

For more information, contact Mark Balasa, marketing manager, Queen City Sausage Company, 513-541-5581. E-mail: markbalasa@queencitysausage.com.

Queen City Sausage and Provision, Inc. was founded 1965 by Elmer Hensler. Authentic, German crafted sausage making is a hallmark of the company. The company is located in Cincinnati, Ohio, privately owned and remains in the Hensler family. Queen City brats and metts are the best-selling sausages in the region. Queen City Sausage and Provision, Inc. 1136 Straight Street, Cincinnati, OH 45214. 513-541-5581.

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Queen City Sausage Co. Improves Goetta Recipe and Launches Promotional Campaign

14 November, 11

Queen City Sausage Co. Improves Goetta Recipe and Launches Promotional Campaign

Press Release For Immediate Release

Billboards, yard signs, radio, and retail sales promotions get the word out!

Queen City Sausage Co. has been producing goetta, the popular, regional German breakfast sausage for many years but felt the recipe needed some minor improvements. Now the Queen City goetta recipe has been improved and the consumer reaction has been great judging by the many thousands of positive reactions received at local charity sampling events! Queen City has partnered with all of the local major charity run events by setting up free sampling booths. Events include the Heart Mini Marathon, Flying Pig, Komen Race for the Cure and many more.

Tasting is Believing!

Sampling has been an excellent way for Queen City Sausage Co. to test the improved goetta and also introduce new products such as the Beef & Swiss Mettwurst which appeared for the first time at the Red’s Great American Ballpark. “We receive instant feedback on our products this way and lend support to the charity runs through our free sampling efforts.” According to Elmer Hensler, founder and president. “Over 23,000 samples are handed out throughout the year at events.” The goetta sample is a generous “Goetta Slider,” and the Beef and Swiss Mettwurst are served on Klosterman buns. 26,000 samples are expected to be given out in 2012.

Four Secret Spices are used!

The improved goetta recipe uses fresh onions and 4 secret spices. Lean cuts of pork, beef and steel cut oats are fully cooked resulting in goetta that is up to 60% less fat than the competition yet delivers the full goetta taste. No MSG is used. Simply brown and serve.

In addition to an “improved” recipe, Queen City goetta is now available in bulk form called Goetta Bricks. This 5 lb. brick size is ideal for restaurant use. Camp Washington Chili is a Queen City Goetta Brick customer. Camp Washington slices off generous portions of the bulk goetta and serves every day. Goetta Mini Bricks will soon be available in all 14 area Remke/biggs stores. The 1 lb. roll packaging has been redesigned with easier to read labels. Other goetta projects are under consideration.

Throughout November and December Queen City Goetta will be featured on a billboard campaign designed to increase awareness. Special sale prices will be offered at most area retailers including Kroger, Meijer, and Remke/biggs.

Want to see how goetta and craft sausages are made? Elmer Hensler himself conducts personal tours of the Queen City production facility at Straight and Spring Grove Avenue in Cincinnati. Plan to stay for an informal luncheon of freshly made Queen City sausages after the tour!

For more information, contact Mark Balasa, marketing manager, Queen City Sausage Company, 513-541-5581 . E-mail: markbalasa@queencitysausage.com.

Queen City Sausage and Provision, Inc. was founded 1965 by Elmer Hensler. Authentic, German crafted sausage making is a hallmark of the company. The company is located in Cincinnati, Ohio, privately owned and remains in the Hensler family. Queen City brats and metts are the best-selling sausages in the region. Queen City Sausage and Provision, Inc. 1136 Straight Street, Cincinnati, OH 45214. 513-541-5581.

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Grill Tips: 7 Steps to Sausage Grilling Mastery

19 August, 11

Most back yard grillers can be classified into two groups. The “Hurry and Let’s Eat” griller and the “Slow--It Will be Ready When it’s Ready” aficionado. Both strategies have merit. For the time starved and hungry, the home grill can be fast and easy. For the passionate-chef inspired, the grill is an opportunity to create. What if you can have the best of both; speed, incredibly delicious food and inspired family gathering experiences?

Great sausage grilling begins with simple basics and time honored techniques. This is not complicated yet it does require some planning and perhaps a slight shift in your thinking. The shift I am talking about is your attitude towards grilling and the bounty you will produce from your grill. What if rather than just cooking on a grill you make the grill the centerpiece of the gathering. Create the right conditions over and over so when guests come to your home, they know and anticipate the meal because you are known for your grill mastery. Grill mastery can be as simple as this;

7 Steps to Sausage Grilling Mastery

1. The sausages you select matter. Quality varies greatly. Reputation matters. Queen City Sausage is the leader in Cincinnati. Best ingredients. Small batch production. Real hickory wood smoke. Hand mixed spices. Craft sausage makers specializing in mettwurst and bratwurst.

2. Serious grillers use natural casing sausages. The natural casings hold in the flavor and juiciness of each sausage.

3. Make the grill the center of attention. Let your guest know upon arrival what is on the menu and what sausages they can look forward to.

4. Toppings: Toppings simply make grilling more exciting. Onions, peppers, sauerkraut, and coarse ground mustard are my favorites. These key toppings naturally compliment the grilled sausages flavor.

5. Build anticipation. My secret? I start cooking the onions and pepper topping first. I don’t just heat them up, I use a small pan and sauté them with my favorite Italian dressing and Worcestershire sauce. This sends an aroma throughout the party and out into the neighborhood. This smoky, onion infused aroma is a signal that a wonderful meal will soon be served.

6. Get the Queen City sausages ready. The trick? Parboil with your favorite full bodied beer. Simmer the links for about 5 minutes. The links will swell and heat evenly from the beer.

7. Don’t spoil the party! Slow down. Now add the sausages to the medium heated grill. Use tongs. Forks pierce the sausages and cause flare-ups which result in dry-burnt sausages. Turn often. Natural casing sausages burst open when at their grilled perfection. Remove from the grill, platter up and serve.

These are my grill tips. I have an advantage. I work for the Queen City Sausage Company. I know and see great sausages being made daily. I see the knowledge, passion, recipes and best ingredients that go into every sausage.

One more tip; The Cincinnati region is well known for brats or bratwurst. No, Cincinnati brats are not the raw sausages you find outside the area. Instead Cincinnati brats are slow cooked (steamed) pork and are whitish in color and fully cooked. Simply grill and serve. The taste? Wow! Want some? Visit www.queencitysausage.com and click on BUY. Here you will find our best selling sausages. Additionally Queen City Sausages are available in the Greater Cincinnati area at Kroger, Meijer, Remke/biggs, Findley Market , independents and the Cincinnati Reds.

Mark Balasa

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