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7+ Best Pickled Sausage Brands For A Twist On Pork


Pickles are deli mainstays. Many sandwich fans would feel robbed if they didn’t receive a pickle spear on the side of their Reuben.

While we primarily associate the “pickle” with cucumbers, the word is a verb as well as a noun. Pickling is a preservation process using vinegar brine to prolong a food’s life. 

Mandatory Milwaukee: Bay View Packing Co. has made pickled delicacies for discriminating palates since 1923


The family-owned business has specialized in selling “pickled delicacies to discriminating buyers” since 1923. The company, which was originally based in Menomonee Falls and has no connection to Milwaukee’s Bay View neighborhood, was started by brothers and second-generation pickling professionals Bruno, William, and Walter Liebner. At the company’s outset, the business specialized in pickles and sauerkraut, as well as pickled pig’s feet and pickled herring. During a time when refrigeration was not widely available, pickling was a common practice to ensure freshness and to prolong the shelf life of various foodstuffs.

How the Bloody Mary Went from Brunch Staple to Social Media Sensation

“We kept adding—local asparagus, tomatoes, peppers, cucumbers, a buttermilk biscuit, a Belgian waffle with Ghirardelli chocolate, a ham roll-up, smoked Applewood bacon, breakfast sausage, pepperoni, cheese, black olives, hard boiled eggs, grapes, blueberries, oranges, a dill pickle, green olives and a Tootsie Pop,” says Debbie Holm, the café’s operations manager. “We’re having a really good time, as are our customers.”

Holm is describing what many restaurant owners and bartenders have noticed: When a Bloody Mary defies proportion and logic, everyone wants one. It’s a drink with the power of attraction.

 

Why Is There an Entire Fried Chicken on My Bloody Mary?

Order The Bloody Beast at Sobelman’s Pub & Grill in Milwaukee and you’ll get a classic Bloody Mary cocktail, garnished with an array of pickled items—asparagus, mushroom, a Brussels sprout, and a piece of Polish sausage—plus a celery stalk and skewers of cheese, tomato, shrimp, and lemon. Oh, and a cheeseburger slider, some bacon-wrapped jalapeño cheese balls, and bacon-wrapped chicken with bourbon sauce. Also, an entire fried chicken. The cocktail/hefty brunch meal costs $60, and owner Dave Sobelman says the bar sells 5 to 10 of them a week, and more at Sunday brunch in the summertime.