New, On-Trend Sausages Satisfy Regional, Ethnic Flavor Cravings
Adam Bradberry, Executive Chef at Washington and Lee University in Lexington, Virginia, serves 2,500 meals each week to students who are diverse, well-traveled and food-savvy. “Their expectations are high for foods that are both on-trend and high quality,” says Bradberry. Hillshire Farm® sausages, both traditional and new American and Ethnic flavors, help him meet those expectations. “We use sausage primarily at breakfast, both links and patties, and we use it extensively as an ingredient in quiches, frittatas, breakfast casseroles and pizzas,” he says. “It’s a good food cost item and very popular with the kids.”
Bradberry also uses Hillshire Farm® sausages to add ethnic and regional appeal. Recent hits included scrambled eggs and Chorizo with tortillas and Pico de Gallo, and Cajun-style dishes featuring Andouille Smoked Sausage. “Our students do look for ethnic and regional flavors,” he says. “As a chef, it’s exciting to have these products readily available.”
From Cajun to Southwestern to Italian, the Hillshire Farm American and Ethnic Sausage line offers a full portfolio of styles and flavor profiles from which to choose. They’re crafted according to time-tested traditions with fresh cuts of USDA-inspected meat and proprietary spice blends to ensure authentic regional and ethnic appeal. The result? Low-labor, high-value, on-trend menu makers.
New Sausage Flavors Include:
Andouille Smoked Sausage
A staple in Cajun and New Orleans regional cooking, seasoned with hardwood smoke, onions, garlic, peppers and thyme. Available in rope and diced.
Beloved in the Midwest and beyond, seasoned with coriander, pepper and onion. Available in traditional raw links.
A boldly flavored Southwest region specialty seasoned with chile peppers, paprika and cumin.
Italian-Style sausage with authentic Italian spices and Mozzarella Cheese
Sausage featuring spicy fajita seasonings and creamy Monterey Jack.
For more menu ideas and chef-developed sausage recipes, click here.