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To Friends of Louie's Finer Meats,
Welcome to the January 2015 edition of our Louie's Links newsletter. We hope you enjoy the news tidbits & specials and welcome you to forward this to your friends.
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 LOUIE'S LINKS
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VOLUME 15, Issue 1
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January 2015
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Louie's Finer Meats' Monthly Email Newsletter
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Hit "Reply" to this email and we'll enter you in our monthly $25.00 Gift Card Drawing.
The December Gift Card Winner is Linda & Tony Rozell. Congratulations!
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Happy New Year from all of us at Louie's!
Thank you for your patronage in 2014!
We hope to see you again soon in 2015.
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January Recipe of the Month:
German Goulash Soup ("Gulaschsuppe") This recipe is a soup traditionally served on New Year's Eve ("Silvesterabend") in Germany, along with midnight fireworks. New Year's Eve is already past us, but it sounds good for any day of the year. Adjust the quantity of ingredients as needed, this makes a large pot of soup.
- 3 lbs. Louie's Beef Stew Meat (also works great with Pork)
- 2 lbs. Potatoes, peeled and cut into cubes
- 1 can Kidney Beans
- 8 tbsp. Tomato Puree
- 6 Red Onions, chopped
- 2 Red Peppers, chopped
- 3 Garlic Cloves, chopped
- 1 lb. Celery, chopped
- 1 lb. Carrots, chopped
- 2 cups Red Wine from Louie's Lodge
- 1/2 stick Butter
- 3 tbsp. Paprika
- Salt and Black Pepper to taste
- 2 tsp. Flour
- European-style Bread from Louie's Bakery
- Water
Directions:
1. In a big pot, melt the butter and add the onions, garlic, meat, celery, and carrots. Fry on high heat until the meat is browned.
2. Add flour, tomato puree, potatoes, seasonings, and red wine. Add enough water to cover the ingredients.
3. Boil on low heat for 2 hours, or until the meat is very tender.
4. Add red pepper and kidney beans 15 minutes before serving.
5. Add salt and pepper to taste.
6. Serve with bread and enjoy.
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Winter Fun!
There are plenty of fun activities in northern Wisconsin during the winter months!
For many years we have been supporters of the Timberland Hills Ski Trails, 12 miles north of Cumberland. Timberland Hills offers over 25 km of trails groomed for both classical and skating techniques. The trails are currently in very good condition. Now is the time to train for the American Birkebeiner at the end of February!
Barron County offers over 300 miles of groomed snowmobile trails, with many more trails in nearby counties. Check out the latest trail conditions at Travel Wisconsin! Currently the local clubs are grooming and marking the trails, but waiting for a little more snow to open them.
Is fishing more your thing? With many lakes in our area, now is a great time to get out on the "hard water" and find the big one! Ice conditions are improving quickly with the current cold weather, and the lakes are filling up with mini-cities of ice shacks.
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Venison Sausage Processing
Congratulations to all of the successful hunters in 2014! We are now making custom venison sausage daily and will continue through the winter months. If you have a pending order, thank you for your patience and we will contact you when your order is completed. We are honored to be the home of award-winning wild game sausages.
If you didn't place your own venison processing order yet, no worries. We are continuing to accept boneless wild game trimmings for processing. See our website for more information:
https://louiesfinermeats.com/wild-game-processing.php.
If you prefer to make your own sausage at home, we can help you with your spices, supplies, and casings. Do you have any questions about sausage-making? Give us a call or email. http://louiesfinermeats.com/home-sausage-making.php
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A Review of 2014!
The year 2014 went by quickly - here's a few highlights from 2014 at Louie's.
January:
On January 17, Louis K. and William Muench graduated from the Wisconsin Master Meat Crafter Program in Madison. They joined Louis E. Muench who previously completed this unique certification in January 2012.
February:
The Super Bowl was held on February 2, with the Seattle Seahawks vs. the Denver Broncos. We made limited edition Seahawk Brats (Blueberries, Jalapenos, & Mozzarella) and Bronco Brats (Bleu Cheese, Cheddar Cheese, & Swiss Cheese).
The 31st Annual Wisconsin State Ice Fishing Tournament was held February 9 on Beaver Dam Lake.
March:
St. Patrick's Day was on March 17, which meant a lot of Louie's Corned Beef & Cabbage!
April:
We attended the Wisconsin Association of Meat Processors convention April 4-6 in Madison. We were honored with awards for eleven of our products. This contest is the largest of its kind in the nation.
The Louie's Finer Meats bowling team won the league championship for the second consecutive year.
The Brat Haus opened with snow on the ground for the second year in a row, on Easter Weekend, benefiting Junior Achievement.
Easter is Ham Time at Louie's! We were closed Easter Sunday in observance of the holiday.
May:
The Wisconsin Fishing Opener was on May 3. We nearly missed the fishing opener again due to ice, but the local lakes thawed just in time.
Mother's Day was on May 11, and we found many customers excited to cook for Mom.
After a late spring, we welcomed Memorial Day weekend as the unofficial start of summer.
June:
Father's Day was on June 15, and this time customers were stocking up to cook for Dad.
On June 21 we were honored with seven National Awards at the American Association of Meat Processors Convention in Milwaukee!
The "Taste In Cumberland" was held at the Cumberland Golf Course on June 30, and was a fantastic event once again.
July:
The 4th of July is usually our busiest week of the year, and 2014 was no exception. The celebration included the area's largest fireworks display over Beaver Dam Lake.
August:
On August 5 we attended the Wisconsin State Fair in West Allis. We were honored with awards for our Peppered Bacon and Jalapeno Cheddar Snack Stix. These products were auctioned at the 23rd Annual Governor's Blue Ribbon Meat Products Auction. Our two products sold for a total of $7500, with all proceeds going to the Wisconsin 4-H Foundation.
Cumberland's big weekend, the 82nd Annual Rutabaga Festival, was held August 20-24. Our special Rutabaga Brats made an appearance, along with our parade float featuring the Wurstfest Prince and Princess. Lots of fun for the whole family! The Louie's float was awarded First Place in the Business Category.
September:
The month began with Labor Day, meaning the last big weekend of summer and back-to-school time.
The 4th Annual Louie's Wurstfest was held on September 20th, and it once again was a great time with music, food, and fun.
September included the first hunting seasons of the fall and marked the beginning of our wild game processing season.
October:
We celebrated Oktoberfest by making a 160 foot bratwurst for the Dallas Oktoberfest on October 4!
The last day for the Louie's Brat Haus was October 25, benefiting the Island City Academy. A total of 46 local, non-profit organizations used the Brat Haus as a fundraiser in 2014.
November:
November means hunting season in Wisconsin, and the gun deer season opened on November 22. With the opening of Rifle Season, we moved our deer processing operation to a new location to better serve our customers and it worked very well. We were fortunate to be visited by many successful deer hunters.
Thanksgiving was on November 27. Besides the usual turkeys, we were selling many of our new Thanksgiving Brats with stuffing, turkey, and cranberries.
December:
The month of December was a very busy month for us. Thank you for your patronage during the Christmas season! December included many shipping orders, gift boxes, and helping many families plan their holiday gatherings.
We held a special, one-day gift card sale on Saturday, December 6, with all Louie's gift cards Discounted 10%.
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Happy New Year! Have a safe and prosperous 2015.
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Fill Your Freezer! Specials Good through January 18:
The weather is cold, but we have some Hot Specials at Louie's. Please give us a call at 715-822-4728 for large orders.
- Louie's Ground Chuck: $2.99/lb. Ground Fresh several times daily!
- Louie's Fresh Bulk Pork Sausage: $2.99/lb.
- Fresh, Boneless, Skinless Chicken Breasts: $2.39/lb.
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Don't forget Louie's Meat & Cheese Trays for your football parties.
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January Specials
Good through January 18
See our complete list of in-store specials at:
Check later to see our next ad beginning on January 19!
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U.S. Choice
Boneless Beef
CHUCK ROAST $3.19 lb. | Full of Flavor
PORK SHOULDER ROAST $1.99 lb. | Delicious
PORK STEAK $2.19 lb. | U.S. Choice
SIRLOIN STEAK $4.99 lb. | Louie's Fresh
VIKING BRATS
(Red Cabbage & Mozzarella) $2.99 lb. | Louie's Fresh
BADGER BRATS (Mozzarella & Pimento) $2.99 lb. | Louie's Fresh
DA BEAR BRATS (Cheddar, Honey, Blueberries) $2.99 lb. | Wisconsin Fresh
BULK CHEESE CURDS $3.99 lb. | Fresh, Grade A
WHOLE FRYER CHICKENS $1.39 lb. | Deli
OVEN-ROASTED OR SMOKED TURKEY BREAST $4.99 lb. | Louie's
SUMMER OR PEPPIE SNACK STIX $6.99 lb. |
Lean
ROAST
BEEF
$4.99 lb.
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Gift Cards can always be redeemed at either Louie's Finer Meats or Louie's Lodge
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Football Party
Menu From Louie's
**Louie's Fresh, Cooked, or Smoked Packer Brats (featuring Cheddar & Sauerkraut) are only $2.99/lb. through January 18!**
SNACK STIX * JERKY
CHEESE CURDS * ROASTS
HUNTER'S SAUSAGE
GOURMET BURGERS * STEAKS
BRATS! * WIENERS
BEVERAGES FROM LOUIE'S LODGE
CHEESE & MEAT TRAYS
HOMEMADE BUNS
FOOTBALL-THEMED BAKERY ITEMS
and more!
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| Watch for details! Wurstfest is coming on September 19, 2015. |
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LOUIE'S LODGE
"The Lodge" offers beer, wine and liquor and so much more. Remember if you are running late getting to Louie's Finer Meats, call in your order and pick it up at Louie's Lodge.
The Lodge has a great variety of Louie's Famous Snacks as well as a wonderful wine tasting each and every day. One of the most spectacular variety of beer in the area.
Enjoy your experience at The Lodge.
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Fax your order to 715.822.3150
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Louie's Finer Meats
2025 Superior Avenue ~ Cumberland WI 54829
715.822.4728
Regular Store Hours: Louie's Finer Meats Louie's Lodge
Monday-Thursday: 8 AM to 6 PM 9 AM to 8 PM
Friday: 8 AM to 8 PM 9 AM to 9 PM
Saturday: 8 AM to 6 PM 9 AM to 8 PM
Sunday: 10 AM to 3 PM 10 AM to 6 PM
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