Fundraise with Zenner's

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Elite Plumbing Inc
(503) 788-4746

Official Plumber for
Zenner's Sausage Company

Thursday
Sep022010

Recipe: The Zenner's "BLT" Dog

- Zenner's Double Smoked Sausage with Bacon, slits top and bottom
- Whole Wheat Hot Dog Buns
- Shredded Lettuce
- Sliced Tomato
- Mayo
- Celery Seed
- Salt and Pepper


Toast the buns under a broiler as you fry your Double Smoked Sausage to heat through and crisp the slit edges.  Mayo the toasted bun and lay sliced tomatoes on the open bun, salting and peppering and celery seeding the tomatoes before proceeding.  Add shredded lettuce.  Slice sausage lengthwise and lay on lettuce in the center.  Fold over bun so the sausage is wrapped in lettuce, tomato and bun.


Options:
Add thin sliced avocado (BALT DOG)
Add one fried egg (BELT DOG)
Add sliced jalapeno (Drop bun, add soft flour tortilla)
Add sliced pepperoncini
Add cheddar cheese
Add thin sliced onion (BOLT DOG)

 

 

Monday
Jul192010

Zenner's Sponsors the 2010 3v3 Street Soccer Tournament

Zenner's is sponsoring the 2010 3v3 Street Soccer Tournament as well as entering a team of employees to compete in the fast and exciting event.

Enter a team of your own or come down and enjoy the competition.

Date: Sunday, August 1st
Time: 9:00 am
Location: Portland's Living Room: Pioneer Courthouse Square, downtown Portland, Oregon (get directions).

Cost: $25 per player
Registration Deadline: Friday, July 23rd
after deadline, $35/ player
(an additional $10 registration late fee)

more details: http://www.3v3streetsoccertourney.com/

 

Friday
Jul092010

Straight To The Source - Zenner's in Willamette Week

published June 30th, 2010 in Willamette Week - see the original here

In the era of celebrity chefdom, it’s good to look beyond the table to see who’s raising the livestock, crafting the cheese, harvesting the fruit, brewing the beer and distilling the spirits that make our menus so special. Local writer Liz Crain’s new book, Food Lover’s Guide to Portland (Sasquatch Books, July 1, 2010), is about these people—PDX food/drink producers, distillers, bakers, coffee roasters, chocolatiers and more. While researching her book throughout 2009, Crain (who has written food articles for WW in the past) compiled far more personal interviews than she had room for. So she shared some notes on a few of Portland’s favorite food and drink folks with usbefore her book launches Thursday. —WW editors

DAN WEDIN, Zenner’s Quality Sausage & Smoked Meats chief sausage cook, sales/marketing director

What: Zenner’s tasty, mostly natural casings (pork and lamb intestines), sausages and smoked meats are wholesaled to restaurants and markets in Oregon and throughout the West Coast.

Straight from the source: “ We’re a micro-sausagery; we’re like Hair of the Dog [Brewery]. Our sausage batches are from 130 to 240 pounds as opposed to what we’re up against—10,000-pound batches that no hands ever touch.”

Get some: At Helser’s, Rheinlander, Original Hotcake House, PGE Park, the Rose Quarter, a lot of local food carts, Sheridan Fruit Company, Phil’s Uptown Meat Market, Zupan’s Markets, Market of Choice and Cash & Carry.

published June 30th, 2010 in Willamette Week - see the original here


Wednesday
Jul072010

Zenner's on The Bald Faced Truth

Hear an excerpt of The Bald Faced Truth with John Canzano as Dan Wedin of Zenner's was a guest on the show June 23rd, 2010.

The Oregonian's John Canzano has been named National Sports Columnist of the Year by the Associated Press Sports Editors and Society of Professional Journalists.

 

 

Wednesday
Jun092010

Recipe: Zenner's Chorizo with Poblano Chile Sauce

Zenner's Chorizo was recently recommended in an online recipe wrtitten by Victor Panichkul and Charles Price for The Taste of Oregon.

The recipe starts after a brief introduction, about 1/3 of the way down the page.

Huevos Benedictinos on Sopes and Chorizo with Poblano Chile Sauce

To quote Zenner's mention:
"1 pound (454 gr.) of your favorite chorizo or make your own. Zenner’s in Portland makes one of the best."


The meal sounds delicious and even includes a drink recipe for "Bloody Marias"!

We'd love to hear from anyone who makes this dish in the comments below.



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