In the words of Bruce Aidells, "it all began in 1983, when in an effort to pay the rent, I started Aidells Sausage Company."
Bruce Aidells was providing handmade sausages to his chef friends at some of San Francisco's Bay Area restaurants. This proved to be a such a success as customers were calling to buy more of these delicious sausages for themselves.
Aidells proved to be the creative chef that he is by continuing to make sausages by blending fresh herbs and spices and combining them with high quality meats. The results of his culinary endeavors gained him the title "King of Sausage" and when Bruce introduced his lean chicken and turkey sausages with half the fat of pork sausages, they were an immediate success.
In 1993, Ernie Gabiati joined Bruce as a business partner and CEO. Bruce was then able to pursue his passion for developing new sausages, teaching people how to cook with them and his love of food writing. He has written seven books -- the most recent being "The Complete Meat Cookbook" co-authored with Denis Kelly.
This site will allow you to link (no pun intended) directly to Aidells Sausage Company on line to order the best tasting sausages you'll ever have. You can also find Aidells Sausages in fine grocery stores, meat markets, restaurants and hotels across the United States. Although there are plenty of recipes to choose from on their web site, here's a sampling of ideas on how to cook with Aidells Sausages.
BARBECUE
- Grilling Medley: marinate and grill your favorite veggies with Aidells Sausages
- Easy Hors d'oeuvres: grill Aidells Sausages, slice and serve with toothpicks
- Crowd Pleasers: Try an assortment of Aidells Sausage, condiments and breads.
Grilled Southwest Sausage Sandwich
4 links Aidells New Mexico Brand Chicken and Turkey Sausage
4 sandwich rolls or tortillas
4 mild green chilies, canned
Jack cheese, shredded
Garnish: Salsa of choice
Grill sausages over medium heat for 5 - 7 minutes, turning frequently. Place each sausage in a bun or tortilla and top with a green chile and Jack cheese. Garnish with salsa. Serves 4
Tiger Prawns & Lemon Sausage Skewers with Mustard Sauce
25 large raw shrimp, peeled and deveined
2 - 3 links Aidells Smoked Lemon Chicken Sausage, sliced into 1 or
2-inch rounds.
1 or 2 long metal skewers
Alternate shrimp and sausage on skewers. Grill over medium hot coals for 7 - 10 minutes, or until shrimp are pink; turning skewer once. Serve with mustard sauce.
Mustard Sauce
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1 cup mayonnaise
2 Tablespoons soy sauce
Whisk together in a small bowl; chill until serving time.
Copyright © 2006 Ann Hall Every, CCP
