News

Robert Gokey Earns Master Meat Crafter Certification

                                                                                                                          


On Friday, January 22nd 2016, Robert Gokey, Owner of Karl’s Sausage Kitchen & European Market was awarded the distinction of Master Meat Crafter by the University of Wisconsin-Madison Meat Science Extension and the Wisconsin Department of Agriculture, Trade, and Consumer Protection.  This was the third graduating class of the Master Meat Crafter program—a two year training course focused on meat science and specialty meat product manufacture.

 

The Master Meat Crafter commencement ceremony took place on the evening of Friday, January 22nd,  2016.  Featured speakers included Wisconsin Secretary of Agriculture, Ben Brancel, UW College of Agricultural and Life Sciences Dean Kate Vandenbosch, and UW-Madison Department of Animal Sciences Chair, Dan Schaefer.

 

“Congratulations to all the Master Meat Crafters for their commitment to developing and perfecting their skills,” said Department of Agriculture, Trade and Consumer Protection (DATCP) Secretary Ben Brancel. “The breadth of projects completed by these graduates will benefit not only their individual meat businesses but the entire specialty meats industry.”

 

The Master Meat Crafter Training Program is a unique, one-of-a-kind program that provides participants with a well-rounded, in-depth, and comprehensive knowledge about meat science and meat processing principles. This unique program started with humble beginnings as a means to strengthen and improve the meat industry in Wisconsin.  As the initiative gained momentum, the Master Meat Crafter graduates have traveled from the East Coast and Canada to learn the latest in meat science techniques.  It was created and is currently organized by Dr. Jeff Sindelar, University of Wisconsin-Madison Associate Professor and Extension Meat Specialist.

 

The Master Meat Crafter program comprises several meat science short courses and workshops, an extensive mentorship program to share the knowledge gained with employees or coworkers, and individual research projects based in the candidates’ processing plants. Topics covered throughout the two year training course include general meat processing, fresh meats, curing, fermented & dried products, cooked & emulsified products, food safety & meat microbiology, and development/implementation of HACCP (Hazard Analysis and Critical Control Points).

 

Bob Gokey completed a yearlong plant project that studied the effects of adding beer to emulsified sausages.  “We have passionate customers that love sausages and craft beer.  I was intrigued to see if I could combine them in a tasty sausage.” stated Bob Gokey.   Bob turned to a long term partnership with Sam Adams Brewery and produced over nine test batches using Sam Adams Boston Lager, Noble Pils and Boston Ale.   He then looked at the effects the beer had on the sausage’s ph, water activity and flavor.  The final test of the success of the sausage was a blind taste test by Sam Adams beer lovers at the Sam Adams Brewery.  The top favorites were  a new twist on a Karl’s favorite- German frankfurter made with Sam Adams Noble Pils Beer.

 

Karl’s Sausage Kitchen & European Market is well known throughout New England for its authentic, old-world European sausages, cold cuts and smoked meats, made on the premises with the finest meats and spices. We also stock imported products such as jams, chocolates, cheeses, pickles, cookies and bread in our grocery.  The move to the larger Peabody facility has enabled owners Anita and Robert Gokey to add a European Café, where customers can now enjoy sandwiches, grilled sausages, traditional German fare and imported beer and wine before stocking up on meats and imported goods to take home.

Photo: Dr. Jeff Sindelar, University of Wisconsin-Madison Associate Professor and Extension Meat Specialist awarding the Master Meat Crafter distinction to local sausage maker, Bob Gokey owner of Karl’s Sausage Kitchen and European Market, Peabody, MA.

 

For more information contact, Anita Gokey at 781-249-4366 or agokey@karlssausage.com.

Karl’s at A Wild Affair

This June 20th, will be at A Wild Affair, Stone Zoo’s annual fundraiser!

The event runs from 5:30 – 9:30 at Stone Zoo in Stoneham and features a wide array of food and drink offerings, as well as live music and an auction.

Tickets are still available, so help support a great cause, and come see us on June 20th!

More information can be found HERE. 

Offbeat Eats Review

At Karl’s, we know that the best advertising is a happy customer. That’s why we were so happy to see such a great review from Offbeat Eats, a blog about food and travel, run by Rich Kaszeta of Grantham, NH. Click the LINK to read our review, and be sure to check out his other entries!

News |

Boston Sculptors Gallery Opening: Ovid’s Girls

Karl’s is proud to be providing refreshments for the opening reception of Ovid’s Girls – Overlaps and Undercurrents, a new exhibition at Boston Sculptors Gallery, this Thursday June 26th.

From the press release:
Boston, MA: Boston Sculptors Gallery and Gallery Kayafas present companion exhibitions
“Ovid’s Girls” featuring 12 sculptors, half from the US and half from Germany, all of whom share
an aesthetic of the evocative and enigmatic. The exhibitions will highlight parallels and
relationships in the artwork, creating a cross-continent dialogue of ideas, materials, and
conceptual approaches. 

The full press release can be found here.

Meet the Brewer with The Tap Brewing Company

Join us on Friday, June 20th from 5-7 PM to meet Brian Davis, head brewer from The Tap Brewing Company in Haverhill!

If you’ve been in and tried our Berliner Weisse beer special, you’re familiar with The Tap! They provide the Berliner Weisse beer, and we mix it with flavored syrup to make a traditional German drink. It’s a great hot weather refresher!

Brian will be on hand pouring Berliner Weisse and answering any questions you may have, so stop by and say hello, and enjoy dinner and a beer while you’re here.

A Visit from St. Nicholas!

St. Nicholas and his companion, Knecht Ruprecht, will be here this Friday, Dec. 6th at 6pm to visit with kids of all ages! The German St. Nicholas visits children to find out if they’ve been good and deserve treats, or if they’ve been naughty and deserve unwelcome gifts of coal, sticks, and stones. In Germany, children put empty boots out on the evening before St. Nicholas Day, hoping to find them filled to the brim with presents in the morning.

Knecht Ruprecht is St. Nicholas’ most familiar attendant in Germany. He is a servant and helper whose face is sooty from going down chimneys leaving children’s treats. He carries the sack of presents and a rod for disobedient children. “Just wait until Ruprecht comes” is still a common threat in German homes.

Stop in and visit with St. Nicholas  and Ruprecht while you get some of your Christmas shopping done!

Swedish Yuletide Fair and Holiday Celebration

Karl’s Sausage Kitchen will once again be at the Swedish Yuletide Fair and Christmas Celebration. Al manner of Swedish foods, crafts and gifts will be on offer, so stop in and get your holiday shopping done!

This event, hosted by SWEA, Swedish Women’s Educational Association Inc., will be held from 10am – 4pm, at the
Cyclorama at the Boston Center for the Arts,
539 Tremont Street, Boston.

Admission $10, Children under 13 free.
See HERE for more details.

Troll Valley European Gifts Christmas Market!

This weekend! Troll Valley European Gifts at Karl’s Sausage Kitchen!

Once again this year, Troll Valley European Gifts will be bringing an array of authentic European gifts to Karl’s for our own Christmas Market!

From 10 am on Saturday and Sunday, November 16th & 17th,  Troll Valley European Gifts will be offering a wide selection of gifts from Europe including beer steins, hats,
Austrian crystal ornaments, Russian nesting dolls,
hand blown glass ornaments, Austrian crystal jewelry and much more!

Stop in and get your shopping done for all the traditional gifts from home that you’ve been looking for.

 

 

 

Allagash Helles Lager Dinner

We’re excited to announce a special one night only dinner event with Allagash Brewing Company of Portland, Maine, on November 8th, from 5-8 pm!

For the first time, Allagash has brewed a German Helles Lager, and we’re going to help them celebrate with a special dinner menu built to pair well with this fabulous beer.

A representative from the brewery will be on hand to chat about the beer, the brewery, and anything else!

This is not a ticketed event, though reservations are accepted.

Friday Evening’s Menu:

Beer

Allagash Helles Brau                                                                                                 ½ liter   6.00
1 liter  12.00

Appetizers

Asparagus soup                                                                                                                         3.99

Karl’s Sampler plate – Cervelat Salami, Obazda and liverwurst with pretzel crostini          9.49

Daikon radish salad with carrots and red peppers on a bed of field greens,                      6.49
dressed with extra virgin olive oil, served with pretzel croutons

Weisswurst with bacon & parsley puree                                                                                  4.49

Spatzle with fresh chanterelles, shallots and whole butter                                                 7.99

Butternut spatzle with sage butter                                                                                         4.49

Karl’s house made pretzel with Obatzda brie cheese spread                                              4.29

 

Entrees

Sauteed veal cutlets with fresh chanterelles, shallots and Helles lager butter sauce     18.99
served with truffle scented mashed potatoes and grilled asparagus

Double Weisswurst with bacon & parsley puree, sage butternut spatzle and warm      12.99
vegetable salad

Kassler chop slow cooked with triple smoked bacon, apple and cabbage                       15.99
served in a fried potato shell

Schweinebraten – Pork roast marinated in Helles lager sauce served with                     12.99
sage butternut spätzle and grilled asparagus

 

Desserts

Warm apple strudel with vanilla sauce and all natural ice cream                                      5.25

Lemon mousse cake – refreshing white cake layered with lemon crème                          3.99