HomeHomehttp://zenners.com/home/2010-10-06T23:04:33ZSquarespaceZenner's Congratulates the Athletes of the Weekhttp://zenners.com/home/2010/10/6/zenners-congratulates-the-athletes-of-the-week.htmlDan Wedin2010-10-06T22:33:09Z2010-10-06T22:33:09ZZenner's Sausage Company proudly sponsors the Portland Athletes of the Week section in the Portland Tribune.  Congratulations to this week's athletes!  (this will be published in the paper edition tomorrow, October 7th, 2010)

click image to enlarge

 

]]>Customer Spotlight: The Frying Scotsmanhttp://zenners.com/home/2010/10/5/customer-spotlight-the-frying-scotsman.htmlDan Wedin2010-10-05T15:58:46Z2010-10-05T15:58:46ZOn the west side of SW 9th Street, just north of Alder in downtown Portland there’s a food cart crafting some of the best Fish ‘n Chips we’ve ever tasted. The owner’s UK native “Slim Jim”, aka James, and he hails from Ayrshire, Scotland, UK. He calls himself “The Frying Scotsman” and his batter is light, crispy, slightly yellow and his Mother’s secret.

click to enlargeHe cooks up fresh cod, haddock(traditional scottish fish), halibut, red snapper, salmon and mahi-mahi. Also, on the menu from Zenner’s is a delicious battered Banger. When asked how many bangers he sells, he replied, “About a case in a fortnight”. Okay, it’s two weeks, we didn’t know either.

And for dessert, how about a deep fried Mars bar?

Hours: 11am-4pm
Address: 9th & Alder, Portland, Oregon
To-Go Orders: 503-706-3841
Website: http://www.thefryingscotsmanpdx.com/

 

]]>The Perfect Game featuring Bill "The Schonz" Schonelyhttp://zenners.com/home/2010/9/30/the-perfect-game-featuring-bill-the-schonz-schonely.htmlDan Wedin2010-09-30T21:27:39Z2010-09-30T21:27:39Z

Read along with Bill Shonely as you listen to Zenner's most recent radio spot. (play .mp3 below)

Sfx: courtside ambience
 
Schonz: How do you make a great game perfect? By havin’ a Zenner’s hot dog or sausage along with all the action.  Zenner’s has been making the best links anywhere right here in Portland since 1927. Try Zenner’s Pork Breakfast links, Bratwurst, Italian sausage, Double Smoked with bacon, Louisiana Red Hots, Chicken with Granny Smith green apple and more. Visit Zenners.com and discover where you can find the best tasting sausage, anywhere. Zenner’s Sausage Company, world class sausage, naturally.


 

]]>Zenner's Oktoberfest at Oaks Parkhttp://zenners.com/home/2010/9/16/zenners-oktoberfest-at-oaks-park.htmlDan Wedin2010-09-16T15:18:39Z2010-09-16T15:18:39Zclick image to enlargeCome join Zenner's Sausage Company for an unforgettable Oktoberfest at Oaks Park.  The festivities begin Friday, September 24th at 3pm and go through Sunday, September 26th.

Enjoy thrill rides, music, dancing and authentic German food featuring Zenner's Smoked German and Double Smoked Sausage with Honey Cured Bacon.

Gate Fees:
Adults (16+) $5
Kids (15 & younger) $2
Seniors (62+) $3

Hours:
Friday, September 24th 3pm-Midnight
Saturday, September 25th 11am-Midnight
Sunday, September 26th 11am-7pm

Website:
http://www.oakspark.com

Listen to Zenner's Oktoberfest Radio Commercial

 

]]>Happy Birthday George Zennerhttp://zenners.com/home/2010/9/10/happy-birthday-george-zenner.htmlDan Wedin2010-09-10T17:43:22Z2010-09-10T17:43:22ZThe Sultan of Sausage celebrated his 76th birthday with Zenner's day shift and office staff Friday, August 27th.  George was in high spirits as he prepared to leave for a weekend at the beach with wife, Sherri.

 

 

The Sultan of Sausage celebrated his 76th birthday with Zenner's day shift and office staff Friday, September 27th.  George was in high spirits as he prepared to leave for a weekend at the beach with wife, Sherri.
]]>Recipe: The Zenner's "BLT" Doghttp://zenners.com/home/2010/9/2/recipe-the-zenners-blt-dog.htmlDan Wedin2010-09-02T19:12:00Z2010-09-02T19:12:00Z- 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)

 

 

]]>Zenner's Sponsors the 2010 3v3 Street Soccer Tournamenthttp://zenners.com/home/2010/7/19/zenners-sponsors-the-2010-3v3-street-soccer-tournament.htmlDan Wedin2010-07-19T19:10:46Z2010-07-19T19:10:46ZZenner'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/

 

]]>Straight To The Source - Zenner's in Willamette Weekhttp://zenners.com/home/2010/7/9/straight-to-the-source-zenners-in-willamette-week.htmlDan Wedin2010-07-09T14:53:58Z2010-07-09T14:53:58Zpublished 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


]]>Zenner's on The Bald Faced Truthhttp://zenners.com/home/2010/7/7/zenners-on-the-bald-faced-truth.htmlDan Wedin2010-07-07T18:52:14Z2010-07-07T18:52:14ZHear 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.

 

 

]]>Recipe: Zenner's Chorizo with Poblano Chile Saucehttp://zenners.com/home/2010/6/9/recipe-zenners-chorizo-with-poblano-chile-sauce.htmlDan Wedin2010-06-09T17:37:10Z2010-06-09T17:37:10ZZenner'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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