Enjoy 10% off all packaged Seward-made deli soup and bone broth (chicken and beef) this weekend.
Our broth is great for sipping or making a nourishing soup of your own! The kinds of soup depend on what Seward Co-op’s deli is whipping up.
Saturday and Sunday only (2/16-2-17) at the Franklin and Friendship stores. While supplies last.
Our Sweet Spanish Sausage is based on a traditional Catalan sausage—called Butifarra Dulce. It’s popular during the winter holiday season, with flavors reminiscent of egg nog or mulled wine that are only enhanced by the traditional cooking method of poaching in water or sweet wine with cinnamon and lemon zest.
This sausage features pork and honey from Community Foods producers Peterson Craftsman Meats and The Beez Kneez, as well as sherry, heavy cream, salt, black peppercorn, grains of paradise, lemon zest and sweet cinnamon. Seward-made Sweet Spanish Sausage pairs well with caramelized apples, polenta, braised kale and chickpeas and Tortilla Española.
Grab yours at Seward Co-op to celebrate the season. Here’s how we prepared ours:
Ingredients
2 Seward-made Sweet Spanish Sausage links
2 firm, tart local apples (cut into large wedges)
butter
1/2 c. honey
2 strips lemon peel
1 stick cinnamon
1 c. sweet wine (juice or apple cider works, too, but you may want to cut down the amount of honey so it’s not overly sweet)
1/2 c. water
Directions
In a sauce pan, saute sausage and apple wedges in butter, 2-3 minutes a side, until browned. Remove sausage and apples to separate bowls for later use. Add honey to the sauce pan used for sausage and apples. Add lemon peel, cinnamon, wine and water. This may sputter a bit so use caution. Whisk or swirl to incorporate the honey and wine together. Bring to a bare simmer.
Add the sausage back to the sauce pan and cook 15-20 minutes. You want the liquid to reduce by about half. Flip the sausages occasionally to cook evenly.
Plate with sausage cut on bias. Add browned apple wedges and pour honey/wine mixture over the top. Can be served atop polenta (pictured) or braised kale.
Seward-made Sausage
Seward Co-op’s in-house Sausage team crafts Seward-made sausages, meatloaf, meatballs and pâté with premium ingredients from local Community Foods producers like The Beez Kneez, Whetstone Farm and Peterson Craftsman meats. The department works to be a sort of extension of our whole carcass butchery program—by expanding our charcuterie offerings and making use of everything our farmers and ranchers have to offer. Find Seward-made products in Seward Co-op stores now.
All Seward Co-op locations reopened at 11 a.m. Thursday, January 31, after severe weather closures.
Due to extreme weather, our locations closed Tuesday, Jan. 29 at 7 p.m. The stores and cafe were closed all day Wednesday, Jan. 30.
Our staff works hard year-round to make great food for our owners and shoppers. Seward employees bring new ideas and recipes to the Seward Co-op Creamery Café production kitchen, so what’s in stores is always fresh and fits the season.
Look for these and other new Seward-made items this winter.
Garlic Kielbasa
Seward-made Garlic Kielbasa is half beef, half pork and features local Community Foods producer Peterson Craftsman Meats in Osceola, Wisconsin. In Poland, the sausage is known as wiejska, which means rural. Paprika and marjoram give classic kielbasa flavor to ours. It’s smoked hot over cherry and hickory wood. Pair with scalloped potatoes, cabbage, stew, sauerkraut and onions.
Swedish Potato Sausage
Yukon Gold potatoes make this Scandinavian holiday sausage light and fluffy. In Sweden, it’s known as potatis korv and is cooked by poaching the links and then browning lightly in butter. The Swedish Potato Sausage is crafted using pork from local Community Foods producer Peterson Craftsman Meats in Osceola, Wisconsin. The sausage is seasoned mildly with white pepper, nutmeg and bay leaf—and pairs with casserole, stew, pickled herring and sauteed mushrooms.
Sweet Spanish Sausage
Launching Dec. 15, this traditional Catalan sausage—called Butifarra Dulce—is popular during the winter holiday season. The flavors are reminiscent of egg nog, only enhanced by the traditional cooking method of poaching in water or sweet wine with cinnamon and lemon zest. This sausage features pork and honey from Community Foods producers Peterson Craftsman Meats and The Beez Kneez, as well as sherry, heavy cream, salt, black peppercorn, grains of paradise, lemon zest and sweet cinnamon. Pair with caramelized apples, polenta, braised kale and chickpeas and Tortilla Española.
Haggis Sausage
Enjoy a taste of Robert Burns Day (Jan. 25) with haggis, the national dish of Scotland that inspired this limited-run sausage. Serve with turnips and potatoes—or roasted carrots from Featherstone Farm, a local Community Foods producer in Rushford, Minnesota.
Caramel Shortbread
Our bakery staff whipped up this twist on a popular crunchy caramel candy bar. Seward-made Caramel Shortbread is sweet and rich, with buttery caramel and dark chocolate on a tender crust and garnished with toasted pecan and finishing salt. The dairy, flour and chocolate are sourced from Community Foods producers.
Chocolate Hazelnut Biscotti
This might as well be called the Community Foods biscotti, as the chocolate, flour and butter used to make it are from vendors who are part of the program. It’s rich, nutty and chocolatey (of course), with hints of toasted hazelnut, coffee and spice. Dip in a coffee or an Egg Nog Latte—both available at the Deli counter right by the baked goods.
Mushroom Stroganoff
With 19th-century Russian origins, stroganoff has become a tradition in Minnesota. Ours is rich, creamy and well-seasoned and includes ingredients sourced primarily from Community Foods vendor Co-op Partners Warehouse and Albert’s Organics: shiitake mushrooms, vegetable stock, bow tie pasta, white wine, sour cream, all-purpose flour, butter, garlic, salt, yellow onion, thyme and black pepper.
Vegan Mac and “Cheese”
A comfort food favorite made without the ingredient that is its namesake. Ace Fox, production shift lead, perfected the recipe at home before introducing it to Grab & Go. “It’s made with a combination of soaked cashews, coconut milk, boiled vegetables and nutritional yeast, which gives it the creamy texture that people might miss about cheese,” Ace said. “It’s a great alternative for those of us who don’t consume dairy.” Local Community Foods producer Heartbeet Farm in Zumbro Falls, Minnesota, provides the carrots and potatoes for this recipe.
The Seward-made Hot Link sausage captures flavors of the growing season—with Anaheim, serrano and padrón peppers from Sin Fronteras Farm & Food in Stillwater, Minnesota, and pork from Peterson Craftsman Meats in Osceola, Wisconsin. Both are local Community Foods producers.
Harness fresh, local pepper taste this winter by using the Hot Link as a chili starter. Below is one of our employee’s takes on super-spicy, super-tasty chili that gets its zing from the Hot Link. The Hot Link is available now at the Meat counter.
Hot Link Chili with Seward-Made Sausage
Ingredients
7-8 large tomatoes, halved and roasted
1 large red onion, diced
4 cloves garlic, minced
Hot peppers, minced, to taste (jalapeños work)
2 Tbsp. brown sugar
2 Tbsp. unsweetened chocolate
1 bottle beer (substitution: 1 1/2-2 cups stock)
1 Tbsp. cumin
6 Tbsp. chili powder
1 tsp. oregano
1 tsp. coriander
2 Tbsp. tomato paste
Ancho chili paste (details below)
32 oz. beef stock
2 or 3 slices bacon, chopped
1 ½ – 2 pounds ground meat (1 lb. lean ground beef and 1/2 lb. Seward-made Hot Link, which is what makes this recipe HOT!)
1 can black beans
1 can kidney beans (or substitute pinto)
Optional toppings: lime juice, sour cream, green onions, cilantro and/or shredded cheddar cheese
Method
Render the bacon, remove from pan. Brown the meat, remove from pan. Soak three dried ancho peppers for up to 30 minutes, remove their seeds and ribs, then puree with olive oil as needed to make a paste. Roast tomatoes by placing cut side down on baking sheet lined with parchment paper. Drizzle with olive oil and salt, cook in 400-degree oven for about 15 minutes. Sauté onion, garlic and peppers of your choice to create the base of the chili, at least 10 minutes. Combine all ingredients listed above, except for meat and beans, and let this broth simmer for about an hour.
Then, add the browned meat, cooked bacon and beans. Add additional chili powder and chocolate, to taste. Cook for two more hours on low. Finish with lime juice. Garnish with sour cream, green onions, cilantro and/or shredded cheddar cheese.
Seward-made bone broth is back!
Bone broth is a seasonal favorite for Seward Co-op shoppers. It’s a great way to combat the cold outside while getting a soothing boost of collagen and nutrients. This year, we’re offering sipping bone broth drinks at the Deli counter and bone broth (chicken and beef) ready for your favorite fall recipes.
Our bone broth drinks are made with collagen-rich Kadejan chicken, onions, celery parsley, bay leaf, peppercorn and apple cider vinegar. Warm up with our two Seward-made flavors:
Scarborough Fair Broth
Parsley sage, rosemary and thyme
Spicy Lemongrass Ginger
Lime leaf, lemongrass, garlic, ginger, red pepper, fish sauce and orange peel.
8 oz. $3.49 | 12 oz. $3.99 | 16 oz. $4.49
Enjoy your favorite fall Seward-made items now. New winter products hit the shelves in December.
Visit both locations to enjoy seasonal dishes, sausages and baked goods while you can. Everything is crafted in house and will only be available for a limited time.
The Seward neighborhood will come alive with festivities this weekend. Join neighbors and friends for a celebration of local arts and businesses Saturday and Sunday, Dec. 1-2.
There will be artists showing their work throughout Seward, businesses will have specials all day and live arts events will be going on all over the neighborhood. All events are FREE unless otherwise noted.
Seward Co-op will be sampling bakery treats and hot beverages. Stop in to grab a Winter Frolic map, warm up and sugar up all weekend.
Enjoy a hot drink and a hot meal at Seward Co-op Creamery Café. The new winter menu includes comfort food for everyone, including vegan, vegetarian and made-without-gluten options.
Schedule of Events
The Lighting Ceremony at Triangle Park will cap off the day on Saturday, 5-6 p.m., with a bonfire, the lighting of park trees, hay rides around the park and finally a visit from Santa at 5:15 p.m. The City/County Chorus will perform at 5:30 p.m.
Once again there will be a big show at Seward Montessori School with youth art and 16 neighborhood artists showing their work and a South High Jazz Combo will perform at Bethany Lutheran Church on Saturday from 1-3 p.m. Returning activities at the Seward Winter Frolic hot soup for sale at Bethany Lutheran Church, music and interactive arts activities at the Ivy Building, card making at ArtiCulture and the Community Sing at 2 p.m. on Sunday at Faith Mennonite Church.
There will be specials and activities in most of the Seward businesses and over 100 artists showing their work around the neighborhood.
Maps
Maps can be found Dec. 1-2 at Seward Co-op, Welna II, The Ivy Building 2637 27th Ave. S, Faith Mennonite 2720 E.22nd St., Bethany Lutheran Church 2511 Franklin Ave. and Seward Montessori School 2309 28th Ave. S. (Saturday only). Learn more at sewardarts.org.
Click here to RSVP to the Facebook event and receive updates.
This aromatic cabbage, sauerkraut, sausage stew hails from central Europe and is Poland’s national dish. It brings together some of our favorite seasonal items that also happen to be on sale at Seward Co-op through Oct. 16. Seward-made Nürnberger sausage is $2 off per pound for everyone and organic gala apples from Hoch Orchard in La Crescent, Minnesota, are $1.50 off per pound for co-op owners. Visit our specials page for more ways to save.
Sausage and Cabbage Stew
Total Time: 1 hour 15 minutes
Servings: 8
Ingredients
2 tablespoons canola oil
12 ounces Seward-made Nürnberger sausage, cut into 2-inch pieces
1/2 pound smoked ham, cut into 1-inch cubes
1/2 large yellow onion, diced (about 1 cup)
2 garlic cloves, minced
4 ounces mushrooms, cut in 1/2-inch slices
1/2 pound green cabbage, shredded
1/2 pound sauerkraut, drained
1 apple, diced (about 1 1/2 cups)
1 can (14.5 ounces) diced tomatoes
1/2 teaspoon allspice
1/2 teaspoon ground black pepper
Preparation
In a large stockpot or Dutch oven, heat the canola oil over medium heat. Brown the pieces of sausage and smoked ham. Add the onions and garlic and sauté for several minutes until the onion starts to soften. Add the remaining ingredients and stir well. Lower the heat, cover and continue to cook for 45 minutes. Stir every 10 minutes or so to prevent sticking.
Serving Suggestion
Traditionally, this stew is served with potatoes and rye bread, and is often made a day ahead of time, allowing the flavors to mingle overnight. Deviled eggs or creamed herring are served as an appetizer with this dish. For a lighter meal, add a fresh green salad, or lightly-steamed broccoli, carrots, or green beans.
It feels like fall, which means our new seasonal sausage is right on schedule.
We craft our Seward-made sausage in our production facility at Seward Co-op Creamery Café with fresh ingredients. Both are made with chicken from Kadejan in Glenwood, Minnesota.
Chicken Wild Rice and Blueberries
Chicken Wild Rice and Blueberries is full of fresh herbs. It’s a nice mellow sausage, great for kids or breakfast. It pairs well with roasted veggies, eggs and hashbrowns, and quiche.
Thai Chicken
The bird’s eye chili is the star of Thai Chicken. Other fresh ingredients include garlic, shallots, fish sauce, cilantro, lemongrass, galangal, turmeric, shrimp paste, salt, black peppercorn and makrut lime leaf. Thai Chicken is great for adding some heat to stir-fry, soup or sticky rice.
Nürnberger
Oktoberfest starts Sept. 22, but our Seward-made Nürnberger sausage is serving that festive flavor a week early. It’s a limited-run sausage, which means we only make one large batch and when it’s gone, it’s gone. Available in the Meat department, starting Sept. 15.
Head to our Meat department to find our seasonal and everyday varieties.
