All reviews are from people who have redeemed deals with this merchant.
Reviewed August 1, 2012
Reviewed July 31, 2012
Reviewed July 31, 2012
What You'll Get
When deprived of flavorful sustenance, the mouth will often retaliate by shouting your bank-account number at sporting events or turning every sentence into a high-pitched jingle. Tame an unruly tongue with today’s Groupon: for $10, you get $20 worth of homemade sausages, meats, and prepared fare at Liehs & Steigerwald's Syracuse and Clay locations.
Bratwurst bosses at Liehs & Steigerwald stuff all-natural casings with freshly ground, preservative-free meat to craft more than 35 varieties of homemade sausage. Customers can stuff surly stomachs with garlic kielbasa ($5.99/lb.), knockwurst ($4.99/lb.), and chuckle-inducing knock-knock wurst, or they can wrap several links of chicken-bacon-ranch bratwurst ($5.99/lb.) around their waists to make a dog-attracting belt. Alternatively, cart home custom cuts of beef, pork, and other meats, or adopt heat-and-serve dinners ($12.99–$29.99) that fill six to eight mouths with piping-hot entrees and long-lost memories of Grandma's mac 'n' cheese.
The Fine Print
Promotional value expires Jul 21, 2012. Amount paid never expires. Limit 1 per person. Limit 1 per table. Limit 1 per visit. Not valid for delivery. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Liehs & Steigerwald
Liehs & Steigerwald has been handcrafting sausages and meats in Syracuse since 1936, when its German-immigrant founders first began sharing their traditional recipes and culinary methods. Current owner Chuck Madonna, who began working at the shop at age 15, and co-owner Jeff Steigerwald now run an expanded operation that keeps butchery simple. Butchers custom-cut top-grade meats on request, grind chuck fresh several times a day, and craft sausages of all sorts, from traditional kielbasa to specialty cheddar and chicken-wing bratwurst.
Savory sausages reside in all-natural casings, free of additives and fillers, and acquire a smoky flavor and a husky timbre in an old-fashioned smokehouse. At-home delivery service ferries the shop’s meats directly to customers’ abodes, though some specialties, such as corned beef, take a little extra time to prepare. Profiled by the Post-Standard, the Irish-American staple takes three weeks to perfect, and Liehs & Steigerwald’s butchers carefully marinate the corned beef in brine, spices, and fresh four-leaf clovers, creating succulent slices that require no extra seasoning before cooking.