Go Big for the Big Game

When your friends and family gather around the big screen for the big game, only BIG FLAVOR will do! Earn MVP status with quick and easy Johnsonville recipes featuring sausages that are big on flavor when served by themselves, or when they’re included in these traditional sports-fan favorites. Visit www.Johnsonville.com for great recipes to flavor up any get-together.

Reuben Brat Hoagie

Ingredients

  • 1 package (19.76 ounces) Johnsonville Original Bratwurst
  • 1 large onion, sliced
  • 1 teaspoon butter
  • 1/3 cup Thousand Island salad dressing
  • 1/3 cup coarse ground mustard
  • 1 loaf (1 pound) French bread
  • 12 slices Swiss cheese, thinly sliced
  • 1 can (14 ounces) sauerkraut, drained

Preparation

  1. Grill brats according to directions.
  2. When cool, cut into 1/4-inch bias slices.
  3. In skillet, sauté onion in butter until tender; set aside.
  4. In small bowl, combine salad dressing and mustard.
  5. Slice French bread lengthwise and transfer to baking sheet.
  6. Spread salad dressing mixture on inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and remaining cheese.
  7. Bake at 350°F for 10 minutes or until cheese is melted.
  8. Cut hoagie and serve hot.

Serves
6 @ $2.14 per serving

Notes, Tips & Suggestions
Serving Suggestions: To grill hoagie, assemble sandwich on a large sheet of heavy-duty foil. Wrap in foil. Grill, covered, over medium-low heat for 10 minutes or until cheese is melted

Preparation Time:
20

Grill Time:
35

Touchdown Italian Sausage Chili

Ingredients

  • 1 package (19.76 ounces) Johnsonville Italian Sausage Links
  • 1 cup onion, chopped
  • 3 celery ribs, cut into 1/2-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon garlic, minced
  • 3 tablespoons olive oil
  • 1 large yellow pepper, cut into 1-inch pieces
  • 1 large green pepper, cut into 1-inch pieces
  • 3 cans (14-1/2 ounces each) Italian recipe stewed tomatoes
  • 1 can (16 ounces) dark red kidney beans, rinsed and drained
  • 1 can (15 ounces) butter beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 3/4 cup black olives, sliced
  • 1/4 cup cream sherry (optional)
  • 1 tablespoon fresh basil, chopped
  • 1-1/2 teaspoons baking cocoa
  • 1/2 to 1 teaspoon pepper

Preparation

  1. Grill Italian sausage according to package directions; cut into half moon slices and set aside.
  2. In soup kettle, sauté onion, celery, sweet pepper and garlic in oil until tender.
  3. Add sausage and remaining ingredients; bring to boil.
  4. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.

Serves
12 @ $1.38 per serving

Notes, Tips & Suggestions
Serving Suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

Preparation Time:
35 minutes

Cook Time:
20 minutes

PigTails & Fries

Ingredients

  • 1 package (13.5 to 16 ounces) Johnsonville smoked sausage (Polish, New Orleans, Smoked Turkey, BOLD Beef Hot Links or Beef Franks)
  • 1 package (28 ounces) frozen curly french fries Oil for deep-fat frying

Preparation

  1. Cut sausage links in half lengthwise. Cut each half into three long strips.
  2. TO FRY: In deep-fat fryer, heat oil to 375°F. Fry french fries in batches for 3 to 6 minutes or until golden brown. Drain on paper towels. Place sausage strips in single layer in fryer basket. Fry for about 1 minute or until they curl. Drain on paper towels. Serve with fries.
  3. TO BAKE: Spread fries in single layer on baking sheet. Bake at 450°F for 17 to 20 minutes, turning once. At the same time, arrange sausage strips in single layer on separate baking sheet. Bake at 450°F for 12 to 14 minutes or until they curl. Serve with fries.

Serves
6 @ $1.69 per serving fried or $0.91 per serving baked

Preparation Time:
10

Cook Time:
20 to 25 minutes

Spicy Sausage Queso

Ingredients

  • 1 package. (16 ounces) Johnsonville All Natural Ground Italian Sausage
  • 2 pounds Velveeta cheese, cubed
  • 1 jar (16 ounces) chunky salsa
  • 1 tablespoon fennel seed, crushed
  • 2 teaspoons garlic powder
  • 1 teaspoon anise seed, crushed
  • 1/4 teaspoon dried basil
  • Garlic toast

Preparation

  1. In skillet, cook and crumble sausage until no longer pink; drain. Place cheese in large microwave-safe bowl.
  2. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in salsa, seasonings and sausage.
  3. Microwave 2 minutes longer or until heated through. Serve with garlic toast.

Serves
24 @ $0.52 per serving

Notes, Tips & Suggestions
Serving Suggestions: Add 1/4 teaspoon cayenne pepper for a spicier dish. Serve garlic toast with diced tomatoes and chopped black olives. To serve in a bread bowl, cut off the top of a round loaf of bread; carefully hollow out bottom, leaving a 1-inch shell. Cube removed bread. Spoon cheese dip into bread shell. Serve with bread cubes.

Preparation Time:
25 minutes

SOURCE:
Johnsonville



Enhanced by Zemanta

Chuck Briese, Oak Ridge Now

[avatar user="cbriese" size="thumbnail" align="left"] Chuck Briese has been a resident of South Montgomery County since 1988. He and his lovely and patient wife, Leslie, have six sons, with only one left to finish high school. Chuck has been a Cub Scout leader, a Little League baseball coach, a church youth leader, and a general troublemaker over the course of the past 25 years. He is obsessed with his lawn, and likes restaurants that serve food that fills up the plate. He has a tendency to tilt at windmills, which may explain why he started Oak Ridge Now.

More Posts - Website