Go Big for the Big Game
By Sparta Live | January 31, 2011 12:00 am
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.
Touchdown Italian Sausage Chili
12 servings ($1.38/each)
Prep: 35 minutes
Cook: 20 minutes
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
1 tablespoon garlic, minced
3 tablespoons olive oil
1 large yellow pepper, cut into 1-inch
1 large green pepper, cut into 1-inch
3 cans (14-1/2 ounces each) Italian recipe
1 can (16 ounces) dark red kidney beans,
rinsed and drained
1 can (15 ounces) butter beans, rinsed
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
Grill Italian sausage according to package directions; cut into half moon slices and set aside. In soup kettle, sautÈ onion, celery, sweet pepper and garlic in oil until tender. Add sausage and remaining ingredients; bring to boil. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.
Serving Suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.
PigTails & Fries
6 servings ($1.69/each fried or $0.91/each baked)
Prep: 10 minutes
Cook: 20 to 25 minutes
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
Oil for deep-fat frying
Cut sausage links in half lengthwise. Cut each half into three long strips.
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.
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.
Reuben Brat Hoagie
6 servings ($2.14/each)
Prep: 20 minutes
Grill/Bake: 35 minutes
1 package (19.76 ounces)
Johnsonville Original Bratwurst
1 large onion, sliced
1 teaspoon butter
1/3 cup Thousand Island salad
1/3 cup coarse ground mustard
1 loaf (1 pound) French bread
12 slices Swiss cheese, thinly sliced
1 can (14 ounces) sauerkraut,
Grill brats according to directions. When cool, cut into 1/4-inch bias slices. In skillet, sautÈ onion in butter until tender; set aside. In small bowl, combine salad dressing and mustard. Slice French bread lengthwise and transfer to baking sheet. Spread salad dressing mixture on inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and remaining cheese. Bake at 350∞F for 10 minutes or until cheese is melted. Cut hoagie and serve hot.
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.
Spicy Sausage Queso
24 servings ($0.52/each)
Prep: 25 minutes
1 package. (16 ounces) Johnsonville
All Natural Ground Italian
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
In skillet, cook and crumble sausage until no longer pink; drain. Place cheese in large microwave-safe bowl. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in salsa, seasonings and sausage. Microwave 2 minutes longer or until heated through. Serve with garlic toast.
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.
Keep it simple with crowd-pleasing Deli Bites. There’s big flavor (and no fillers) in these bite-sized delights. And, all you have to do is open the bag and serve – but you may want to stock up since they’re often the first to go!