Whitesburg KY
Mostly sunny
Mostly sunny
72°F
 

Go Big for the big Game




Reuben Brat Hoagie

Reuben Brat Hoagie

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
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
Grill Italian sausage according to package direc-
tions; cut into half moon slices and set aside.
In soup kettle, sauté 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.

Deli Bites Keep it simple with crowd-pleasing Deli Bites. There’s big flavor (and no fillers) in these bitesized 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!

Deli Bites Keep it simple with crowd-pleasing Deli Bites. There’s big flavor (and no fillers) in these bitesized 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!

Spicy Sausage Queso

Spicy Sausage Queso

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
french fries
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 bak-
ing 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.

PigTails & Fries

PigTails & Fries

Touchdown Italian Sausage Chili

Touchdown Italian Sausage Chili

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
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
Grill brats according to directions. When
cool, cut into 1/4-inch bias slices. In skillet,
sauté 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
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
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, stir-
ring every 2 minutes. Stir in salsa, season-
ings 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.


Leave a Reply