News Column

Great Game Day Eats

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ThumbnailGyro Brat HoagieTracker

MISSION, KS -- (Marketwire) -- 01/17/13 -- (Family Features) No matter what the score is, give game day fans something to cheer about with great food, and plenty of it.

These simple, delicious recipes from Johnsonville are easy for you to make, which means you can sit back and enjoy the game with everybody else.

For more flavorful recipe ideas to make your game day party a winner, visit www.johnsonville.com.


Gyro Brat HoagieYield: 6 servingsSauce1 cup (8 ounces) sour cream1/2 medium cucumber, peeled, seeded and finely chopped2 cloves garlic, minced2 teaspoons fresh parsley, chopped1/4 teaspoon salt1/4 teaspoon cracked black pepper, optionalHoagie1 package (19 ounces) Johnsonville Original Bratwurst1 loaf (1 pound) French bread1 small onion, thinly sliced1 medium tomato, thinly sliced




Preheat oven to 350 degrees F.

In a bowl, combine sauce ingredients. Cover and refrigerate until serving.

Grill brats according to package directions. When cool enough to handle, cut into 1/4-inch bias slices.

Slice French bread lengthwise and transfer to a baking sheet. Arrange brat slices on bread bottom. Bake at 350 degrees F for 10 minutes or until bread is lightly browned.

Remove from oven. Top with the sauce, onion and tomato. Cut hoagie and serve.


Cajun Chicken Sausage JambalayaYield: 6 servings1 large onion, chopped1 medium green pepper, chopped2 ribs celery, chopped2 jalapeño peppers, seeded and diced (optional)2 tablespoons olive oil1 package (12 ounces) Johnsonville Cajun Style Chicken Sausage links, sliced2 cloves garlic, minced1 can (28 ounces) tomatoes, diced1/2 cup water1 tablespoon tomato paste3/4 teaspoon Cajun seasoning1/2 pound frozen cooked medium shrimp, thawed and tails removed2 cups hot cooked rice




In a large saucepan, sauté onion, pepper, celery and jalapeño peppers in oil until crisp-tender. Add sausage and garlic; sauté 1 to 2 minutes longer.

Add tomatoes, water, tomato paste and seasoning; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Stir in shrimp and rice; heat through.


Italian Sausage LollipopsYield: 20 lollipops1 package (19 ounces) Johnsonville Hot Italian Sausage Links20 10- to 12-inch bamboo skewers Oil for deep frying (vegetable, peanut or canola)Corn Batter1 cup cornmeal1 cup flour1/4 teaspoon salt1/8 teaspoon black pepper1/4 cup sugar4 teaspoons baking powder1 large egg, lightly beaten1 cup milk (preferably not skim)Remoulade Dipping Sauce2 tablespoons mayonnaise2 tablespoons Dijon mustard2 tablespoons whole grain mustard1 tablespoon lemon juice1 teaspoon wine vinegar2 tablespoons pickle relish2 tablespoons capers, chopped1 teaspoon dried tarragon1/2 teaspoon ground black pepper1/4 teaspoon salt Dash Tabasco sauce1 cup canola oil




Cook sausages according to package directions. Allow to cool slightly and cut each sausage into 4 pieces.

In a medium bowl, mix all dry ingredients for the corn batter then mix in wet ingredients.

Pour oil 2 to 3 inches deep and bring to medium heat or about 350 degrees F. Place one sausage piece on the end of each skewer. Dip into the batter and coat the sausage completely.

Carefully submerge the sausage into the hot oil while holding the end of the stick. Fry each sausage for about 1 minute, until the batter is a deep golden brown.

Serve with Remoulade Dipping Sauce or your favorite mustard.

Remoulade Dipping Sauce
Combine all ingredients except oil in a food processor and process for 30 seconds. With the motor running, slowly add the oil through the feed tube and process until thickened.

Transfer the sauce to a bowl, cover and refrigerate for at least one hour before serving.


Easy Sausage Roll-upsYield: 14 servings1 package (12 ounces) Johnsonville Breakfast Sausage Links2 containers (16 rolls) refrigerated crescent rolls1/2 teaspoon cinnamon2 tablespoons sugar Optional: Warm maple syrup, honey, jam and preserves




Prepare sausage according to package directions. Drain and set aside.

Unroll crescent roll dough. Place one cooked sausage on wide end of a dough triangle. Roll dough around sausage and place on baking pan with the seam side down. Repeat with remaining sausages and dough. (You will have two extra rolls to bake and enjoy with your favorite topping.)

Mix cinnamon and sugar together and sprinkle evenly over roll-ups.

Bake according to directions on crescent roll package.

Serve hot. If desired, warm maple syrup, honey, jams and preserves for delicious dipping.


Andouille Sausage Deviled EggsYield: 24 eggs1 tablespoon olive oil1/2 package (13.5 ounces) Johnsonville Premium Fully Cooked Andouille Sausage, diced1 dozen eggs, hard-boiled1 to 2 teaspoons Dijon mustard1/3 cup high-quality mayonnaise A few dashes of your favorite hot sauce1/2 teaspoon kosher salt A few turns of freshly ground black pepper




Heat oil in a large saute pan over medium-high heat. When oil is shimmering, add sausage. Cook until well-browned on all sides. Remove from pan with slotted spoon; set aside to drain on paper towels.

Slice eggs in half lengthwise. Remove yolks and grate on small holes of box grater into mixing bowl. Add mustard, mayonnaise, hot sauce, salt and pepper and mix thoroughly. Add yolk mixture to a large sealable plastic bag.

Fill egg whites half way with diced sausage. Cut off tip of plastic bag and pipe yolk mixture into the egg whites over diced sausage, over-filling the whites. Top yolk mixture with more diced sausage.

Refrigerate until ready to serve.

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Matthew Barksdale
mbarksdale@familyfeatures.com
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