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Sandra Lee's Winning Tailgate Touchdown!

Posted: October 6, 2009 10:08 p.m.
Updated: October 7, 2009 4:55 a.m.
Beer Brats Reprinted with permission by Hoffman Media, LLC, www.semihomemademag.com Servings: 10 Prep Time: 15 minutesCook Time: 30 minutesGrill Time: 20 to 25 minutes2 packages (19.76 ounces each) Johnsonville original bratwurst 2 14.9-ounce cans stout beer, Guinness10 bunsSauerkrautDijon mustardIn large heavy-bottomed pot, combine bratwurst and beer. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.Preheat grill to medium-high heat (350° to 400°F). Spray grill rack with nonstick, nonflammable cooking spray. Remove brats from pot. Grill brats for 20 to 25 minutes, turning every five minutes. Place one brat in each bun. Top with desired amount of sauerkraut and mustard and serve immediately. Beer Brats Reprinted with permission by Hoffman Media, LLC, www.semihomemademag.com Servings: 10 Prep Time: 15 minutesCook Time: 30 minutesGrill Time: 20 to 25 minutes2 packages (19.76 ounces each) Johnsonville original bratwurst 2 14.9-ounce cans stout beer, Guinness10 bunsSauerkrautDijon mustardIn large heavy-bottomed pot, combine bratwurst and beer. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.Preheat grill to medium-high heat (350° to 400°F). Spray grill rack with nonstick, nonflammable cooking spray. Remove brats from pot. Grill brats for 20 to 25 minutes, turning every five minutes. Place one brat in each bun. Top with desired amount of sauerkraut and mustard and serve immediately.
Beer Brats Reprinted with permission by Hoffman Media, LLC, www.semihomemademag.com Servings: 10 Prep Time: 15 minutesCook Time: 30 minutesGrill Time: 20 to 25 minutes2 packages (19.76 ounces each) Johnsonville original bratwurst 2 14.9-ounce cans stout beer, Guinness10 bunsSauerkrautDijon mustardIn large heavy-bottomed pot, combine bratwurst and beer. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.Preheat grill to medium-high heat (350° to 400°F). Spray grill rack with nonstick, nonflammable cooking spray. Remove brats from pot. Grill brats for 20 to 25 minutes, turning every five minutes. Place one brat in each bun. Top with desired amount of sauerkraut and mustard and serve immediately.
Turkey Sausage with Apple Sauerkraut Recipe courtesy of Sandra Lee, www.sandralee.com Servings: 6Prep Time: 10 minutesCook Time: 21 minutes1 package (13.5 ounces) Johnsonville Smoked Turkey Sausage2 tablespoons canola oil1 small head green cabbage, thinly shredded1 medium onion, sliced2 teaspoons garlic, chopped1/2 teaspoon red pepper flakes 1 teaspoon salt1/2 teaspoon freshly ground pepper2 Fuji apples, peeled, cored and cut into 1/4-inch slices1 can beer, Guinness3/4 cup cider vinegar1 tablespoon brown or whole-grain mustard1 tablespoon brown sugar1 tablespoon fresh sage, chopped6 grinder rolls, if desiredCook sausage on an outdoor grill or grill pan over medium-high heat for about 3 minutes per side. While sausage is cooking, heat canola oil in a large skillet over medium-high heat. Add cabbage, onion, garlic, red pepper flakes, salt and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 4 minutes. Add apples, beer, vinegar, mustard, brown sugar and sage. Stir until incorporated; bring to a simmer for 5 minutes. Add sausage to cabbage mixture, cover partially with lid to allow some steam to escape. Reduce heat to medium-low and cook until cabbage and apples are tender, about 8 minutes. Serve as-is or on grinder rolls. Turkey Sausage with Apple Sauerkraut Recipe courtesy of Sandra Lee, www.sandralee.com Servings: 6Prep Time: 10 minutesCook Time: 21 minutes1 package (13.5 ounces) Johnsonville Smoked Turkey Sausage2 tablespoons canola oil1 small head green cabbage, thinly shredded1 medium onion, sliced2 teaspoons garlic, chopped1/2 teaspoon red pepper flakes 1 teaspoon salt1/2 teaspoon freshly ground pepper2 Fuji apples, peeled, cored and cut into 1/4-inch slices1 can beer, Guinness3/4 cup cider vinegar1 tablespoon brown or whole-grain mustard1 tablespoon brown sugar1 tablespoon fresh sage, chopped6 grinder rolls, if desiredCook sausage on an outdoor grill or grill pan over medium-high heat for about 3 minutes per side. While sausage is cooking, heat canola oil in a large skillet over medium-high heat. Add cabbage, onion, garlic, red pepper flakes, salt and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 4 minutes. Add apples, beer, vinegar, mustard, brown sugar and sage. Stir until incorporated; bring to a simmer for 5 minutes. Add sausage to cabbage mixture, cover partially with lid to allow some steam to escape. Reduce heat to medium-low and cook until cabbage and apples are tender, about 8 minutes. Serve as-is or on grinder rolls.
Turkey Sausage with Apple Sauerkraut Recipe courtesy of Sandra Lee, www.sandralee.com Servings: 6Prep Time: 10 minutesCook Time: 21 minutes1 package (13.5 ounces) Johnsonville Smoked Turkey Sausage2 tablespoons canola oil1 small head green cabbage, thinly shredded1 medium onion, sliced2 teaspoons garlic, chopped1/2 teaspoon red pepper flakes 1 teaspoon salt1/2 teaspoon freshly ground pepper2 Fuji apples, peeled, cored and cut into 1/4-inch slices1 can beer, Guinness3/4 cup cider vinegar1 tablespoon brown or whole-grain mustard1 tablespoon brown sugar1 tablespoon fresh sage, chopped6 grinder rolls, if desiredCook sausage on an outdoor grill or grill pan over medium-high heat for about 3 minutes per side. While sausage is cooking, heat canola oil in a large skillet over medium-high heat. Add cabbage, onion, garlic, red pepper flakes, salt and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 4 minutes. Add apples, beer, vinegar, mustard, brown sugar and sage. Stir until incorporated; bring to a simmer for 5 minutes. Add sausage to cabbage mixture, cover partially with lid to allow some steam to escape. Reduce heat to medium-low and cook until cabbage and apples are tender, about 8 minutes. Serve as-is or on grinder rolls.
Spicy Italian Sausage and Pepper Skewers with Balsamic GlazeRecipe courtesy of Sandra Lee, www.sandralee.com Servings: 10 Prep Time: 20 minutesCook Time: 22 minutes1/4 cup balsamic vinegar2 tablespoons olive oil1 tablespoon chopped garlic1 teaspoon oregano1 tablespoon brown sugar1 tablespoon spicy brown mustardKosher saltFreshly ground black pepper1 package (19.76 ounces) Johnsonville Hot Italian Links 1 large onion, cut into 30 pieces1 green bell pepper, cut into 20 chunks 1 red bell pepper, cut into 20 chunks 10 8-inch bamboo skewers, soaked in water2 tablespoons chopped parsley for garnishIn large bowl combine balsamic vinegar, olive oil, chopped garlic, oregano, brown sugar and mustard. Season with salt and pepper and whisk until well blended. Set aside.Grill the sausage links for 5 minutes per side (turning once). Remove from grill. Cut each Italian link into 6 pieces.Slice onion into wedges and peppers into chunks. Thread a piece of pepper, then sausage, then onion onto skewer. Repeat, alternating pepper colors so there are a total of 4 pieces of pepper, three sausages and three onion pieces per skewer. Repeat with remaining ingredients. Cook skewers on a grill or grill pan over medium heat about 5 to 6 minutes per side. Halfway through cooking process, baste skewers with balsamic sauce. Serve garnished with fresh parsley. Spicy Italian Sausage and Pepper Skewers with Balsamic GlazeRecipe courtesy of Sandra Lee, www.sandralee.com Servings: 10 Prep Time: 20 minutesCook Time: 22 minutes1/4 cup balsamic vinegar2 tablespoons olive oil1 tablespoon chopped garlic1 teaspoon oregano1 tablespoon brown sugar1 tablespoon spicy brown mustardKosher saltFreshly ground black pepper1 package (19.76 ounces) Johnsonville Hot Italian Links 1 large onion, cut into 30 pieces1 green bell pepper, cut into 20 chunks 1 red bell pepper, cut into 20 chunks 10 8-inch bamboo skewers, soaked in water2 tablespoons chopped parsley for garnishIn large bowl combine balsamic vinegar, olive oil, chopped garlic, oregano, brown sugar and mustard. Season with salt and pepper and whisk until well blended. Set aside.Grill the sausage links for 5 minutes per side (turning once). Remove from grill. Cut each Italian link into 6 pieces.Slice onion into wedges and peppers into chunks. Thread a piece of pepper, then sausage, then onion onto skewer. Repeat, alternating pepper colors so there are a total of 4 pieces of pepper, three sausages and three onion pieces per skewer. Repeat with remaining ingredients. Cook skewers on a grill or grill pan over medium heat about 5 to 6 minutes per side. Halfway through cooking process, baste skewers with balsamic sauce. Serve garnished with fresh parsley.
Spicy Italian Sausage and Pepper Skewers with Balsamic GlazeRecipe courtesy of Sandra Lee, www.sandralee.com Servings: 10 Prep Time: 20 minutesCook Time: 22 minutes1/4 cup balsamic vinegar2 tablespoons olive oil1 tablespoon chopped garlic1 teaspoon oregano1 tablespoon brown sugar1 tablespoon spicy brown mustardKosher saltFreshly ground black pepper1 package (19.76 ounces) Johnsonville Hot Italian Links 1 large onion, cut into 30 pieces1 green bell pepper, cut into 20 chunks 1 red bell pepper, cut into 20 chunks 10 8-inch bamboo skewers, soaked in water2 tablespoons chopped parsley for garnishIn large bowl combine balsamic vinegar, olive oil, chopped garlic, oregano, brown sugar and mustard. Season with salt and pepper and whisk until well blended. Set aside.Grill the sausage links for 5 minutes per side (turning once). Remove from grill. Cut each Italian link into 6 pieces.Slice onion into wedges and peppers into chunks. Thread a piece of pepper, then sausage, then onion onto skewer. Repeat, alternating pepper colors so there are a total of 4 pieces of pepper, three sausages and three onion pieces per skewer. Repeat with remaining ingredients. Cook skewers on a grill or grill pan over medium heat about 5 to 6 minutes per side. Halfway through cooking process, baste skewers with balsamic sauce. Serve garnished with fresh parsley.
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As teams take the field in a battle for victory, fans head into "Tailgateville," firing up the grill and cooking a pre-game feast.

More than 20 million Americans tailgate in stadium parking lots yearly, and Food Network's Sandra Lee has the winning recipe for the total tailgating experience - food, football and fun.

"The best part of football is the tasty tailgate with your friends," said Sandra Lee. When you are tailgating, you'll want to consider Semi-Homemade® recipes that are easy to make and full of flavor.

To make sure you get to spend time with friends and still enjoy the game, Sandra Lee has some great recipes in her new cookbook, "Semi-Homemade Weeknight Wonders" to help you keep entertaining simple and semi-homemade.

Whether the hungry fans at your gathering are craving brats, Italian or smoked sausage, there are plenty of varieties to choose from.

Sandra Lee makes the most of Johnsonville Sausage in these recipes for Turkey Sausage with Apple Sauerkraut, Spicy Italian Sausage and Pepper Skewers with Balsamic Glaze, and Beer Brats.

Best of all, they can be prepared ahead of time and brought along to the game.

No matter where you catch the action - in the stadium parking lot before kickoff, or from the comfort of home - a delicious tailgate is key to making game day something to cheer about.

For more great recipes and grilling tips, visit www.johnsonville.com or www.sandralee.com.

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