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Great Game Day Treats

Posted: December 26, 2012 2:00 a.m.
Updated: December 26, 2012 2:00 a.m.

Easy Sausage Roll-ups

 

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 Hoagie

Yield: 6 servings

Sauce

    1     cup (8 ounces) sour cream

    1/2     medium cucumber, peeled, seeded
            and finely chopped

    2     cloves garlic, minced

    2     teaspoons fresh parsley, chopped

    1/4     teaspoon salt

    1/4     teaspoon cracked black pepper,
            optional

Hoagie

    1     package (19 ounces) Johnsonville
            Original Bratwurst

    1     loaf (1 pound) French bread

    1     small onion, thinly sliced

    1     medium tomato, thinly sliced

Preheat oven to 350°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°F for 10 minutes or until bread is lightly browned.

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



Easy Sausage Roll-ups

Yield: 14 servings

    1     package (12 ounces) Johnsonville
            Breakfast Sausage Links

    2     containers (16 rolls) refrigerated
            crescent rolls

    1/2    teaspoon cinnamon

    2     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.

Italian Sausage Lollipops

Yield: 20 lollipops

    1     package (19 ounces) Johnsonville Hot Italian
            Sausage Links

    20     10- to 12-inch bamboo skewers

        Oil for deep frying (vegetable, peanut or canola)

Corn Batter

    1     cup cornmeal

    1     cup flour

    1/4     teaspoon salt

    1/8     teaspoon black pepper

    1/4     cup sugar

    4     teaspoons baking powder

    1     large egg, lightly beaten

    1     cup milk (preferably not skim)

Remoulade Dipping Sauce

    2     tablespoons mayonnaise

    2     tablespoons Dijon mustard

    2     tablespoons whole grain mustard

    1     tablespoon lemon juice

    1     teaspoon wine vinegar

    2     tablespoons pickle relish

    2     tablespoons capers, chopped

    1     teaspoon dried tarragon

    1/2     teaspoon ground black pepper

    1/4     teaspoon salt

        Dash Tabasco sauce

    1     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°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.

 

 

 

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