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Flavor Up Your Game Day Party

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Philly Brats
Touchdown Italian Chili
Italian Seafood Portobellos
Cheese-filled Breakfast Puffs

(Family Features) - For big flavor during your big game get-together, use sausage in a variety of dishes - it's sure to make you the MVP of the party. There's no easier way to add flavor to any party than with juicy, great-tasting sausage. From breakfast links to bratwurst, Italian or smoked turkey, versatile sausage stars in breakfast casseroles, appetizers and main dishes recipes from the kitchen at Johnsonville that will please your hungry sports fans all day long.

Visit www.johnsonville.com for great recipes to flavor up any get-together!

Philly Brats

Ingredients
  • 1 package (19.76 ounces) Johnsonville Original Bratwurst
  • 1 medium sweet red pepper, sliced
  • 1 medium yellow pepper, sliced
  • 1 medium green pepper, sliced
  • 1 large onion, sliced
  • 3 tablespoons olive oil
  • 3/4 cup Cheez Whiz process cheese sauce
  • 5 hoagie rolls, split

Preparation
    1. Grill brats according to package directions; keep warm. In skillet, sauté peppers and onion in oil until tender. Place a brat in each roll. Top with peppers, onions and cheese sauce.

Preparation and Cooking Time
25 minutes Grill: 25 minutes

Serves
Serves 5

Touchdown Italian Chili

Ingredients
  • 1 package (19.76 ounces) Johnsonville Italian Sausage Links
  • 1 cup chopped onion
  • 3 celery ribs, cut into 1/2-inch pieces
  • 1 each large sweet red, yellow and green pepper, cut into 1-inch pieces
  • 1 tablespoon minced garlic
  • 3 tablespoons olive oil
  • 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 sliced black olives
  • 1/4 cup cream sherry, optional
  • 1 tablespoon chopped fresh basil
  • 1-1/2 teaspoons baking cocoa
  • 1/2 to 1 teaspoon pepper

Preparation
    1. Grill Italian sausage according to package directions; cut into half moon slices and set aside.
    2. In soup kettle, sauté onion, celery, sweet peppers and garlic in oil until tender. Add sausage and remaining ingredients; bring to a boil.
    3. Reduce heat; cover and simmer 20 minutes or until flavors are blended.

Preparation Time
35 minutes

Cook Time
20 minutes

Serves
Serves 12

Notes, Tips & Suggestions
Tip: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

Italian Seafood Portobellos

Ingredients
  • 25 to 30 medium portobello mushrooms (about 1-1/2 pounds)
  • 2 tablespoons olive oil
  • 1/4 teaspoon each salt, pepper and garlic powder
  • 1 can (6 ounces) lump crabmeat, drained
  • 1 package (5 ounces) frozen cooked salad shrimp, thawed
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) Johnsonville All Natural Ground Italian Sausage
  • 1 egg

Preparation
    1. Remove stems from mushrooms; chop stems and set aside. Place mushroom caps on waxed paper, bottom side up. Mist or brush caps with oil; sprinkle with salt, pepper and garlic powder.
    2. In food processor, combine crabmeat, shrimp, cheeses, garlic, pepper and mushroom stems. Pulse 10 to 15 seconds until coarsely chopped. Transfer to large bowl. Crumble sausage over crabmeat mixture. Add egg; mix just until combined. Spoon into mushroom caps.
    3. Place in greased shallow baking pans. Bake at 350°F for 20 to 25 minutes or until thermometer inserted into filling reads 160°F.

Serves
25 to 30 appetizers

Notes, Tips & Suggestions
Tips: For a spicier version, add 1/2 teaspoon cayenne and 1/4 teaspoon crushed red pepper flakes. To make this appetizer a meal, serve over a bed of pasta with Alfredo sauce.

Cheese-filled Breakfast Puffs

Ingredients
  • 1 package (12 ounces) Johnsonville Original Breakfast Sausage Links
  • 2 tubes (8 ounces each) refrigerated crescent roll dough
  • 5 slices deli cheese, cut into thirds

Preparation
    1. Cook sausage according to package directions; drain.
    2. Unroll crescent dough; separate into 14 triangles (there are two extra triangles). Place one strip cheese and one sausage link onto wide end of each triangle. Roll up, starting with wide end. Place seam side down on ungreased baking sheets.
    3. Bake at 375°F 10 to 12 minutes or until golden brown.

Preparation and Cooking Time
20 minutes

Bake Time
15 minutes

Serves
14 breakfast puffs

Notes, Tips & Suggestions
Tip: Great for dipping! Serve with cheese sauce, salsa or spicy jam.

SOURCE: Johnsonville


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