(Family Features) While they may not strap on helmets and head to the field for kickoff, football fans often feel like they’re as much a part of the game as the players themselves. When the team is in the locker room laying out the game plan, scores of fans are fueling up with tantalizing tailgate foods.

In fact, many tailgaters believe food is the most important aspect of the pregame festivities, and one trendy way to feed your crowd is with small plates, appetizers, samplers and innovative sides that feature a variety of flavors like these ideas from the experts at Aramark.

An easy hack for your next game day meal can be a recipe you prepare at home before heading to the stadium. The toppings are what set these Korean-inspired Sweet and Spicy Bratwurst Subs apart. Just make the crunchy kimchi, bright mango slaw and spicy sesame mayonnaise up to two days ahead of time so grilling the bratwursts is all you need to do before kickoff.

As tailgate grub continues to trend toward easy and quick, Sweet Heat Foil Packets provide another no-mess, single-serve solution. Load up individual packets with shrimp, chicken, andouille sausage and favorite veggies then head to the game and grill on-site for a hot meal to fire up your fellow fans.

Find more game day recipe inspiration by visiting Aramark’s Feed Your Potential website, fyp365.com.

Sweet and Spicy Bratwurst Subs

Recipe courtesy of Aramark
Servings: 8

Kimchi:

• 1 1/2 cups green cabbage, cut into thick strips
• 1/4 cup water
• 4 teaspoons white vinegar
• 1 tablespoon gochujang paste
• 2 teaspoons fish sauce
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced, peeled ginger root
• 1/2 cup daikon radish strips
• 1/4 cup shredded, peeled carrot
• 1/4 cup sliced green onion

Mango Slaw:

• 2 cups shredded green cabbage
• 1/3 cup diced mango chunks, thawed from frozen
• 1/4 cup shredded, peeled carrot
• 1/4 cup sliced green onion
• 1/4 cup red bell pepper, cut into thin strips
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced, peeled ginger root
• 2 tablespoons white vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon minced garlic

Spicy Sesame Mayonnaise:

• 1/3 cup mayonnaise
• 1 tablespoon sriracha
• 1 1/2 teaspoons sesame oil
• 1 1/2 teaspoons seasoned rice wine vinegar

• 8 bratwursts (4 ounces each)
• 8 hoagie rolls (6 inches), split

1. To make kimchi: Place cabbage in microwavable bowl. Add water. Cover and microwave on high 2 minutes, or until tender-crisp. Rinse with cold water and drain well.
2. In large bowl, mix vinegar, gochujang, fish sauce, garlic and ginger. Add steamed cabbage, daikon, carrot and onion; toss to coat. Cover and chill.
3. To make mango slaw: Mix cabbage, mango, carrot, onion, red bell pepper, cilantro, ginger, vinegar, salt and garlic. Cover and chill.
4. To make spicy sesame mayonnaise: Mix mayonnaise, sriracha, sesame oil and vinegar until well blended. Cover and chill.
5. Heat grill to medium and lightly oil grill rack. Grill bratwursts 8 minutes, or until internal temperature reaches 155 F.
6. Spread mayonnaise on rolls. Place grilled bratwurst on rolls and top with kimchi and slaw.

Sweet Heat Foil Packets

Recipe courtesy of Aramark
Servings: 8

• 1/2 cup cold butter, diced
• 1 cup diced yellow onion
• 1 cup diced, peeled potatoes
• 1 cup diced, peeled carrots
• 1 cup diced red bell pepper
• 2 cups diced skinless, boneless chicken breast
• 16 extra-large shrimp, peeled, deveined and tails removed
• 8 teaspoons Cajun seasoning
• 1 cup diced pineapple
• 1 cup andouille sausage, cut in half and sliced
• 8 frozen mini corn cobs, cut in half (16 pieces)
• 1 cup sliced green onion
• salt, to taste
• pepper, to taste

1. Heat grill to medium. Place eight 18-by-18-inch squares heavy-duty aluminum foil on work surface.
2. On half of each foil square, evenly layer butter, onions, potatoes, carrots, red bell peppers, chicken, shrimp, seasoning, pineapple, sausage, corn cobs and green onions.
3. Fold foil in half over filling. Fold edges of foil tightly toward filling to seal packets.
4. Place packets on baking sheet.
5. Grill 15 minutes with lid closed until chicken and shrimp are cooked through. Season to taste with salt and pepper.

Source: Aramark

(Family Features) 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
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

1. Grill Italian sausage according to package directions; 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.
2. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.

Serving Suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

PigTails & Fries

6 servings
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.

1. 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.
2. TO BAKE: Spread fries in single layer on baking 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.

Reuben Brat Hoagie

6 servings
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

1. 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.
2. 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
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

1. 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, stirring every 2 minutes. Stir in salsa, seasonings 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.

Source: Johnsonville