Category: Lifestyle Published on Thursday, 10 September 2009 10:01
Savor the opening of football season with a game day party that really scores with guests. Keep them cheering with finger-friendly food such as sausage roll ups, cheesy dip and delicious, hot subs and hoagies. And introduce a new all-star to the menu with a football pancake that’s sure to earn some extra points!
The entertaining experts at Johnsonville Sausage have come up with a game-winning strategy that will help you make your big-game party a champ.
Prep: 30 minutes
Grill/Bake: 35 minutes
1 cup (8 ounces) sour cream
1/2 medium cucumber, peeled, seeded and finely chopped
2 cloves garlic, minced
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon cracked black pepper, optional
1 package (19.76 ounces) JohnsonvilleOriginal Bratwurst
1 loaf (1 pound) French bread
1 small onion, thinly sliced
1 medium tomato, thinly sliced
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 bread lengthwise and transfer to 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 sauce, onion and tomato. Cut sub and serve.
Prep: 20 minutes
Bake: 15 minutes
1 small onion, thinly sliced
1 tablespoon olive oil
1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons coarse ground mustard
1 package (16 ounces) Johnsonville Beddar with Cheddar Sausage
In a skillet, sauté onion in oil until light golden brown; cool slightly. Unroll crescent dough and separate into triangles (bake or discard two extra triangles). Spread each with mustard and top with onions. Place one sausage on wide end of each triangle; roll up. Place on ungreased baking sheet. Bake at 350°F for 15 to 18 minutes or until golden brown and crispy.
Total Prep: 25 minutes
Yield: 6 cups
1 package (16 ounces) Johnsonville Italian All Natural Ground Sausage
2 pounds Velveeta processed 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
In a skillet, cook and crumble sausage until no longer pink; drain. Place cheese in a 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.
•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.
Prep/Cook: 35 minutes
1 package (12 ounces) Johnsonville Breakfast Sausage Links
2-1/2 cups Hungry Jack complete pancake mix
1 teaspoon baking cocoa or cinnamon
1-1/2 cups water
1/4 teaspoon vanilla extract
Cook sausage according to package directions; set aside.
In a bowl, combine pancake mix and cocoa/cinnamon. Stir in water and vanilla. Pour 1/2 cup batter onto a hot greased nonstick skillet or griddle in the shape of a football. Place one sausage link lengthwise down center of batter. Cut two sausage links into thirds; arrange on sides of center link to form football laces.
Using two spatulas, carefully turn pancake when bubbles form on top and edges are dry. Cook until second side is golden brown. (Trim edges to resemble a football if necessary). Invert onto a plate, sausage-side up. Repeat with remaining batter and sausage.
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