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Apple Chicken Sausage Sweet and Sour Stir Fry

Makes: 5 servings
Preparation Time: Ready in 30 min.

WHAT YOU NEED

  • 2-1/2 cups instant brown or long grain white rice
  • 8 oz. can pineapple chunks
  • 1 pkg. (12 oz.) frozen stir-fry vegetables
  • 1 Tbsp. canola oil
  • 1 pkg. Johnsonville® Apple Chicken Sausage, sliced
  • 1 Tbsp. cornstarch
  • 1/3 cup cold water
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. brown sugar

PREPARATION

Cook rice according to package directions; set aside.
Drain pineapple; reserve pineapple chunks and juice.
In a large skillet, sauté vegetables in oil until crisp-tender.
Add sausage and pineapple chunks; cook and stir until heated through.
In a small bowl, combine the cornstarch, water, soy sauce, brown sugar and reserved pineapple juice.
Stir into sausage mixture.
Bring to a boil.
Cook and stir for 1 minute or until sauce is thickened.
Serve over rice.

 

 

 

 

Onion and Pepper Brats

Paul Waldera – New Berlin, Wisconsin

Ingredients:
1 package of Johnsonville Regular Brats
1 can of beer
¾ cup of soy sauce

Bring 4 cups water to a boil.
Boil 6 brats in onion, green pepper, and 1 12 oz can of beer for 10 minutes. Add ¾ cup soy sauce and continue to boil for 5 minutes.

Put brats on a well heated grill and turn every 45 seconds for about 5 minutes. Serve.

Honey Brown Ale Brats

Shawn McCarthy – Deforest, Wisconsin

Ingredients:
1 package of Johnsonville Regular Brats
3 bottles of beer
1 large Vidalia onion
3 tablespoons of honey
fresh ground pepper
garlic salt


This last time, I used Big Sky's Moose Drool Brown Ale. For 8 brats, I use a medium saucepan, 3 bottles of Moose Drool. With the beer in the saucepan, add fresh ground pepper, garlic salt, and about 3 tablespoons of honey and place on medium heat. Slice 1 large Vidalia onion and place in the mix. With the mix simmering, place the brats in.

Simmer brats until cooked through, ready to place on the grill when you are. For travel, the onions can be placed in a foil with butter, touch of garlic and pepper and tossed on the grill. Turn every few minutes. Otherwise if you have a frying pan handy, they can fry up with the butter, garlic and pepper.

Best Brats Ever

Lora Mahnke - Huntley, Illinois

1 package Johnsonville Regular Brats
2-3 Cans Beer
1 large Red Delicious Apple (chopped)
1 large Sweet Onion (chopped)
4 Tablespoons Cinnamon

Place Johnsonville Brats in large fry pan, pour three cans of beer over, add apple, onion and cinnamon, boil until cooked. Remove Johnsonville Brats from pan, grill, and enjoy!


Sweet Pepper Italian Sausage

Ralph Schneider - Oconomowoc, Wisconsin


Ingredients:
1 package Johnsonville Italian Sausage
1 green pepper
3 banana peppers
½ stick butter

Chop up some onions, slice up a green pepper (thin slices), and banana peppers. Wrap this up into tinfoil with a half a stick of butter. When you grill your Johnsonville Italian sausages, place this in the center of the grill, and turn once while cooking. Place this mixture on your sausage and enjoy!


BAR-B-Q-BRATS

Bruce Hunt - Oconomowoc, Wisconsin

Ingredients:
6 or 8 Johnsonville Brats or Italians
1- Can Beer (your choice/try different ones)
1- 18 oz bottle of Hunt's Original BBQ Sauce
1- large onion. (cut up, not diced)
1- Green pepper (chopped fine)
(Small batch) Just keep doubling for larger batches.

Slowly cook brats on grill, being careful not to break casing causing flair up. They do not have to be completely cooked through, just browned nicely.

Mix beer, onion, BBQ sauce, & chopped pepper in slow cooker & heat.

Add Brats after they are grilled & let slow simmer until ready to serve. (An hour or two for BBQ to soak in & to finish cooking)

Let your guests add whatever condiments they choose, but they are the best just using the onion, pepper, & BBQ sauce they were cooking in.
Hope you enjoy them as much as we do!


Johnsonville Italian Bombers

John J Kresken - Burlington Wisconsin

Ingredients:
1 package Johnsonville Italian family pack (10 pack)
2 jars Paul Newman's Sockarooni sauce
1 jars Paul Newman's Roasted Garlic & Peppers
1 large green pepper
1 bag Mozzarella cheese

1. Brown Italians on grill (do not cook only brown)
2. Put all ingredients into large slow cooker at 250 (or med temperature) for 4 hours
3. put sauce on bun, then Italian, more sauce, then cheese
4. Enjoy!!!



Brat Pizza

David & Clarissa La Duke - Sheboygan Falls, Wisconsin

Ingredients:
1 package of Johnsonville Brats (Regular or Italian)
1 cup chopped onions
3 cups shredded marble jack cheese
4 tablespoons pizza sauce
4 tablespoons minced garlic

Boil a package of Johnsonville brats in beer and 1/2 cup onions.
On a grill safe 11-20" ish pan, spray on non-stick spray and roll out refrigerated pizza crust.
Spread on the pizza sauce.
Sprinkle on the minced garlic.
Sprinkle on the remaining ½ cup chopped onions.
Sprinkle on the shredded cheese.

Grill brats (not too dark).

Cut the grilled brats into bite-size pieces.
Place the bite-size pieces on top of the cheese.
Grill pizza for approximately 12 - 18 minutes depending upon heat.
Rotate pan on grill every 4 minutes to ensure proper heat on all areas of pizza.

Be sure to watch the bottom of the crust to prevent burning.

Enjoy!


Johnsonville Chili

Dan Prebil – Waukesha, Wisconsin

Ingredients:
1 package of Johnsonville Regular Brats or Italian Sausage
Add 2-16 oz. cans of Bush's Chili Beans
2- 16 oz. cans of diced tomatoes
1-26 oz. can of spaghetti-O's

Great and easy chili recipe

Cut up about 6 precooked or heat and serve Johnsonville Brats or Italians into small bite sized pieces. Put into a large skillet or slow cooker.
Add 2-16 oz. cans of Bush's Chili Beans or other brand. Mild, Medium, or Hot is up to your preference.
Add 2- 16 oz. cans of diced tomatoes. Again, what kind is your choice, I prefer garlic and onion.
Lastly, add 1-26 oz. can of spaghetti-O's and mix all together.
Heat until warm.
Enjoy!


Johnsonville Brat Breakfast Burritos

David Marcinkiewicz - Geneva Illinois

Ingredients:
6-7 pre-cooked Johnsonville Regular Brats (cubed)
1 Tablespoon olive oil
1 yellow onion (chopped)
1 green pepper (chopped)
1 red pepper (chopped)
2 dozen eggs
½ cup milk
1 Tablespoon garlic powder
½ Teaspoon dried red pepper
12-18 flour tortillas



Condiments:
16 oz of shredded sharp cheddar cheese (more is better)
Sour cream
Salsa of your choice
Guacamole

In a bowl beat the eggs, milk, garlic powder and red pepper. Set aside.

In a big skillet heat the oil and the cubed Johnsonville's, onions and peppers.

When the onions become transparent drop in the egg mixture and keep stirring (on medium-high heat) until the eggs are fully cooked. Then keep covered.

Heat the flour tortillas over an open flame, in a pan, microwave etc.

Spoon the brat and eggs into the tortillas, add your condiments, roll them up and enjoy!


Johnsonville Italian or Brat Quesadillas

Jeff and Patti Zwieg – Hartland, Wisconsin

Ingredients:
1 package of Johnsonville Regular Brats or Italian Sausage
1 can of beer
1 onion
peppers (your choice)
flower tortillas
shredded cheddar cheese


Take the Italians or Brats and cook in beer and onions. Fry some peppers and onions {put in jalapeños if you like some kick}. Remove sausages form beer and cut thin, add to peppers and onions. Take tortillas and lay it flat, take mixture and spread over flat surface of shell. Take cheddar cheese or jalapeños cheese and sprinkle it over and top of the Italian or brat mix and cover with another tortilla shell. Bake until cheese melts, cut up and eat. It’s a prehistoric, delicious meal John will enjoy after a long day of fishing.


Left over Johnsonville Brat Casserole

Teresa and Tom Miller – Waupun, Wisconsin
Ingredients:
5o r 6 left over Johnsonville Regular Brats - (sliced)
4or5 peeled and cubed potatoes
1 can French green beans(drained)
2 cups shredded cheddar cheese
1 can cream of mushroom soup(mixed with 1/2 can milk)
½ cup chopped onions
ground pepper to taste

Mix in 2-quart casserole dish and bake at 350 for 1 hour.
Serves 4
The hardest part of this recipe is finding leftover Johnsonville Brats!