27131587
I always associate a certain food with visiting a new place. On my first visit to Chicago, all I could think about was sinking my teeth into one of their legendary hot dogs.
Although people throughout the world eat sausages, it was the German immigrants, many of whom settled in Wisconsin and Illinois, who made bratwurst, weisswurst and other types famous.
I recently received a copy of "Johnsonville Big Taste of Sausage Cookbook" by Shelly Stayer and Shannon Kring Biro. Along with being a collection of recipes, it tells the story of the Stayer family who founded their business in Johnsonville, Wis., (population 65) 60 years ago. Wisconsin may be famous for its cheese, but sausages play a big role in this state.
Johnsonville sausage is sold in 33 countries and all 50 states. We eat these links or patties for breakfast, grill them on barbecues, substitute them for ground beef and include them in several dishes.
I was happy to see the Stayer family featured hoagies (they actually called them that) in their book. The recipe calls for the proper rolls, too. I’m not sure a purist like myself would ever call sausage on a roll with all the fixings a hoagie, but their salute to Philly is nice.
The recipes are easy to follow and feature ingredients found in any supermarket. The dishes are hearty, flavorful and certainly not exotic or fancy.
The Stayer family uses influences from the many ethnic groups of America in its recipes, including German, Italian, Mexican, Creole/Cajun and Jewish.
The book is perfect for the beginner cook.
Sunrise Breakfast Casserole
Ingredients:
1 (20-ounce) package of Johnsonville Original Breakfast Sausage Links
9 large eggs
3 cups of milk
1-1/2 teaspoon of mustard powder
1 teaspoon of salt
8 cups of thawed frozen hash-brown potatoes
1-1/2 cups of shredded cheddar
Directions:
Preheat the oven to 350 degrees.
Place the sausage in a baking dish. Bake for 15 to 20 minutes, turning once, until no longer pink. Drain. Slice into 1/4-inch coins.
In a large bowl, whisk together the eggs, milk, mustard powder and salt. Add the potatoes, cheese and cooked sausage. Mix well.
Pour into a greased baking dish. Cover and chill overnight. Before baking, let sit at room temperature for 30 minutes.
When ready to cook, preheat the oven to 375 degrees.
Bake for one hour or until set and lightly golden brown.
Let sit for 10 minutes.
Serves 12 to 14.
Note from Phyllis: The authors state this recipe can be cut in half. If making the full amount, they say this dish reheats well.
Italian Cheese Dip
Ingredients:
1 (19.76-ounce) package of Johnsonville Mild Italian Sausage Links, casings removed, or Italian ground sausage
1 (32-ounce) package of processed cheddar (such as Velveeta), cubed
1 (16-ounce) jar of thick and chunky salsa
1 tablespoon of ground fennel seed
3 garlic cloves, minced
1 teaspoon of ground aniseed
1/4 teaspoon of dried basil
1 loaf of round bread
Directions:
In a large skillet, cook the crumbled sausage over medium for eight to 10 minutes, or until brown. Drain. Set aside.
Place the cheese in a large microwave-safe bowl and microwave on high, stirring every two minutes, until melted. Add the salsa, fennel, garlic, anise, basil and sausage. Microwave on high until hot.
Hollow out the center of the bread and use as the serving dish for the dip.
Serves eight.
Philly Brat
Ingredients:
2 tablespoons of olive oil
1 large yellow onion, peeled and sliced
2 each of red, yellow and green bell peppers, cored, seeded and sliced 1/4-inch thick.
Salt and freshly ground black pepper,
to taste
1 (19.76-ounce) package of Johnsonville Original Bratwurst Links
5 ounces of smoked provolone
5 hoagie rolls, hinge-sliced
Directions:
Heat the oil in a 9-by-13-inch aluminum-foil baking pan placed directly on the grill. Add the onion and peppers. Saut� until the peppers are softened. Season with the salt and pepper.
Grill the links according to the package directions.
Place one slice of cheese on the bottom of each roll. Top with a link, onion and peppers.
Serves five.
Note from Phyllis: The recipe states, "Philly cheesesteak lovers, meet your new best friend: the Philly Brat." Bratwurst is thicker and larger than regular sausage links.
Creole Sausage and Rice
Ingredients:
1 (19.76-ounce) package Johnsonville Hot n’ Spicy Bratwurst
1 teaspoon of olive oil
1 large yellow onion, coarsely chopped
8 Roma tomatoes, chopped
3/4 cup each of a red, yellow and green bell pepper, all coarsely chopped
1/2 teaspoon of dried thyme
3 cups of cooked long-grain rice
Directions:
Prepare the bratwurst according to the package directions. Slice diagonally.
Heat the oil in a large saucepan. Add the onion and cook for two to three minutes, or until glossy. Add the tomatoes, peppers, thyme and sausage. Cook for three to four minutes, or until the peppers are tender-crisp.
Serve over rice.
Serves six.
