Game On! Game day feasting!

MVP Chili

Ingredients

• 2 packages (19 ounces) Johnsonville Hot Italian Sausage Links, casings removed (use mild links for a less spicy chili)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder (use mild chili powder for less spicy chili)
• 1/4 teaspoon cumin
• 1 bottle (12 ounces) dark beer (can substitute with light beer or 1 cup beef stock)
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• Salt and pepper
• 1 can (15.5 ounces) black beans
• 1 can (15.5 ounces) red kidney beans
• 1 1/2 cups corn (frozen or fresh off the cob)

Preparation

1. Decase sausage and sauté in a large pot; use a wooden spoon to crumble sausage as it cooks.
2. Once sausage is nicely browned, stir in onion, garlic, chili powder and cumin and continue cooking until onion softens, about 5 minutes.
3. Add beer and allow it to simmer for an additional 5 minutes, scraping up any brown bits from bottom of pan.
4. Stir in tomatoes, tomato paste and allow it to simmer, uncovered for an additional 10 to 15 minutes on medium-low, stirring occasionally.
5. Taste and adjust seasonings with salt and pepper.
6. Finally, stir in beans and corn.
7. Let this come to a simmer and it's ready to serve.
8. Can be prepared a day ahead.

Serves

Makes 12 cups, 6 to 8 servings

Ingredients

• 2 pounds Johnsonville All Natural Ground Sausage or links, decased
• 1 pound ground beef
• 16 slider buns or mini sandwich rolls
• Condiments

Preparation

1. In large bowl, combine sausage and beef. Using your hands, blend meats together and form into one large ball. Use a spoon or a small measuring cup to gather up about a 3-ounce ball and press into patties.
2. In large skillet over medium-high heat, pan fry 4 or 5 sliders at a time. Cook for about 3 minutes, then flip and continue cooking for another 3 minutes.
3. Test for doneness. Internal tem perature should be 160°F.
4. Slice buns and top sliders with your favorite condiments.

Serves

Makes: 16 sliders, 6 to 8 servings

Chipotle Monterey Jack Cheese Chicken Sausage Quesadillas

Ingredients

• 12 flour tortillas (8 inches)
• 1 package (12 ounces) Johnsonville Chipotle Monterey Jack Fully Cooked Chicken Sausage, chopped
• 1 red bell pepper, finely chopped
• 3 green onions, chopped
• 3 cups (12 ounces) shredded Colby Jack cheese
• Salsa (optional)

Preparation

1. Place 3 tortillas on a large greased baking sheet. Sprinkle each with sausage, red pepper, green onion and cheese. Top each with a tortilla.
2. Place baking sheet on the center oven rack. Broil for 2 minutes on each side or until golden brown.
3. Cut into wedges. Repeat with remaining ingredients. Serve with salsa.

Serves

Makes 6 servings

Sausage Dippers

Ingredients

• 3 packages (13.5-14 ounces each) Johnsonville Smoked Sausage (such as Beddar with Cheddar, Jalapeño & Cheddar, Turkey with Cheddar or Chipotle Monterey Jack Cheese Chicken Sausage)

Spicy Hot Buffalo Sauce

• 1/2 cup butter, cubed
• 1 bottle (12 ounces) hot sauce
• 1 bottle (16 ounces) blue cheese salad dressing

Orange Bourbon Barbecue Dip

• 1 cup original or bourbon barbecue sauce
• 1/4 cup orange marmalade

Chinese Dipping Sauce

• 1 jar (7 ounces) hoisin sauce
• 1 jar (7 ounces) plum sauce

Creamy Mustard Dip

• 1 cup spicy brown mustard
• 1/4 cup sour cream
• 2 tablespoons horseradish

Cajun Mustard Dip

• 1 cup spicy brown mustard
• 1 teaspoon Cajun seasoning
• Hot pepper sauce, to taste

Preparation

1. Cut sausage links into 1-inch pieces
2. In large skillet, cook sausage over medium-high heat until lightly browned and heated through.
3. Serve with toothpicks and dipping sauces.
4. Spicy Hot Buffalo Sauce: In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted.
5. Stir until smooth.
6. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Makes: 2 cups buffalo sauce plus 2 cups blue cheese dressing
7. Orange Bourbon Barbecue Dip: In microwave-safe bowl, combine barbecue sauce and orange marmalade.
8. Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/4 cups servings
9. Chinese Dipping Sauce: In microwave-safe bowl, combine hoisin sauce and plum sauce.
10. Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/2 cups
11. Creamy Mustard Dip: In bowl, combine mustard, sour cream and horseradish. Makes: 1 1/3 cups
12. Cajun Mustard Dip: In bowl, combine mustard, seasoning and hot pepper sauce. Makes: 1 cup

Serves

Makes 18 servings

Source

Johnsonville