Great Game Day Eats

MISSION, KS--(Marketwire - Jan 17, 2013) - (Family Features) No matter what the score is, give game day fans something to cheer about with great food, and plenty of it.

These simple, delicious recipes from Johnsonville are easy for you to make, which means you can sit back and enjoy the game with everybody else.

For more flavorful recipe ideas to make your game day party a winner, visit www.johnsonville.com.

Gyro Brat Hoagie
Yield: 6 servings
Sauce
1	cup (8 ounces) sour cream
1/2	medium cucumber, peeled, seeded and finely chopped
2	cloves garlic, minced
2	teaspoons fresh parsley, chopped
1/4	teaspoon salt
1/4	teaspoon cracked black pepper, optional
Hoagie
1	package (19 ounces) Johnsonville Original Bratwurst
1	loaf (1 pound) French bread
1	small onion, thinly sliced
1	medium tomato, thinly sliced

Preheat oven to 350°F.

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 French bread lengthwise and transfer to a 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 the sauce, onion and tomato. Cut hoagie and serve.

Cajun Chicken Sausage Jambalaya
Yield: 6 servings
1	large onion, chopped
1	medium green pepper, chopped
2	ribs celery, chopped
2	jalapeño peppers, seeded and diced (optional)
2	tablespoons olive oil
1	package (12 ounces) Johnsonville Cajun Style Chicken Sausage links, sliced
2	cloves garlic, minced
1	can (28 ounces) tomatoes, diced
1/2	cup water
1	tablespoon tomato paste
3/4	teaspoon Cajun seasoning
1/2	pound frozen cooked medium shrimp, thawed and tails removed
2	cups hot cooked rice

In a large saucepan, sauté onion, pepper, celery and jalapeño peppers in oil until crisp-tender. Add sausage and garlic; sauté 1 to 2 minutes longer.

Add tomatoes, water, tomato paste and seasoning; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Stir in shrimp and rice; heat through.

Italian Sausage Lollipops
Yield: 20 lollipops
1	package (19 ounces) Johnsonville Hot Italian Sausage Links
20	10- to 12-inch bamboo skewers
	Oil for deep frying (vegetable, peanut or canola)
Corn Batter
1	cup cornmeal
1	cup flour
1/4	teaspoon salt
1/8	teaspoon black pepper
1/4	cup sugar
4	teaspoons baking powder
1	large egg, lightly beaten
1	cup milk (preferably not skim)
Remoulade Dipping Sauce
2	tablespoons mayonnaise
2	tablespoons Dijon mustard
2	tablespoons whole grain mustard
1	tablespoon lemon juice
1	teaspoon wine vinegar
2	tablespoons pickle relish
2	tablespoons capers, chopped
1	teaspoon dried tarragon
1/2	teaspoon ground black pepper
1/4	teaspoon salt
	Dash Tabasco sauce
1	cup canola oil

Cook sausages according to package directions. Allow to cool slightly and cut each sausage into 4 pieces.

In a medium bowl, mix all dry ingredients for the corn batter then mix in wet ingredients.

Pour oil 2 to 3 inches deep and bring to medium heat or about 350°F. Place one sausage piece on the end of each skewer. Dip into the batter and coat the sausage completely.

Carefully submerge the sausage into the hot oil while holding the end of the stick. Fry each sausage for about 1 minute, until the batter is a deep golden brown.

Serve with Remoulade Dipping Sauce or your favorite mustard.

Remoulade Dipping Sauce
Combine all ingredients except oil in a food processor and process for 30 seconds. With the motor running, slowly add the oil through the feed tube and process until thickened.

Transfer the sauce to a bowl, cover and refrigerate for at least one hour before serving.

Easy Sausage Roll-ups
Yield: 14 servings
1	package (12 ounces) Johnsonville Breakfast Sausage Links
2	containers (16 rolls) refrigerated crescent rolls
1/2	teaspoon cinnamon
2	tablespoons sugar
	Optional: Warm maple syrup, honey, jam and preserves

Prepare sausage according to package directions. Drain and set aside.

Unroll crescent roll dough. Place one cooked sausage on wide end of a dough triangle. Roll dough around sausage and place on baking pan with the seam side down. Repeat with remaining sausages and dough. (You will have two extra rolls to bake and enjoy with your favorite topping.)

Mix cinnamon and sugar together and sprinkle evenly over roll-ups.

Bake according to directions on crescent roll package.

Serve hot. If desired, warm maple syrup, honey, jams and preserves for delicious dipping.

Andouille Sausage Deviled Eggs
Yield: 24 eggs
1	tablespoon olive oil
1/2	package (13.5 ounces) Johnsonville Premium Fully Cooked Andouille Sausage, diced
1	dozen eggs, hard-boiled
1	to 2 teaspoons Dijon mustard
1/3	cup high-quality mayonnaise
	A few dashes of your favorite hot sauce
1/2	teaspoon kosher salt
	A few turns of freshly ground black pepper

Heat oil in a large saute pan over medium-high heat. When oil is shimmering, add sausage. Cook until well-browned on all sides. Remove from pan with slotted spoon; set aside to drain on paper towels.

Slice eggs in half lengthwise. Remove yolks and grate on small holes of box grater into mixing bowl. Add mustard, mayonnaise, hot sauce, salt and pepper and mix thoroughly. Add yolk mixture to a large sealable plastic bag.

Fill egg whites half way with diced sausage. Cut off tip of plastic bag and pipe yolk mixture into the egg whites over diced sausage, over-filling the whites. Top yolk mixture with more diced sausage.

Refrigerate until ready to serve.

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