Ginger Mustard with Toasted Sesame Seeds

 

Ingredients

- 1 tablespoon butter

- 1/2 teaspoon crushed garlic

- 1 teaspoon minced peeled fresh ginger

- 1/2 cup dark beer

- 3 tablespoons sesame seeds, toasted

- 3/4 cup Dijon mustard

- 1 tablespoon soy sauce

 

Directions

In a small saucepan, melt butter over low heat. Add garlic and ginger; sauté for 1 minute. Add beer and sesame seeds; bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced by half. Remove from heat; whisk in mustard and soy sauce. Cool completely. Store in an airtight container in the refrigerator.

 

Tips

As a marinade, brush over brat and vegetable kabobs. Great as a stir-fry sauce — try sliced bratwurst, bok choy, snow peas and red peppers over Asian noodles.

 

Yield: 1-1/4 cups.

 

Credit: The Kitchen at Johnsonville Sausage

Johnsonville Brat Hot Tub

 

Ingredients

- One 11-inch x 9-inch x 2 3/8-inch aluminum foil baking pan

- 2-3 beers

- 2 tablespoons butter

- 1 bottle (12 ounces) honey mustard

- 1 medium yellow or white onion, sliced

 

Directions

Put the pan right on the grill, careful not to singe your knuckle hair, pour in the beers and add the butter and onions. Then grill your Johnsonville Brats to a juicy, golden-brown perfection. Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub. When folks are ready for seconds or thirds–or when stragglers show up late–grab a Johnsonville Brat out of the hot tub and enjoy!

 

Credit: The Kitchen at Johnsonville Sausage

Johnsonville Honey Mustard Turkey Sausage Skewers

 

Ingredients

- 1 package (13.5 ounces) Johnsonville® Smoked Turkey Sausage

- 2 medium yellow onions

- 2 medium sweet red and yellow bell peppers

- 1 bottle (12 ounces) honey mustard

- 18 small metal or wooden skewers

 

Directions

Cut each sausage link into six slices. Peel onion and cut into ½-inch pieces. Core peppers and cut into ½-inch pieces. Thread sausage slice, onion slice, pepper slice and second sausage slice onto metal or soaked wooden skewer. Grill skewers on charcoal or gas grill or on a grill pan over medium heat about 5-6 minutes. Turn and grill another 5-6 minutes or until vegetables are tender and sausage is hot. Brush with honey mustard serve.

 

Tips

As a marinade, brush over brat and vegetable kabobs. Great as a stir-fry sauce — try sliced bratwurst, bok choy, snow peas and red peppers over Asian noodles.

 

Yield: 1-1/4 cups. **Serving suggestion: prepare skewers in advance and finish with honey mustard when it’s time to serve guests.

 

Credit: The Kitchen at Johnsonville Sausage

Ginger Mustard with Toasted Sesame Seeds

 

Ingredients

- 5 grilled Johnsonville® Brats

- 6 grilled Johnsonville weiners

- 6 grilled Johnsonville® Beddar with Cheddar Sausage links

- 6 grilled Johnsonville® Smoked Polish Sausage links

- 1 bowl hot German potato salad

- 1 bowl sweet & sour red cabbage

- 1 bowl spaetzle

- 1 bowl sauerkraut

 

Directions

The above is served on a large platter, family style on the center of the table like a holiday feast. Also on the table is a tray with bread and rolls and a platter of cheeses. Top it off with mugs filled with your favorite German beverage.

 

Yield: 10-12 servings.

 

Credit: The Kitchen at Johnsonville Sausage

Philly Brats

 

Ingredients

- 1 package (19.76 ounces) Johnsonville® Brats

- 1 each medium sweet red, yellow and green pepper, sliced

- 1 large onion, sliced

- 3 tablespoons olive oil

- 3/4 cup Cheez Whiz® process cheese sauce

- 5 hoagie rolls, split

 

Directions

Grill brats according to package directions; keep warm. In a skillet, sauté peppers and onion in oil until tender. Place a brat in each roll. Top with peppers, onions and cheese sauce.

 

 

Yield: 5 servings

 

Credit: The Kitchen at Johnsonville Sausage

Roadhouse BBQ

 

Ingredients

- 2 packages (16 ounces each) Johnsonville® Smoked Brats

- 2 large onions, sliced into 1/2-inch rings

- 6 garlic cloves, thinly sliced

- 1/4 cup olive oil

- 2 cups barbecue sauce

- 2 pounds coleslaw

- 12 hoagie rolls

 

Directions

Cut sausage into 1/2-inch bias slices; set aside. In a large skillet, sauté onions and garlic in oil until tender and golden. Transfer to a slow cooker. Add sausage and barbecue sauce. Cover and cook on high for 1 hour. Reduce heat to low until serving. Place 1/2 cup barbecue mixture on a roll. Top with 3 tablespoons coleslaw. Serve hot.

 

Try either oil and vinegar coleslaw or creamy coleslaw: each adds a unique flavor.

If you have a smaller group to serve, this recipe is easy to cut in half.

 

Yield: 12 sandwiches

 

Credit: The Kitchen at Johnsonville Sausage

Spicy Cracked Black Pepper Brats

 

Ingredients

- 1 package (19.76 ounces) Johnsonville® Brats

- 1 large onion, cut into 1/4 inch round slices

- 2 tablespoons olive oil

- 1 medium green pepper

- 1 medium sweet red pepper

- 1 medium sweet yellow pepper

- 1 to 2 jalapeno peppers, optional

- 1 ounce fresh cracked pepper

 

Directions

Grill brats according to package directions. Meanwhile, brush onion slices with oil. Grill over medium heat for 3–4 minutes per side or until crisp-tender and golden. Cut onion slices in half; place in a large bowl.

 

Grill whole peppers until skins blister, about 3–4 minutes. With tongs, rotate peppers a quarter turn. Grill and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl and cover or cool for 30 seconds, place in a large resealable plastic bag and seal; let stand for 10 minutes. Peel off and discard charred skin. Remove seeds. Slice peppers into 1/4 inch strips; place in bowl with onions. Add cracked pepper; toss gently. Place one brat in each roll. Top with pepper and onion mixture. Serve hot.

 

Yield: 5 sandwiches

 

Credit: The Kitchen at Johnsonville Sausage