Superbowl recipes

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No matter what the score is, give Superbowl fans something to cheer about with great food, and plenty of it. These simple, delicious recipes are easy to make, which means you can sit back and enjoy the game with everybody else. For more recipe ideas to make your game day party a winner, visit www.johnsonville.com.

Italian Sausage Lollipops
Yield: 20 lollipops
1 pkg. (19 oz.) 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 tsp. salt
1/8 tsp. black pepper
1/4 cup sugar
4 tsp. baking powder
1 large egg, lightly beaten
1 cup milk (preferably not skim)

Remoulade Dipping Sauce
2 tbsp. mayonnaise
2 tbps. Dijon mustard
2 tbps. whole grain mustard
1 tbsp. lemon juice
1 tsp. wine vinegar
2 tbsp. pickle relish
2 tbsp. capers, chopped
1 tsp. dried tarragon
1/2 tsp. ground black pepper
1/4 tsp. 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.

Cajun Chicken Sausage Jambalaya
Yield: 6 servings
1 large onion, chopped
1 medium green pepper, chopped
2 ribs celery, chopped
2 jalapeno peppers, seeded and diced (optional)
2 tbsp. olive oil
1 pkg. (12 oz.) Johnsonville Cajun Style Chicken Sausage links, sliced
2 cloves garlic, minced
1 can (28 oz.) tomatoes, diced
1/2 cup water
1 tbsp. tomato paste
3/4 tsp. Cajun seasoning
1/2 lb. frozen cooked medium shrimp, thawed and tails removed
2 cups hot cooked rice
In a large saucepan, saute onion, pepper, celery and jalapeno peppers in oil until crisp-tender. Add sausage and garlic; saute 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.

Gyro Brat Hoagie
Yield: 6 servings
Sauce
1 cup (8 oz.) sour cream
1/2 medium cucumber, peeled, seeded and finely chopped
2 cloves garlic, minced
2 tsp. fresh parsley, chopped
1/4 tsp. salt
1/4 tsp. cracked black pepper, optional
Hoagie
1 pkg. (19 oz.) Johnsonville Original Bratwurst
1 loaf (1 lb.) 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.         

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