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Sausage Appetizer Recipes for Game Day

Sausage bitesWith the Big Game looming, everyone is on the hunt for the best game day snack recipes and who doesn’t love sausage? Our pals at Johnsonville, makers of fine sausage products, share these tasty treats that’ll make you a Game Day hero.

Recipes courtesy Johnsonville www.johnsonville.com

Spicy Touchdown Sausage-Stuffed Bites

A deep fryer works best for this recipe. If don’t have one, use a heavy pot filled with oil and a thermometer to keep track of the temperature.

2 packages Fresh Italian Hot Sausage (links or ground) (they use Johnsoville®)

1 cup biscuit/baking mix

2 eggs, whisked

2 teaspoon garlic powder

4 string-cheese sticks (Wisconsin-made)

Sauces for dipping: marinara, stone-ground mustard, barbecue sauce and/or salsa

Peanut oil (vegetable oil can substitute)

 

Preheat oil to 375°F.

Cut up string-cheese sticks into 6 segments per stick, 24 segments total, and set aside.

If using sausage links, remove casing and put sausage into a large mixing bowl. Combine sausage with baking mix, eggs and garlic powder. If needed, use hands to disperse ingredients evenly.

Using a 1-inch scoop (around 2 tbsp), scoop sausage mixture into your hand. Make a divot with your spoon or scoop. Place a segment of string cheese into the center, and fold the sausage mixture around the cheese. Roll into a ball, making sure there are no cracks where the cheese can leak out. Place on a baking sheet and repeat.

Place 6 to 8 bites into the deep fryer at a time, and cook for 5 to 7 minutes until dark brown and cooked through.

Serve immediately with your favorite tailgate dipping sauce: marinara, stone-ground mustard, barbecue and/or salsa.

 

 

Sweet and Sassy Brat Twists

For those of you who went to summer camp, this will remind you of the old dough wrapped treats you used to bake over an open fire—only this is way better.

6 Beer ’n Brats

2 cans crescent dough—triangles or sheets

6 tablespoons apricot preserves

1 tablespoon brown sugar

2 tablespoons habanero-based spice rub

5 teaspoons water, added or removed as needed for smooth, but not watery, consistency

2 teaspoons orange juice

2 teaspoons smoked paprika

1 teaspoon agave nectar or honey

1/2 teaspoon mustard powder

1/2 teaspoon cayenne pepper powder

6 tablespoon canola oil or preferred cooking oil

6 bamboo skewers

 

Preheat grill to maximum heat, then reduce to 400°F. You will use 2 zones of the grill—one side hot, the other side cool—which will give great flavor.

Skewer the brats and, using a very sharp knife, spiral cut or “accordion cut” brats by rolling them on a cutting board as you go along the entire length of the skewers.

Sprinkle habanero-based rub over the brats, to taste.

Cut the crescent dough into .-inch strips.

Tuck the strips of crescent dough into the space between the meat of the stretched, skewered brats; pinch ends together to join pieces as needed to create brat twists.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.