Recipes - Sausage

 1. Slow Cooker Overnight Breakfast Casserole

Servings: 8 | Cook Time: 8 hours | Prep Time: 30 minutes


Ingredients

2 packages (12 ounces each) JOHNSONVILLE® Vermont Maple Breakfast Sausage Links
1 medium red bell pepper, chopped
¼ cup chopped fresh cilantro
1 ½ cups (6 ounces) shredded Cheddar cheese
1 cup milk
1/8 teaspoon pepper
1 cup chopped green onions
1 can (4 ounces) diced milk green chilies
1 package (20 ounces) refrigerated Hash Browns
12 eggs
½ teaspoon salt

Directions:

1) Cook sausage according to package directions; cut into small pieces and set aside.
2) In a bowl, combine the green onions, bell pepper, chilies and cilantro; set aside.
3) Spray a 5 or 6 qt. slow cooker with cooking spray. Layer a third of the hash browns, sausage, green onio mixture and cheese. Repeat layers twice.
4) In a large bow, whisk the eggs, milk, salt and pepper; pour over casserole.
5) Cover and cook on low for 7-8 hours or until a thermometer inserted into the center reads 160ºF.


 2. Amazing Muffin Cups

Servings: 12 | Prep Time: 20 minutes | Cook Time: 30 minutes


Ingredients

12 links JOHNSONVILLE® Original Breakfast Sausage
3 tablespoons butter, melted
1/8 teaspoon pepper
2 cups (8 ounces) shredded 3 Cheese blend
¼ cup chopped fresh chives or green onion
3 cup Hash Browns
1/8 teaspoon salt
6 eggs, lightly beaten
¼ cup chopped red bell pepper

Directions:

1) Spoon mixture evenly into muffin cups.
2) Prepare sausage according to package instructions, cool slightly and cut into ½ inch pieces; set aside.
3) In a bow, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups.
4) Press mixture onto sides and both of muffin cups.
5) Bake at 400ºF for 12 minutes or until lightly browned.
6) Remove from oven, divide sausage pieces into muffin cups.
7) In a bowl, combine eggs, cheese and bell pepper.
8) Sprinkle with chives or onion.
9) Return to oven, bake 13-15 minutes or until set. Serve.


 3. Mini Quiches

Servings: 12 | Prep Time: 10 minutes | Cook Time: 35 minutes

Ingredients

1 package (19 ounces) Original Brats
½ cup grated Parmesan cheese
1 cup frozen corn, thawed
12 eggs
1/8 teaspoon pepper
40 whole wheat crackers, crushed (about 2 cups crumbs)
1 package (12 ounces) frozen broccoli florets, thawed, drained and chopped
2 cups (8 ounces) shredded reduced-fat Cheddar cheese
1/8 teaspoon salt

Directions:

1) Preheat oven to 350º F. 2) Oven grill sausage. Let cool slightly, halve and slice into coins.
3) In a bowl, combine cracker crumbs and Parmesan cheese. Sprinkle into the bottom of 24 muffin cups coated with cooking spray.
4) Divide sausage evenly among the muffin cups. Top with the broccoli, corn and cheese.
5) Combine the eggs, salt and pepper; carefully pour into muffin cups.
6) Bake for 16-20 minutes or until eggs are set. Let stand for 2 minutes before removing from pans.


 4. Brat and Kraut Strudel

Servings: 10 | Cook Time: 30 minutes

Ingredients

1 package (19 ounces) Original Brats
½ cup grated Parmesan cheese
1 cup frozen corn, thawed
12 eggs
1/8 teaspoon pepper
40 whole wheat crackers, crushed (about 2 cups crumbs)
1 package (12 ounces) frozen broccoli florets, thawed, drained and chopped
2 cups (8 ounces) shredded reduced-fat Cheddar cheese
1/8 teaspoon salt

Directions:

1) Preheat oven to 450º F. 2) Prepare the links according to package instructions. Cool slightly, and then cut into half-moon slices.
3) In a large sauté pan, melt butter over medium heat. Add the onion and sauté until caramelized, 8 to 10 minutes.Add the sausage and sauerkraut heat through.
4) In a small bowl, combine the sour cream, garlic, dill and caraway. Season to taste with salt and pepper.
5) Spray two baking sheets with non-stick spray. Unfold one sheet of puff pastry on each baking sheet.
6) Spread the sour-cream mixture over each pastry sheet to within ½ inch of the edge. Spoon the sausage mixture down the center of each pastry sheet.
7) Top with cheese. Lightly brush the edges with water. Fold the long pastry side of each sheet over the filling and pinch the ends together to seal.
8) With a sharp knife, pierce the strudels to create steam vents. Brush the tops of the strudels with water. Sprinkle with the sesame seeds.
9) Bake for 30 to 35 minutes, until golden brown. Let stand 10 minutes before slicing.


 5. Sicilian Strata (Baked Egg) with Hot Italian Sausage

Servings: 8 to 10 | Cook Time: 1 hour

Ingredients

1 package (19 ounces) JOHNSONVILLE® Hot Italian Sausage Links, removed from casing
(Cut sausage link end to end, about three quarters of the way through. Flip sausage link over, grasp casing and pull off.)
¼ cup red bell pepper, diced
1 loaf crusty, Italian-style bread, sliced
1 ½ cups shredded mozzarella, divided
8 large eggs
1 teaspoon Italian herb seasoning
¼ cup fresh parsley, chopped
4 ounces mushroom, sliced
¼ cup spring onions, sliced
½ cup grated Parmesan cheese
2 medium tomatoes, chopped
3 cups whole milk
½ teaspoon (each) salt and ground black pepper

Directions:

1) In a 12 inch skillet, heat oil over medium heat. Sauté mushrooms for 4 minutes and add the bell peppers and onions. Continue sautéing
for another 2 to 3 minutes. Transfer vegetables to a plate and set aside.

2) In the same skillet cook, the decased links on medium heat and crumble as it cooks, about 8 minutes. When the sausage is fully cooked, toss the veggies back into the skillet, stir to combine and remove from heat.

3) In a lightly oiled 10 x 15 x 2 inch baking dish, arrange slices of bread to cover the bottom of the dish. Top evenly with half the sausage mixture. Sprinkle with Parmesan cheese, ½ cup mozzarella and half the tomatoes. Layer additional bread slices on top to cover, and
top the remaining sausage mixture and tomatoes.

4) In a bowl, whisk eggs, milk, Italian herb seasoning, salt and pepper to blend. Slowly pour egg mixture over layered ingredients.
Top with remaining mozzarella cheese.

5) Cover and refrigerate for at least 1 hour or up to a day. Preheat oven to 325ºF. Bake until the center of the strata is set and top is
lightly browned 50 to 60 minutes.

6) Sprinkle with parsley. Let stand for 5 minutes then cut into squares and serve.


 6. Italian Sausage Market Meatloaf

Servings: 4 to 6 | Prep Time: 15 minutes | Cook Time: 50 minutes

Ingredients

1 package (19 ounces) JOHNSONVILLE® Mild Italian Sausage Links, removed from casing (Cut sausage link end to end, about three quarters of the way through. Flip sausage link over, grasp casing and pull off.)
¾ cup chilli sauce
¾ cup rolled oats
1 tablespoon chili powder
1 red or green bell pepper, finely chopped
1 cup fresh or defrosted frozen corn kernels
3 slices Provolone cheese
¾ pound ground beef
¼ cup water
1 large egg, lightly beaten
1 tablespoon Worcestershire sauce
1 small onion, finely chopped
1 cup fresh baby spinach leaves

Directions:

1) Preheat the oven to 350º F.

2) In a large bowl, combine ½ cup of the chili sauce with the water. Add the oats, egg, chili powder, Worcestershire, and mix well.

3) Add the decased sausage and the ground beef. Add the bell pepper, onion, corn and mix well.

4) Divide the meat mixture in half. Lay half the meat mixture in a lightly greased 9x5x3 inch loaf pan.

5) Create a shallow indent in the meat allowing the edges to rise along the edge of the pan. Layer the provolone and the spinach leaves on top of the meat along the center, staying about ½ inch away from the edges.
Cover completely with the 2nd half of the meat mixture forming a domed top and sealing the edges.

6) Bake uncovered for 50 minutes.

7) Spread the remaining ¼ cup chili sauce over the top of the loaf and bake until a meat thermometer inserted in the center of the loaf registers 165ºF. About 15 to 20 minutes longer.

8) Allow the loaf to stand for 5 to 10 minutes before slicing.


 7. Baked Ziti with Italian Sausage

Servings: 4 to 6 | Prep Time: 30 minutes | Cook Time: 35 minutes

Ingredients

3 tablespoons olive oil, divided
4 cups ziti pasta (approximately 12 ounces)
1 medium onion, chopped
½ cup red wine
¼ cup fresh basil, chopped
2 ½ cups mozzarella cheese, shredded
½ cup Parmesan cheese, shredded
1 package (19 ounce) JOHNSONVILLE® Sweet Italian Sausage Links, casing removed
1 small eggplant, cut into ½ inch cubes
3 cloves garlic, minced
1 can (28 ounces) crushed plum tomatoes
1/3 cup Kalamata olives, chopped
season to taste with salt and pepper

Directions:

1) In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium heat. Add sausage, crumble and cook until no longer pink and lightly brown. Drain and transfer into a large mixing bowl.

2) Meanwhile prepare ziti according to package directions. Drain and rinse with cold water, cover and set aside.

3) Using the same skillet, heat 1 tablespoon of oil over medium-high heat. Add eggplant and cook until tender and lightly browned. Transfer to bowl with sausage. Using the same skillet, heat remaining oil over medium heat. Add onion and garlic, sauté until tender.

4) Pour wine into skillet, increase heat to medium-high and continue to stir until most of the liquid has evaporated. Add tomatoes and reduce heat to medium. Simmer for 10 minutes.

5) To the bowl with the sausage mixture, add cooked pasta, basil, olives, 2 cups of mozzarella cheese, tomato sauce, salt and pepper. Stir to combine ingredients. Transfer mixture to a greased 3-quart baking dish. Sprinkle with remaining Mozzarella and Parmesan cheese.

6) Cover and bake at 400ºF for 25-30 minutes. Uncover and bake for 5 minutes longer, or until lightly brown. Let stand 5 minutes before serving.


 8. New Orleans Jambalaya

Servings: 6 | Cook Time: 25 minutes

Ingredients

1 package (19 ounces) JOHNSONVILLE® Hot ‘N Spicy Brats
1 can (14.5 ounces) stewed tomatoes
1 green bell pepper, chopped
¾ cup rice
1 can (14.5 ounces) diced tomatoes
1 large onion, chopped
1 teaspoon cut chillies (optional)
1 cup water

Directions:

1) Remove brats from casing, crumble into skillet and cook through. Drain and reserve.
2) In a large saucepan, combine sausage, diced tomatoes, stewed tomatoes, onion, green bell pepper, cut chillies and water.
3) Bring to a boil. Add rice, reduce heat.
4) Cover and simmer 20 to 25 minutes or until rice is tender.


 9. Beddar with Cheddar Corn Bread Stew

Servings: 6 | Cook Time: 20 minutes

Ingredients

1 package (14 ounces) JOHNSONVILLE® Beddar with Cheddar Smoked Sausage
1 cup mushrooms, sliced
1 cup cauliflower florets
1 large red onion, cut in small wedges
1/3 cup cornstarch
1 package (8.5 ounces) corn muffin mix
3 cups chicken stock
1 cup broccoli florets
1 cup potatoes, peeled and cubed
1/3 cup cold water
1 cup Cheddar cheese, shredded and divided

Directions:

1) Cut sausage into ¼ inch slices and set aside.
2) In a large saucepan or Dutch oven, bring broth to a boil.
3) Add vegetables, continue to cook for 10 minutes or until vegetables are crisp and tender.
4) In a small bowl, combine water and cornstarch. Stir until smooth.
5) Add to vegetables, continue to cook and stir for 2 minutes or until thickened.
6) Stir in ½ cup of cheese and sausage.
7) Spoon mixture into a greased 2 ½ quart baking dish.
8) In a small bow, mix corn muffin mix according to package directions.
9) Spoon batter over the surface of vegetable/sausage mixture.
10) Add remaining cheese to batter.
11) Bake at 400º F for 20 to 25 minutes or until corn bread is golden brown.


 10. Reuben Brat

Servings: 6

Ingredients

6 JOHNSONVILLE® Smoked Brats
1 teaspoon butter
5 tablespoons Thousand Island dressing
6 dark rye rolls
1 large onion, sliced
1 can (14 ounces) sauerkraut
5 tablespoons mustard
6 slices Swiss cheese, thinly sliced

Directions:

1) Grill brats according to directions. Keep warm.
2) Sauté sliced onions in butter over medium low heat until light golden brown. Keep warm.
3) Warm sauerkraut in a saucepan until heated through.
4) Blend Thousand Island dressing and mustard together to make Reuben sauce.
5) To make one sandwich, place a brat on an open-faced roll with two tablespoons of Reuben sauce, a slice of Swiss cheese, and onions. Top with sauerkraut and serve warm.


 11. Holiday Brat Stuffing

Servings: 12 | Cook Time: 1 hour 10 minutes

Ingredients

1 package (19 ounces) JOHNSONVILLE® Brats, casings removed
2 medium onions, chopped
1 cup green pepper, chopped
1 teaspoon rubbed sage
2 eggs, lightly beaten
Salt and pepper to taste
½ cup butter
2 cups celery, chopped
12 cups unseasoned bread stuffing cubed2 tablespoons poultry seasoning
6 cups chicken broth

Directions:

1) In a large skillet, brown and cook crumbled sausage until no longer pink. Drain. Remove from skillet; set aside.
2) In the same skillet, melt butter and sauté onion, celery and gree pepper until tender.
3) In an extra large mixing bowl, combine sausage, vegetable mixture, bread stuffing and seasonings.
4) Add eggs and broth; toss gently.
5) Salt and pepper to taste. Spoon into a buttered 3 to 4 quart baking dish.
6) Cover with foil and bake at 325º for 60 minutes.
7) Uncover and bake 10 minutes longer or until lightly browned.


 12. Garlic Sausage, Garden Tomato and Mozzerella Salad

Servings: 8 | Prep Time: 15 minutes

Ingredients

1 package (12 ounces) JOHNSONVILLE® Garlic Sausage
8 ounces small fresh mozzarella cheese balls
½ cup Italian salad dressing
2 cups of cherry tomatoes, halved
1/3 cup chopped cilantro

Directions:

1) Oven grill Garlic Sausage cut into ½ inch cubes.
2) In a bowl, combine the Garlic sausage, tomatoes, mozzarelle cheese and cilantro.
3) Add Italian dressing; toss to coat. Refrigerate until serving.


 13. Firestorm Burrito

Servings: 6 | Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients

1 cup sour cream
1 tablespoon cilantro, fresh chopped
1 package 10 to 12 inch flour tortillas
1 green bell pepper, finely diced
1 tomato, diced
1 red onion, sliced
2 ½ teaspoons roasted chipotle and onion seasoning
6 JOHNSONVILLE® Hot & Spicy Smoked Sausages
1 jar salsa
1 red pepper, finely diced
1 bunch spring onions, sliced
8 ounces shredded Jack cheese

Directions:

1) Blend sour cream, spice and cilantro; set aside.
2) Oven grill sausages
3) Heat flour tortilla and spread about 2 tablespoon of sour cream onto a tortilla top with 2 tablespoons of salsa.
4) Place sausage onto tortilla and top with 1 tablespoon each of diced peppers, tomatoes and onions.
5) Sprinkle 1 ounce of shredded Jack cheese, and roll as you would a burrito


 14. Johnsonville Sausage Quesadillas

Servings: 6 | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

1 package (19 ounces) Johnsonville® Chorizo Sausage Links
½ cup diced red bell pepper
2 2/3 cups shredded 3 blend cheese
Toppings of choice
2 tablespoons vegetable oil
½ cup diced green bell pepper
6 Mission flour tortillas

Directions:

1) Oven grill sausage. Let cool slightly, halve and sliced into coins.
2) Coat a large nonstick skillet with cooking spray and heat over medium heat.
3) Add oil and peppers; sauté over medium heat until tender.
4) Transfer to a bowl, wipe skillet clean and coat with cooking spray.
5) Heat over medium heat; place 1 tortilla in skillet.
6) Sprinkle 3 tablespoons cheese and ½ cup sausage over ½ the tortilla. Sprinkle with an additional 2 tablespoons cheese.
7) Fold tortilla in half covering the filling.
8) Cook for 1 to 2 minutes on each side, until lightly browned and cheese is melted.
9) Slide onto a plate and cut into wedges. Repeat with remaining tortillas and filling.
10) Serve with desired toppings.


 15. Johnsonville® BBQ Meatball Sliders

Servings: 28 | Prep Time: 15 minutes | Cook Time: 23 minutes

Ingredients

1 package (24 ounces) Frozen JOHNSONVILLE Homestyle Meatballs
8 slices Cheddar cheese, quartered
28 small rolls, split
1 bottle (18 ounces) barbecue sauce
2 medium yellow onions sliced
2 tablespoons butter

Directions:

1) In a large saucepan, combine meatballs and barbecue sauce. Bring to a boil, stirring occasionally. Reduced heat; cover and simmer for 15-20 minutes or until meatballs are heated through.
2) Fry onions to golden brown in 2 tablespoon butter and set aside.
3) Arrange rolls, cut sides up, on foil-lined baking sheets, Broil for 2-3 minutes or until lightly browned. 4) Top each roll bottom with cheese and a meatball. Sprinkle with fried onions.


 16. Johnsonville® Farmer’s Market Meatball Soup

Servings: 8 | Prep Time: 35 minutes | Cook Time: 30 minutes

Ingredients

1 package frozen JOHNSONVILLE® Classic Italian Meatballs
1 large onion, chopped
2 tablespoons olive oil
2 medium zucchini, sliced
2 cups thinly sliced kale
½ teaspoon pepper
5 medium carrots, sliced
3 celery ribs, chopped
2 cartons (32 ounces each) chicken broth
1 medium summer squash, sliced
2 cups cherry tomatoes, halved

Directions:

1) In a soup pot, sauté the meatballs, carrots, onion and celery in oil until vegetables are tender, about 10 minutes.
2) Stir in broth, zucchini, squash, kale, tomatoes and pepper; bring to a boil.
3) Reduce heat; simmer for 10 minutes or until meatballs are heated through.


 17. Johnsonville® Harvest Vegetable Pasta with Meatballs

Servings: 5 | Prep Time: 30 minutes | Cook Time: 25 minutes

Ingredients

1/2 package frozen JOHNSONVILLE® Three-Cheese Meatballs
1 tablespoon olive oil
¾ cups sliced zucchini
1 small red onion, thinly sliced
½ cup water
Grated Parmesan cheese
3 cups uncooked bow-tie pasta
¾ cups sliced carrots
½ medium green bell pepper, thinly sliced
1 ½ cups of tomato basil pasta sauce
1 cup cherry tomatoes, halved

Directions:

1) Cook pasta according to package directions.
2) In a large saucepan, heat oil over medium-high heat. Add the meatballs, carrots, zucchini, green bell pepper and onion. Sauté until vegetables are almost tender, 5-10 minutes.
3) Stir in pasta sauce and water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meatballs are heated through.
4) Add pasta and tomatoes; toss to combine.
5) Transfer to a serving dish. Sprinkle with Parmesan cheese.