Midway Sausage, Pepper, and Onion Hoagies

[FTC Standard Disclosure]  We received no compensation for this post.

The Tennessee Valley Fair has been running in Knoxville.  As a kid, I loved the local fair with its bright lights, blaring sounds, and whirring "one loose bolt away from a catastrophe" rides.  Then there was the food - eating brilliant red candy apples, clouds of cotton candy, and fried funnel cakes until you might explode.  

One of my favorite memories of the fair is the smell of peppers, onions, and sausage wafting across the midway.  Here's how I make the best fair sausage hoagie at home on my Big Green Egg.  These are quick and they are also fantastic for gameday food.

So, this isn't as much a recipe, I mean, it's just sausage, peppers and onions, right?  But there are a few key steps in my process that make it better.

1. Toasting the bun
2. Using a griddle or cast-iron skillet 
3. Seasoning the peppers and onions
4. Splitting the sausage
5. Using ultra-thin provolone on the veggies and meat

I like to run the grill about 400°f for sausage hoagies.

I toast the hoagie rolls cut side down without butter or anything.  I skip brushing them with butter or anything because there is enough rendered fat clinging to the sausage and veggies.  

Mustard Glazed Smoked Bratwurst with Chow-Chow

When I first got my "Warthog" bbq trailer, I jokingly guestimated that I could fit 250+ bratwursts in it at one time.  

We were going to make a bunch of smoked bologna for some friends and co-workers this weekend so I decided to toss a pack of Johnsonville brats in the smoker too.  I have yet to determine the actual "maximum brat capacity" of the Warthog, but these sure tasted good.

 

Grilled brats have a golden color while smoked brats take on a deep hue of mahogany.   Grilled brats usually also get cooked in liquid but these smoked ones would not, so I added a simple mustard glaze to help retain moisture and encourage a smoke ring.  Smoking them also takes at least 3-4 times as long but the extra flavor is worth it.

Spaghetti and Meatball Pot Pie - Shortcut Version

The most popular post my blog has ever had was my idea for a Spaghetti and Meatball Pot Pie.  It was simple, just put your favorite spaghetti and meatballs in a ramekin, top with pizza dough, brush with garlic herb butter and bake until golden.

This weekend I made a shortcut version of that instead of making my own meatballs, sauce, and dough.  It's just a different way of presenting your favorite spaghetti, meat sauce, and garlic bread in a creative way.    Be forewarned, these pot pies are very filling and will leave you stuffed.   You could also turn this into a holiday appetizer by downsizing to small ramekins. 

Spaghetti and Meatball Pot Pie - Shortcut Version
www.nibblemethis.com

Sheboygan style Brat Gyros

Brat Days is this coming weekend in Sheboygan, WI.  If you are in the area, I highly recommend trying it out, Alexis and I had a wonderful time in that lakeside town last year.  One of the exceptional meals that we had there were gyros made from brats, a special that Alexis got at Brisco County Wood Grill.

The idea seemed a little weird but it tasted surprisingly like real gyros and she loved them.  I've made gyros from scratch before with lamb and beef using Alton Brown's method on a rotisserie.   They are good but a bit of a pain to make, not something you'd want to cook on a weeknight. Brats are an easy alternative.

Last night, I made my own brat gyros.  I made a Greek version of Johnsonville's brat tub technique and a homemade tzatziki sauce to go along with it.

Beer Basted Bratwursts in Pretzel Buns

There are a lot of inspirational basketball movies, such as Hoosiers, Coach Carter, and Semi-Pro.  Okay, Semi-Pro might not be inspirational, but it is funny.  But in almost every basketball movie, what does the coach have to convince the team to do?  Play back to basics, fundamental basketball.  Fundamentals.  

Fundamental is where I went with Round 2 of Brat-ketology during last weekends tournament games.  I mean, how much more fundamental can you get than the flavor pairings of brats, pretzels, beer, and mustard?

Beer Basted Brats with Pretzel Buns

by www.nibblemethis.com

Ingredients (serves 5)

• 1 package Johnsonville Original Bratwursts
• 5 Pretzel hot dog buns (link to recipe below)
• 1/3 cup honey mustard sauce
• 1 beer
• 2 Tbsp hot sauce
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat a charcoal grill to medium heat.
2. Mix together beer, hot sauce, pepper and salt. Place in a stoneware or tin pie pan on the grill.
3. Grill bratwursts 15-20 minutes, turning frequently. Each time you turn, dip them and roll them in the beer baste.
4. Serve on the pretzel roll, drizzled with honey mustard.

Powered by Recipage

Pretzel rolls have been all the rage among food sites and blogs the past few years and it was something that I have been wanting to try.   I ended up picking this recipe from SheSimmers.com and pretty much followed it as written but baked them on Alexis' Big Green Egg.

The Thermapen making sure my water for yeast was between 120-130f.

Weighing dry ingredients is more accurate for baking.

 The roll recipe calls for having water in the oven when baking.  Normally I bake in the Egg with the plate setter "legs down".  In this case, I put it in legs up, a pie pan with water on it, topped that with a cooking grate and then a pizza stone.  

Cornmeal on the pizza stone keeps it from sticking.

Wow.  Aren't those ugly?  But they tasted good, kind of like pumpernickel.

Dipping the brats each turn keeps them moist and bastes on layers of flavor.

Simple.  But good.

The buns had great flavor but the downside was that there was too much bread to brat ratio.  Next time I would shape the buns smaller perhaps. I want the bread to be a supporting player, the brat is the point guard.

[Standard Disclaimer]  I am on Johnsonville's Big Taste Grillers Panel and received these bratwursts at no charge.

Brat-ketology Round 1: Chicken Sausage Bruschetta

With some major upsets this past weekend in college basketball, a lot of brackets were busted in office pools across the nation.  That's why I am glued to the games during the tournament, anything can happen.  Cinderella stories and heart breakers keep it interesting.  

For game day eats this past weekend, instead of "bracketology" that the commentators debate, we did "brat-ketology" pairing a few sausage dishes.  For the first round, I made up some Chicken Sausage Bruschetta that were easy and simple.

Chicken Sausage Bruschetta

by www.nibblemethis.com

Prep Time: 10 min

Cook Time: 20 min

Ingredients (14 bruschetta)

You'll need

• 3 links Johnsonville Three Cheese Chicken Sausages
• 1 loaf french bread, bias cut into 3/4" slices
• 1/2 cup buffalo wing sauce

For the cheese topping

• 1/3 cup crumbled blue cheese
• 6 Tbsp butter
• 3 oz neufchatel or cream cheese
• 1 Tbsp chopped flat leaf parsley
• 1 tsp Worcestershire sauce
• pinch each of salt, pepper, garlic powder

Instructions

1. Preheat a charcoal grill to medium-low.
2. Mix cheese topping ingredients together and set aside.
3. Cook sausages according to directions. Slice into thin slices at an angle.
4. Increase grill temperature to medium-high. Toast bread slices on one side only and remove.
5. Place pizza stone on the grill to preheat.
6. Top the toasted side of the bread with the cheese mixture and a few slices of sausage.
7. Place on heated pizza stone and cook 6-8 minutes or until the bottom of the bread is toasted and the cheese mixture soft and "melty".
8. Drizzle with buffalo sauce and serve.

Powered by Recipage

Your butter and cheese should be at room temperature for easier mixing.

The chicken sausage has 50% less fat than pork sausage and the Neufchatel cheese has about a third less fat than cream cheese.

Gratuitous grill shot.

Make sure your pizza stone gets hot before putting the toasts on or your tops will be done before your bottoms get crispy.

I was a dork and couldn't resist drawing a bracket on the white board. 

Doing a simple grilled toast like this is a game day favorite of mine.  It is fast, flexible and inexpensive.  It can be prepared ahead and then just assembled & grilled onsite if you are tailgating.  

Coming up for Round 2:  Beer Basted Brats in Pretzel Buns.

[Standard Disclaimer]  I am a member of Johnsonville's Big Taste Grillers Panel and as such, get free and new products to try; however, I paid full price for these sausages. 

Bean and Bratwurst Soup

This is just a quickie post and not my usual full post with a detailed recipe and several photographs.  But it worked so well that I took a picture of leftovers the next night.  It reminded me of my favorite bean and bacon soup as a teenager, only better.

• 2 lbs dried northern beans, soaked overnight
• 19 oz Johnsonville bratwursts, removed from casings and crumbled
• 1/2 cup each of celery, onion, and carrot, diced
• 4 cloves garlic, peeled minced
• 2 quarts chicken broth
• 2 bay leaf
• 1.5 tsp Italian seasoning
• salt and pepper to taste

1. Brown the bulk bratwurst sausage in a large soup pot.  Remove to a colander to drain, reserving 2 Tbsp of the pork grease.  Refrigerate the meat.
2. Saute the onion, celery, and carrot in the pork grease until tender, about 5-7 minutes.  Season with about 1/2 tsp each of salt and pepper while sauteing. 
3. Stir in 2 Tbsp of All purpose flour, garlic and cook another 1-2 minutes until coarsely blended. 
4. Whisk in the broth.  Add the beans, bay leaf, and Italian seasoning to the pot.  Bring to a simmer, cover and maintain simmer for 1 hour.  
5. Return the sausage to the pot and simmer for another 15 minutes.  Remove bay leaves.  Taste for seasoning and add more salt and pepper as needed.

Johnsonville Italian Chili Challenge

Johnsonville is running a new contest and I find the format very interesting.  They have 4 chili recipes.  Your challenge is to take one of them, change it up and then submit your modified recipe.  [OFFICIAL PAGE HERE]

Each of the 4 original chefs will select the one submission that they think best adapts their original recipe.  The four winners will each win a 5.5 qt Flame Stewpot from Emile Henry, a year's supply of sausage, and a $1,000 shopping spree!

I like the fact this is an adaptation recipe only contest and not requiring original recipes.   I can't wait to see how the winners put their spin on the 4 original recipes.  Can you imagine being one of the 4 judges, having one of your favorite recipes in this contest, and having to choose who modified YOUR recipe the best? 

Check out the link and see if you think that you have the perfect tweak to win the $1,000.

[Standard Disclaimer]  I have a business relationship with Johnsonville and receive some compensation from them for various activities.  But this is not a sponsored post.  In fact, I found out about this contest via Facebook just like anyone else would. 

Shrimp and Bratwurst Mini Skewer Appetizers

Wow, have these playoff games been exciting this year so far been exciting or what?  (I know a lot of y'all don't follow sports but just as many do!)

Division championships games are coming up, then the big game, and before you know it, March Madness will be here.  That means a lot of upcoming game day parties and get-togethers.  Whether you are watching the games at big parties or just hanging out with family, finger foods and munchies seem to dominate the menus.

Here is one that I made up for this weekend's games.  The spicy shrimp, savory bratwurst and sweet BBQ really worked together for a tasty two bite appetizer.

One of the many things that I like about this recipe is that it is easy to scale up for a larger number of servings.  I based it on one brat (there are always brats around at football parties so you can just steal one from the "brat tub").

Shrimp and Bratwurst Skewers

by www.nibblemethis.com

Prep Time: 30 minutes

Cook Time: 10

Ingredients (8 mini skewers)

• 1 cooked Johnsonville Bratwurst, sliced into 8 pieces
• 8 large shrimp, peeled and deviened
• 1/2 tsp Cajun seasoning
• 1 jarred roasted red pepper, cut into 1/4" x 1 1/2" strips
• 1 green onion, cut into 1/4 x 1 1/2" strips
• 8 large toothpicks or appetizer skewers
• 1/4 cup sweet BBQ sauce

Instructions

1. Preheat a charcoal grill to 450-500f (med high to high heat).
2. Season the shrimp with the cajun seasoning.
3. Wrap each brat slice with a piece of green onion, a strip of red pepper, and a shrimp. Stick a skewer through the tail, securing the green onion and pepper, through the edge of the brat, and back through the veggies and shrimp on the other side. NOTE: You won't be sticking the skewer through the center of the bratwurst, it will be a little off center depending on the size of your shrimp.
4. Lightly oil your grill grates and grill the mini-skewers until pink and done, about 2 minutes per side.
5. Serve drizzled with a sweet BBQ sauce.

Variation idea: To make it a more elegant "knife and fork" appetizer, serve on a small, circular baked grit cake. Remove the skewer and top with a smoked gouda cheese sauce instead of the BBQ sauce.

Powered by Recipage

Notice how the skewer doesn't go through the exact center of the brat.  Just enough to hold it all together.

You can cook the brat ahead of time, just don't slice it until you are ready to assemble the skewers. 

This will only take a few minutes, don't walk away.

Tip:  You will want a set of long handled tongs for flipping the mini-skewers.

The sweet BBQ sauce offsets the heat but this might also be good with a honey mustard sauce.

I made these twice this weekend.  The first time I made them on Alexis' Big Green Egg because I was smoking a pork butt on mine.  

Quick notes for my BBQ geek friends about the pork butt, since I'm not doing a post on this.  It was a 7.7lb butt, rubbed with a mix of Billy Bones Comp & XXX Cherry rubs (1:1).  Smoke was cherry wood chunks (3) and a handful or so of hickory chips (not soaked).  12 hours at 250f-ish until it hit 197f.   Sauce was a North Carolina vinegar sauce (more Piedmont style than Eastern NC).

This was 3 or 4 hours into the cook late last night.

That's a glass cutting board, I'm not shredding it on a towel :)

I'm already looking forward to more pork for dinner!

I hope you all have had a great weekend!  

[Standard Disclaimer]  I have a relationship with Johnsonville and this post was done in preparation for an appearance on behalf of Johnsonville later this week.

Grilling with Stoneware: Baked Ziti

Last night, Trevor had a friend over so I set up my Big Green Egg as a convection oven (plate setter in, legs down) and made a baked ziti.  Of course, you could make this in your oven but you know I like playing with fire.

When I use my stoneware on the grill, I often get comments asking about the dishes.  I think that stoneware is an ideal cooking tool for the grill because it

• is durable - some of these pieces are 8+ years old.  I have only ever had one piece break and that was 100% my fault.
• provides even heat distribution - just like the shell of my Big Green Egg, stoneware's thermal characteristics promote even cooking
• is non-reactive - stoneware won't leach ions like cast iron does when exposed to acidic liquids, giving that metallic taste
• develops a non-stick surface with use - NEVER wash them except with hot water and nylon scrubbers or brushes.  It's like cast iron, you build up a seasoning
• is functional - they let me get full use out of my BGE as an oven, cooking breads, casseroles, etc

Our "set" is a mixed breed of Food Network (brand formerly available through Kohl's) and the other half is the Family Heritage Classics Collection from Pampered Chef.

I can't find the Food Network line available anymore but I know the Pampered Chef is still available.  I prefer the non-glazed style.  The glazed and/or enamel ones are pretty but cooking on a live fire grill is going to stain them eventually.

Here are some tips from Pampered Chef for caring for your stoneware.  

Back to the ziti.  Most baked ziti dishes I have had are tomato based but I thought I'd use a spicy, cheesy white sauce. 

Fire Baked Ziti

by www.nibblemethis.com

Ingredients (4-6 servings)

You'll need

• 3 links Johnsonville Mild Italian Sausages, removed from casings and crumbled
• 3/4 cup onion, diced
• 1/2 cup green bell pepper, diced
• 3 whole cloves garlic
• 2 cups dried ziti pasta, cooked according to directions
• 1/4 cup dried bread crumbs
• 1/4 cup grated Pecorino-Romano cheese

For the white sauce

• 1 1/2 Tbsp butter
• 1 1/2 Tbsp all purpose flour
• 2 cups whole milk
• 1 bay leaf
• 3/4 tsp salt
• 1/2 tsp Italian seasoning
• 1/4 tsp McCormick red pepper flake
• 1/4 tsp ground black pepper
• 1/2 cup grated Pecorino-Romano cheese
• 1/2 cup grated colby-jack or other mild cheese

Instructions

1. Preheat a grill safe pan over a medium hot grill. Add a teaspoon of high temp oil (refined canola, peanut, etc) and brown the Italian sausage, about 5 minutes or so. Remove to a collander.
2. Add another splash of oil to the pan and saute the peppers, onion and garlic until tender, about 5-8 minutes. Remove and when slightly cool, mince the cooked garlic.
3. Preheat a pan over medium heat. Add butter, melt and whisk in flour just long enough to form a blonde roux.
4. Add the milk, in small batches (1/4 cup) at first, whisking continuously until fully blended. Add the seasonings and bring to a slight simmer. Cook until thickened, whisking occasionally, about 10 minutes.
5. Stir in 1/2 cup of Pecorino-Romano and 1/2 cup of colby-jack cheese in batches until melted.  Remove the bay leaf.
6. Mix together with the meat, cooked pasta, and veggies, tossing thoroughly. Pour into a lightly greased pie pan or 8x8 casserole dish. Cover with foil and cook for 30 minutes at 400f.
7. Remove foil, top with crumbs and remaining cheese and bake uncovered for 15 more minutes.

Powered by Recipage

Brown the meat in two batches if you have to, don't overcrowd the pan or the meat will steam instead of brown.

There is nothing like the smell of peppers and onions cooking outside on a grill.

At first, the white sauce will SEEM like it won't thicken.  When you see "film" try to form like this between whisks, it is just 2-3 minutes from thickening.

Ready to be foiled and put on the grill (or oven).

Fire baked pasta - mmmmmmmmm.

Crispy on top, creamy in the middle.

Yep, I used hot dog buns for garlic bread.  I didn't have any French or Italian bread and saw a few hot dog buns in the bread pantry.  It works for me.  

Follow up questions:
Would you please share what you did to explode your stoneware on your BGE? I would like to avoid it, and I would like to learn from your mistake, if you are willing to share!

I was cooking something in a stoneware pie plate and it was running a little hot and the drippings were starting to burn.  I had just opened a cold beer and absentmindedly thought that I would just add a little to keep them from burning.  As soon as the cold liquid hit the hot stoneware, there was a very distinctive "KLINK" and the stoneware split into three pieces.  I knew better, I just wasn't thinking.

My wife is a consultant and I was wondering if I could use it on the grill and she checked into it. Pampered Chef doesn't recommend it. You have had good luck with it though. Do you only use it on your egg or have you used it on a regular grill over indirect heat?

I think Pamperchef doesn't recommend using any direct heat on stoneware, grilling or otherwise.  Most of the time I use my stoneware with indirect heat, whether on our Eggs or on a standard grill (yes, I do use these on other grills too http://www.nibblemethis.com/2011/05/bourbon-and-cherry-grilled-pork-chops.html).  I have used some over direct heat at around 350-400f but that was about 6-8" from the coals, not super close, so there was some buffer there.

I don't have a, what did you call it, a plate setter? If I took a cast iron griddle and set my casserole dish on top of that, it would serve the same purpose right?

Yes, that would be a good substitution.  Just make sure to place some kind of spacer between the cast iron and stoneware so you aren't getting more heat on the bottom than the top.  

 

For more great sausage recipes (grilling and otherwise), check out Johnsonville's home page.

[Standard Disclaimer]  I have a relationship with Johnsonville but this is not a sponsored post.  I have no relationship with Kohls or Pampered Chef. 

Bratwurst with Spinach and Cheese Manicotti

One of the things that stuck with me from attending Brat Days in Sheboygan, WI was to use bratwurst in creative ways other than the customary grilled brat. 

Sliced, cubed or used as bulk sausage, it all still delivers the robust flavor of bratwurst.   I saw this recipe for Four Cheese and Sausage Stuffed Manicotti on the box of manicotti and decided to change it around to make this version which got raves from the family.

Bratwurst with Spinach and Cheese Manicotti

by www.nibblemethis.com

Prep Time: 20 min

Cook Time: 1 hour

Makes:  (14 manicotti)

Ingredients

You'll need

• 1 package Johnsonville Bratwurst (19 oz)
• 1 package manicotti (8 oz)
• 3/4 cup onion, diced (DIVIDED)
• 3 cloves garlic, peeled and chopped (DIVIDED)

For the sauce

• 1/2 cup bell pepper, diced
• 2 15oz can petite diced tomatoes
• 1 6oz can tomato paste
• 2 tsp basil paste (equivalent to 2 tsp fresh basil)
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 3/4 tsp salt

For the cheese stuffing

• 10 oz frozen chopped spinach, cooked according to directions and well drained
• 2 cups ricotta cheese
• 1 1/2 cup mozzarella, shredded (DIVIDED)
• 1 egg
• 6 slices provolone cheese, torn into bits
• 3/4 cup Pecorino-romano cheese, shredded (DIVIDED)

Instructions

1. Remove the casings from your bratwursts and break the sausage into small pieces. Brown in a large saute pan (3 qt). When almost browned, add 1/4 of the chopped onion and 1 clove garlic. Cook until the onion is soft, another 3-5 minutes. Drain meat in a colander and set aside.
2. Return saute pan to stove top and saute the remaining 1/2 cup onions and 1/2 cup diced bell pepper until just starting to turn soft (5 minutes or so). Add the remaining 2 cloves garlic and cook another minute.
3. Stir in the tomatoes, tomato paste, basil, sugar, salt and pepper. Rinse the tomato paste can and add that water to the pan. Bring to a simmer and cook for 15 minutes.
4. Stir together the egg, ricotta, provolone, mozzarella and 1/4 cup of the Pecorino-Romano cheese. Mix in 1/2 of the meat and all of the spinach. Set aside.
5. Cook manicotti according to directions.
6. For a smoother sauce, use an immersion blender on your tomato mix. If you prefer a more coarse texture, don't. Add the other half of the meat mixture to the tomato mix and simmer another 5-10 minutes.
7. Carefully stuff manicotti with the meat/cheese mixture.
8. Layer 1/2 of the tomato sauce on the bottom of a 9 x 13 pan. Place stuffed manicotti on top. Top with remaining sauce, cover pan with foil and cook at 350f for 35 minutes.
9. Remove foil, top with 1/2 cup mozzarella and 1/2 cup Pecorino-Romano cheeses, and put back in the oven for 5-10 minutes.
10. Garnish with parsley if desired.

Powered by Recipage

It's a mess at this point!

I prefer my sauce texture smooth, so I hit it with the immersion blender.

Instead of trying to spoon it into the manicotti, we found it easier to roll up like compound butter and stick it in there.

Stuffed and ready to roll!

Just like enchiladas, getting the first one out is messy but it goes easier after that.

My 13 y/o declared this "better than lasagna". 

You can also portion these out in individual boats like this and cook them that way.

As we had finished devouring this, Alexis asked me about the difference between bratwurst and Italian sausage.  I wasn't sure so I had to look it up.  It is basically two things, the blend of meat used and the seasonings.  

• Italian sausage is made from pork, bratwurst is a blend of pork and veal.
• The signature notes of Italian sausage are garlic, fennel, and red chile flake.  Brats are seasoned with things like ginger, coriander, caraway seed and nutmeg.  [Source:  Field Guide To Meat]

So there you go. 

We will be making this again.  One of the things that I like about it is that you can make it up ahead of time, refrigerate and then just pop in the oven when you are ready to cook it.  You can never have enough "make ahead" dishes, can you?