Reuben Brat

Ingredients

• 5 Johnsonville® Smoked Brats or Butcher Shop Style Cooked Bratwurst
• 5 dark rye hoagie rolls
• 5 thin slices Swiss cheese
• 1 tsp. butter
• 1 large onion, sliced
• 1 can (14 oz.) sauerkraut

• 1/3 cup Thousand Island dressing
• 1/3 cup coarse ground mustard

Directions

Grill brats according to directions. Keep warm. Sauté sliced onions in a pan with 1 teaspoon of butter over medium low heat until they turn a light golden brown. Keep warm. Warm sauerkraut in a saucepan until heated through. Blend Thousand Island dressing and mustard together to make Reuben sauce.

To make 1 sandwich, place two tablespoons of Reuben sauce on an open-face hoagie roll and add 1 slice of Swiss cheese, onions, 1 brat. Top with sauerkraut and serve warm.

Yield: 5 sandwiches.

Smoked Brat Kabobs

Ingredients

Marinade:

• 1/2 cup soy sauce
• 1/4 cup frozen apple juice concentrate, thawed
• 3 Tbsp. hot mustard

• 1 pkg. (16 oz.) Johnsonville® Smoked Brats
• 2 medium sweet red peppers, cut into 1-in. pieces
• 1 medium green pepper, cut into 1-in. pieces
• 1 medium yellow summer squash, cut into 1/2-in. pieces
• 1 medium onion, cut into wedges
• Metal or wooden skewers

Directions

In a resealable plastic bag or bowl, combine marinade ingredients; add
vegetables. Seal bag or cover container; refrigerate for one hour. Drain and reserve marinade. Thread sausage and vegetables alternately on skewers. Brush with reserved marinade. Grill over medium-hot coals; turn and baste often, for 15-20 minutes or until sausage is hot and vegetables have reached desired doneness. Serve immediately.

Yield: 4-6 servings.

Turkey Stir Fry

Ingredients

• 1 pkg. (13.5 oz.) Johnsonville® Smoked Turkey Sausage or

• 2 Tbsp. olive oil
• 1 pkg. (16 oz.) fresh or frozen stir-fry vegetables
• 6 Tbsp. Kung Pao sauce or stir-fry sauce or sweet-and-sour sauce
• 2 cups hot, cooked rice

Directions

Cut sausage into 1/4-inch bias slices. In a large skillet, heat oil over medium-high heat. Add sausage; sauté for 1 minute. Add vegetables; cook and stir for 6-8 minutes or until hot. Add sauce; cook and stir 1 minute longer until coated. Serve with hot rice.

Yield: 6 servings.

Roadhouse BBQ

Ingredients

• 2 pkg. (16 oz. each) Johnsonville® Smoked Brats
• 2 large onions, sliced into 1/2-in. rings
• 6 garlic cloves, thinly sliced
• 1/4 cup olive oil
• 2 cups barbecue sauce
• 2 lbs. coleslaw
• 12 hoagie rolls

Directions

Cut sausage into 1/2-in. 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 c. barbecue mixture on a roll. Top with 3 Tbsp. 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.