Johnsonville Big Taste of Sausage Cookbook: More Than 125 Recipes for On and Off the Grill from America's #1 Sausage Maker

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9780767924351: Johnsonville Big Taste of Sausage Cookbook: More Than 125 Recipes for On and Off the Grill from America's #1 Sausage Maker

Johnsonville brats and sausage are the undisputed favorites at sports games, backyard barbecues, and in home kitchens across the country. Available at major food stores and familiar to millions through their popular television ads, Johnsonville Sausage is America’s leading brand.

At last, Johnsonville fans have a cookbook of their own. Showcasing the versatility and appeal of sausage, it offers irresistible recipes for every meal of the day and great suggestions for tailgating, family get-togethers, and other festive occasions. Some of the tempting dishes include Apple-Sausage Pancakes or Brown Sugar & Honey Breakfast Wraps to start the day; soups and stews that range from Wisconsin Grilled Cheese and Sausage Soup to Johnsonville Chunky Brat Chili; salads and sides like Italian Chicken and Sausage Salad and Cajun Stuffed Peppers; and such hearty main dishes as German Stuffed Beef Roast with Mustard Sauce and Beautiful Baked Ziti.

Seasoned with humor and packed with cooking tips—and more than a dozen ways to dress up brats on the grill—The Johnsonville Big Taste of Sausage Cookbook is for grillmeisters and everyone else looking for great new ways to make cooking and eating more fun.

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About the Author:

SHELLY STAYER is the wife of Johnsonville owner and CEO Ralph Stayer and a co-owner of Sushi Samba in Chicago and Fusion Restaurant in Fond du Lac, Wisconsin. She attended the Culinary Institute of America and lives in Fond du Lac and in New York City. SHANNON KRING BIRÓ is the executive producer, writer, and costar of the PBS cooking series The Kitchens of Biró. She is the author of Biró: European-Inspired Cuisine and has been featured on NPR and in The Wall Street Journal, TV Guide, Redbook, Women’s World, and Chicago Tribune. She lives in Miami and in Los Angeles.

Excerpt. © Reprinted by permission. All rights reserved.:

APPLE SAUSAGE PANCAKES

This recipe is especially fantastic in the fall, when fresh-picked Granny Smith apples are available in their crispest, most flavorful glory. You may substitute the apple of your choice, but crisp, slightly tart varieties such as Pink Lady and Golden Delicious best balance the juicy sweetness of Johnsonville Brown Sugar & Honey Links.

Cinnamon-flavored applesauce works well in place of the apple butter. We like using buttermilk pancake mix in this recipe, but you may wish to use a buckwheat or whole wheat mix.


SERVES 8

TOPPING
One 12-ounce package Johnsonville Brown Sugar & Honey Links
1/4 cup unsalted butter
3/4 cup packed brown sugar
1/4 cup honey
2 1/4 cups peeled and cubed Granny Smith apples
1/4 cup apple butter

PANCAKES
2 large eggs
1 cup milk
2 cups pancake mix
1 tablespoon cinnamon
3 Granny Smith apples, peeled and grated
1/2 cup pecans, toasted
1. Preheat the oven to 375°F.

2. To make the topping: Place the sausage on a baking sheet and bake for 10 minutes. Turn once, and then bake for an additional 5 to 10 minutes, until the sausage is no longer pink. Drain the sausage, reserving about 1 teaspoon of the fat for brushing. Bias-cut the sausage into 1/2-inch pieces.

3. In a heavy saucepan, melt the butter over medium-high heat. Stir in the brown sugar and honey; bring to a boil, stirring constantly. Add the apples and apple butter. Return to a boil. Reduce the heat to low, and simmer until the apples are tender, 3 to 5 minutes. Add the sausage and heat through, about 1 additional minute. Remove the pan from the heat, and cover to keep warm.

4. To make the pancakes: In a large bowl, beat together the eggs and milk. Stir in the pancake mix and cinnamon until moistened. If the batter is too thick, you may need to add another drop or two of milk. Fold in the apples.

5. Heat a griddle. Brush the surface with the reserved fat to prevent sticking. Using a 4-ounce ladle, about 1/2 cup, pour the pancake batter in pools that are 2 inches away from one another. When the pancakes have bubbles on top and are slightly dry around the edges, in about 21/2 minutes, flip them over. Cook until golden on the bottom, about 1 minute.

6. Serve the pancakes with dollops of the topping. Sprinkle with the pecans, and serve immediately.
CINNAMON BREAKFAST BAKE

This is one of the simplest, most delicious breakfast recipes you'll ever try. For variation, you may wish to drizzle the finished dish with warm honey before serving.

SERVES 4

One 12-ounce package Johnsonville Brown Sugar & Honey Links
12 slices white bread
One 21-ounce can apple-pie filling
12 large eggs, lightly beaten
1 1/2 cups milk
1 tablespoon cinnamon
1 tablespoon vanilla
1. Preheat the oven to 350°F.

2. Prepare the links according to the package instructions. Allow to cool slightly. Slice into 1/4-inch coins.

3. Cube the bread and place it into a greased 9-by-13-inch pan.

4. In a large bowl, combine the pie filling, eggs, milk, cinnamon, vanilla, and sausage coins. Pour this mixture over the bread, making certain that the apples and sausage are distributed evenly.

5. Bake for 35 to 40 minutes, until the eggs are set. Let stand 10 minutes before slicing.
VERMONT MAPLE SYRUP BREAKFAST PIZZA

Pizza for breakfast? You bet. Fluffy scrambled eggs, mouth-watering Vermont Maple Syrup Links, and thick and chunky salsa are placed on a prebaked pizza crust, then covered with mozzarella cheese that bakes up bubbly and golden brown. You may wish to add sauteed green bell pepper, onion, or mushrooms for extra flavor and color.

SERVES 4

One 12-ounce package Johnsonville Vermont Maple Syrup Links
One 16-ounce jar thick and chunky salsa
One 12-inch prebaked pizza crust
3 eggs, scrambled
4 ounces mozzarella cheese, shredded
1. Prepare the links according to the package instructions. Drain and slice.
2. Preheat the oven to 450¡F.
3. Spread the salsa evenly over the pizza crust. Place the eggs evenly over the salsa, and cover with the sliced links.
4. Sprinkle the cheese evenly over the pizza, and bake for 8 to 10 minutes, until the cheese is melted and golden brown.
APPLE AND SAUSAGE CREPES FOSTER

This is our take on the traditional crepes Foster. Instead of bananas, we use a scrumptious blend of brown sugar, honey, Granny Smith apples, apple butter, juicy Johnsonville Brown Sugar & Honey Links, and apple liqueur. Topped with cinnamon, confectioners' sugar, toasted pecans, and pomegranate seeds, Apple and Sausage Crepes Foster also makes a heavenly dessert.
Cornstarch slurry is used to thicken sauces, gravies, pie fillings, and puddings. It is made by whisking together equal parts cornstarch and a cold liquid, such as water.

SERVES 4

13 Johnsonville Brown Sugar & Honey Links

CREPES
1 1/2 cups all-purpose flour
1 teaspoon salt
2 cups milk
4 large eggs

FILLING
1/4 cup plus 3 tablespoons unsalted butter
3/4 cup brown sugar
1/4 cup honey
2 1/2 cups peeled and diced Granny Smith apples
1/4 cup apple butter
1/4 cup cornstarch slurry (see headnote)
1/2 cup Calvados or other apple liqueur
1 teaspoon cinnamon
1/4 cup granulated sugar
1/4 cup confectioners' sugar
1/2 cup pecans, toasted
1/2 cup pomegranate seeds
1. Prepare the links according to the package instructions. Allow to cool slightly. Slice into 1/4-inch coins.

2. To make the crepes: In a medium bowl, mix together the flour and salt.

3. In a large bowl, gently whisk together the milk and eggs. Gradually add the flour mixture to the egg mixture, stirring until it becomes smooth. Let stand at room temperature for 1 hour, so that the flour swells and the air beaten into the batter dissipates. If the batter becomes too thick, add a bit more milk.

4. Heat an 8-inch nonstick saute or crepe pan over low heat. Pour 2 tablespoons of the batter into the pan, lifting and tilting it to spread the batter evenly. Cook until golden brown around the edges, about 30 seconds. Gently flip the crepe, and cook for another 30 seconds. Invert onto paper toweling. Repeat with the remaining batter, making 16 crepes total.

5. To make the filling: Melt 1/4 cup of the butter in a medium saucepan over medium heat. Add the brown sugar and honey. Bring to a boil, stirring constantly. Boil for 1 minute. Add 1 cup water, the apples, and apple butter. Allow to simmer for 3 minutes, stirring occasionally. Add the sausage and slurry. Cook, stirring frequently, until the liquid is the consistency of honey.

6. Place 2 tablespoons of the filling on one-quarter of each crepe. Fold in half, and then in half once again, so that the crepes resemble triangles.

7. Place a bit of the remaining butter into a medium saute pan and melt over medium heat. Place four crepes into the pan, and carefully drizzle with 2 to 3 tablespoons of the liqueur. Cook for 30 seconds on each side. Repeat with the remaining crepes, adding more butter as necessary.

8. Serve sprinkled with the cinnamon, granulated sugar, and confectioners' sugar. Garnish with the pecans and pomegranate seeds.

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