Brat Kabobs

May 28, 2015 By

Brat Kabobs

brat_kabobs

Ingredients

  • 24 pieces of one inch Dennison Meats Pineapple Brat pieces
  • 2 each Sweet Red, Orange and Yellow pepper
  • 1 package whole mushrooms – leave whole
  • 1 each sweet onion
  • Lawry’s Sesame Ginger Sauce
Cut pineapple brats in one inch pieces, enough to put 4 pieces on each kabob, cut peppers in wedges, cut onion in wedges, leave mushrooms whole.put all ingredients in swallow pan and pour Lawrey sesame ginger sauce over them.Arrange items on skewers, place heavy duty alumimin foil on medium hot grill. Baste kabobs with additional sauce as they cook.

NOTE: If you can’t find pineapple brats, just add pineapple wedges to the kabobs.

(Source)

Filed Under: Bratwurst, Recipes Tagged With: ,

Ultimate Green Bean Casserole

May 20, 2015 By

Ultimate Green Bean Casserole

Green-Bean-Casserole-Hero
Serves: 6

Ingredients

  • 3 slices thick-cut Dennison bacon, diced
  • ½ cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 12 ounces fresh button or cremini mushrooms, chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 cup chicken broth
  • ½ cup shredded white cheddar cheese
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound fresh green beans, trimmed, halved, and blanched (boil 5 minutes, place beans in ice water for a couple of minutes, drain)
  • 1 can French fried onions

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Fry the bacon in a large skillet over medium-high heat until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the mushrooms and garlic and cook for another 4-5 minutes until the mushrooms are soft. Transfer the mixture to a bowl.
  3. Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the half-and-half and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add the cheese and whisk until melted and combined.
  4. Next add the mushroom/bacon mixture along with the salt and pepper. Let the sauce simmer for a couple of minutes, then add the green beans. Stir to combine.
  5. Pour the bean mixture into a 9×13 casserole dish and sprinkle the French fried onions all over the top. Bake uncovered for 30 minutes.

Chop up the bacon, onions and garlic.  Note:  Bacon is WAY easier to dice while it’s still frozen.

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Fry the bacon in a large skillet over medium-high heat until crispy.  Add the onions and cook for 4-5 minutes until soft and translucent.

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While the onions are cooking, chop the mushrooms.

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Add the mushrooms and garlic and cook for 4-5 minutes until the mushrooms are soft.  Transfer the bacon/mushroom mixture to a bowl and set aside.

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Melt the butter in the same skillet, add the flour, and whisk until combined.  Continue whisking for another minute until the mixture has slightly deepened in color.

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Whisk in the half-and-half and chicken stock and continue to whisk, letting the mixture simmer, until it has slightly thickened.

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Whisk in the white cheddar cheese until combined.

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Add the bacon/mushroom mixture and stir to combine.

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Add the salt and pepper.

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Let the sauce simmer for a couple of minutes, stirring frequently.

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Add the blanched green beans (see recipe box for instructions on blanching).

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Stir to combine.

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Pour the mixture into a 9×13 inch casserole dish.

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Since this is a made-from-scratch version, don’t go using nasty hydrogenated oil-packed French fried onions.  There are several good options out there.  I had two in my pantry to choose from.  I went with Lars’ Crispy Onions this time.

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Sprinkle all of the French fried onions evenly over the casserole.

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Bake, uncovered, for 30 minutes in an oven preheated to 350 degrees F.

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Dig in!

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(source)

Filed Under: Bacon, Recipes Tagged With: ,

Tailgate Beer Brats

May 4, 2015 By

Tailgate Beer Brats

Beer Brats

Total Time: 17 min
Prep: 2 min
Cook: 15 min

Yield:6 to 8 servings
Level:Easy

Ingredients

1 dozen Dennison brats
Beer, to cover
1 medium large sweet onion
2 ounces (1/2 stick) butter

Directions

Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Rick Rollo

Filed Under: Bratwurst, Recipes Tagged With: ,

Onion, Sausage and Basil Pizza

May 1, 2015 By

Onion, Sausage and Basil Pizza

Onion-sausage-and-basil-pizza
Bold Gorgonzola is paired beautifully with sweet onions and spicy sausage.

Total Time: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

  • Cornmeal, for dusting
  • 3 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1 tablespoon unsalted butter, at room temperature
  • 2 onions (about 1 1/2 pounds), thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound Dennison spicy turkey or pork sausage, casings removed, crumbled
  • All-purpose flour, for dusting
  • 1 (13 to 16-ounce) ball pizza dough
  • 3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese
  • 1/4 cup chopped fresh basil leaves

Directions

Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.

In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

Recipe courtesy Giada De Laurentiis

Filed Under: Pork Sausage, Recipes Tagged With:

Easy Sausage Gravy and Biscuits

April 21, 2015 By

Easy Sausage Gravy and Biscuits

Easy-sausage-biscuits-and-gravy

  • PREP 5 mins
  • COOK 10 mins
  • READY IN 15 mins

Ingredients

Original recipe makes 8 servings (10 biscuits)

Biscuits Ingredients

  • 1 (16 ounce) can refrigerated jumbo buttermilk biscuits (alt Biscuits from Scratch!)
  • 2 Cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons sugar
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup shortening, margarine or butter
  • 3/4 cups buttermilk

Gravy Ingredients

  • 1 (10 ounce) package Dennison Meat Locker Pork
  • 1/4 cup flour
  • 2 1/2 cups milk
  • Salt and ground black pepper to taste

Directions

Biscuits

  1. Bake biscuits according to package directions. OR
  2. Pre-heat oven to 450°F
  3. In a bowl stir together flour, baking powder, baking soda, sugar, cream of tartar and salt.
  4. Cut in shortening, margarine or butter till mixture resembles course crumbs
  5. Make a well in the center, add milk all at once.
  6. Stir just till dough clings together
  7. On a lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat dough to 1/2-inch thickness.
  8. Cut with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.
  9. Transfer biscuits to baking sheet. Bake for 10-12 minutes or till golden.
  10. Serve warm

Pork Sausage Gravy

  1. Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly cooked, stirring frequently.
  2. Stir in flour.
  3. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly.
  4. Reduce heat to medium-low; simmer 2 minutes, stirring constantly.
  5. Season to taste with salt and pepper.
  6. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

(source)

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Filed Under: Pork Sausage, Recipes Tagged With: ,

Bacon Ranch Pasta Salad

April 6, 2015 By

Bacon Ranch Pasta Salad

Click for Video

  • PREP: 10 mins
  • COOK: 15 mins
  • READY IN:1 hr25 mins
  • SERVINGS: 10

Ingredients

  • 1 (12 ounce) package uncooked tri-color rotini pasta
  • 10 slices Dennison Meats No Nitrate Bacon
  • 1 cup mayonnaise
  • 3 Tablespoons dry Ranch Salad dressing mix
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon garlic pepper
  • 1/2 cup milk, or as needed.
  • 1 large tomato, chopped
  • 1 (4.25 ounce) can sliced black olives
  • 1 cup shredded sharp cheddar cheese

Directions

  1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
  3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

(source)

 

Filed Under: Bacon, Recipes Tagged With: ,

All-Purpose Pork Shoulder

March 29, 2015 By

All-Purpose Pork Shoulder

All-Purpose-Pork-Shoulder-Recipe

Total Time: 5 hr 10 min
Prep: 10 min
Cook: 5 hr
Yield:8 servings
Level:Easy

Ingredients

  • 1 3 -to-4-pound boneless pork shoulder (or 4 1/2-pound bone-in pork shoulder)
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 1 onion, roughly chopped
  • 4 cloves garlic, finely minced or pressed through a garlic press
  • 1/2 cup dry white wine

Directions

Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low.

Turn off the slow cooker and transfer the pork to a platter. Use two forks to shred the meat.

If you don’t have a slow cooker, you can braise the pork shoulder in a 325 degrees F oven for 2 1/2 to 3 1/2 hours.

Photograph by Kat Teutsch

Recipe courtesy Ten Dollar Dinners from Melissa d’Arabian for Food Network Magazine

Filed Under: Pork Roast, Recipes Tagged With: ,

Crockpot Ground Pork Casserole

March 22, 2015 By

Crockpot Ground Pork Casserole

Crockpot-Ground-Pork-Casserole

Ingredients

  • 1 lb (16 oz) ground pork
  • 2 cups sliced raw potatoes
  • 1 & 1/2 cups sliced carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 cup frozen peas
  • 1 cup frozen whole kernel corn
  • 10 oz can tomato soup
  • 1/2 cup water
  • 1 tsp. dried parsley flakes
  • Salt and Pepper to taste

Directions

In a large skillet brown meat, onion, and celery. In a slow crockpot container – sprayed with cooking spray – combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes, salt, and pepper. Mixed well. Cover and cook on low for 6 to 8 hours.

Makes 6 – 1 cup servings!

Number of Servings: 6

(source)

 

Filed Under: Ground Pork Tagged With: ,

Grilled Pork Chop with Mango Chutney

March 15, 2015 By

This looks so delicious. The sweetness of mango combined with the pork chop looks like it will be absolutely delicious.

If you’re not familiar with mangoes, here’s how to select them at the grocery store. Look for mangoes that are soft to the touch just like a peach or avocado. They should smell sweet and fruity around the stem. Sometimes mangoes will have brown flecks on the skin. This is normal.

Also, I think a simple brine for an hour does wonders for pork chops. Brines are like insurance for your meat. They help change the structure of the proteins and  retain even more moisture. Brines combined with infrared grills = OUTSTANDING juiciness!  Delicious juicy and full of flavor this recipe makes a wonderful meal for any day of the week.

Grilled Pork Chop with Mango Chutney

 

 Pork Chops with Mango Chutney

Grilled Mango Thyme Chutney

Rating: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

  • 3 large mangoes, peeled and sliced
  • 1 small white onion, very finely minced
  • 3/4 cup brown sugar
  • 1/2 cup white vinegar
  • 2 tablespoons minced ginger
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons mild curry powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon hot sauce

Instructions

  1. Preheat the grill to medium high.
  2. Generously oil the grates.
  3. Grill the mango slices for 3-4 minutes, turning often until lightly charred and softened. Remove from the grill.
  4. In a medium saucepan, combine the mangoes, white onion, sugar, vinegar and ginger. Bring to a boil uncovered. Reduce the heat and continue to simmer until the onion is soft and the mixture has thickened.
  5. Mix in the thyme, curry powder, allspice and hot sauce. Simmer an additional 10 minutes. Remove from the heat and serve warm or cold. Top the chutney with additional thyme leaves.

 

Brined Grilled Pork Chops

Rating: 4

Prep Time: 1 hour, 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 chops

Serving Size: 1 chop

Ingredients

    • (4)  1 1/2-inch thick bone in rib cut pork chops

For the brine

  • 3 cups water
  • 1/4 cup Morton’s Kosher Salt
  • 1/4 cup brown sugar
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon allspice
  • 1/2 teaspoon black pepper

Instructions

  1. Mix the brine ingredients in a one gallon resealable plastic bag. I place the bag into a large stainless bowl to make it easy to fill.
  2. Place the chops in the brine and seal the bag, removing as much air as possible. Make sure the chops are completely submerged.
  3. Refrigerate for an hour.
  4. Remove the chops from the brine and pat dry with paper towels.
  5. Preheat your grill to medium high. Grill the chops for 5- 6 minutes per side, turning them often until the internal temperature is 145 degrees. Total time for my chops was 20 minutes. Remove from the grill and tent lightly with foil for at least 5 minutes.
  6. Just prior to serving glaze with mango chutney and serve additional chutney on the side.

(source)

Filed Under: Pork Chops Tagged With: ,

Philly Steak & Swiss Brats

March 8, 2015 By

Philly Steak & Swiss Brats

Philly-Brats

Grilling season is right around the corner. This week looks like a great week to kick the season off right with this great BBQ recipe.

Ingredients

  • 3 pounds uncooked Philly Steak & Swiss Brats
  • 3 pounds small red potatoes, cut into wedges
  • 1 pound baby carrots
  • 1 large red onion, sliced and separated into rings
  • 2 jars (4-1/2 ounces each) whole mushrooms, drained
  • 1/4 cup butter, cubed
  • 1 envelope onion soup mix
  • 2 tablespoons soy sauce
  • 1/2 teaspoon pepper

Directions

  1. For each of two foil packets, arrange a double thickness of heavy-duty foil (about 17×15 in.) on a flat surface.
  2. Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the two double-layer foil pieces. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming two large packets. Seal tightly; turn to coat.
  3. Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink. Yield: 12 servings.

(source)

Filed Under: Bratwurst, Recipes Tagged With: ,
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