Brats, and this time they sent their smoked sausage in a variety of flavors(Polish, New Orleans, Smoked Turkey, BOLD Beef Hot Links or Beef Franks).
They also sent this recipe:
Johnsonville PigTails & Fries
1 package (28 ounces) frozen curly French fries
1 package (13.5-16 ounces) Johnsonville® smoked sausage (Polish, New Orleans, Smoked Turkey, BOLD Beef Hot Links or Beef Franks).
Oil for deep-fat frying
Cut sausage links in half lengthwise. Cut each half into three long strips.
TO FRY: In a deep-fat fryer, heat oil to 375°F. Fry French fries in batches for 3-6 minutes or until golden brown. Drain on paper towels. Place sausage strips in a single layer in fryer basket. Fry for about 1 minute or until they curl. Drain on paper towels. Serve with fries.
TO BAKE: Spread fries in a single layer on a baking sheet. Bake at 450°F for 17-20 minutes, turning once. Arrange sausage strips in a single layer on a baking sheet. Bake at 450°F for 12-14 minutes or until they curl. Serve with fries.
Prep: 10 min. Cook: 20-25 min.
We took several packages of the sausage to my mom's house so that everyone could try them out. Here are some cut up and ready to go.
I live in the south and its not dinner around here if something isn't fried, so we went with the fried version. :)
We LOVE cheese and bacon bits on our curly fries, so we thought this recipe could use some cheese and bacon bits as well.
The whole family absolutely loved these "pigtails" with our toppings. It was incredibly fast, easy, and something we'll make over and over again. The longest step was cutting the sausages up and even that didn't take long.
I had more sausage, so I used the Homestyle Pasta Italiano recipe and modified it to fit what I had in the pantry(spaghetti vs rigatoni).
-1 pkg.(19.76 oz.) Johnsonville® Italian Mild Sausage Links, grilled and coin-sliced
-1 pkg.(16 oz.) rigatoni pasta
-3 Tbsp.olive oil
-2cloves garlic, minced
-1 large red pepper, chunked and sautéed
-1 jar (26 oz.) of your favorite pasta sauce
-2 tbsp. parsley, chopped
Cook sausage according to package directions, keep warm.
Cook the rigatoni according to directions, keep warm.
In a large pan, place olive oil and garlic, sauté lightly for 30 seconds.
Add peppers and cook until crisp tender.
Combine cooked sausage and pasta sauce with peppers and heat until warm.
At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.
This recipe was so incredibly good considering how easy it was. My husband and kids both enjoyed it as much as I did. We eat a lot of pasta and it is good to have a different recipe to throw in the mix. We'll be making this and the PigTails again soon.
Be sure to visit Johnsonville to learn more and view their large variety of recipes.
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