(I think they liked our Bratwurst Pretzel Sliders with Maple-Mustard Caramelized Onions!)
I assumed they would be good, but these are really delicious!
As well as my Potato Soup (recipe below), I think they would be a fantastic addition to pizza, Italian style sandwiches, and just about any egg dish, as well.
Bright with fennel, but not overpoweringly so, this product offers plenty of sausage flavor without being greasy or too salty. A quick and easy addition to your favorite recipes, these sausage slices pack a wallop of great flavors!
(…and my soup ain’t half bad, either…)
Italian Sausage Potato Soup
2 large russet potatoes
1/2 cup sliced carrots
1/2 cup sliced celery (include leaves)
1 cup chopped onion
2 cloves fresh garlic, thinly sliced
2 Tbsp. + 2 tsp butter
2 cups + 1/2 cup whole milk
salt and pepper, to taste
2 cups Johnsonville’s Mild Italian Sausage Slices, thawed
2 slices dark rye bread
Saute the onions, carrots, and celery (This is called a “mirepoix”) along with the sliced garlic. Use a slotted spoon to add the mirepoix to the pot with potatoes.
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In the same pan as the mirepoix, saute the sausage slices until just beginning to brown. Remove from pan and set aside
Add 2 tsp. of butter to the pan over medium-low heat until melted. Add the flour and stir until smooth (this is called a “roux”). Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture a little at a time, whisking continuously until very smooth. Bring to a boil.
(Congratulations, you just made a bechamel sauce!)
Cook 5 minutes, stirring constantly, then remove from heat and whisk into the soup. Add the sausage slices and let simmer five minutes. Adjust for salt and pepper, and serve with dark rye toast points (optional).