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Sheboygan Wieners & Beer Potato Salad
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Ingredients:
• 1 1/2 lbs. potatoes, red or Yukon Gold
• 8 Sheboygan Natural Casing Wieners
• 1 cup sauerkraut, drained & rinsed
• 1 onion
• 1 bottle of dark beer, divided
• 1 tablespoon mustard
• 1 tablespoon vinegar
• 3 tablespoons olive oil
• salt & pepper to taste
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Preparation:
Peel the potatoes and cut into ¾ inch chunks. Put in a saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat and simmer until potatoes are barely tender. (about 10 min.) Don’t overcook.
Meanwhile, in a saucepan or skillet, mix the Wieners, sliced, with the drained sauerkraut and about ½ bottle of beer. Simmer until the wieners are done. Slice the onion into paper-thin slices and separate into rings. Drain the cooked potatoes and drizzle 2 - 3 T. of beer over the hot potatoes.
Dressing:
whisk together 1 T. beer, 1 T. mustard, 1 T. vinegar and 3 T. oil. Add salt & pepper to taste.
Mix the potatoes with the brats and sauerkraut. Stir in onions. Add the dressing and mix gently. Serve warm or cold.
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Sheboygan Italian Sausage Pasta
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Ingredients:
• 3/4 lb. pasta
• 1 tablespoon olive oil
• 1 lb Sheboygan Italian Sausage
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz.) chicken broth
• 1 teaspoon dried basil
• 1 can (14.5 oz.) diced tomatoes
• 1 package (10 oz.) frozen, chopped spinach
• 1/2 cup grated Parmesan cheese
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Preparation:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes; drain and reserve.
In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid. Cook over medium heat for 5 minutes then slightly reduce. Add spinach; cover skillet and simmer on reduced heat until spinach is tender. Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.
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Sheboygan Summer Sausage Pasta
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Ingredients:
• 1 9 oz. Sheboygan Summer Sausage sliced into thin 'coins'
• 1 lb. Penne pasta cooked al dente (or your favorite shape pasta)
• 2-3 cups grape tomatoes, halved
• 4 T. blue cheese crumbled
• 1 teaspoon garlic powder to taste
• 1 T. butter
• fresh basil chopped
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Preparation:
Grill the summer sausage 'coins' for 1 minute an each side over medium heat... they cook fast!
Cook pasta per instructions on bag. Stir butter and garlic powder into cooked pasta. Add tomatoes, fresh chopped basil, blue cheese, seasoning and cooked pasta and toss. Serves 4.
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Sheboygan Natural Casing Wieners & Noodles
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Ingredients:
• 1 lb. Sheboygan Natural Casing Wieners cut into bite size pieces
• 1/2 lb. wide egg noodles
• 1/2 onion, minced
• 1 package mushrooms
• 1/3 red pepper, chopped
• 1/2 cup milk
• 1 T. butter
• 2 teaspoons garlic powder
• 1 cup shredded Parmesan cheese
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Cook noodles. Brown bite sized natural casing wieners and onions in fry pan for 10 minutes. Turn heat to lowest setting, add mushrooms and red peppers and cover. Stir 1/2 cup milk, butter, garlic powder and most of Parmesan cheese into cooked noodles. Add noodles to fry pan, toss lightly and sprinkle with seasoning and shredded Parmesan cheese
to taste.
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Sheboygan Braunschweiger Snowball
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Ingredients:
• 2 packages Sheboygan Braunschweiger
• 2 8 ounce whipped cream cheese containers
• 1 teaspoon dried sweet basil
• 3 tablespoons dried,minced onions
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Preparation:
Blend well, place mixture on plastic wrap and shape into ball. Chill for at least 4 hours. Frost the ball with cream cheese.
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Sheboygan Ring Bologna Casserole
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Ingredients:
• 1 Sheboygan Ring Bologna
• 1 8 oz. package shredded cheese
• 3 cups tater tots
• 2 cans of your favorite beans-chili, pinto, or black beans
• 1 small container sour cream
• 1 14 ½ can spicy chopped, tomatoes or salsa
• 1 cup chopped onion, sauté until tender
• 1 cup shredded cheese
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Preparation:
Spray large shallow casserole dish with non-stick spray. Layer in this order: tater tots, beans, sour cream, tomatoes, onions, shredded cheese. Repeat. Place whole Sheboygan Ring Bologna on the top and cover with layer of cheese. Bake for 45 minutes in a 350º oven.
Garnish with fresh chopped vegetables, like jalapeños, onions, cherry tomatoes, and chopped peppers.
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Sheboygan Braunschweiger Spread
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Ingredients:
• 1 package Sheboygan Braunschweiger
• 1 package onion soup mix
• 1 package cream cheese
• 1/4 cup mayonnaise
• 1 teaspoon prepared mustard
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Preparation:
In a medium-size bowl, mix Sheboygan Braunschweiger,
onion soup mix, cream cheese, mayonnaise, and mustard to a medium thickness. If the spread looks too thick, add 4 tablespoons of milk.
Serve with rye bread and crackers.
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