Summertime and the Grillin’ Is Easy

Water splashing in the pool. The crack of a baseball bat. Add one more sound of summer—the sizzle of sausage on the grill. Enjoy fun in the sun with easy and delicious grillin’ that won’t slow you down. Try lighter, leaner turkey sausage, plumped and bronzed on the grill. Two varieties of Johnsonville’s new turkey sausage—Turkey with Cheddar and Smoked Turkey Sausage—are slow-cooked to perfection for the full, juicy flavor you’ve come to expect.

So, grill for “yum.” While “in-the-bun” may be the most common way to eat sausage, you can add fun, flavor and color to your summer meal with Johnsonville Turkey Sausage Kabobs or Stir-Fry. The links come in a re-sealable package, which makes it easy to create single-serve meals and save leftovers.

For more information and recipes, visit www.johnsonville-turkey.com.

Turkey Sausage Stir-Fry

by Chef Michael S. Zeller

Total Prep/Cook Time:

15 minutes

1 package (13.5 ounces) Johnsonville® Smoked Turkey Sausage or Turkey with Cheddar

2 tablespoons olive oil

4 cups frozen stir-fry vegetables

2 cups cooked rice

6 tablespoons Kung Pao sauce or stir-fry sauce or sweet-and-sour sauce

Cut sausage into ¼-in. bias slices. In a large skillet, heat oil over medium-high heat. Add sausage; sauté for 1 minute. Add vegetables and rice, cook and stir for 6-8 minutes or until hot. Add sauce; cook and stir 1 minute longer until coated.

Servings: 6

* Not serving 6 people? This recipe is easy to cut down to serve just one or two.

Smoked Turkey Kabobs

From the Kitchen at Johnsonville Sausage

MARINADE:

½ cup soy sauce

1/4 cup frozen apple juice concentrate, thawed

3 tablespoon hot mustard

KABOBS:

1 pkg. (16 oz.) Johnsonville Smoked Turkey Sausage

2 medium sweet red bell peppers, cut into 1-inch pieces

1 medium green pepper, cut into 1-inch pieces

1 medium yellow summer squash, cut into 1/2-inch pieces

1 medium onion, cut into wedges metal or wooden skewers

In a resealable plastic bag or bowl, combine marinade ingredients; add vegetables. Seal bag or cover container; refrigerate for one hour. Drain and reserve marinade. Thread sausage and vegetables alternately on skewers. Brush with reserved marinade. Grill over medium-hot coals; turn and baste often, for 15-20 minutes or until sausage is hot and vegetables have reached desired doneness. Serve immediately.

Servings: 4-6

Courtesy of Family Features