As teams take to the field in a battle for victory, fans head into “Tailgateville,” firing up the grill and cooking a pre-game feast. More than 20 million Americans tailgate in a stadium parking lot yearly, and Food Network’s Sandra Lee has the winning recipe for the total tailgating experience—food, football and fun.

“The best part of football is the tasty tailgate with your friends,” said Sandra Lee. When you are tailgating, you’ll want to consider Semi-Homemade® recipes that are easy to make and full of flavor. To make sure you get to spend time with friends and still enjoy the game, Sandra Lee has some great recipes in her new cookbook, “Sandra Lee Semi-Homemade Weeknight Wonders” to help you keep entertaining simple and semi-homemade.



Whether the hungry fans at your gathering are craving brats, Italian or smoked sausage, there are plenty of varieties to choose from. Sandra Lee makes the most of Johnsonville Sausage in these recipes for Turkey Sausage with Apple Sauerkraut, Spicy Italian Sausage and Pepper Skewers with Balsamic Glaze, and Beer Brats. Best of all, they can be prepared ahead of time and brought along to the game.

No matter where you catch the action—in the stadium parking lot before kickoff, or from the comfort of home—a delicious tailgate is key to making game day something to cheer about.

For more great recipes and grilling tips, visit or


Spicy Italian Sausage and Pepper Skewers with Balsamic Glaze

(Recipe courtesy of Sandra Lee,
Servings: 10 Prep Time: 20 minutes Cook Time: 22 minutes
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon oregano
1 tablespoon brown sugar
1tablespoon spicy brown mustard
Kosher salt
Freshly ground black pepper
1 package (19.76 ounces) Johnsonville Hot Italian Links
1large onion, cut into 30 pieces
1 green bell pepper, cut into 20 chunks
1 red bell pepper, cut into 20 chunks
10 8-inch bamboo skewers, soaked in water
2 tablespoons chopped parsley for garnish

In large bowl combine balsamic vinegar, olive oil, chopped garlic, oregano, brown sugar and mustard. Season with salt and pepper and whisk until well blended. Set aside.

Grill the sausage links for 5 minutes per side (turning once). Remove from grill. Cut each Italian link into 6 pieces. Slice onion into wedges and peppers into chunks. Thread a piece of pepper, then sausage, then onion onto skewer. Repeat, alternating pepper colors so there are a total of 4 pieces of pepper, three sausages and three onion pieces per skewer. Repeat with remaining ingredients.

Cook skewers on a grill or grill pan over medium heat about 5 to 6 minutes per side. Halfway through cooking process, baste skewers with balsamic sauce. Serve garnished with fresh parsley.


Beer Brats

(Reprinted with permission by Hoffman Media, LLC,
Servings: 10
Prep Time: 15 minutes
Cook Time: 30 minutes
Grill Time: 20 to 25 minutes
2 packages (19.76 ounces each) Johnsonville original bratwurst
2 14.9-ounce cans stout beer, Guinness
10 buns
Dijon mustard

In large heavy-bottomed pot, combine bratwurst and beer. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.

Preheat grill to medium-high heat (350° to 400°F). Spray grill rack with nonstick, nonflammable cooking spray.

Remove brats from pot. Grill brats for 20 to 25 minutes, turning every five minutes.

Place one brat in each bun. Top with desired amount of sauerkraut and mustard and serve immediately.


Turkey Sausage with Apple Sauerkraut

(Recipe courtesy of Sandra Lee,
Servings: 6
Prep Time: 10 minutes
Cook Time: 21 minutes
1 package (13.5 ounces) Johnsonville Smoked Turkey Sausage
2 tablespoons canola oil
1 small head green cabbage, thinly shredded
1 medium onion, sliced
2 teaspoons garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 Fuji apples, peeled, cored and cut into 1/4-inch slices
1 can beer, Guinness
3/4 cup cider vinegar
1 tablespoon brown or whole-grain mustard
1 tablespoon brown sugar
1 tablespoon fresh sage, chopped
6 grinder rolls, if desired

Cook sausage on an outdoor grill or grill pan over medium-high heat for about 3 minutes per side.

While sausage is cooking, heat canola oil in a large skillet over medium-high heat. Add cabbage, onion, garlic, red pepper flakes, salt and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 4 minutes.

Add apples, beer, vinegar, mustard, brown sugar and sage. Stir until incorporated; bring to a simmer for 5 minutes. Add sausage to cabbage mixture, cover partially with lid to allow some steam to escape.

Reduce heat to medium-low and cook until cabbage and apples are tender, about 8 minutes.

Serve as-is or on grinder rolls.

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