Game Day Johnsonville Brat Bombs | These bombs are filled with layers of delicious flavors. Starting with flavorful Johnsonville Brats! Celebrate the “BIG Game” in style and serve something your guests will not only love but talk about every year! You can make these “big” or small. I chose to make them large for my hungry game watchers by adding a whole cup of filling. Whichever way you choose to serve them I’m confident they will be a huge hit! The key to throwing a party is convenience? Make it easy by incorporating Johnsonville sausage into your favorite appetizers.
Johnsonville sausage is made from choice cuts of meat with a variety of flavors and spices. So….you can skip the spice aisle! Johnsonville sausage already has so much flavor you won’t need to add any spices! Whether you’re watching the game at a friends house or hosting your own “big game” party complete the party menu by adding these delicious Game Day Johnsonville Brat Bombs!
Here’s something fun! Johnsonville has a new reality show The Sausage Dome! This is a fun cooking competition where sausage loving social celebs and enthusiasts present their sausage-based Big Game recipes to a panel of six Johnsonville employee members called The Sausage Six. Tune in to find out which big game recipe won the Sausage Dome and find Sausage Six Approved Recipes for your own game day party.
Let’s talk Brat Bombs and the layers of flavor I mentioned above. To start the flavors rolling, cut the Brats into bite size pieces and saute them until brown.
Sauteing the veggies in the same pan with all the sausage bits adds another layer of flavor to the bombs. Look at all those tasty bits!
Now the fresh cabbage, again in the same pan, continuing to build our flavors.
Put that all together and simmer in your favorite beer for yet another layer of flavor.
When the filling is cooled….add a little bit of mustard to the dough and pile on the filling!
Pull all four corners of the dough together making sure there are no gaps.
Flip over, brush on egg and add a light sprinkling of salt and pepper. Now it’s ready to bake!
Baked to perfection!
- 2 tablespoons olive oil
- 1 (19 ounce) package Johnsonville Original Bratwurst, sliced into 7 pieces each
- 1 medium green bell pepper, cut into 1-inch pieces (about 1 1/2 cups)
- 1 medium white onion, cut into 1-inch pieces (about 1 1/2 cups)
- 1 large head of cabbage, sliced into 1/2-inch strips
- 1 (12 ounce) bottle of your favorite beer
- 1 (11 ounce) tube refrigerated French bread dough
- 1 large egg, slightly beaten
- salt and pepper
- In a medium saucepan, heat oil on medium high; add sausage and cook until brown on both sides (you may need to do this in two batches), place cooked sausage in a bowl lines with paper towels.
- Turn heat down to medium low.
- To the same pan; add the onion and bell pepper and saute until tender (about 5 minutes); remove from pan to a bowl.
- To the same pan add the cabbage; turn heat up to medium high and saute until tender and slightly brown.
NOTE: At this point the pan might be a little dry. Add 1 tablespoon of oil to the pan.
- For even browning keep moving the cabbage from top to bottom.
- Take off the heat; remove cabbage.
- To the same pan add the sausage, onions, bell pepper and 4 cups cabbage; stir, and return pan back to the burner.
- Pour beer over sausage mixture, simmer uncovered until beer is evaporated (about 15 to 20 minutes).
- Place in refrigerator 20 minutes to cool.
- Preheat oven to 425°; line a cookie sheet with parchment paper
- On a lightly floured surface, take the dough out of the container, roll into a 16x14-inch rectangle and cut into 4 equal pieces.
- Add optional 1 teaspoon mustard to the center of each peace of dough and spread.
- Scoop about 1 cup of sausage mixture into the center on the dough.
- Bring all four corners to the center and seal; turn over (so that what was the top is now the bottom) and place on the prepared cookie sheet.
- Brush all bombs with egg and sprinkle with salt and pepper.
- Bake 15 to 18 minutes or until golden.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.