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Johnsonville Sausage

Let me begin this post by letting you in a little secret of mine … When I am alone in my kitchen, I pretend I am hosting a cooking show 🙂 It’s okay for me to put that out there, because our readers don’t know me personally and can’t make fun of me for it. So, I was really excited to review Johnsonville Sausages. I really took advantage of the reviewing part of this to give a great kitchen performance to the walls around me! Johnsonville sent me coupons to buy their products and I got an awesome assortment of sausages! First I must say that I could smell the delicious maple sausages just standing in front of them in the meat isle. Mmmm! I got some of their breakfast sausages, a couple different flavours of bratworst, my hubby’s favourite and some of their ground sausage. I love ground sausage because it is so easy to cook with and makes any pasta dish excellent. The reciepe I am going to share isn’t a pasta, but it is one of my favourites. I can’t claim it … it belongs to the famous Emeril, but it’s a great one!

Sausage Stuffed Bell Peppers

1/2 lb. Johnsonville Italian Ground Sausage
1 cp. chopped onion
1/2 cp. chopped celery
Salt and Pepper
1 1/2 cps. cooked long grain rice
1/4 cp. chopped green onions, green part only
4 medium bell peppers, sliced in half length wise and seeded
4 Tb. dried breadcrumbs
4 Tb. grated Parmesan
Essence Seasoning (Emerils brand store bought, or recipe below)

Preheat the oven to 400 degrees. In a large skillet over medium heat, brown the sausage. Add the onions and celery. Season with salt and pepper. Sauté 4 to 5 minutes until veggies are soft. Add the rice and mix well. Season with salt and pepper. Cook for about 3 minutes. Remove from heat and stir in green onions. Season the bell peppers with salt and pepper. Spoon the mixture into the bell peppers. In a bowl combine the breadcrumbs and cheese. Season with Essence and mix well. Sprinkle the crust over each pepper. Place the peppers in a shallow pan and add just enough water to cover the bottom of the pan. Bake for 30 minutes or until tops are crusty and brown. Serve hot!

Essence Creole Seasoning
2 1/2 Tb. paprika
2 Tb. Salt
2 Tb. garlic powder
1 Tb. black pepper
1 Tb. onion powder
1 Tb. cayenne pepper
1 Tb. dried oregano
1 Tb. dried thyme

This is one of my favourite recipes and the Johsonville sausage went great with it! I loved it!

Take time to visit Johnsonville’s website. It is pastaville.johnsonville.com/index.php. They have coupons and recipes. I always love free recipes! Also they are doing a Pastaville Recipe Contest with a10,000 dollar grand prize! Just go to their website and enter one of your recipes that includes sausage for your chance to win 10,000 dollars! There will also be a second and third place winner.

You can also check them out for tasty sausage stuffing recipes! Go here to check them out http://www.johnsonville.com/recipes/gl/italian-sausage-stuffing.html.

Enjoy and Merry Christmas!