Johnsonville and Sandra Lee Fire Up The Grill To Kick Off the Summer
Date Posted: 05/23/2008
MADISON, Wis. – Nothing signals the start of summer like firing up the grill and barbecuing. As the unofficial start of summer and the second-most popular holiday for barbecuing,* Memorial Day weekend is the ultimate time for a neighborhood cookout or a backyard family picnic.On Friday, May 23, thousands of volunteers will meet in the world’s Brat capital of Madison, Wis., to fire up the grill and kick off the summer, with the Johnsonville World’s Largest Brat Fest. The event benefits more than 70 charities and has raised nearly $1 million during its 25-year history. To help prepare these master grillers for their world-record attempt of serving 200,000 juicy brats during the event, Sandra Lee, star of the Food Network’s “Semi-Homemade Cooking with Sandra Lee” and author of the new cookbook Semi-Homemade Grilling 2, and Johnsonville Sausage have developed sure-fire ways to please any grilling audience.
“Grilling is a delicious and easy way to entertain,” said Sandra Lee. “Selecting a flavorful, yet simple, menu will allow you to enjoy the gathering among family and friends, while also providing guests with an experience and taste they won’t soon forget.”
A great cookout all starts with the best flavor on the grill – a juicy Johnsonville brat. A taste-test conducted by Tragon shows that more people preferred the taste of Johnsonville brats (even without their favorite condiments) over other popular cookout foods, including a chicken breast sandwich, hamburger or hot dog.** Additionally, taste-testers said that they would be more likely to recommend Johnsonville brats than any of these other cookout items.
Sandra Lee suggests grilling her “Saucy White Hots,” a favorite from her latest book, Semi-Homemade Grilling 2, to please any crowd.
SAUCY WHITE HOTS (makes 4 servings)
For White Hots:
4 bratwursts, Johnsonville Brats
4 French rolls toasted
For Meat Sauce:
8 oz. lean ground beef
1 can (14-oz.) lower-sodium beef broth
½ cup chili sauce
2 Tbsp. frozen chopped onions, thawed
1 tsp. spice Montreal steak seasoning
¼ tsp. ground cinnamon
Directions:
In a large skillet, combine ground beef, beef broth, chili sauce, onion, steak seasoning and cinnamon. Cook over medium heat, stirring to break up meat into fine pieces. Reduce heat; simmer gently for 45 minutes to 1 hour or until liquid is evaporated.
Set up grill for direct cooking over low heat. Oil grate when ready to start cooking. Place Johnsonville brats on hot, oiled grill. Cook for 20-25 minutes or until done, turning every five minutes.
Serve hot on toasted rolls. Top with the meat sauce and additional chopped onion.
To help ensure your summer kickoff sizzles this Memorial Day, here are some great grilling tips from Johnsonville:
LOW AND SLOW: Low and slow is the only way to go when grilling brats. Wait until the coals are coated with white ash before placing the brats on the grate. If you are grilling with gas, start the flame at medium, then reduce to low when the brat juices start to flow.
HEAT THE MEAT: Watch the brats closely, turning them every few minutes. Rotate the links from hotter to cooler portions of the grill as they cook.
NO POKING PERMITTED: To retain juices and flavor, always use tongs instead of a fork when turning brats, to avoid piercing the casing.
ALL FIRED UP: Consider brats done when casing is evenly browned and a bit crisp and they've been on the grill for about 25 minutes, or when the internal temperature reaches 180ºF.
For more grilling tips, recipes and more to help make your Memorial Day cookout a success, visit www.johnsonville.com. For more information about the Johnsonville World’s Largest Brat Fest, visit www.bratfest.com.
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About Johnsonville Sausage
Wisconsin-based Johnsonville Sausage is the number one national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sausage links. Johnsonville Sausage products are available in 27 countries including France, Canada, Mexico, Japan, , China and the United States. Johnsonville employs 1,300 members. Each of them takes ownership of product quality to ensure the excellence and "Big Taste" of Johnsonville Sausage. Founded in 1945 by Ralph F. & Alice Stayer, the company remains privately owned today.
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*Hearth Patio & Barbecue Association, “Fun Facts About Barbecue” http://www.hpba.org/index.php?id=50
**2006 survey conducted by Tragon Corporation, on behalf of Johnsonville Sausage.