Johnsonville Italian Sausage Hot Tub Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by RainbowJewels
Reviewed: Oct. 22, 2013
This recipe is fun to make and tasty to eat. I used a fresh mix of green & red peppers and onions - didn't use cocktail onions or olives, just a personal preference - but otherwise followed the directions. I had never grilled sausages & veggies using a wine steam bath before, it worked very well. I think next time I do this, I may use a beer though. Because it's all done in the foil pan, clean up is a breeze. Will definitely make this again. Thanks, Johnsonville!
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Photo by RainbowJewels

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Green, Ohio, USA
Reviewed: Apr. 18, 2013
I come from the land of sausage sandwiches. New Jersey. Can't go more than two miles without finding s sausage stand. And because they are so good here, I never bothered to make them. Ours are traditionally in red sauce. Having said that, I took a try at this. This is sausage cooked more in a wine vinergarette. Interesting taste. I did find the white Merlot. Only makers I was told is Sutter Home and Berringers. What I find totally lacking in this recipe is time. So, here goes. I turned the grill on to high to cook off the crepe on the grill. All four burners. After 15 minutes I put it down to medium low. Put the pan of wine/peppers etc on one side. After 15 minutes it was simmering. Put the sausage on for 30 minutes, turning over a bit ( on the other two burners). Then put the sausage in the pan for a few minutes. I did use fresh sliced onions and no olives (sacrilege here!) all in all, it was an interesting take on a staple here. Not bad but cannot hold a candle to the Jersey Boardwalk or Italian festivals. Sorry :(.
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Photo by lisa j

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Reviewed: Mar. 30, 2013
My neighbor has been doing this for years, except instead of the wine he uses beer.Fresh onions instead of jarred ones & no olives. But however you might tweak it-quite yummy.
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Photo by goodeats

Cooking Level: Expert

Home Town: Sacramento, California, USA
Living In: Kingman, Arizona, USA

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Photo by mauigirl
Reviewed: Mar. 29, 2013
I invited the neighbors over for the first barbecue of the season and this was PERFECT. Everyone LOVED it and it was so darned easy to put together. I did not have white merlot so I used a bottle of chenin blanc. I served it with a tossed romaine salad and some toasted crusty rolls. YUM!!!!! Will definitely make this again and again! Thanks for sharing this wonderful recipe.
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Photo by mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Lahaina, Hawaii, USA
Reviewed: Mar. 26, 2013
It's been windy, cold and wet and I wanted to try this, but couldn't on the outdoor grill. Instead, I browned Johnsonville Pork Chicken Sausage indoors. I then added all of the ingredients into my pressure cooker and let that do the work for me. In 15 minutes, we had and excellent sausage for our sandwiches.
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Photo by Mike Harvey, daPITA

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA
Living In: Climax, Michigan, USA
Reviewed: Mar. 2, 2013
Made this for guests and it was fabulous! No grilling in winter here so I pan sauteed the sausages and peppers and put everything in a slow cooker. Kept the recipe the same but added a few tablespoons of Giardiniera and everything had so much flavor it went quickly!
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Photo by Lizzie

Cooking Level: Expert

Home Town: Chicago, Illinois, USA


 
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