Allthumbs Up For Johnsonville Italian Sausage - Salt of the Earth Cooking Company Blog at Allrecipes.com - 314071

Salt of the Earth Cooking Company

AllThumbs up for Johnsonville Italian Sausage 
 
Oct. 30, 2013 8:54 pm 
Updated: Oct. 31, 2013 11:42 am


This year has been filled with great food experiences. Touring Northern India with its amazing tea gardens along with homes of amazing home cooks where I had astounding curry goat for the first time. Our Pickle Company, Sommerfield Pickles has taken a big turn from a weekend hobby to becoming the success we dream of by adding local grocery stores and new restaurants. I count myself among the grateful to be a part of a BBQ Smoking Crew called 3 Pigs and a Chick and we placed in all the competitions we entered this summer.  And I consider the time I’ve spend with Johnsonville Sausage among these culinary accomplishments of this year number 2013. I don’t consider myself a food snob but I do grind my own ground beef and most of the time also pork for sausage.  Now, after the AllStars challenges this year  I must  say I now consider Johnsonville Sausage better than any I can make and has become my go to sausage for all my recipes…  I’ve even added fresh sage to Johnsonville original and made breakfast patties for a special brunch to welcome my Daughters family moving in with us early fall.




Here are some other AllRecipes.com home cook offerings I tried this past month. #Johnsonville


Chiliville  I won Third place with this recipe at my churches Chili cook-off this month. See my blog Alone in the men’s room with Bob for more on this. http://allrecipes.com/cook/10076431/blogentry.aspx?postid=313565<




Johnsonville Hot Italian sausage was the star, every judge made a comment about how obvious it was that I used fresh top quality sausage. And the heat and spices this is what caused this to stand out above all the others. Great Recipe and fun day thanks to Johnsonville and allrecipes.com


Johnsonville Zesty Italian Sausage Pasta




We really enjoyed this I did add mushrooms and sliced the onion country chunk thick... loved the flavor, loved the comfort. This recipe is great on a cold Northern Illinois October Night after work for a quick dinner in front of the TV watching the Food Network.


Johnsonville Italian Sausage Rigatoni




This was not our favorite... I added some roasted onion, garlic and corn... trying to make this a little more interest... This recipe is very simple and fast and ok for a quick meal... But during this past year with Johnsonville Sausage I have come to love this product and I don't think this recipe does the flavor or freshness of this Sausage any justice. I do believe this would be much better if I hadn’t used the jarred pre-made sauce.


AllThumbs up for Johnsonville Italian Sausage and AllRecipes.com
 I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.  The reviews, content and opinions expressed in this blog are purely the sole opinions of Terry E. that's me!


 
 
Comments
Staci 
Oct. 31, 2013 11:42 am
Very nice, Terry! Wow! You surely know your food! I definitely don't make my own sausage, but I've had quite a few in my day. Some very good, some I haven't liked At All - either in flavor or texture or both. I agree 100% on Johnsonville though - always excellent!
 
 
 
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Terry E.

Living In
Crystal Lake, Illinois, USA

Member Since
Dec. 2006

Cooking Level
Expert

Cooking Interests
Grilling & BBQ, Slow Cooking, Asian, Indian, Southern, Mediterranean, Low Carb, Gourmet

Hobbies
Gardening, Camping, Photography, Music

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About Me
At the end of my grade school experience at a performing arts elementary school my family moved. The closest thing to performing arts at this High School was a very good choir which I joined immediately. My list as well was French, Gym, and Algebra. Algebra...F "We need to start you with the basics Mr. Edwards." - Math. Gym...F "Coach, I'm suppose to throw it to who, and is it suppose to be shaped like this?" - Health class all 4 years. French...Incomplete "I don't want to fail you dear, so please get out of this class now!" - Home Economics is where I landed, and started this whole crazy fervor for food. From High School I wrote a letter to a local chef who was well known in our area. He took me on as his apprentice at 17 years old and I stayed with him for 5 years and then return to him when he opened his own restaurant in Cincinnati, Chef Faulkner's Supper Club. Got married, moved to Chicago 30 years ago now, many jobs in Marketing and now Real Estate,but food is still my passion.
 
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