Slam Dunk Sauerkraut and Sausage

Johnsonville Sausage recently asked me to come up with some ideas to have for the upcoming weekend’s basketball tournament. I think I have to polish gym floors or clean backboard glass if I say what the tournament is, so I’ll just say it rhymes with “parch gladness”! And, for this quick and easy recipe, Johnsonville supplied coupons to me for free sausage to make the recipe, for full disclosure.

Andouille

base layer

The idea for me during the tournament that makes basketball watching different than, say, football games, is that there are so many games and so much action to see that I don’t want to miss anything. That means I want something good but fast, too! Add to that the fact that winter still rules in the Midwest in late March this year, and I also want some comfort food. Getting Johnsonville precooked sausage helps with a quicker prep, and the other items can also be bought pre made (and still great quality).

ready to cook

Time to eat

5.0 from 1 reviews
Slam Dunk Sauerkraut and Sausage
Quick and easy comfort food
Author:
Cuisine: American
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 package Johnsonville Andouille Sausage
  • 1 pound mashed potatoes
  • 4 ounces canned sauerkraut (Snow Floss is my favorite)
  • Caraway seeds to taste
  • Salt and pepper
Instructions
  1. Preheat the grill to medium-hot. Grill the sausage for 4-5 minutes per side, and remove to rest for a few minutes.
  2. Lower the heat to medium heat, with an area of no heat under part of the grate.
  3. Slice the sausage into bite-sized slices, approximately ¼" thick. Spray a grill-safe baking dish with non-stick spray and line the bottom with the sliced sausage.
  4. Alternate lines of mashed potatoes and sauerkraut across the top of the sausage. The mashed potatoes can be put into a zip-top bag with the corner cut out to squeeze the potatoes onto the top of the sausage.
  5. Season with caraway seeds and salt and paper.
  6. Place on the grill on the part of the grate with no heat on under it for about 20 minutes, or until the top of the dish is nicely browned.
  7. Serve and enjoy!
Take a Bite

It so simple and easy, and you can get back to the game in no time. That’s the point of basketball tournament cooking to me… Let me get to the game!

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.

3 comments

  1. Rene Keyzer-Andre

    Great recipe Curt. I have loved the Andouille sausage since I first found it. Love the simplicity of your recipe and will try it soon on Joey. Love to you and Phyllis

  2. Glad to see that I was not the only one wary of the legal claws of the NCAA and their trademarks, lol. I’m using some Johnsonville Andouille tomorrow for quesadillas.
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