ITALIAN SAUSAGE CHILI
12 servings ($1.38/each)
Prep: 35 minutes
Cook: 20 minutes
1 package (19.76 ounces) Johnsonville
Italian Sausage Links
1 c. onion, chopped
3 celery ribs, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 Tbsp. garlic, minced
3 Tbsp. olive oil
1 large yellow pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
3 cans (14-1/2 ounces each) Italian recipe stewed tomatoes
1 can (16 ounces) dark red kidney beans, rinsed and drained
1 can (15 ounces) butter beans, rinsed and drained
1 can (6 ounces) tomato paste
3/4 c. black olives, sliced
1/4 c. cream sherry (optional)
1 Tbsp. fresh basil, chopped
1-1/2 tsp. baking cocoa
1/2 to 1 tsp. pepper
Grill Italian sausage according to package directions; cut into half moon slices and set aside. In soup kettle, sauté onion, celery, sweet pepper and garlic in oil until tender. Add sausage and remaining ingredients; bring to boil. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.
Serving suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.
FANCY PIGS IN A BLANKET
Prep Time: 25 minutes
Cook Time: 15 minutes
Makes: 15 appetizer servings (3 each)
2 packages Hillshire Farm Applewood Smoked Chicken Lit’l Smokies
2 cans (8 ounces each) refrigerated crescent rolls (reduced fat)
3 Tbsp. Dijon mustard plus extra for dipping if desired
1/2 c. whole berry cranberry sauce
Preheat oven to 375°F. Open package of cocktail links and drain off any liquid; set aside.
Separate crescent rolls from both cans into 8 rectangles total; firmly press perforations to seal.
Cut each rectangle into 6 squares.
Spread a small amount of mustard in center of each square.
Place approximately 1/2 teaspoon of cranberry sauce on top of mustard.
Place a sausage on top of cranberry sauce; bring up 2 opposite corners of dough over sausage and pinch to seal.
Place wrapped pigs in a blanket on baking sheet. Bake 12 to 15 minutes or until golden brown.
Serve with additional Dijon mustard if desired.