This past month, I decided to take on Johnsonville’s challenge to substitute their sausage for any recipe that has six ingredients or less. The recipe I found was so spectacular, I can’t believe it hasn’t been reviewed yet. My husband said it was one of the best dinners he’s ever had, and I just had to agree! Here it is:
Apple & Sausage Grilled Cheese*
- 2 slices rustic whole wheat bread
- 2 thin slices aged Cheddar cheese
- 2 thin slices Honeycrisp apple, or more to taste
- 1/2 cup Johnsonville ground sausage, crumbled & cooked
- Preheat a sandwich/panini press according to manufacturer’s instructions.
- Set one slice of bread on a work surface. Top bread with 1 slice cheese, apple slices, sausage, and remaining 1 slice cheese. Place remaining bread slice on top.
- Cook sandwich in the preheated panini press until bread is lightly toasted and cheese begins to melt, about 5 minutes.
My Review: We loved this! I used this recipe for Johnsonville’s “6 Ingredients or Less” challenge. I used a rustic boule of whole wheat bread and replaced the bacon with crumbled, cooked sausage meat. I also served it with a honey mustard dipping sauce. So good! The flavors are perfect! If you don’t have a panini press, just heat a skillet on medium and when it’s hot, put your sandwich down with another, smaller pan on top of it to press it down. Then, just put a heavy can on it to hold it. Flip the sandwich after 2-3 minutes (after it’s toasted nicely).
*Adapted from this recipe.
If you can’t find the ground sausage in stores, you can easily make it from regular sausage links. Just slice the sausage link lengthwise and remove the skin. Then, crumble the meat. Easy peasy. See the picture below for a visual…
Another great recipe is the sausage muffin cups which I’ve listed below. It’s tasty and simple. We enjoyed them for dinner, but they obviously can be eaten for breakfast too.
Amazing Muffin Cups*
- 12 links Johnsonville Original breakfast sausage
- 3 cups frozen country style shredded hash brown potatoes, thawed
- 3 tablespoons butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 6 eggs, lightly beaten
- 2 cups shredded 4-cheese Mexican blend cheese
- 1/4 cup chopped red bell pepper
- chopped fresh chives or green onion
- Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
- In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
- Bake at 400F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
- In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.
My Review: These were delicious and very easy to make. The only change I made was to grate my own potatoes for the hashbrowns. They just need to be rinsed and wrung out once or twice, so that there isn’t too much moisture.
*Adapted from this recipe.
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