Johnsonville Sausage Recipes

While I was in Milwaukee, WI in March 2011 for a Kitchen-to-Kitchen blogger event for Johnsonville Sausage, we were taught, hands on, how to make a few dishes so I wanted to share those recipes with you!

  • Spicy Sausage Queso
  • Johnsonville Three Cheese Italian Style Chicken Sausage Oven-Roasted Pasta Primavera
  • Johnsonville Italian Meatballs
  • Sausage-Stuffed Mushrooms

Johnsonville Spicy Sausage Queso

1 package (16 ounces) Johnsonville® Hot All Natural Ground Italian Sausage
2 pounds Velveeta® process cheese, cubed
1 jar (16 ounces) chunky salsa
2 teaspoons fennel seed, crushed
2 teaspoons garlic powder
1/4 teaspoon dried basil
Garlic toast

In a skillet, cook and crumble sausage until no longer pink; drain. Place cheese in a large microwave-safe bowl. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in the salsa, seasonings and sausage. Microwave 2 minutes longer or until heated through. Serve with garlic toast.


  • add 1/4 teaspoon cayenne pepper for a spicier dish.
  • serve garlic toast with diced tomatoes and chopped black olives
  • to serve in a bread bowl, cut off the top of a round loaf of bread; carefully hollow out bottom, leaving a 1-inch shell. Cube removed bread. Spoon queso into bread shell. Serve with bread cubes.

Yield: 6 cups


Johnsonville Three Cheese Italian Style Chicken Sausage Oven-Roasted Pasta Primavera

1 medium zucchini, sliced
8 ounces fresh mushrooms, quartered
1 pint grape tomatoes, halved
1 medium onion, chopped
1 medium red or yellow bell pepper, chopped
¼ cup olive oil
¼ teaspoon salt
1/8 teaspoon pepper
1 package (12 ounces) Johnsonville Three Cheese Italian Style Chicken Sausage, sliced
12 ounces uncooked linguine
Grated Parmesan cheese

Preheat oven to 400°F. In a large bowl, combine the zucchini, mushrooms, tomatoes, onion and bell pepper. Add the oil, salt and pepper; toss to coat. Transfer to a greased shallow baking pan. Bake for 30 minutes or until vegetables are tender and lightly browned, stirring occasionally. Sprinkle sausage over vegetables. Bake 5 minutes longer or until sausage is heated through.

Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add sausage mixture and toss. Sprinkle with Parmesan cheese.

6 servings.

Prep: 30 minutes. Bake: 35 minutes.


Johnsonville Italian Meatballs

1 egg, lightly beaten
1/3 cup dry bread crumbs
¼ cup grated Parmesan cheese
¼ cup milk
¼ cup finely chopped onion
1 package (19.76 ounces) Johnsonville® Mild Italian Sausage Links

Preheat oven to 350°F. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan. Bake for 20 minutes, or until meatballs are cooked through (160°F). Serve with your favorite sauce and spaghetti.

6 servings.

Prep: 25 min. Bake: 20 min.


Johnsonville Sausage-Stuffed Mushrooms

48 large fresh mushrooms
1 package (19.76 ounces) Johnsonville® Mild Italian Sausage Links
½ cup dry bread crumbs
1 package (8 ounces) cream cheese, softened
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
3 garlic cloves, minced
¼ cup grated Parmesan cheese

Preheat oven to 400°F. Remove mushroom stems and discard. Place mushroom caps on foil-lined baking sheets; set aside. Remove sausage casings. In a large skillet, cook and crumble sausage until no longer pink; drain. Remove from the heat. Stir in bread crumbs and set aside.

In a bowl, combine the cream cheese, parsley, lemon juice and garlic until smooth. Combine cream cheese mixture and sausage. Fill each mushroom cap with sausage and cream cheese mixture. Sprinkle with Parmesan cheese. Bake for 14-16 minutes, or until mushrooms are tender and lightly browned.

Yield: 48 appetizers.

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