Tag Archives: Klement’s racing sausages

by | July 15, 2010 · 8:28 am

Italian Sausage Sammies

This slightly grown up take on the classic meatball sub is a tribute to my hubs, Bill. With a good deal of Italian blood running through his veins and a serious love of all Italian meats, he always roots for the Italian in the sausage race.     As a bonus, this Italian Sausage Sammie recipe is super easy for weeknights and it’s pizza-y flavors makes it kid-friendly too!

Italian Sausage Sandwich

Italian Sausage Sandwiches
1 lb italian sausage (bulk or removed from casings)
1 ball of fresh mozzarella cheese
1-2 C spaghetti sauce (jarred or your own)
fresh basil leaves
4 buns

Form italian sausage into four patties to fit the shape of your bun. On the grill or in a skillet, cook sausage until it is cooked through and forming a nice golden outer crust, approximately 5-6 minutes per side. Meanwhile, heat spaghetti sauce in a small pan or the microwave.

Slice the mozzarella thinly and place several slices on the bottom of the bun. Microwave for 45 seconds or until cheese begins to melt. Place sausage patty and several basil leaves on top. Drizzle with sauce and complete with other bun. Serve with extra sauce for dipping and a Caesar salad.

Note: Italian sausage usually comes in “hot” and “mild”. If you’re like me and enjoy a little more zip to your sandwich, buy the hot!

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by | July 13, 2010 · 7:51 am

All-Star Chorizo Burritos

When it comes to the sausage race, I always put my money on the Chorizo. I mean, what’s not to love about a spicy, sombrero-ed sprinting sausage?!   Chorizo was added to the sausage race a few years ago and for good reason…it’s delicious. You can find it in sausage form or often in bulk, especially at Hispanic specialty groceries.

Racing Sausages Chorizo

Photo: Abrazo Marketing

And while chorizo is great in a bun it’s even better in a burrito.  This one is so tasty that the hubs told me we should have it every week.  Not gonna happen, but it proves we’ve got a winner!

Chorizo & Potato Burrito

All-Star Chorizo Burritos with Chipotle-Lime Cream
1 lb chorizo (bulk or removed from casings)
2 lg baking potatoes, peeled & chunked
1 avocado, sliced
1 tomato, diced
shredded cheddar
handful cilantro, chopped
4 large tortillas
hot sauce
3/4 C light sour cream
1/2 lime, juiced
1 chipotle pepper, minced or 1/4 tsp chipotle powder
salt, to taste

Mix lime juice, chipotle pepper and salt into sour cream and set aside. Peel potatoes and cut into small chunks.  Place in a large pot of water and bring to a boil.  Cook potatoes until they are soft, approximately 20-25 minutes. Drain cooked potatoes in a colander and return them to the pot.  Add 2 Tbsp butter and 2-3 Tbsp of chipotle cream mixture.  Use a hand mixer or potato masher to mash potatoes until they are creamy.  Salt to taste.

Crumble chorizo into small chunks and cook in a large skillet until sausage is cooked through.  Drain any excess grease in a colander. While meat and potatoes are cooking, slice and chop toppings.

Layer cheese onto each tortilla and warm in the oven or microwave until cheese begins to melt.  Spread with a layer of mashed potatoes and a layer of chorizo.  Top with accompaniments.  Wrap tortilla around the filling by folding one edge over, tucking in the ends and rolling. Drizzle with hot sauce (I like La Preferida in “hot”) and chipotle-lime cream.  Serves 4-5.

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by | July 12, 2010 · 8:37 am

Racing Sausage Week!: The Hot Dog

As most of you well know, we live in Wisconsin. As a Chicago-bred girl, I pride myself as a die-hard Cubbie fan, however, one cannot deny the awesomeness that is the Brewer’s Sausage Race. It is the All-Star break in the land of baseball and we’ve decided to celebrate by honoring the racing sausages with some delicious recipes.

For those of you unfamiliar, during the 6th inning at Miller Park in Milwaukee, oversized sausages come running out of the gate and race each other to the finish line while fans cheer on their favorite. The lineup includes: Hot Dog, Chorizo, Bratwurst, Italian and Polish.

To kick off racing sausage week, I am honoring the hot dog. In my opinion, there is no other way to eat a hot dog than Chicago style. What is that you ask?

The most important part of the Chicago dog is an all-beef hot dog, preferably Vienna Beef. It is nestled in a steamed poppy-seed bun and topped with onions, relish (the greener the better), tomatoes, sport peppers, a kosher pickle spear, mustard (NO KETCHUP!) and a dash of celery salt.

Chicago dogs are a great BBQ option. Set up all the ingredients and let your guests make their own. They have been a hit with our group of friends since the old college days when I put together my very first hot dog buffet.

Heading to Chicago and looking for the perfect Chicago-style dog? Check out a few of my faves!

Gene and Jude’s (2720 River Road River Grove, IL 60171)

A favorite that tops many of the “best of” charts, this hot dog stand offers a “to-die-for” dog. And don’t forget the fries!

Superdawg (6363 N. Milwaukee Avenue, Chicago, IL 60646)

This classic drive-in offers a classic dog with the greenest neon relish you have ever seen. Eat in your car from the special Superdawg box filled with a dog and fries. Mmmm…

The Wieners Circle (2622 N. Clark St. Chicago, IL 60614)

It is debatable whether or not this is the best dog, but you can’t beat the crazy atmosphere. Opened late night, many Wrigleyville bar-hoppers stop in on their way home. The workers offer quite a bit of entertainment while standing in line. You have to see it to believe it!

What is your favorite hot dog joint?

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