Polidori Brats and Tots

Bon Appeteach
Take your game time snacks to the next level with our Brats and Tots recipe, featuring the perfect fusion of savory bratwurst sausages and crispy tater tots. Customize it with your favorite toppings such as sour cream, peppers, and spicy jalapenos. Your crowd will be clamoring for seconds with this irresistible combo!
Made with:
Bratwurst Links
10 minutes 10 minutes 20 minutes
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Scale this recipe:
Ingredients:
  • 4 links Polidori Bratwurst precooked
  • 6 cups Tater tots frozen
  • 1 cup Beer cheese sauce see recipe below
  • 1 cup Sweet peppers and onions see recipe below
  • 1/3 cup Hot Giardinera optional
  • 2 tbsp Sour cream
  • Chives or green onion for garnish
Directions:

Preparation:

  • Start by cooking the tater tots according to the package instructions (baking or air frying works well here).
  • Take the cooked bratwurst and slice each one into thin, round pieces. Preheat a skillet over medium heat and sauté the bratwurst to help brown and sear the pieces on all sides. Add the sweet pepper and onions and allow them to reheat with the bratwurst. Once heated through and crispy, set the brat mixture aside.
  • Make the beer cheese sauce according to the recipe linked below. Alternatively, use a store-bought nacho cheese sauce if desired and heat it on the stove or microwave.

Assembly:

  • In a cast iron skillet or baking dish, layer the crispy cooked tater tots across the bottom. Add half of the cheese sauce and pour it over the tots.
  • Next, add on the crispy bratwurst pieces and sweet pepper and onion mixture over the cheese. Add the remaining cheese again over the top
  • Finish the bratwurst nachos off with the hot giardiniera if desired, a dollop of sour cream and garnish with chives or green onions and serve.

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Polidori Chorizo Cheese Dip

Polidori Chorizo Cheese Dip

KimsCravings.com
Spice up your appetizer game with the Polidori Chorizo Cheese Dip recipe. This irresistible dip combines the bold flavors of Polidori chorizo with melted cheese, creating a creamy and zesty concoction that's perfect for dipping tortilla chips or crusty bread, making it a crowd-pleasing party favorite.
Made with:
Chorizo
5 minutes 15 minutes 20 minutes
Share this recipe:
Scale this recipe:
Ingredients:
  • 1/2 lb. Polidori Chorizo sausage casings removed
  • 1 small White onion diced
  • 14 ounces Canned tomatoes diced and undrained
  • 8 ounces Cream cheese
  • 8 ounces Pepperjack cheese grated
  • 1/4 cup Milk
  • 1/2 tsp. Paprika
  • 1/2 tsp. Cumin
  • Pico de Gallo for garnish (optional)
Directions:
  • In a large skillet over medium-high heat, cook the Polidori Chorizo and diced onion together until onion is translucent and sausage is cooked through and browned. It may be necessary to drain some of the fat from the sausage.
  • Add all remaining ingredients and stir to combine until cream cheese and grated cheese is completely melted through.
  • Add garnish, if using, and serve warm with tortilla chips. Refrigerate any leftovers.

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The Real Dill Pickle Brine Italian Sausage Stuffing

The Real Dill Pickle Brine Italian Sausage Stuffing

The Real Dill
Elevate your stuffing game with The Real Dill Pickle Brine Italian Sausage Stuffing recipe. This unique twist on a classic dish combines the tangy goodness of pickle brine with savory Italian sausage, creating a flavorful and unforgettable side dish that's sure to be a hit at your next feast.
Made with:
Mild Italian Links
30 minutes 40 minutes 1 hour 20 minutes
Share this recipe:
Scale this recipe:
Ingredients:
  • 16 oz Day-old bread cut into 1-inch pieces
  • 1 tbsp Extra-virgin olive oil
  • 1 lb Polidori Mild Italian Sausage casings removed
  • 1/3 cup Unsalted butter
  • 1 cup Yellow onion finely chopped
  • 1 cup Celery chopped
  • 1/2 cup Flat-leaf parsley chopped
  • 1 tbsp Fresh rosemary chopped, no stems
  • 1 tbsp Fresh sage chopped
  • 1/2 tsp Sea salt (or more to taste)
  • 2 cups Brine from The Real Dill Caraway Garlic Dill pickles
  • 1 whole Egg whisked
Directions:
  • Preheat oven to 350 degrees F.
  • Place the cubed bread on a baking sheet. Bake for 7-10 minutes, or until dried and toasted. They should be golden brown. Transfer the bread cubes to a very large bowl.
  • Add 2 cups of pickle brine to a large sauce pan. Heat on medium-low.
  • Meanwhile, in a large skillet heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. I didn’t find ground sausage so I bought sausage in the casing and removed it from casing before browning it. Use ground sausage if you found it.
  • In another skillet, add the other part of oil and butter (I used vegan butter sticks to keep it dairy-free)in medium heat.
  • When it is heated up, add the onions, celery, parsley, sage, rosemary or thyme. Add just a dash of salt and pepper, if you like. Saute over medium heat for 10 minutes, until the vegetables are softened.
  • Add the browned sausage, toasted bread to a large bowl. Next, add in the onion mixture.
  • Add in one cup of the brine. With a large spoon, gently stir the ingredients together. Add in the whisked egg. Gradually add the remaining brine 1/4 cup at a time until the stuffing is wet. With each addition, gently stir and pat the stuffing ingredients together. Take care not to over mix it, you’re just combining it all together. The goal is to have it wet, but not soaked and drippy. You may need the whole 2nd cup of brine and you may need less. You may even need a little bit more than a full 2 cups of brine.
  • When the brine is soaked in and combined, spoon the stuffing into a 2qt. baking dish (or 9×12-inch baking dish); then cook for 30-40 minutes, or until it's heated through and golden brown on top. Check it at about 25 minutes and if it seems to be browning too much, cover with foil paper. I baked mine a full 40 minutes. Every oven is different. You may even need to bake it a few minutes longer to get that nice golden brown and have the inside fully heated through.
  • Remove from the oven. Sprinkle with additional parsley, then serve.

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