Save this recipe from Johnsonville!  Not only will it be something easy to serve guests you have over for the big game, but will come in handy during the summer grilling season.  Three great flavors together, onion, garlic and sausage or brats.  Grab your buns, get set, GO!

I've been telling you about Johnsonville's new fully cooked breakfast sausage lately and how that has enabled me to enjoy a hot breakfast in the studio during the Breakfast Club Show.  I found that they have ton's of recipes on their website and THIS one would be perfect for the big game coming up where you have to feed a bunch of people.  I'm squirreling it away for camping this summer too!

ONION & GARLIC SAUSAGE BATH

What You Need To Make It Happen:

1 carton (32 ounces) beef broth
2 large onions, sliced
4 cloves garlic, thinly sliced (or I use minced from a jar)
1 bunch fresh thyme sprigs
2 bay leaves
2 packages (19 ounces each) JOHNSONVILLE® Italian Sausage Links or Brats
1 large (12-inch x 9-inch) heavy-duty disposable foil pan

Make It:

For best results make sure to preheat your grill to a medium-low temperature.
In a large heavy-duty disposable foil pan, combine the broth, onions, garlic, thyme and bay leaves and bring that to a simmer on the grill.

Once it's simmering, add the sausage or brats and cover your pan with foil. Simmer for 10 to 25 minutes or until a thermometer inserted into sausage reads 160°F.
Now you'll need to brown your meat, remove the sausages or brats from the pan and grill  until browned, not too long or they'll dry out, return to pan.
Then, just cover the pan with tin foil to keep warm.  We also keep a the sausages in a little bit of the bath juice to keep them flavorful and from drying out.  ENJOY!

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