This article is sponsored by Johnsonville.
Johnsonville is making my sausage dreams come true. No, they’re not giving me another dachshund (though I would definitely accept a doxie puppy as payment). Instead, we’re partnering up to celebrate Bratsgiving: the hot doggiest, most delicious day of the Summer.
While the actual Bratsgiving, or National Bratwurst Day, is August 16, Johnsonville is getting the party started early by kicking off the celebration in Seattle on July 29 at the Seattle Seafair. A 2+ week pregame? Now THAT is how you do it.
This weekend, I will be hosting my own Seafair party, featuring a couple of Johnsonville’s meats: one for the pinkies-up crowd, and one for those who need a quick bite before getting back into the festivities. Here’s what I have on the menu:
The first is a delicious pasta dish featuring Johnsonville’s Andouille sausage, clams fresh from Pike Place Market, broken angel hair pasta with a white sauce.
1lb angel hair pasta, cut into 2” pieces
One 13.5oz Johnsonville Andouille sausage
5 cups champagne
4tbsp olive oil
5 crush garlic cloves
3tbsp dried parsley
5lbs fresh clams
1 cup white or alfredo sauce
Crostini or French baguette
Salt and pepper to taste
In large saucepan over medium heat, add olive oil and garlic, stirring until garlic is darkly browned. Discard garlic upon browning. Add champagne and clams to saucepan, and bring to boil over medium heat. Cover with lid and continue cooking for 10mins, stirring occasionally.
While clams are cooking, bring a large pot of water to boiling.
Slice Johnsonville Andouille sauce into 1/3in pieces, and brown in a separate skillet.
Once pot of water has reached boiling, cook noodles to al dente. Discard water and keep 5tbsp of the starched water in the pot with the noodles.
Slowly stir in white sauce to noodles, coating them thoroughly. Then slowly stir in dried parsley, and add the Andouille sausage and clams, 10-12 pieces at a time, until noodles are evenly mixed in.
Serve completed pasta dish with toasted crostini or French baguette slices.
The second will be a Seattle favorite: Street Meat. Seattle Street Meat can be found outside most Seattle bars once the sun goes down, and features a Johnsonville bratwurst with caramelized onions, cream cheese, and barbecue sauce. Forget the ketchup and mustard, let’s make it interesting with some smoky barbecue flavor.
Brioche hot dog buns
Johnsonville smoked bratwursts
Turn grill or stovetop cast iron pan to high, and grill the Johnsonville bratwursts until the skin is crackled and browned/blackened in spots. Remove bratwursts from heat, and place each inside a brioche hot dog bun, lined with cream cheese. Top the bratwurst with the caramelized onions and barbecue sauce. Consume immediately.
Make sure to keep your eyes peeled for Carl the Great Bratsgiver when you’re at Seafair this weekend. For those of you who haven’t heard of Carl—here’s the story: Carl is the culmination of the combined brainstorming of 15 Johnsonville employees, and is the official character of the Bratsgiving holiday. He will be leading the pack for the 2017 Torchlight run, and Seafair is working with Johnsonville for a “Where’s Carl?” competition on social media platforms. Fans who announce his whereabouts on social media and challenge others to find him can win Bratsgiving swag and free Seafair tickets.
Don’t let another Summer go by without Bratsgiving. Celebrate in style with Carl and Johnsonville this season at Seattle Seafair! And make sure to tag both LBEB and Johnsonville in your social media posts this weekend.
Stay safe and happy Bratsgiving!
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.