Bryan Foods | The Flavor of the South

Browse different ways to use your Bryan products.

HOT DOGS
SAUSAGE
- Black Bean Sausage Chili
SMOKED SAUSAGE
COCKTAIL SMOKIES
- Southern Pigs 'n a Blanket
EXTRAS
- Easy Homemade Pickle Relish
- Southern Garden Relish

2	Bryan^® Juicy Jumbos^® Franks
2	hot dog buns, split
1/4 cup	barbecue sauce
1/4 cup	hot salsa

1/2 tsp.	minced jalapeno
dash	chili powder
1/4 cup	white onion, small dice
1/4 cup	shredded cheddar cheese

1.	In a medium saucepan over medium heat, combine barbecue sauce, salsa, jalapeno, and chili powder. Cook until heated through and ingredients are fully combined, approximately 3-5 minutes.

2.	Place grilled dog in bun, top with salsa mixture, and sprinkle with onions and cheese.

[print recipe]

2	Bryan^® Juicy Jumbos^® Franks
2	hot dog buns, split
1 lb.	ground beef
28 oz. can	tomato sauce
14 oz. can	diced tomatoes
1/2 cup	white onion, medium dice
2 tsp.	minced garlic
1 Tbsp.	paprika
1 Tbsp.	chili powder
1 Tbsp.	stone-ground mustard

1 1/2 tsp.	fresh lemon juice
2 tsp.	worcestershire sauce
2 tsp.	Tabasco sauce
1/8 tsp.	ground ginger
dash	ground cloves
dash	ground cinnamon
	freshly ground black pepper
	salt
	olive oil, for sautéing

1.	In a medium sized, heavy-bottom pot, sauté onions in olive oil for 3-5 minutes. Add garlic and sauté for an additional minute. Add ground beef and brown until it is no longer pink. If desired, drain fat.

2.	Add tomato sauce, diced tomatoes, paprika, chili powder, mustard, lemon juice, worcestershire sauce, Tabasco sauce, ginger, clove, and cinnamon. Stir together and simmer until the ground beef mixture thickens, approximately 1 hour. Season to taste with salt and pepper.

3.	Place grilled dog in bun and top with ground beef mixture.

[print recipe]

2	Bryan^® Juicy Jumbos^® Franks
2	hot dog buns, split
1 cup	mashed potatoes (instant or homemade)

1/4 cup	shredded cheddar cheese
	stone-ground mustard
	paprika

1.	Prepare mashed potatoes. Stir cheese into potatoes until melted and fully incorporated.

2.	Slit each hot dog open (being careful to keep it in one piece) and add mustard along length of dog. Stuff dog with cheese mashed potatoes.

3.	On a foil-lined baking sheet, place hot dogs under broiler for 5-8 minutes until heated through and potatoes are lightly browned.

4.	Place each dog in a bun and sprinkle with paprika before serving.

[print recipe]

2	Bryan^® Juicy Jumbos^® Franks
2	hot dog buns, split
1 cup	coleslaw mix
1/4 cup	mayonnaise
1 tsp.	stone-ground mustard
1/2 tsp.	creamy horseradish sauce

2 Tbsp.	crumbled blue cheese
2 Tbsp.	buffalo hot sauce
dash	celery seeds
	freshly ground black pepper
	salt

1.	In a medium bowl, combine coleslaw mix, mustard, mayonnaise, horseradish sauce, and celery seed. Season to taste with salt and pepper.

2.	Grill hot dog, basting with buffalo sauce as it cooks.

3.	Place grilled dog in bun, top with coleslaw, and sprinkle with blue cheese crumbles.

4.	Add extra buffalo sauce to the top for a spicier dog.

[print recipe]

2	Bryan^® Juicy Jumbos^® Franks
2	hot dog buns, split
2 slices	Bryan^® Bacon
2 tsp.	brown mustard

1/2 cup	grilled yellow onions
1 1/2 Tbsp.	cheddar cheese
	freshly ground black pepper

1.	Wrap a slice of bacon around each dog and grill until bacon is completely cooked.

2.	Place grilled dog in bun, add mustard, top with grilled onions, and sprinkle with black pepper and cheddar cheese.

[print recipe]

6-8 each	Bryan Juicy Jumbos (sliced Thick 1")
12 oz.	Bow Tie Pasta
1 each	Fresh Zucchini (Thin Sliced)
1 each	Yellow Squash (Thin Sliced)
1/2 lb	Frozen Collard Greens
16 oz	Your favorite Pasta Sauce
8 oz.	Your favorite Shredded Cheese
To Taste	Salt & Pepper

Pre-heat oven to 350°
Cook pasta in boiling water as you normally would
While pasta is cooking, brown Juicy Jumbo Slices in a large skillet. When browned remove and place in a medium- sized casserole dish (approx. 8x15”)
Keep pan hot and add zucchini and squash. Stir and cook half-way, just a couple of minutes. Add a little oil in pan if needed. Season with salt and pepper.
Add ½ bag of Collards and stir until collards are thawed. Adjust seasoning as desired.
Place in casserole dish with Juicy Jumbos. Pasta should be done now, so strain and add to casserole dish.
Add sauce and cheese, stir to combine and mix evenly. Top with a little extra cheese and bake for 10-15 min.

This dish is really quick and easy. And can be made a day ahead or earlier in the day; bake just before serving. Kids love it! It’s got the Bryan Flavors they love and veggies too! Feel free to adapt to your family's liking….different veggies if you like or substitute the tomato sauce with your favorite BBQ sauce to spice it up! The more Juicy Jumbos the better!

[print recipe]

1 pkg.	Bryan^® Smoked Sausage
2 Tbsp.	butter or margarine
1 pkg.	(6.8 oz.) Spanish rice
2 cups	water
1/2 cup	chopped onion

1/2 cup	chopped green bell pepper
1 clove	garlic, minced
1 can	(14½ oz.) diced tomatoes, drained
1 Tbsp.	Cajun seasoning
	hot pepper sauce to taste

1.	Cut sausage into 1/2-inch slices; set aside.

2.	Melt butter in a large skillet over medium heat. Add rice and cook 4-5 minutes or until lightly browned, stirring frequently.

3.	Slowly stir in water and seasoning packet from rice.

4.	Add sausage and all remaining ingredients; bring to a boil.

5.	Reduce heat to medium-low, cover and cook 20 minutes or until most of liquid is absorbed.

[print recipe]

1/2 lb.	Bryan^® Smoked Sausage, diced
2 cloves	garlic, minced
1 lb.	fresh shucked purple hull peas

1 tsp.	salt
1/4 tsp.	pepper
1/2 cup	chopped green onions

1.	Heat a large pot over medium-high heat. Add Bryan^® Smoked Sausage and cook, stirring, 3-4 minutes, until the juices start to run out of the sausage.

2.	Add garlic and cook, stirring, 30 seconds.

3.	Add peas to pot and add enough cold water to cover peas with an inch of water over the top of the peas. Cover pot and bring peas to a boil. Reduce heat to medium-low and cook an hour.

4.	Check the water level on the peas. Add more water if necessary. Cover with lid and cook for an hour, or until peas are tender.

5.	Add salt and pepper and cook 15 minutes longer. Add more seasoning if necessary. Top with green onions and serve.

	You can also make this recipe with canned or frozen purple hull peas. For canned peas, drain and rinse the peas before using them. Reduce salt to 1/2 teaspoon, and reduce cooking time to 20 minutes. For frozen peas, reduce cooking time to one hour total.

[print recipe]

1 pkg.	Bryan^® Smoked Sausage, sliced 1/4-inch thick on the bias and grilled
1 baguette	sliced 1/2-inch thick on the bias and grilled
	olive oil
	Pimento Cheese
1 1/2 cups	yellow sharp cheddar cheese, grated

1 1/2 cup	white sharp cheddar cheese, grated
1 jar	(4 oz.) pimentos, drained
3 Tbsp.	mayonnaise
1/2 tsp.	white wine vinegar
1/8 tsp.	cayenne pepper
	freshly ground black pepper
	salt

1.	In a medium bowl, combine ingredients for pimento cheese. Season to taste with salt and pepper. Cover and place in refrigerator until ready to use.

2.	To assemble, spread a generous amount of Pimento Cheese on grilled bread slice. Top with a slice of grilled smoked sausage. Serve.

[print recipe]

2 pkg.	Bryan^® Smoked Sausage, cut into eight pieces and grilled
8	French rolls, grilled
8 slices	mozzarella cheese, halved
8 slices	provolone cheese, halved
3/4 cup	green pimento stuffed olives, coarsely chopped
1/2 cup	oil-packed giardiniera (mild or hot depending on preference), drained*
1/2 cup	kalamata olives, coarsely chopped
1/2 cup	celery, chopped
2 Tbsp.	pepperoncini peppers, coarsely chopped

2 Tbsp.	roasted red peppers, coarsely chopped
2 Tbsp.	flat leaf parsley, chopped
1/2 Tbsp.	garlic, minced
1-2 Tbsp.	olive oil
2 Tbsp.	red wine vinegar
2 tsp.	lemon juice
1 tsp.	dried oregano
1/4 tsp.	crushed red pepper
	freshly ground black pepper
	*Taste giardiniera for salt and if extremely salty, lightly rinse with water and drain before adding to the olive salad.

1.	In a medium bowl, combine ingredients for olive salad. Season to taste with pepper. Cover and place in refrigerator to marinate until ready to use.

2.	Grill smoked sausage. Grill bun and place 2 half slices each of mozzarella and provolone cheese. Place sausage in bun and top with olive salad

[print recipe]

2 lbs.	Bryan^® Smoked Sausage
3	medium ripe peaches
2	green bell peppers

1 Tbsp.	vegetable oil
2 Tbsp.	honey, thinned with warm water

1.	Preheat your grill to medium-high.

2.	Cut Bryan^® Smoked Sausage into 1-inch pieces. Cut each peach in half. Remove pits and cut peach halves into 1-inch chunks. Cut tops off peppers and remove stems and seeds, then cut peppers into 1-inch chunks.

3.	Thread Bryan^® Smoked Sausage onto wooden or metal skewers, alternating each piece with peaches and peppers.

4.	Brush kabobs on all sides with vegetable oil. Grill kabobs, rotating as needed, until sausage is heated through and peaches and peppers are browned, 5 to 10 minutes. Brush kabobs with thinned honey and serve.

[print recipe]

6-8 each	Bryan^® Bun Size Smoked Sausage
1 each	Green Tomato – diced Small
1 each	Yellow Bell Pepper – diced Small
1 each	Red Bell Pepper – diced Small
¼ ea.	Red Onion - minced
1 tbls.	Cider Vinegar
1 tbls.	Olive Oil
To Taste	Cracked Pepper and Celery Salt

Dice vegetables as directed and place in a bowl.
Add vinegar, Olive oil and seasonings. Let sit.
Grill sausage until done. Place in bun and top with relish.

Enjoy

Vegetables can be grilled first and then chopped for a tasty variation.

And look for all these great Bryan® Smoked Sausage varieties!!! .

[print recipe]

1 pkg.	(16) Bryan^® Cocktail Smokies
16	thin strips of your favorite cheese

1 pkg.	(8 oz.) refrigerated crescent rolls
	mustard or BBQ sauce

1.	Preheat oven to 400°F.

2.	Cut a thin slit in each smokie. Place 1 cheese strip inside slit of each sausage.

3.	Separate crescent roll dough into 8 triangles. Cut each triangle in half lengthwise to form 2 smaller triangles.

4.	Place 1 smokie on the wide end of triangle and roll towards the point.

5.	Place wrapped sausage, point side down, on baking sheet. Repeat with remaining smokies.

6.	Bake 9-10 minutes or until golden brown. Serve with BBQ sauce or mustard.

[print recipe]

2 large	homemade sweet pickled cucumbers (8-12 pickle spears)
1 clove	garlic
1/2	sweet onion, peeled

1/2	sweet red pepper
1/2 cup	pickle juice (brine from homemade pickles)

1.	Finely chop cucumbers, garlic, onion and red pepper, either by hand or in a food processor. Stir vegetables together.

2.	Add pickle juice, a little at a time, stirring to combine. The pickle relish should be thick enough to top a Bryan^® hot dog or sausage without sliding off.

[print recipe]

1/2 cup	corn, grilled, cut from the cob
1/2 cup	pickled okra, thinly sliced
1/2 cup	plum tomatoes, medium dice
1/2 Tbsp.	Vidalia onions, finely chopped
1/2 Tbsp.	red onions, finely chopped
1/2 tsp.	garlic, minced

1 Tbsp.	olive oil
1/2 Tbsp.	white wine vinegar
1/8 tsp.	cayenne pepper
	freshly ground black pepper
	salt

1.	In a medium bowl, combine corn, okra, tomatoes, onions, garlic, oil, vinegar and cayenne pepper. Season to taste with salt and pepper. Cover and place in refrigerator until ready to use.

2.	Top your Bryan^® hot dogs or smoked sausages and serve on fresh buns.

[print recipe]

1 lb	Bryan Mild Pampered Pork breakfast sausage, crumbled
1 each	Medium yellow or white onion, diced (about 1 cup)
2 cans	Black beans, rinsed and drained
1 can.	Ro*Tel®
1 lrg can.	Diced tomatoes
1 pkg .	Dry chili mix
Shredded cheddar cheese (garnish
Sour cream (garnish )

In a Dutch oven over medium heat, sauté the sausage and onion together until sausage is done and onion is tender Drain excess fat Return to heat, and add the rest of the ingredients and heat until totally heated through, then continue to stir gently until totally heated through. Garnish with shredded cheese and sour cream.

This is even better the second day when reheated!

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Amended August 14, 2008