We bet you'll love these recipes.
Foods like cole slaw and potato salad suit Kayem® products just well enough to create a party-perfect spread without stealing the focus from the issue at hand: brats and franks! Read ‘em and eat.
Grilling Tips • The Perfect Brat • Potato Salad • Macaroni Salad
Pasta Salad • Barbecue Beans • Corn Salad • Seven Layer Salad
Cole Slaw
Grilling Tips
- Natural casing sausages and franks are more flavorful because the casings help seal in juices to give you more flavor bite after bite. Protect the precious juices and cook your Kayem natural casing franks and brats on low to medium heat and only use tongs to turn your natural casing franks and sausages. A high heat setting or fork will cause the casing to burst and all of the precious, delicious juices to be lost, resulting in a less flavorful and dried out product. Plus, natural casing franks and sausages won’t roll off your grill!
- Completely defrost your Kayem Brats and Franks before grilling so the meat cooks more evenly. Use the refrigerator for slow, safe thawing or use the microwave defrost method if the food will be placed immediately on the grill.
- Tailgating? Allow more cooking time on cold or windy days, or at higher altitudes, and less in extremely hot weather.
- Cook with the grill lid down. Cooking with the lid down allows heat to circulate and food to cook more evenly without flare-ups. Every time you open the lid you add extra cooking time.
- Always use a meat thermometer and a timer that lets you know when it's time to take food off the grill. Checking meats for internal temperatures is the best way to determine if food is properly cooked.
The Perfect Brat
Bratwürship®
The hallowed ceremony of grilling the perfect brat.
1. Preparation
Toss a chopped onion into a pot. Now pour two 12 ounce bottles of
Harpoon® IPA beer over quite possibly the luckiest onion ever.
Heat beer n’ onions to a simmer, but do not boil.
2. Simmer
Add fresh brats to the pot. Do not puncture casings, for in Bratwürship
we do not hurt the ones we love. Simmer brats in beer n’ onions for
20 minutes.
3. Grill
Grab a pair of tongs. Your nice pair. Now gently lay brats on the grill
about 8 inches above coals. Ideal coals are ash-gray, emitting a warm glow (medium-low heat on a gas grill.) Turn brats over several times until evenly browned, about 15 minutes. Remove brats, place in a bun and adorn with deserving condiments.
4. Eat
Lift that baby up to your mouth and bite off some real estate. Well done, friend. You’ve just entered the hallowed brotherhood of Bratwürship,
and that’s a mighty tasty honor.Other Ways to Prepare Fresh Kayem® Brats
(If brats are frozen, thaw completely before cooking.)
Standard Grilling. Grill brats until golden brown over medium heat, about 25-30 minutes (turning brats every 5 minutes), or to 165º.
Oven Broiling or Baking. Place brats on a broiling tray about 8 inches from heat source. Broil until golden brown on all sides, usually about 20 minutes (turn brats every 5 minutes). May be baked in a single layer on a tray, at 350º for 30 minutes, or to 165º.
Pan Fry. Add ½ cup water to brats in pan, heat covered over medium heat for 10 minutes. Remove cover and fry for 10 more minutes, or to 165º, turning often.
Potato Salad
Ingredients
3 pounds baking potatoes
4 tablespoons minced onion
2 stalks of celery, chopped
2 hard boiled eggs, minced fine
2 teaspoons celery salt
1 teaspoon black pepper
1 teaspoon dry mustard
2 tablespoons cider vinegar
1 ½ tablespoon sugar
1 ½ cup mayonnaise
1 tablespoon chopped chives
1 tablespoon sweet paprika
Directions
Boil the potatoes with skins on, just until tender. Chill. After potatoes are chilled, peel, halve lengthwise, then slice. Add minced onion, sliced celery, and hard boiled eggs. Sprinkle with celery salt, black pepper, and dry mustard. Mix cider vinegar and sugar, sprinkle over potatoes and lightly toss. Add mayonnaise and lightly toss. Put in serving bowl and sprinkle with chopped chives and paprika.
Macaroni Salad
Ingredients
½ pound elbow macaroni cooked, drained and rinsed with cold water
3 hard boiled eggs, peeled and coarsely chopped
1 small jar green olives, sliced
½ red onion, chopped
3 stalks celery, chopped
Dressing
cup milk
½ teaspoon sugar
½ cup mayonnaise
salt and pepper
Directions
Combine elbow macaroni, olives, onions and celery in a large bowl, mix well. Gently fold in hard boiled eggs, salt and pepper to taste. Mix together milk, white vinegar and sugar until slightly thickened and sugar is dissolved. Add mayonnaise and mix well. Add to salad and mix until well-combined. Chill in refrigerator at least 4 hours, preferably overnight, stirring occasionally.
Pasta Salad
Ingredients
One 16 ounce package small shell pasta, cooked, rinsed, and drained
8 ounces Italian dressing
2 medium cucumbers, chopped
3 medium tomatoes, chopped
2 small (1 large) red onion, chopped
2 medium green peppers, chopped
½ small can ripe olives
Directions
Combine all ingredients and marinate overnight.
Barbecue Beans
Ingredients
½ medium onion, chopped
½ pound ground beef (optional)
10 bacon slices, cooked and crumbled
cup firmly packed brown sugar
¾ cup barbecue sauce
1 15 ounce can kidney beans, rinsed and drained
1 15 ounce can butter beans, rinsed and drained
1 15 ounce can pork and beans, undrained
2 tablespoons molasses
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
Directions
Cook onion and, if desired, ground beef in a Dutch oven, stirring until meat crumbles and is no longer pink; drain. Stir in bacon and remaining ingredients. Spoon into a lightly greased 2 ½ quart baking dish. Chill 8 hours, if desired. Bake bean mixture at 350°F for 1 hour, stirring once.
Corn Salad
Ingredients
2 cans shoepeg corn, drained
2 green onions, chopped
1 large green bell pepper, chopped
½ cup chopped celery
½ to 1 cup mayonnaise
2 tomatoes, chopped
black pepper, to taste
Directions
Combine corn, green onions, bell pepper, celery, black pepper and enough mayonnaise to hold the salad together. Just before serving, add chopped tomatoes.
Seven Layer Salad
Ingredients
1 pound bacon
1 large head iceberg lettuce, rinsed, dried, and chopped
1 red onion, chopped
1 10 ounce package frozen green peas, thawed
10 ounces shredded cheddar cheese
1 cup chopped cauliflower
1 ¼ cups mayonnaise
2 tablespoons white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
Cole Slaw
Ingredients
1 medium head cabbage
1 cup mayonnaise
2 to 3 tablespoons heavy cream
¼ to ½ teaspoon celery seed
salt and pepper, to taste
Directions
Combine all ingredients, adding more mayonnaise if needed and just enough cream to make it creamy. Add seasonings. Taste and adjust seasonings. Refrigerate for at least 1 hour.
Serves 6 to 8.
