MISSION, KS--(Marketwire - May 24, 2010) -  (Family Features) When getting together with family and friends for cookouts this summer, keep things simple. Simple means less stress and more time to enjoy the good food and good company ... but, it doesn't mean sacrificing great taste.

Foods that have great flavor packed into them, such as Johnsonville Sausage, mean you spend less time cooking, and more time enjoying your guests' company. They're packed with flavor, saving you the time and money you'd need to get extra ingredients for your dishes. And, they're easy to cook -- enjoy them hot off the grill as they are, or dress them up with one of these easy recipes.

Make sure you keep the side dishes simple, too. Fresh watermelon wedges, grilled corn on the cob, potato salad and deviled eggs are always big hits.

For more flavorful, yet simple, summer cookout recipes, visit Johnsonville.com.

Grilling Tips

  • For perfect brats, grill them slowly over medium-low heat with the lid on your grill. Grill the brats for about 30 minutes, turning every 5 minutes or so.
  • Use tongs to turn brats and other sausages to make sure you don't pierce the casings.
  • If you start getting flare-ups, move the sausages to another part of the grill. This is easy to do if you don't crowd too many on the grill at one time.
Firestorm Burrito    
Yield: 8 servings    
  1 cup sour cream
  2 1/2 teaspoons roasted chipotle and onion seasoning
  1 heaping tablespoon fresh, chopped cilantro 
  8 Johnsonville BOLD Jalapeño & Cheese Smoked Sausages 
  1 green pepper, finely diced
  1 red pepper, finely diced
  1 tomato, diced
  1 bunch green onions, sliced
  1 red onion, diced
  1 jar lime and garlic salsa
  8 ounces shredded Pepper Jack cheese
  1 package 10 to 12-inch flour tortillas

Blend sour cream, spice and cilantro; set aside.

Prepare sausages according to package directions and keep warm.

Heat flour tortilla and spread about 2 tablespoons sour cream sauce onto a tortilla with 2 tablespoons of salsa.

Place sausage onto tortilla and top with 1 tablespoon each of diced peppers, tomatoes and onions.

Sprinkle with 1 ounce of shredded Pepper Jack cheese over above and roll as you would a burrito.

Italian Onion & Roquefort Sandwich    
Yield: 5 servings    
  1 medium onion, thinly sliced
  4 ounces crumbled Roquefort or blue cheese
  1/4 cup olive oil
  2 tablespoons red wine vinegar
  1 tablespoon steak sauce
  1 teaspoon minced chives
  1 teaspoon chopped fresh parsley
  1/2 teaspoon minced garlic
  1/4 teaspoon salt
  1/4 teaspoon pepper
  1 package (19.76 ounces) Johnsonville Italian Mild Sausage Links
  5 hoagie rolls, split

In bowl, combine first ten ingredients to make dressing. Cover and refrigerate for at least 2 hours.

Grill sausage according to package directions.

Place one grilled link in each roll; spoon onion and Roquefort dressing over sausage. If desired, grill or broil sandwich for 2 to 3 minutes or until cheese is melted. Serve warm.

Brat Hot Tub    
Yield: 5 servings    
  1 11 x 9 x 2 3/8-inch aluminum foil baking pan
  2 to 3 beers
  2 tablespoons butter
  1 medium yellow or white onion, sliced

Put pan on hot grill. Pour in beer then add butter and onions. Grill brats to juicy, golden-brown perfection. Serve immediately and place any remaining brats into steaming hot tub.

Summer Sausage S'mores    
Yield: 24 servings    
  1 12-ounce Johnsonville Original Summer Sausage, sliced 1/4 inch thick
    Cheddar cheese (enough for the amount of sausage slices), sliced to the diameter of the sausage
    Round snack crackers (enough for the amount of sausage slices)
    Course-ground mustard

Place sausage slices on a hot grill. Grill until sausages starts to curl into a cup shape, about 3 minutes. Flip sausage and place cheese inside the cupped side. Cover grill and allow cheese to melt.

Meanwhile, spread cracker with mustard, to taste. Remove sausage cups from grill and sandwich between crackers just before serving.