Johnsonville Sausage Shines on Game Day | Food Newsfeed
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Johnsonville Sausage Shines on Game Day

February 13, 2015 Industry News
Industry News

The Johnsonville Big Taste Grill hit the road for Arizona to deliver a mouth-watering tailgate experience, grilling up fan favorites like the Johnsonville Ultimate Brat topped with grilled onions and peppers. 

Johnsonville is the official sausage at the University of Phoenix Stadium, home of the Arizona Cardinals. Serving up a variety of products inside the stadium, Johnsonville is the go-to source for all things sausage.

Fan favorites include the Johnsonville Sheboygan Brat, a fully cooked, pork bratwurst in a natural casing with balanced mild spices and the Johnsonville Jalapeño Cheddar Sausage— a fully cooked, skinless sausage filled with cheese and uniquely seasoned with jalapeño peppers and naturally smoked with hardwood chips for a bold, hot, and spicy flavor.

Also popular is the Johnsonville Fully Cooked Ultimate Sliced Italian Sausage, a premium pork sausage featuring a classic Italian flavor and old-world charm.

“Johnsonville and the Big Taste Grill are delighted be part of one of the most anticipated sporting events of the year,” says Sarah Babb, senior brand management strategy – foodservice. “Johnsonville Ultimate Sausages offer fans a flavor they just can’t get in a hot dog; the flame-grilled flavor and appearance capture the experience of the backyard grill in every bite.”

Johnsonville Ultimate Sausages come in a variety of on-trend flavors consumers crave including Backyard Grilled Brat, Backyard Beer Brat, Traditional Italian, and Hot ’n Spicy. The Johnsonville Ultimate Sausage line comes fully cooked for ease and convenience. A variety of cooking methods can be used including the roller grill, microwave, convection oven, grill, or flat top.

Like all Johnsonville Sausage products, Ultimate Sausages are made with the freshest cuts of pork, and are packaged 4:1 and 5:1, and frozen for storage convenience with two five pound bags to each case. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.