valmg's Johnsonville Beddar With Cheddar Really Cheddar Potato Soup Recipe With Giveaway

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My family loves sausage. There are many different kinds of it and we like a bunch of them. One of the regular staples you can find in our freezer is Johnsonville Sausage. The Johnsonville website offers information on all of their different varieties – 14 types of Brats, 7 types of Italian Sausage, 11 types of Breakfast Sausage and 16 types of Smoked Sausages. Now that’s a lot of sausage! I can’t think of any other sausage with so many varieties. What’s really great is that for as many varieties of sausage there are you can prepare them in a lot of different ways. You’ll find a bunch of them included in the site’s section of cooking tips and recipes, and you can get even more if you sign up for the Enthusiast Club newsletter.

We haven’t tried every single variety but our favorite so far is the Beddar With Cheddar Smoked Sausage. Beddar With Cheddar is a smoked sausage (a little bigger than a hot dog) that has chunks of cheddar cheese in it. There are 6 links in each 16 ounce package. In my area one package sells for between $2 and $4, depending on what store you’re shopping in and if it’s on sale that week. When it’s on sale we stock up big time because we enjoy it so much. This is our favorite Johnsonville Sausage because it’s really flavorful, tender and cheesy. We’ve grilled them, broiled them, fried them and boiled them. We’ve eaten them both hot and cold. We’ve eaten them with and without bread. Until this week I’d never used them as part of a recipe.

johnsonville beddar cheddar package

The folks at Johnsonville were gracious enough to send me some coupons to share with my readers. Rather than write a review I decided I wanted to try to come up with a recipe using one of their products. I decided I wanted to make my recipe using our fave – the Beddar With Cheddar. For almost two weeks my coworkers have been listening to me think out loud on what kind of recipe I wanted to create. I was sure I wanted to make a casserole of some sort but was arguing (with myself) over the perfect ingredients. Three times I set out to cook up a dish for this post only to have the sausage eaten before I could do something with it. (My family is helpful that way, LOL.) When a fall chill settled on our area the other day I got in the mood for something warming. I grabbed Beddar With Cheddar from the freezer and started concocting.

johnsonville beddar cheddar really cheddar potato soup ingredients

I now offer you valmg’s Beddar With Cheddar Really Cheddar Potato Soup.

To make this recipe you will need:

  • 2 packages of Johnsonville Better With Cheddar Smoked Sausage
  • 2 cans of Cream of Potato soup
  • 2 cans of Cheddar Cheese soup
  • 2 cans of cut green beans (drained)
  • Milk (enough to fill 4 soup cans)

Start by boiling the Beddar Cheddar Sausage. When it’s cooked pour it into a strainer. Do not rinse. Into a stockpot combine 2 cans of Cream of Potato soup, 2 cans of Cheddar Cheese soup and 4 cans of milk. Cook the contents of the pot on medium until the condensed soups break down and mix with the milk. While that’s cooking, cut up the sausages into small slices or chunks. You will get a lot of juice and cheese on the cutting board. Put that in the pot along with the sausage. Add in the two cans of green beans. Simmer until warm throughout (about 10 minutes). Serve and enjoy.

This recipe is creamy, rich, warming and filling. I wish I could do it justice with a good photo of the finished soup. I could really use some food photo tutoring from Lori over at My Wooden Spoon.

johnsonville beddar cheddar really cheddar potato soup finished

WIN IT!

EIGHT winners of this giveaway will each receive a coupon good for one free package of Johnsonville Brats.

HOW TO ENTER. (MANDATORY)

Visit the Johnsonville Sausage site and then leave a comment on this post telling me which variety of Johnsonville you’d like to try the most.

BIG BONUS ENTRY – 10 EXTRA ENTRIES

Share a quick and simple recipe or meal idea using Johnsonville Beddar With Cheddar  and share it in a comment on this post. Your comment should include what other foods are needed for the recipe or meal and instructions on how to prepare. Your recipe or meal MUST include  Johnsonville Beddar With Cheddar and must be able to be prepared in less than twenty minutes. Leave your recipe in one comment and the “submitted bonus recipe” in another nine comments if entering this way.

BONUS ENTRIES – LOTS OF THEM!

1 – Subscribe to my newsletter. (at top of sidebar)
1 – Subscribe to my RSS feed. (at top of page)
1 – Follow me on Twitter AND leave your Twitter name here. (at top of page)
1 – Tweet this giveaway.
1 – Friend me on Facebook – http://www.facebook.com/valmg
1 – Fave this blog at Technorati AND leave your Technorati name here.
1 – Blog about this giveaway, including a link here.
1 – Place my button on your blog. (in sidebar)
1 – Visit HereAndThere.US (my Mom) and leave a comment on any post (except a giveaway post) there. Then return here and leave a comment on this post telling me one thing you read or learned on my Mom’s blog. (That’s two comments you need to leave for this bonus entry, one there and one here.) Unlimited entries for this method of entry.

Leave an additional comment for each entry you qualify for. You must have completed the first entry according to the instructions to be eligible for any bonus entries.

THE SMALL PRINT.

US and Canada addresses only please. No PO boxes. This contest will end on Saturday 10/24/09 at 5:59 pm est. If you’ve entered any of my giveaways before then you know that only comments containing all of the requested information will be eligible for entry. The winner must contact me to confirm they wish to receive the prize within two days of my email notifying them they’ve won. Good luck to everyone!

THIS GIVEAWAY IS NOW CLOSED.

145 Comments

  1. left a comment on Here & There – My Electrically Heated Home & found out Pat’s heating bill is higher that mine …YIKES !!!

  2. REUBEN BRAT INGREDIENTS (Recipe for a family of 5)

    5 Johnsonville® Beddar w. Cheddar
    5 dark rye hoagie rolls
    5 thin slices Swiss cheese
    1 tsp. butter
    1 large onion, sliced
    1 can (14 oz.) sauerkraut

    Reuben Sauce (combine next 2 ingredients)
    1/3 cup Thousand Island dressing
    1/3 cup coarse ground mustard
    REUBEN BRAT DIRECTIONS
    Grill brats according to directions. Keep warm. Sauté sliced onions in a pan with 1 teaspoon of butter over medium low heat until they turn a light golden brown. Keep warm. Warm sauerkraut in a saucepan until heated through. Blend Thousand Island dressing and mustard together to make Reuben sauce.

    Less than 15 mins from start to finish@
    YUMMY!

  3. My family loves Johnsonville Maple Sausage links, we have them every Sunday for our big brunch. I’ve never tried the Johnsonville Brats, so I’d really like to try them!

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