This post is sponsored by Johnsonville. All opinions expressed here are my own.
Johnsonville hosted a firehouse cook-off here in Atlanta on yesterday at Firehouse 19 which so happened to apart of the cook-off challenge. Firehouse No. 19 & 30 along with local competed for the title of best chili or stew recipe. The challenge started off with the Firehouses each prepping their ingredients.
Can you tell what some of the mysterious ingredients are?
The competing stations, Stations 19 and 30 each created and cooked their own unique chili and/or stew recipes that each featured Johnsonville Sausage and a seasonal vegetable. The stations were encouraged to use local ingredients as well. I was able to take a sneak peek at one of the stations local ingredient.
As the challenge was underway the teams worked diligently to create their special recipe. The taste testers/judges begin to make their ways to have a tasting of the stations creations. Once you grabbed your sample the next step was judging so there were two bowls placed on the judges table where you were instructed to drop the color spoon of your favorite dish.
The stage has been set! The BLUE vs. THE RED. We had Captain Brown on the blue team (Below) and Lucas on the red, who will take the championship home?
Guess what? I have the recipes for you all to try! Check them out below! Print them and save for later!
- 2 pounds Johnsonville Italian Mild Ground Sausage
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 15-oz cans organic pumpkin puree
- 1 carton 32 oz. organic chicken stock
- 1 can coconut milk
- 1 teaspoon ground cinnamon
- 2 bay leaves
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 2 tablespoons toasted walnuts, chopped
- 2 tablespoons of pears, peel on, minced
- 1. Brown the sausage in a large stock pot over medium heat for 3 minutes.
- 2. Add onion and continue to cook, stirring occasionally for 10-15 minutes.
- 3. Add garlic and cook for additional 15 minutes.
- 4. Drain the excess oil.
- 5. Add pumpkin puree and chicken stock to pan. Season with salt, pepper, cinnamon and bay leaves.
- 6. Bring to boil, then reduce heat and simmer for 30 minutes.
- 7. Add coconut milk and simmer for additional 5 minutes.
- 8. Serve and garnish with pears and walnuts.
- 3 tablespoons olive oil
- 1 pound Johnsonville Italian Sweet Ground Sausage
- 2 Georgia apples, peel on, cored and chopped into 1-inch pieces
- 1 small butternut squash, peeled and cut into 1-inch cubes
- 1 small bunch kale leaves, chopped
- 1/2 red onion, chopped
- 2 32-oz cartons of chicken stock
- 10 sage leaves, chopped
- 1 teaspoon red pepper flakes
- 1. Brown the Johnsonville sweet Italian sausage in a stock pot.
- 2. Toss onions and squash with olive oil and red pepper flakes.
- 3. When sausage is browned, drain off excess oil and add onions and squash to pot, stirring occasionally for 5 minutes.
- 4. Stir in sage leaved and apples. Add chicken stock and simmer for 15 minutes.
- 5. Add kale and simmer another 15-20 minutes until squash is tender.
- 6. Add salt and pepper to taste.
- 7. Serve.
The event was open to the public and food samples were be free for all attendees. Johnsonville also donated $5,000 to the Atlanta fire department to show support and appreciation for their hard work in the community.
DRUMROLL…..THE WINNER WAS THE SQUASH & SAUSAGE STEW!!
Thank you Johnsonville, Station 19 & 30 for an amazing event!