Touchdown: Kayem Offers Fall Tailgating Recipes

The Official Brand of Franks & Sausage of the New England Patriots Offers Recipes for Football Season

Sep 27, 2012, 09:00 ET from Kayem Foods

CHELSEA, Mass., Sept. 27, 2012 /PRNewswire/ -- Football season is underway and Kayem wants to fire up your tailgate party. Kayem, official frank and sausage of the New England Patriots, is equipping fans with their favorite fall recipes whether you're grilling at home or at the stadium. Kayem chef, Susanna Tolini, and BBQ expert, Brendan Burek, selected Kayem's all natural sausage, brats, deli meats and franks to create the perfect compliments to your fall activities. Enjoy!

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Sausage Pizza Puffs with Kayem Italian Sausage

(Brendan Burek - NE BBQ and Catering)

Serves:  24 appetizers

Preparation time: 30 minutes


1 pkg. store-bought "extra flaky" biscuits

1 small onion, diced

2 cups mayo

Dried oregano

2 cups shredded cheese

Salt and pepper

4 Kayem Sweets Italian Sausage, sliced open

Olive oil

1 large tomato, diced

Mini muffin baking tin


Preheat oven to 375⁰ F. Saute onion in 1 tbsp of olive oil until lightly browned and season with a pinch of salt and pepper. Set aside in small bowl; allow to cool slightly.

Remove sausage from casing, saute in same pan until browned; add sausage and drippings to bowl with onions. While mixture is cooling, dice tomato and add them to bowl. Add cheese and mayo to bowl, mix gently, place bowl in fridge.

Open package of store biscuits; separate each biscuit into three portions. Press each portion into the molds of a greased mini cookie tin. Using a spoon, fill each 'cup' with the mixture from the fridge, leaving a small amount of room at the top. Sprinkle each mixture with a pinch of oregano. Bake about 10-12 minutes; each puff should expand, and be slightly browned.

Allow to cool for 4 minutes, and then remove from baking tin.


Grilled Kayem Pale Ale Brat Subs with Peppers and Cheddar Cheese
(Chef Susanna Tolini - Kayem Foods)

Serves: 5

Prep time: 30 minutes


20 oz Kayem Pale Ale Brats

1 tbsp olive oil

½ large white onion, sliced

1 tsp black pepper, freshly ground

2 cloves fresh garlic, crushed

5 oz Cabot Extra Sharp Cheddar Cheese, thinly sliced

24 oz Harpoon India Pale Ale (2 bottles)

5 med. sub rolls

1 med. green pepper

Olive Oil cooking spray

1 med. orange pepper

5 oz Cape Cod Kettle Cooked Potato Chips

1 med. red pepper


Preheat grill to medium high.

Arrange brats, sliced onion, crushed garlic, and beer in a sauce pan.* Gently simmer over medium heat for 15 minutes.

Thinly slice the peppers. Coat a large non-stick skillet with the olive oil, place over high heat. Saute the pepper slices until well browned, stirring frequently. Reduce heat and season with black pepper. Add ¼ cup of the beer cooking liquid to flavor the pepper mixture.

Remove brats from the sauce pan. Transfer to the grill. Brown on both sides 4–5 minutes until brats reach an internal temperature of 165°F. If brats are browning rapidly, move the outer edges of the grill to finish cooking.   Be careful not to puncture the casing because the juices will run out. 

Preheat oven broiler, place rack about 8" below the broiling units.

Transfer brats to a cutting board, let rest for 5 minutes. Spray inside of the sub rolls with the cooking spray and place on a cooking sheet. Divide half of the sauteeded peppers in the rolls.  Slice grilled brats on the diagonal, (5 or 6 slices each) place in rolls, and top with remaining peppers.

Layer cheddar cheese slices over each sub and place under the broiler until cheese melts. Carefully watch so that the edges of the sub roll don't burn. Serve immediately accompanied with potato chips.

**Add a few sprigs of fresh thyme and ½ tsp of crushed chili pepper for enhanced flavor.  


Chili topping for Kayem Franks
(Chef Susanna Tolini - Kayem Foods)

Serves:  8

Prep time: 25 minutes


1 lbs lean ground beef

1 jalapeno pepper, chopped

Cooking spray

1 14 oz can diced tomatoes, drained

2 cloves garlic, minced

1 14 oz can pinto beans, drained & rinsed

1 tsp Chili seasoning

½ tsp salt

1/3 cup Harpoon IPA


Place a large non–stick skillet, coated with cooking spray over medium high heat, and brown the ground beef with the garlic until well browned.

Stir in the chili seasonings and add the Harpoon IPA. Cook for 2–3 minutes.

Add the jalapeno pepper, diced tomatoes and pinto beans, salt and simmer for 15 minutes.

Use as a topper to grilled Kayem Beef Franks, in a toasted bun topped with shredded cheddar cheese.


Zesty Cocktail Franks in a Blanket
(Chef Susanna Tolini - Kayem Foods)

Serves: 48 appetizers

Prep time: 30 minutes


1 pound Kayem Minis Cocktail Franks

1 tablespoon water

1 8 ounce flaky dough sheet (refrigerated)

1 tablespoon sesame seeds (can substitute poppy seeds if desired)

1/4 cup honey Dijon mustard

Cooking spray, canola or olive oil

1 egg, large


Preheat oven to 375°F. Prepare large baking sheet with cooking spray. Spread the flaky dough sheet flat on a cutting board. Cut dough into 6 strips along the width, and 8 strips along the length for 48 pieces. Using a teaspoon, place a dollop of honey Dijon mustard on top of each dough strip. Top mustard with a Kayem Mini Cocktail Frank and roll up. Pinch the dough ends together and place on the baking sheet.

In a small bowl, beat the egg with water to make an egg wash. With a pastry brush, brush each one with egg wash. Sprinkle with sesame or poppy seeds. Bake for 15 minutes or until golden brown; serve immediately.


Cornbread Stuffing with Kayem Sweet Italian Sausage

(Chef Susanna Tolini - Kayem Foods)

Serves: 12 ½ cup servings

Prep time: 1 hour


1 20 oz package Kayem Sweet Italian Sausage

2 tsp dry rosemary

Cooking spray

½ tsp poultry seasoning

4 tbsp unsalted butter

1 tsp black pepper, freshly ground

2 cups celery, diced ¼"

1½ tbsp dry parsley

1 med. onion, diced ¼"

1 tsp salt

2 cloves garlic, minced

½ cup dried cranberries

8 oz white mushrooms, sliced

10 – 11 oz cornbread stuffing

1 tsp dry sage

1 cup chicken broth, low sodium


Preheat oven to 350⁰ F. Bake sausage links on baking sheet for 20–25 minutes to internal temp of 165⁰ F. Heat large skillet over medium high heat, melt the butter and saute the celery, onions and garlic for 5 minutes, stirring frequently. Add sage, rosemary, poultry seasonings and mushrooms. Cover and cook for 5 minutes, stirring frequently. Transfer the cooked vegetables to a large mixing bowl. Add cranberries and stuffing. Season with black pepper, parsley and salt.

Slice cooked sausage links diagonally ¼" thick and toss with the stuffing. Pour in the chicken broth and mix. Place the stuffing in a casserole dish, cover and bake at 350°F for 20 minutes or until piping hot. Serve with roasted chicken, turkey or pork.

**Optional – you can remove the sausage from the casings and brown it in the skillet first before    adding the onions and garlic as listed the second step.

Serve with roasted chicken, turkey or pork.


Pastrami Reuben Appetizers
(Brendan Burek - NE BBQ and Catering)

Serves: 12 appetizers

Prep time: 15 minutes


One pound sauerkraut (drained, not rinsed)

1/2 pound Kayem Red Pastrami (sliced thin)

2 tablespoons Thousand Island dressing

1/4 pound sliced Swiss cheese

One package party rye bread


Combine drained sauerkraut with dressing. Place single layer of rye bread on baking sheet. Place one tablespoon of sauerkraut mixture in center of each slice. Top with 2 slices Kayem Red Pastrami and 1/2 slice Swiss cheese. Heat under broiler for 5–10 minutes or until cheese melts.


Roast Beef and Blue Cheese Toasts
(Brendan Burek - NE BBQ and Catering)

Serves:  24 appetizers

Preparation time: 15 minutes


12 slices Kayem Classic Roast Beef

2/3 cup Blue cheese Dressing

1 loaf French bread

1/3 cup Crumbled Blue Cheese

1/4 cup Olive Oil

1 1/2 cups arugula, washed


Pre-heat broiler or grill. Mix Blue Cheese Dressing with crumbled blue cheese, then place in fridge. Slice French bread into 24, 1-inch thick slices; brush lightly with olive oil. Place slices under broiler.

Remove slices once they begin to brown, about 3 minutes. If using grill, lightly grill slices on each side, about 2 minutes per side, or until grill lines appear on each side. Set slices aside.

On clean cutting board, lay out each slice of Kayem Classic Roast Beef, slicing it vertically, giving you two long and thin strips. Roll pieces of arugula in each strip of Kayem Classic Roast Beef, removing the stems. The arugula should stick out the ends of each of the two dozen rolls.

Place a small amount of the blue cheese mixture on each slice of grilled bread. Place the rolls of arugula and Kayem Classic Roast Beef on the blue cheese. Serve and enjoy!

Kayem Foods, founded in 1909, is the largest meat processor in New England.  Owned and operated by the same family for more than 100 years, the company manufactures Kayem Franks, the #1 brand of franks sold in New England. Best known for its Old Tyme Natural Casing franks, Kayem produces over 100 varieties of hot dogs and 300 varieties of deli meats, sausage and dinner hams under the Kayem, al fresco, Schonland's, McKenzie, Triple M, Genoa, Jordan's, Deutschmacher, Kirschner, and Essem brands.  Kayem is the official frank and sausage of The New England Patriots and Gillette Stadium. In 2009, Kayem Foods began manufacturing and distributing the iconic Fenway Franks line of hot dogs, the Official Hot Dog of the Boston Red Sox and Fenway Park. For more information, follow @KayemFranks on Twitter, "like" Kayem on Facebook or visit


SOURCE Kayem Foods