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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!

Visit www.kayem.com to find retail locations, these delicious recipes, BBQ tips, and more!

Sausage Pizza Puffs with Kayem Italian Sausage (Brendan Burek - NE BBQ and Catering) ------------------------------------ Serves: 24 appetizers Preparation time:30 minutes Ingredients: 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 Directions: Preheat oven to 375? 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 Ingredients: 20 oz Kayem Pale Ale Brats 1 tbsp olive oil 1/2 large white onion, sliced 1 tsp black pepper, freshly ground 2 cloves fresh garlic, 5 oz Cabot Extra Sharp crushed 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 Directions: 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 1/4 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 1/2 tsp of crushed chili pepper for enhanced flavor.

Source: RedOrbit