published Wednesday, October 5th, 2011

Braly: New recipes for football tailgating

This Saturday, college football fans will be gearing up for the annual game between the Tennessee Volunteers and Georgia Bulldogs.

Whether you are tailgating in a parking lot somewhere in Knoxville or tuning in to ESPN2, you will need foods to fuel your fervor.

Bud's Sports Bar in Brainerd is a favorite place for football fans to gather for games, but it's also the go-to restaurant for people wanting some help with their tailgate menu.

Tara Streck, manager of the local pub, said most people ask for wings. No surprise there. But there also are people who want Bud's to do it all, so they'll wrap up platters of sandwiches and barbecue, among other fare, ready to unwrap before game time.

If it's your day to make the culinary game calls and you want to do the cooking yourself, try this recipe from It's something you can make ahead of time and reheat easily at home or in the parking lot if you have the right equipment.

Pat's Smoked Sausage & Peppers Sandwiches

1 tablespoon olive oil

1 pound smoked sausage, sliced into quarters, then sliced lengthwise

2 medium yellow onions, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 orange bell pepper, sliced

3 garlic cloves, chopped

2 tablespoons tomato paste

1 cup beer

1/2 cup barbecue sauce

4 fresh hoagie rolls

Heat the oven to 350 F. Heat the olive oil in a large cast-iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, 7 to 8 minutes. Remove from skillet and reserve.

Add onions and peppers to the skillet, and sauté until tender and golden brown, about 6 minutes. Add the garlic, and sauté until fragrant. Stir in the tomato paste, beer and barbecue sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.

Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers. Transfer to serving dishes and serve.

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