The delicious sausage made in the Stayer’s butcher shop came from an old family recipe, which made its way down the family tree from 19th-century Austria. This recipe became known as the sausage with the big taste, and a legacy was born!
During the 1950s, the Stayers answered the high demand for Johnsonville Sausage and expanded into nearby communities. In 1970, trucks took to the road and began delivering the big taste of Johnsonville Sausage to stores throughout Wisconsin.
In 1978, Ralph C. Stayer, son of Ralph F. and Alice Stayer, became president of the company and launched an expansion by selling Johnsonville’s products outside Wisconsin. At the same time, a second plant was built and Johnsonville began airing television commercials.
During the mid-1980s, a direct sales force was launched, sales increased 20-fold from a decade earlier and distribution expanded to 47 states.
Today, Johnsonville is the most popular brand of sausage in the United States and is available in 30 additional countries. The company remains privately owned.
Hearty meat and potato casserole.
Italian Sausage Potatoes
Copyright 2012, Christine’s Pantry. All rights reserved.
2 (4.9 oz.) box scalloped potatoes
1 pound Italian sausage links, casing removed
4 cups boiling water
2 tablespoons butter
1 cup milk
1 small onion, chopped
1 tablespoon extra virgin olive oil
Heat oven to 450 degrees. Spray 13x9 inch glass baking dish with cooking spray.
In skillet, heat oil over medium high heat. Add sausage, stirring frequently, cook until no longer pink. Add onions, stir and cook for 2 minutes.
In large bowl, mix water, milk and butter. Stir in both pouches potatoes and both pouches sauce mix. Stir in sausage. Pour potato mixture into baking dish.
Bake for 20 minutes, until potatoes are tender. Let stand 5 minutes before serving. Sauce will thicken as it stands. Garnish with chives. Enjoy!