Snacks & Apps Recipe

Southern Greens & Sausage Hot Tub

15 mins
51 mins
Portions: 6

Fun-loving sports fans will love the tailgate party in the parking lot of their favorite team when serving Southern Greens Hot Tub bursting with flavor from Johnsonville Andouille or Smoked Rope Sausage. 

Skip to recipe

Made By The Sausage Chefs

Recipe Ingredients

  • 2 packages (13.5 ounces each) JOHNSONVILLE Andouille Rope Sausage or Smoked Rope Sausage, cut into bias-slice pieces
  • 3 bunches collard/turnip/mustard greens, thickest stems removed, chopped
  • ½ pound bacon, diced
  • 1 medium onion, diced
  • 2 jalapeno peppers, diced
  • 2 tablespoons red pepper flakes
  • 3 cloves garlic, minced
  • ½ cup Italian dressing
  • 3 cups chicken stock
  • Salt and pepper, to taste
  • Prepared corn bread
  • 1 (14-in. x 10-in. x 3-in.) heavy duty foil pan

Cooking Instructions

  1. Wash greens thoroughly, remove thick stems and chop the rest; set aside.
  2. Place foil pan on grill over medium heat; add bacon.
  3. Cook bacon until crisp, remove and set aside.
  4. Cook and stir onions and jalapenos in bacon drippings until tender; 3-5 minutes. Add garlic and red pepper flakes; cook and stir another 3-4 minutes. Remove and set aside.
  5. Add greens to bacon drippings; let greens cook down a little; add 1-½ cups chicken stock.
  6. Bring liquid to a simmer and let greens cook, uncovered, until stems are soft; 30-45 minutes. Add more chicken stock as necessary.
  7. Add the Italian dressing, sausage and bacon to hot tub, simmer 10-15 more minutes.
  8. Season to taste and serve with corn bread.