Ingredients:
1 package Premio Italian Sausage with Tomato, Garlic & Rosemary
2 (20 ounce) cans pineapple slices
1 2/3 cups whole mayonnaise
1 cup powdered white cheddar cheese
7 ounces savory bacon-flavored Alfredo sauce
1/3 cup sour cream
3 teaspoons red vinegar
3 teaspoons extra-virgin olive oil
Dash of cracked black pepper
2 bags Party ‘tizers Super Grains Dippin’ Chips
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Superbowler's Tummy Rumble Sausage Fumble Dip-n-Tumble:
1. In a skillet, cook Premio Sausage in extra-virgin olive oil for about 10-15 minutes, over medium heat, until done, according to package directions. Transfer to separate skillet with Alfredo sauce, cooking at medium heat; stir sauce and sausage.
2. Bake or boil 12 red gold potatoes until soft. Peel skins and mash in a mixing bowl. Add mayonnaise, sour cream, powdered white cheddar, red vinegar and cracked black pepper to potatoes; mix thoroughly.
3. Dice canned pineapple slices and add to mixing bowl, stirring mashed potato, sausage and sauce until mixed thoroughly.
4. Open bag(s) of Super Grains Dippin’ Chips and pour into a snack bowl and get to dippin’!
SERVES: 6-8
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