RECIPES

  • Randy’s Famous BBQ bacon Dog

    Ingredients
    1 package of Bryan® Cheesy Jumbo Franks
    1 12oz. package of Bryan® Sweet Hickory Smoked Bacon
    1 package of hot dog buns
    1 18oz. package of barbeque sauce

    Directions

    1. Follow cooking instructions printed on the package of Bryan® Cheesy Jumbo Franks

    2. Follow instructions printed on the package of bacon regarding optimal cooking recommendations and crumble

    3. Place hot dogs in buns

    4. Top with bacon and barbeque sauce to taste

    5. Serve immediately

  • Gentry’s Guacamole Greatness Dog…or 3G Dog

    Ingredients
    1 package of Bryan® Beefy Jumbos Franks
    1 package of hot dog buns
    1 8oz. package of guacamole
    1 8oz. package of shredded cheddar cheese
    Salsa

    Directions

    1. Follow cooking instructions printed on the package of Bryan® Beefy Jumbos Franks

    2. Place hot dogs in buns

    3. Top with guacamole, cheddar cheese and salsa to taste

    4. Serve immediately

  • Cookie’s Surf and Turf Hot Dog

    Ingredients
    1 package of Bryan® Beefy Jumbos Franks
    1 12oz. package of Bryan® Sweet Hickory Smoked Bacon
    1 package of hot dog buns
    1 small package of cooked shrimp, peeled, deveined, tail removed and thawed (if frozen)
    1 8oz. package of shredded cheese, any variety
    Cocktail sauce to taste (you may substitute any sauce of your choice such as barbecue sauce)

    Directions

    1. Slice the hot dogs length-wise to make a “pocket.” Do not cut them entirely in half

    2. Follow cooking instructions printed on the package of Bryan® Beefy Jumbos Franks

    3. Follow instructions printed on the package of bacon regarding optimal cooking recommendations

    4. Place hot dogs in buns

    5. Cut the shrimp into smaller pieces and place in hot dog “pockets”

    6. Place the bacon on one side of the hot dog in the bun

    7. Top with shredded cheese and heat in microwave for 10 – 15 seconds until cheese is melted

    8. Top with sauce to taste

    9. Serve immediately

  • Spicy Southern Dog

    Ingredients
    2 Bryan® Juicy Jumbos® Franks 1/2 tsp.minced jalapeno
    2 hot dog buns, split dash chili powder
    1/4 cup barbecue sauce 1/4 cup white onion, small dice
    1/4 cup hot salsa 1/4 cup shredded cheddar cheese

    Directions

    1. In a medium saucepan over medium heat, combine barbecue sauce, salsa, jalapeño, and chili powder. Cook until heated through and ingredients are fully combined, approximately 3-5 minutes.

    2. Place grilled dog in bun, top with salsa mixture, and sprinkle with onions and cheese.

  • Texan Dog

    Ingredients
    2 Bryan® Juicy Jumbos® Franks 1 1/2 tsp. fresh lemon juice
    2 hot dog buns, split 2 tsp. worcestershire sauce
    1 lb. ground beef 2 tsp. Tabasco sauce
    28 oz. can tomato sauce 1/8 tsp.ground ginger
    14 oz. can diced tomatoes dash ground cloves
    1/2 cup white onion, medium dice dash ground cinnamon
    2 tsp. minced garlic freshly ground black pepper
    1 Tbsp. paprika salt
    1 Tbsp. chili powder olive oil, for sautéing
    1 Tbsp. stone-ground mustard

    Directions

    1. In a medium sized, heavy-bottom pot, sauté onions in olive oil for 3-5 minutes. Add garlic and sauté for an additional minute. Add ground beef and brown until it is no longer pink. If desired, drain fat.

    2. Add tomato sauce, diced tomatoes, paprika, chili powder, mustard, lemon juice, worcestershire sauce, Tabasco sauce, ginger, clove, and cinnamon. Stir together and simmer until the ground beef mixture thickens, approximately 1 hour. Season to taste with salt and pepper.

    3. Place grilled dog in bun and top with ground beef mixture.

  • Loaded Dog

    Ingredients
    2 Bryan® Juicy Jumbos® Franks 1/4 cup shredded cheddar cheese
    2 hot dog buns, split stone-ground mustard
    1 cup mashed potatoes (instant or homemade) paprika

    Directions

    1. Prepare mashed potatoes. Stir cheese into potatoes until melted and fully incorporated.

    2. Slit each hot dog open (being careful to keep it in one piece) and add mustard along length of dog. Stuff dog with cheese mashed potatoes.

    3. On a foil-lined baking sheet, place hot dogs under broiler for 5-8 minutes until heated through and potatoes are lightly browned.

    4. Place each dog in a bun and sprinkle with paprika before serving.

  • Buffalo Dog

    Ingredients
    2 Bryan® Juicy Jumbos® Franks 2 Tbsp. crumbled blue cheese
    2 hot dog buns, split 2 Tbsp. buffalo hot sauce
    1 cup coleslaw mix dash celery seeds
    1/4 cup mayonnaise freshly ground black pepper
    1 tsp. stone-ground mustard salt
    1/2 tsp. creamy horseradish sauce

    Directions

    1. In a medium bowl, combine coleslaw mix, mustard, mayonnaise, horseradish sauce, and celery seed. Season to taste with salt and pepper.

    2. Grill hot dog, basting with buffalo sauce as it cooks.

    3. Place grilled dog in bun, top with coleslaw, and sprinkle with blue cheese crumbles.

    4. Add extra buffalo sauce to the top for a spicier dog.

  • Bacon Dog

    Ingredients
    2 Bryan® Juicy Jumbos® Franks 1/2 cup grilled yellow onions
    2 hot dog buns, split 1 1/2 Tbsp. cheddar cheese
    2 slices Bryan® Bacon freshly ground black pepper
    2 tsp. brown mustard

    Directions

    1. Wrap a slice of bacon around each dog and grill until bacon is completely cooked.

    2. Place grilled dog in bun, add mustard, top with grilled onions, and sprinkle with black pepper and cheddar cheese.

  • Chef Pete’s Baked Pasta

    Ingredients
    6-8 each Bryan® Juicy Jumbos® Meat Franks (sliced Thick 1") 1/2 lb Frozen Collard Greens
    12 oz. Bow Tie Pasta 16 oz Your favorite Pasta Sauce
    1 each Fresh Zucchini (Thin Sliced) 8 oz. Your favorite Shredded Cheese
    1 each Yellow Squash (Thin Sliced) To Taste Salt & Pepper

    Directions

    1. Pre-heat oven to 350°
    2. Cook pasta in boiling water as you normally would
    3. While pasta is cooking, brown Juicy Jumbo Slices in a large skillet. When browned remove and place in a medium- sized casserole dish (approx. 8×15”)
    4. Keep pan hot and add zucchini and squash. Stir and cook half-way, just a couple of minutes. Add a little oil in pan if needed. Season with salt and pepper.
    5. Add ½ bag of Collards and stir until collards are thawed. Adjust seasoning as desired.
    6. Place in casserole dish with Juicy Jumbos. Pasta should be done now, so strain and add to casserole dish.
    7. Add sauce and cheese, stir to combine and mix evenly. Top with a little extra cheese and bake for 10-15 min.

    This dish is really quick and easy. And can be made a day ahead or earlier in the day; bake just before serving. Kids love it! It’s got the Bryan Flavors they love and veggies too! Feel free to adapt to your family’s liking….different veggies if you like or substitute the tomato sauce with your favorite BBQ sauce to spice it up! The more Juicy Jumbos the better!

  • German Hot Dogs

    Ingredients
    4 Bryan® Juicy Jumbos® Franks 1/2 tsp. sauerkraut
    1 can beer (optional) dash brown sugar
    4 hot dog buns 1 Tbsp spicy brown mustard

    Directions

    1. Boil franks in beer (if desired) and water. Keep warm.

    2. Combine sauerkraut, brown sugar and mustard in a small bowl.

    3. Fill buns with franks; top with sauerkraut mixture. Serve immediately.

    Prep Time: 10 minutes
    Cook Time: 5 minutes

    Makes: 4 servings (1 frank each)

  • Pimento Bacon Dogs

    Ingredients
    4 Bryan® Juicy Jumbos® Franks 2 Slices Bryan® Bacon, cooked, crumbled
    4 hot dog buns dash chopped celery
    1/2 Cup pimento cheese spread

    Directions

    1. Prepare franks according to package directions.

    2. Fill buns with franks, top with pimento cheese spread, crumbled
    bacon and celery. Serve immediately.

    Prep Time: 10 minutes
    Cook Time: 5 minutes

    Makes: 4 servings (1 frank each)

  • Muffaletta Hot Dogs

    Ingredients
    4 Bryan® Juicy Jumbos® Franks 1/4 cup shredded mozzarella cheese
    4 hot dog buns 4 dill pickle wedges (optional)
    1/2 cup muffaletta relish

    Directions

    1. Prepare franks according to package directions. Keep warm.

    2. Fill buns with franks, top with muffaletta relish, mozzarella cheese and a dill
    pickle, if desired. Serve immediately.

    Prep Time: 10 minutes
    Cook Time: 5 minutes

    Makes: 4 servings (1 frank each)

  • Grilled Onions & Cheddar Hot Dogs

    Ingredients
    4 Bryan® Juicy Jumbos® Franks 1 Tbsp. brown sugar
    2 Tbsp. butter 1/2 cup shredded Cheddar cheese
    1 Large sweet onion, thinly sliced 4 hot dog buns

    Directions

    1. Prepare franks according to package directions. Keep warm.

    2. Melt butter in a medium skillet over medium-high heat. Add onion; cook and
    stir until onions are browned and softened about 6-8 minutes. Stir in brown
    sugar; cook and stir 2 minutes more

    3. Fill buns with franks, top with onions and Cheddar cheese. Serve
    immediately.

    Prep Time: 10 minutes
    Cook Time: 15 minutes

    Makes: 4 servings (1 frank each)

  • Southern Chili Dogs & Slaw

    Ingredients
    1 pkg. Bryan® Juicy Jumbos® Franks
    Bean-less Chili Southern Slaw
    1 lb. ground beef 2 cups cole slaw blend
    1 can (8oz.) tomato sauce 2 Tbsp. finely chopped onion
    2 Tbsp. brown sugar 8 1/4 cup salad dressing
    1 Tbsp. chili powder 1 tsp. hot sauce
    1/2 tsp. salt

    Directions

    1. Prepare franks according to package directions. Keep warm.

    2. Brown meat; drain. Stir in tomato sauce, sugar, chili powder and salt. Bring to
    a boil; reduce heat simmer 10 minutes

    3. For cole slaw: Combine cabbage, onion, salad dressing and hot sauce; mix
    lightly.

    4. Fill buns with heated franks, top with chili and cole slaw. Serve immediately.

    Prep Time: 10 minutes
    Cook Time: 20 minutes

    Makes: 4 servings (1 frank each)

  • Con Queso Jalapeño Dogs

    Ingredients
    4 Bryan® Juicy Jumbos® Franks 1/2 cup chopped seeded tomato
    4 hot dog buns 1 jalapeño pepper, seeded, chopped
    1/2 cup cheese sauce, heated 1/2 cup corn chips, crushed

    Directions

    1. Prepare franks according to package directions. Keep warm.

    2. Fill buns with franks, top with heated cheese sauce, tomato, jalapeño and chips. Serve immediately.

    Prep Time: 10 minutes
    Cook Time: 5 minutes

    Makes: 4 servings (1 frank each)

  • Easy Smoked Sausage Jambalaya

    Ingredients
    1 pkg. Bryan® Smoked Sausage 1/2 cup chopped green bell pepper
    2 Tbsp. butter or margarine 1 clove garlic, minced
    1 pkg. (6.8 oz.) Spanish rice 1 can (14½ oz.) diced tomatoes, drained
    2 cups water 1 Tbsp. Cajun seasoning
    1/2 cup chopped onion hot pepper sauce to taste

    Directions

    1. Cut sausage into 1/2-inch slices; set aside.

    2. Melt butter in a large skillet over medium heat. Add rice and cook 4-5 minutes or until lightly browned, stirring frequently.

    3. Slowly stir in water and seasoning packet from rice.

    4. Add sausage and all remaining ingredients; bring to a boil.

    5. Reduce heat to medium-low, cover and cook 20 minutes or until most of liquid is absorbed.

  • Smoked Sausage Jambalaya

    Ingredients
    1 pkg. Bryan® Smoked Sausage 1 can (14.5 ounces) diced tomatoes, undrained
    ½ cup chopped celery 4 cups cooked white rice
    1 med. onion, chopped 1 Tbsp. Cajun seasoning
    1 red bell pepper, seeded, chopped ½ tsp. salt
    2 cloves garlic, minced ¼ tsp. ground black pepper
    1½ cups chicken broth

    Directions

    1. Cut sausage in half lengthwise, then cut into ½” slices. Cook sausage in a large skillet over medium-high heat for 3-4 minutes or until lightly browned. Add celery, onion, red bell pepper and garlic; cook, stirring occasionally, 5-8 minutes or until vegetables are tender.

    2. Stir in chicken broth, tomatoes, rice, Cajun seasoning, salt and pepper. Bring to a boil; reduce heat to medium-low and simmer 10 minutes or until hot.

    Prep Time: 15 minutes
    Cook Time: 20 minutes

    Makes: 4 servings (about 1¾ cups each)

  • Purple Hull Peas with Smoked Sausage

    Ingredients
    1/2 lb. Bryan® Smoked Sausage, diced 1 tsp. salt
    2 cloves garlic, minced 1/4 tsp. pepper
    1 lb. fresh shucked purple hull peas 1/2 cup chopped green onions

    Directions

    1. Heat a large pot over medium-high heat. Add Bryan® Smoked Sausage and cook, stirring, 3-4 minutes, until the juices start to run out of the sausage.

    2. Add garlic and cook, stirring, 30 seconds.

    3. Add peas to pot and add enough cold water to cover peas with an inch of water over the top of the peas. Cover pot and bring peas to a boil. Reduce heat to medium-low and cook an hour.

    4. Check the water level on the peas. Add more water if necessary. Cover with lid and cook for an hour, or until peas are tender.

    5. Add salt and pepper and cook 15 minutes longer. Add more seasoning if necessary. Top with green onions and serve.

    You can also make this recipe with canned or frozen purple hull peas. For canned peas, drain and rinse the peas before using them. Reduce salt to 1/2 teaspoon, and reduce cooking time to 20 minutes. For frozen peas, reduce cooking time to one hour total.

  • Smoked Sausage & Pimento Cheese Crisps

    Ingredients
    1 pkg. Bryan® Smoked Sausage, sliced 1/4-inch thick on the bias and grilled
    1 baguette sliced 1/2-inch thick on the bias and grilled
    olive oil
    Pimento Cheese
    1 1/2 cups yellow sharp cheddar cheese, grated 1/2 tsp. white wine vinegar
    1 1/2 cup white sharp cheddar cheese, grated 1/8 tsp. cayenne pepper
    1 jar (4 oz.) pimentos, drained freshly ground black pepper
    3 Tbsp. mayonnaise salt

    Directions

    1. In a medium bowl, combine ingredients for pimento cheese. Season to taste with salt and pepper. Cover and place in refrigerator until ready to use.

    2. To assemble, spread a generous amount of Pimento Cheese on grilled bread slice. Top with a slice of grilled smoked sausage. Serve.

  • Greek Style Smoked Sausage Sandwich

    Ingredients
    2 pkg. Bryan® Smoked Sausage, cut into eight pieces and grilled 2 Tbsp. roasted red peppers, coarsely chopped
    8 French rolls, grilled 2 Tbsp. flat leaf parsley, chopped
    8 slices mozzarella cheese, halved 1/2 Tbsp. garlic, minced
    8 slices provolone cheese, halved 1-2 Tbsp. olive oil
    3/4 cup green pimento stuffed olives, coarsely chopped 2 Tbsp. red wine vinegar
    1/2 cup oil-packed giardiniera (mild or hot depending on preference), drained 2 tsp. lemon juice
    1/2 cup kalamata olives, coarsely chopped 1 tsp. dried oregano
    1/2 cup celery, chopped 1/4 tsp. crushed red pepper
    2 Tbsp. pepperoncini peppers, coarsely chopped

    Directions

    1. In a medium bowl, combine ingredients for olive salad. Season to taste with pepper. Cover and place in refrigerator to marinate until ready to use.

    2. Grill smoked sausage. Grill bun and place 2 half slices each of mozzarella and provolone cheese. Place sausage in bun and top with olive salad

  • Peachy Bryan® Smoked Sausage Kabobs

    Ingredients
    2 lbs. Bryan® Smoked Sausage 1 Tbsp. vegetable oil
    3 medium ripe peaches 2 Tbsp. honey, thinned with warm water
    2 green bell peppers

    Directions

    1. Preheat your grill to medium-high.

    2. Cut Bryan® Smoked Sausage into 1-inch pieces. Cut each peach in half. Remove pits and cut peach halves into 1-inch chunks. Cut tops off peppers and remove stems and seeds, then cut peppers into 1-inch chunks.

    3. Thread Bryan® Smoked Sausage onto wooden or metal skewers, alternating each piece with peaches and peppers.

    4. Brush kabobs on all sides with vegetable oil. Grill kabobs, rotating as needed, until sausage is heated through and peaches and peppers are browned, 5 to 10 minutes. Brush kabobs with thinned honey and serve.

  • Smoked Sausage w/Green Tomato Relish

    Ingredients
    6-8 each Bryan® Bun Size Smoked Sausage ¼ ea. Red Onion – minced
    1 each Green Tomato – diced Small 1 tbls. Cider Vinegar
    1 each Yellow Bell Pepper – diced Small 1 tbls. Olive Oil
    1 each Red Bell Pepper – diced Small To Taste Cracked Pepper and Celery Salt

    Directions

    1. Dice vegetables as directed and place in a bowl.
    2. Add vinegar, Olive oil and seasonings. Let sit.
    3. Grill sausage until done. Place in bun and top with relish.

  • Split Sausage Po’ Boy Sandwiches

    Ingredients
    1 pkg. Bryan® Smoked Sausage
    Remoulade Mayonnaise Cajun Cole Slaw
    2-1/2 tsp. Cajun seasoning, divided 2 cups shredded cabbage
    1/2 cup mayonnaise ¼ cup each chopped celery, green bell pepper and onion
    1 tsp. stone ground mustard 2 Tbsp. vinegar
    6 French bread rolls or hoagie rolls, split 1 tsp. sugar
    1/2 tsp. celery seed 1/2 tsp. salt

    Directions

    1. Cut each sausage into 6 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat. Sprinkle sausage with 2 teaspoons Cajun seasoning.

    2. To prepare Remoulade mayonnaise: combine mayonnaise, mustard and remaining ½ teaspoon of Cajun Seasoning in a small bowl; set aside.

    3. To prepare Cajun cole slaw: Combine cabbage, celery, green pepper, onion, vinegar, sugar, celery seed and salt in a medium bowl.

    4. Place sausage in a large skillet. Brown 3-4 minutes per side over medium high heat until lightly browned.

    5. Spread 1/6 of mayonnaise mixture on each roll. Fill each roll with sausage and cole slaw mixture. Serve immediately.

    Prep Time: 20 minutes
    Cook Time: 20 minutes

    Makes: 6 servings (1 sandwich each)

  • Smoked Sausage Hoppin’ John

    Ingredients
    1 pkg. Bryan® Smoked Sausage 1 cup chicken broth
    1 medium onion, chopped 1/2 tsp. ground thyme
    1 medium green bell pepper, chopped 1/2 tsp. salt
    2 cloves garlic, chopped 1/4 tsp. cayenne pepper
    2 cans (15.5 ounces each) black-eyed peas 3 cups cooked white rice

    Directions

    1. Cut sausage into 1/2-inch slices. Place sausage, onion, bell pepper and garlic in a large non-stick skillet. Cook and stir over medium-high heat for 4-5 minutes or until sausage is browned and vegetables are tender.

    2. Drain liquid from one can only of black-eyed peas. Add drained peas, second can of black-eyed peas with liquid, chicken broth, thyme, salt and pepper; bring to a boil. Reduce heat to low; simmer 10 minutes. Gently stir in cooked rice; heat through.

    Prep Time: 10 minutes
    Cook Time: 15 minutes

    Makes: 6 servings (about 1-1/3 cups each)

  • Black Bean Sausage Chili

    Ingredients
    1 lb Bryan® Mild Pampered Pork breakfast sausage, crumbled 1 lrg can. Diced tomatoes
    1 each Medium yellow or white onion, diced (about 1 cup) 1 pkg . Dry chili mix
    2 cans Black beans, rinsed and drained Shredded cheddar cheese (garnish)
    1 can diced tomatoes and green chilies Sour cream (garnish)

    Directions

    1. In a Dutch oven over medium heat, sauté the sausage and onion together until sausage is done and onion is tender
    2. Drain excess fat
    3. Return to heat, and add the rest of the ingredients and heat until totally heated through, then continue to stir gently until totally heated through.
    4. Garnish with shredded cheese and sour cream.

    This is even better the second day when reheated!

  • Southern Pigs ‘n a Blanket

    Ingredients
    1 pkg. (16) Bryan® Cocktail Smokies 1 pkg. (8 oz.) refrigerated crescent rolls mustard or BBQ sauce
    16 thin strips of your favorite cheese

    Directions

    1. Preheat oven to 400°F.

    2. Cut a thin slit in each smokie. Place 1 cheese strip inside slit of each sausage.

    3. Separate crescent roll dough into 8 triangles. Cut each triangle in half lengthwise to form 2 smaller triangles.

    4. Place 1 smokie on the wide end of triangle and roll towards the point.

    5. Place wrapped sausage, point side down, on baking sheet. Repeat with remaining smokies.

    6. Bake 9-10 minutes or until golden brown. Serve with BBQ sauce or mustard.

  • Peach Glazed Bourbon Cocktail Smokies

    Ingredients
    1 pkg. Bryan® Cocktail Smokies 1 cup peach preserves
    1 cup barbecue sauce or chili sauce 2 Tbsp. bourbon

    Directions

    1. Open package of cocktails and drain off any liquid; set aside. Combine remaining ingredients in medium saucepan; heat, stirring occasionally over medium heat until sauce is hot and bubbly.

    2. Stir in cocktails. Simmer over low heat for 15 minutes or until hot. Serve immediately or place in a 3 quart slow cooker. Cover and hold on Low setting for up to 2 hours.

    Prep Time: 5 minutes
    Cook Time: 15 minutes

    Makes: 9 appetizer servings (about 5 cocktails each)

  • Cocktail Smokies Mac & Cheese Bites

    Ingredients
    1 pkg. Bryan® Cocktail Smokies 1/2 cup heavy whipping cream
    2 cups uncooked elbow macaroni 1 cup shredded white or sharp Cheddar cheese
    3 Tbsp. butter or margarine 1 cup shredded Monterey Jack cheese
    1/4 cup all purpose flour 1 egg lightly beaten
    1/4 tsp. salt 1/4 cup Panko bread crumbs
    1/4 tsp. ground red pepper 1/4 cup (1 ounce) grated Parmesan cheese

    Directions

    1. Preheat oven to 425F. Open package of cocktails and drain off any liquid; cut each sausage into3 pieces.

    2. Cook macaroni according to package directions. Drain, rinse and keep warm.

    3. Melt butter in large saucepan over medium heat. Stir in flour, salt and pepper. Stir in whipping cream. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add Cheddar and Monterey cheeses; stir until melted. Remove from heat; stir in egg and 2 tablespoons of the Parmesan cheese and bread crumbs; mix lightly. Stir in macaroni and cocktails.

    4. Drop rounded tablespoons full of macaroni mixture into greased mini muffin pans. Sprinkle with remaining 2 tablespoons of Parmesan cheese and bread crumbs. Bake for 10-12 minutes or until bubbly. Let stand for 3-5 minutes before removing from pan. Serve immediately.

    Prep Time: 25 minutes
    Cook Time: 12 minutes

    Makes: 20 servings (about 2 bites each)

  • Bacon Wrapped Cocktail Smokies

    Ingredients
    1 pkg. Bryan® Cocktail Smokies
    1 pkg. Wright® Brand Hickory Smoked Bacon
    30 Toothpicks

    Directions

    1. Preheat oven to 400°F.

    2. Open package of Bryan® Cocktail Smokies and drain off any liquid.

    3. Cut each bacon slice into 3 pieces. Wrap each sausage with a piece of bacon; secure with a toothpick.

    4. Place on a 15x10x1-inch baking pan and bake 15-20 minutes, or until bacon is browned.

    Prep Time: 15 minutes
    Cook Time: 20 minutes

    Makes: 30 servings

  • Easy Homemade Pickle Relish

    Ingredients
    2 large homemade sweet pickled cucumbers (8-12 pickle spears) 1/2 sweet red pepper
    1 clove garlic 1/2 cup pickle juice (brine from homemade pickles)
    1/2 sweet onion, peeled

    Directions

    1. Finely chop cucumbers, garlic, onion and red pepper, either by hand or in a food processor. Stir vegetables together.

    2. Add pickle juice, a little at a time, stirring to combine. The pickle relish should be thick enough to top a Bryan® hot dog or sausage without sliding off.

  • Southern Garden Relish

    Ingredients
    1/2 cup corn, grilled, cut from the cob 1 Tbsp. olive oil
    1/2 cup pickled okra, thinly sliced 1/2 Tbsp. white wine vinegar
    1/2 cup plum tomatoes, medium dice 1/8 tsp. cayenne pepper
    1/2 Tbsp. Vidalia onions, finely chopped freshly ground black pepper
    1/2 Tbsp. red onions, finely chopped salt
    1/2 tsp. garlic, minced

    Directions

    1. In a medium bowl, combine corn, okra, tomatoes, onions, garlic, oil, vinegar and cayenne pepper. Season to taste with salt and pepper. Cover and place in refrigerator until ready to use.

    2. Top your Bryan® hot dogs or smoked sausages and serve on fresh buns.