LEGENDS OF PITTSBURGH CRUISE GIVEAWAY

Uncle Charley’s and Iron City Beer have teamed up to send two lucky Grand Prize winners to the Bahamas on the Legends of Pittsburgh Cruise that sets sail on March 4-8, 2019. We asked yinz to submit your most creative tailgate recipe for a chance to vacation on the 2019 Legends of Pittsburgh Cruise. We received over 400 recipes and after going through all of them, we’re excited to announce the winners!

Recipe Winner – | Hayley’s Jalapenya and Sausage Stuffed Pierogies

Recipe by Hayley Miller

Pierogi dough

• 2 1/2 cups flour
• 1 Teaspoon salt
• 1 egg
• 3/4 cup warm water

Add flour and salt in a large mixing bowl. Make a well in the middle of the flour and add egg. Slowly add in warm water and mix until the dough starts to form. Knead the dough mixture and refrigerate for at least one hour.

Sausage mixture

• 1 package of Uncle Charley’s Hot Italian sausage
• 1 package of uncle Charley’s Sweet Italian sausage
• 16 oz of cream cheese
• Jalapeños

Dipping sauce

• 8 oz sour cream
• 1/2 cup of chopped green onions

Take both of the sausages out of the casings and cook in a pan until completely cooked through. Drain the grease out of the sausage and return to pan. Add the cream cheese until completely combined. Let the mixture cool in the refrigerator with the pierogi dough. While the mixture is cooling cut jalapeño in half and take out the seeds.

Once this is done fill a pot with salted water and begin to boil.

Once the dough has been refrigerated for at least an hour flour your workspace and roll out the dough. The dough should be around 1/8th of an inch thick once rolled out. Take a round cookie cutter or a cup if you don’t have one and start cutting out your dough circles. Fill the circles with a tablespoon of the cooled sausage mixture and the half of the jalapeño pepper. Once this is done pinch the edges of the pierogi to seal. Once all of the pierogis have been filled and sealed you will boil them in the salted water until they float to the top.

Once this happens, remove from the water. After this step pierogis can either be frozen to be eaten at a later date or deep fried to serve. If you are deep frying heat oil to 350 degrees for about 4 minutes until golden brown, salt and pepper them on a paper towel and serve with sour cream mixed with chopped green onions.

Serve hot with hot with the dipping sauce and a couple of cold Iron City Beers.

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Recipe Winner | “Frank’s Beer Brats & Chili Lime Shrimp”

This came in second at Don’s Appliances Cook-Off Challenge. 

Recipe by Frank Conway

• 1 package of Uncle Charley’s bratwurst
• 2 cans of Iron City Beer
• 1 package of bacon
• 5 tbsp brown sugar
• 1 teaspoon paprika
• 16 pieces of Jumbo Shrimp
• Green chili pepper (to garnish)
• Lime (to garnish)
• Toothpicks to hold everything together

Toss brown sugar and paprika together in a large bowl and set aside.

Pour both cans of Iron City into a 4 qt stockpot. Poke holes into Uncle Charley’s brats, add to the stockpot. Poke holes into Uncle Charley’s brats, add to the stockpot with the beer. Bring to a boil over high heat, reduce heat to medium and simmer for 15 minutes.

Remove the brats from the beer and allow to cool.

Cut brats in half and wrap each piece in half a slice of bacon. Hold together with a toothpick.

Coat the brats and bacon with the brown sugar and paprika mixture, smothering each side.

Add to grill.

Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Coat in the brown sugar and paprika mixture and add to the grill.

Garnish with a slice of green chili and lime juice.

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