Mix everything together in a bowl until smooth and creamy. Taste and adjust the vinegar/sugar levels to hit that perfect tangy-sweet note. Toss It Right:
Sponsor Support:
Final Thoughts:
If a good salad dressing brings harmony, this one brings a full-blown backyard concert. Creamy, zingy, herb-packed, and grill-ready—this is how Mad Dog & Merrill® do potato salad dressing.
0 Comments
You can’t host a true backyard bash without a solid potato salad—and this one’s got firepower.
Toss it all into a large mixing bowl. Add your dressing (we’re working on that recipe next!). Mix gently but thoroughly. Pro tip: Don’t mash it into oblivion. We want chunks, not mash. Grill First, Mix Second Grilling the potatoes brings a smoky, crispy edge that sets this recipe apart from every mayo-drenched party bowl you’ve ever avoided. Use a Pit Boss Grill (as always!) for maximum char and control. 🔥 Oiled potatoes + direct heat = caramelized, crispy magic 🔥 Let them cool slightly before cubing so they hold shape 🔥 Mix when warm to help the flavors mingle Sponsor Love:
Coming Next: The Potato Salad Dressing That Brings It All Together We’ve got the mix. We’ve got the method. Now we just need the magic glue: that creamy, tangy, slightly smoky dressing that holds it all together. Final Thoughts:
It’s hearty. It’s flavorful. It’s grilled. This is Wisconsin Potato Salad, Mad Dog & Merrill® style—and it’s about to be the most-requested side dish at every cookout you attend.
🧂 Ingredients:
Mix it all together in a big bowl or saucepan and watch it transform into something that could brine a shoe and still taste incredible. 🔥 Grilling Directions:
🔥 Sponsor Highlights:
Final Thoughts:
This isn’t just a brine—it’s an experience. It’s the kind of blend that makes sausages sing, peppers dance, and guests ask for seconds before they’ve finished firsts. Try it once, and you’ll never grill sausages naked again. (We mean without brine. Keep your pants on, please.)
What You’ll Need:
Mix everything together like a mad scientist of meat and veggies. Pour in a generous splash of our Sausage Brine (recipe here) and get that pan grill-ready. Grilling Directions:
Sponsor Shout-Outs: 🔥 Pit Boss Grills – The firepower behind every sizzle 🔪 Rebex Cutlery – Slicing peppers like a pro 🌶️ Wisconsin State Agricultural Tourism Association – Bringing the freshest produce to your plate 🥤 Sun Drop – Sip it while you grill it—extra citrus, always welcome Want to Level It Up? Serve your Sausage & Peppers over a toasted hoagie roll. Or spoon it over Wisconsin Potatoes (yes, those potatoes). Or just eat it straight out of the pan with your best grillin’ fork like a true Midwest warrior. No judgment. Just flavor. Sausage Brine Recipe Coming Soon! We’ll be posting the full brine breakdown in the next blog—stay tuned. Spoiler alert: it’s tangy, savory, and secretly magical. Final Thoughts:
Whether you’re cooking for the crew, the family, or just yourself on a Saturday (no shame), this recipe brings serious heat, bold flavor, and peak grill master energy. It’s sausage. It’s peppers. It’s sizzling. It’s Mad Dog & Merrill® Midwest Grill’n Here at Mad Dog & Merrill® Midwest Grill’n, we take our snacks seriously. Because why settle for boring when you can slap pork on a cracker and make everyone at the party lose their minds?
Your Oeuvre of Hors d’Oeuvre Ingredients:
Assembly Instructions: AKA Pork Stackin’ Time
Not All Crackers Wear Capes (But These Ones Might) If these hors d’oeuvres were people:
Unsolicited Substitution Suggestions: No horseradish cheese? Try cream cheese with a horseradish swirl, or a whisper of sharp cheddar and a dream. No crackers? Thick-cut potato chips. Slices of baguette. The sturdy part of a romaine leaf if you’re pretending to be healthy. No pork? Use cold meatloaf and don’t tell anyone. It’s rustic. It's mysterious. It's Midwestern sushi. No marmalade? Enter: cranberry preserves from the Wisconsin State Cranberry Growers, here to rescue your flavor with a tart little hug. Let’s Be Clear: This Is Not an Hors d’Oeuvre (Just so we're all on the same tray) ❌ A brat on a Ritz ❌ Ketchup on a saltine ❌ That one pretzel you found in your hoodie pocket ❌ A hot dog cut into slices and stabbed with uncooked spaghetti If it doesn’t require just a little effort and a touch of presentation? It’s just a snack. This? This is a moment. Final Thoughts (a.k.a. Oeuvres of Wisdom): Let’s be real—some people bring chips to the party. You bring Pork Hors d’Oeuvres. These bite-sized beauties are stacked, sauced, and flavor-packed thanks to grilled tenderloin, cheesy kick, and the kind of sweet-savory marmalade that should have its own fan club. So next time you’re hosting, skip the tray of mystery meat cubes and give your guests something to talk about. Because when pork shows up on a cracker, everybody wins.
|
RecipesInternationally recognized and self-proclaimed "Grillologists," Mad Dog & Merrill®, entertain and educate thousands of backyard enthusiasts every year with the finer points of grilling on America’s Favorite Grill’n Show. They want nothing more than to make everyone a better griller and have a ton of fun doing it! Archives
July 2025
Categories
All
|