Looking for the perfect tailgate food? These satisfying tater skins are filled with sausage, sauerkraut and cheese, making for a full-flavored snack or light meal.

Every time I visit my parents in Wisconsin I bring home a suitcase full of Summer Sausage, and I make them bring as many sausages as they can fit every time they come visit me. Unfortunately I'm down to my last sausage right now, and I'm months away from another visit. My little girls are going to be so sad without their sausage sandwiches for lunch, and we just can't get anything good out here in California. Keep up the good work, and let me know if you can help us out! - Dave Luebke

My son Dave lives in Long Beach, CA and I always take Cher-Make beef summer sausage and hotdogs (per his request) in my suitcase when I visit. It's the only type he (and 4 yr old granddaughter) likes. Do you ship directly from your factory? She turns 4 next week, she wants a desk and summer sausage for her birthday from Grandma. - Susan Luebke

Had your low fat, low calorie Chicken Brats last nite for the first time. They were excellent! - Ken Hartenian

We live too far from home to get the good stuff locally. We would like to buy online in 50-100# lots. Maybe larger. Please save us from the inferior products that proliferate the grocery store counters. We need our Cher-Make sausage. - Phil Brantley

This was the first time I purchased your product. I bought 2 packages of your Homegame fully cooked bratwurst. They were great! We roasted them over our campfire and they tasted wonderful! I plan to try more of your products in the future. I am always glad to support great WI products. Keep up the good work! - Jane Masters

Congratulations on the wonderful "easy to open" packaging on your ring bologna. What a treat to easily open your product. Thank you. - Janet Augustine

Just to let you know we enjoy your natural casing hot dogs and polish sausage, might be the best we've ever had - KEEP IT COMING! - Robert Christensen

Ingredients

  • 6 Russet Potatoes, Rinsed
  • 1 cup Butter
  • 3 ounces Cream Cheese
  • 1 cup Sour Cream
  • 8 ounces Mozzarella or Swiss Cheese, Shredded
  • 1 cup Sauerkraut, Drained
  • 1 cup Thousand Island Dressing
  • 1 package Natural Casing Wieners 12 oz.

Directions

Preheat oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes. Slice Natural Casing Wieners.

In a bowl, mix Natural Casing Wieners, cream cheese, Thousand Island dressing, sour cream, cheese and sauerkraut then place in refrigerator until ready to be assembled.

Once potatoes are cooled, use a sharp bread knife and cut lengthwise. With a small spoon, scoop out half of the potato.

Melt butter and brush on the inside and outside of each potato skin.

Place potatoes under the broiler for 5-8 minutes or until edges of the potato are crispy. Remove, and fill each potato skin with the refrigerated mixture. Top with remaining shredded cheese and place back under the broiler for 3-4 minutes or until cheese is melted.

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