Looking for a great deal? The Chillin’ & Grillin’ promotion ended on June 30th, but we’ve still got you covered. Click here to get $100 OFF your August vacation. See details. 




  • 1 Miller’s Asiago & Italian Herb sausage rope

  • 1 lb penne pasta

  • 1 teaspoon olive oil

  • 1/2 large white onion, chopped

  • 3 garlic cloves, minced

  • 28 ounces tomatoes, undrained and coursely chopped

  • 2 teaspoons dried basil

  • 1 teaspoon dried oregano

  • 1⁄2 cup fresh parsley, chopped

  • Fresh black pepper to taste

  • 2 tablespoons parmesan cheese, freshly grated

Prep & Cook

On a grill, cook sausage over medium heat until no longer pink in centre, about 15 to 20 minutes. Cut into thin round slices.

In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.

In nonstick pan, heat oil over medium heat; cook onions until tender, about 5 minutes.

Add garlic, tomatoes, basil and oregano;.

Simmer uncovered for 10 minutes.

Add cooked sausage.

pour over pasta; toss to mix.

Sprinkle with parsley, pepper to taste and parmesan if using.

Serve and enjoy.



  • 1 Miller’s Cracked Pepper Garlic & Herb rope, cut crosswise into thirds

  • 1 pound small red potatoes, cut into large chunks

  • 1 large (about 1 pound) onion, cut into 12 wedges

  • 2 red and/or yellow peppers, cut lengthwise into 8 pieces

  • A few sprigs rosemary

  • About 1 tablespoon olive oil

  • A heaping teaspoon kosher salt

  • Freshly cracked black pepper

Prep & Cook

Preheat oven to 450°F.

Arrange the sausages, potatoes, onion wedges, peppers, and rosemary in one layer on a half-sheet pan. Drizzle with olive oil and sprinkle with salt, paying particular attention to the vegetables (the sausages are already seasoned); gently toss to coat.

Roast for 30 to 35 minutes or until potatoes are fork-tender and sausages are lightly browned, stirring once halfway through roasting.



  • Miller’s Colossal All-Beef Frankfurters

Prep & Cook

Make sure the grill is clean. Spray the grates with non-stick spray.

  • (Pro-tip, if you’re making kabobs, spray the skewers too so the food is easier to eat)

Preheat the gas grill on high for at least 5 minutes to ensure even cooking. Reduce heat to medium for grilling.

Use tongs to place rather than forks. Puncturing the dogs early will release the juices resulting in a dry hot dog.

Keep ‘em moving. This is where you grab a beer and just stay near the grill, you don’t want to leave them on one side for too long, roll them around to ensure even cooking.

When the franks get red, plump and start to sweat, they’re done. Usually about 5-7 minutes for Miller’s Colossal Franks.

  • Pro-tip, 2-3 minutes before the dogs are done, open up your buns, brush some butter on them and place them open side down on the grill. They only need a few seconds and the toasted inside will add a subtle crunch to every bite.
Print Friendly, PDF & Email