Smoked Sausage Burnt Ends
Serves 24 bites · bbqingwiththenolands.com
Ingredients
- 1 lbs smoked sausage fully cooked
- 2 Tbsp yellow mustard
- 2 Tbsp BBQ rub your favorite
- 1/4 cup brown sugar
- 1 cup BBQ sauce your favorite
Steps
Preheat your smoker to 250 degrees F.
To prepare the sausages, slice the sausages every 1 – 1 1/2 inches without cutting all the way through. You can lay the handle of a wooden spoon on each side of the sausage and cut until you hit the spoon. This will ensure that you do not cut all the way through. (This helps to expose more of the sausage to the smoke and will add more flavour to the end product.)
Once you have sliced the sausages, rub a thin coat of yellow mustard all over the sausages, including in the cut areas, as best you can. Then sprinkle a thin layer of BBQ rub over the sausages.
Place the sausages directly on the smoker grates and smoke for 1.5 – 2 hours. (I like to use hickory wood for this recipe). You want the sausages to be slightly browned and plumped up.
Remove the sausages from the smoker and turn the heat up to 350 degrees (or you can use your regular BBQ).
Slice the sausages all the way through to create the “burnt end” pieces. Place the pieces into a foil pan or a large cast iron skillet.
Coat the pieces with BBQ sauce, making sure that they are fully covered with the BBQ sauce. Then sprinkle the brown sugar over the sausage pieces.
Place the pan back into the smoker or on your BBQ grill for 30 – 45 minutes. Stir the pan 2 – 3 times, making sure that the sausage caramelizes evenly.
You will know they are done when they are slightly burnt, and the sauce is sticky and shiny.
Remove the pieces to a platter and serve with toothpicks so everyone can help themselves.
You may want to make a double batch; they are going to disappear quickly!