Smoked Sausage with Sriracha Mustard Sauce

I just wrapped up a smoke session on my Weber Smokey Mountain, and since the fire was still burning hot, I decided to toss a few fresh sausages onto the smoker. While they were cooking I stirred up a very quick, but definitely spicy, mustard dipping sauce that is loaded with Sriracha goodness. Smoked sausage with Sriracha mustard sauce…. you know it was yummy.
Smoked Sausage with Sriracha Mustard SauceI used Italian sausage, bratwurst and andouille sausages when I made smoked sausage with Sriracha mustard sauce. Anita’s favorite were the Italian sausages. They had a nice spicy taste to them. My favorite? Andouille, of course. I could eat andouille all day.

The Sriracha mustard sauce definitely isn’t just for dipping sausages. It’s great on sandwiches, subs, hot dogs, and hamburgers. It is creamy smooth, with a real kick to it thanks to the Sriracha and smoked jalapenos (chipotles), which also add a bit of smoky flavor.

Also try making my delicious beef summer sausage.

Smoked Sausage with Sriracha Mustard Sauce

Course Appetizer
Cuisine American
Cook Time 2 hours
Total Time 2 hours
Author Mike

Ingredients

  • Your favorite fresh sausage links
  • Sriracha mustard sauce

For the Sriracha mustard sauce

  • 3/4 cup mayonnaise
  • 6 tablespoons prepared yellow mustard
  • 6 tablespoons Sriracha hot sauce
  • 2 teaspoons chipotle chilies in adobo sauce minced

Instructions

  • Fire up your smoker for cooking at 225-250 F.
  • Add your favorite wood (I used cherry).
  • Add the meats once the smoker is ready and cook until the internal temperatures reach 155 F. Start testing a single sausage after 1 hour (no need in poking them all and letting all of the juicy goodness drain out). Cooking time should be 1-2 hours total.
  • Remove from smoker and cover in foil until ready to use.
  • Serve with Sriracha mustard sauce, for dipping.

For the Sriracha mustard sauce

  • Whisk together all ingredients.

German Cowboy Dog

Bourbon baked beans, kraut and spicy mustard on a dog? Insanely good! Bourbon baked beans take your standard great dog and make it just fantastic. A little sweetness, then the crunch of the kraut, and the spicy kick from the mustard. Everything great in every bite. I coulld’ve eaten more of these German Cowboys dogs than I’ll ever admit online. Or admit even in person for that matter!
German Cowboy DogThe German Cowboy dog is another great menu item I ran across from Duke’s Gourmet Hot Dogs. They have the most fantastic hot dog menu I’ve ever come across. Every single one makes you drool!

Try my American cowboy dogs too. Giddy up!

German Cowboy Dog

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

Instructions

  • Cook dogs as desired.
  • Toast buns.
  • Add dogs to buns. Top with the warmed beans and kraut.
  • Add mustard and devour.

Kraut-Stuffed Sausages

For years and years I have grilled my sausages after they spent some quality time in a ‘bath’ of beer and peppers and onions. And they are great, I admit it. But these kraut-stuffed sausages, well, they’re really beyond great. Tender, moist, and just packed with flavor. Such a wonderful texture in every single bite. I couldn’t stop eating them. Topped with plenty of mustard, these are now my only go-to grilled sausages.
kraut-stuffed-sausagesYou have to use the right kind of sausages to make these kraut-stuffed sausages. Get the fresh sausages, with casings. You need to be able to poke your finger inside to make a cavity for the fantastic (but easy) filling. And unless your fingers are really, really long, don’t get really, really long sausages!

I suggested to Anita that we try adding other things to the stuffing, such as chopped roasted jalapenos, or poblanos or the like and she gave me a dirty look. The “don’t mess with this” look. So I won’t.

Also try my bratwurst bath. Perfect for getting brats ‘happy’ before grilling them.

Kraut-Stuffed Sausages

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 servings

Ingredients

  • 1 pound fresh sausages Italian, Kielbasa, whichever you prefer, just make sure you get the sausages in casings. I used Johnsonville Italian sausages which come 5 to a pound
  • 4 tablespoons unsalted butter
  • 1 large sweet onion cut thin
  • 1 pound kraut plus some of the juice
  • 1 cup shredded cheese Monterey Jack, mozzarella, any good white melting cheese will work
  • 5 fresh sausage buns
  • Your favorite mustard

Instructions

  • Using your fingers, make a hole down the center of each sausage, creating a cavity that runs the full length of the sausages.
  • Melt the butter in a large saucepan over medium-high heat.
  • Add the onion, kraut, and a bit of the juice from the kraut jar.
  • Stir and let cook until the onions are softened.
  • Remove from heat and let cool completely.
  • Stir in the cheese. It won't melt but it will help bind the kraut mixture together.
  • Fire up your grill for indirect cooking.
  • Using your hands, grab some of the kraut mixture and force it into the cavity in the sausages. Just keep packing it in. Don't worry about being all pretty and what-not, just get it in there. But don't shove so hard that you have a blowout!
  • Place sausages over indirect heat on the grill and cook for 30 minutes until nice and dark and done.
  • Toast the buns.
  • Add cooked sausages to the buns and top with plenty of mustard.