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.

Kraut-Stuffed Sausages
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 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 (Monterrey Jack, mozzarella, any good white melting cheese will work)
  • 5 fresh sausage buns
  • Your favorite mustard
Instructions
  1. Using your fingers, make a hole down the center of each sausage, creating a cavity that runs the full length of the sausages.
  2. Melt the butter in a large saucepan over medium-high heat.
  3. Add the onion, kraut, and a bit of the juice from the kraut jar.
  4. Stir and let cook until the onions are softened.
  5. Remove from heat and let cool completely.
  6. Stir in the cheese. It won't melt but it will help bind the kraut mixture together.
  7. Fire up your grill for indirect cooking.
  8. 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!
  9. Place sausages over indirect heat on the grill and cook for 30 minutes until nice and dark and done.
  10. Toast the buns.
  11. Add cooked sausages to the buns and top with plenty of mustard.

Atomic BBQ Sauce

I’ve made mustard-based BBQ sauces before, but nothing even comes close to this Atomic BBQ sauce. It takes mustardy sauces to a whole new place, thanks mostly to the addition of pickled banana peppers. Of course, there’s a pretty good kick to the sauce. It is called Atomic BBQ sauce for a reason. Perfect on a rack of smoked St. Louis-style ribs, and outstanding on a pulled pork sandwich.
atomic-bbq-sauceFor a little extra kick, substitute spicy banana peppers. Don’t want the heat? Substitute jalapenos for the habaneros. You’ll still get a kick, but it’ll be tame enough for just about anyone.

Atomic BBQ sauce is a great thing. Definitely my new favorite when it comes to non-ketchup-based BBQ sauces.

5 from 1 reviews
Atomic BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 1/4 cup pickled banana peppers, chopped fine plus 2 tablespoons of the pickling liquid
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 1/4 cup prepared yellow mustard
  • 4 scallions, sliced thin
  • 3 tablespoons dry mustard
  • 2 tablespoons chili sauce
  • 2 tablespoons brown sugar
  • 3 garlic cloves, minced
  • 2 habanero chiles, stemmed and minced
  • Kosher salt and freshly ground black pepper
Instructions
  1. Whisk all ingredients except salt and pepper together in a bowl.
  2. Season with salt and pepper to taste.
  3. For a less chunky sauce process in a blender until smooth before using.

 

Gold Fever Chicken Wings

Mustard. Chicken wings. I had no idea. Sure, I like mustard. On sandwiches, or hot dogs. Or burgers. But, wings? My beloved chicken wings? Yes. Oh yes. Gold Fever chicken wings have quickly rocketed to the top of the ‘wings we want’ list around here. Anita absolutely loves them. Don’t worry about them being overly mustardy, either. There’s plenty of traditional Buffalo wing flavor too. And, for a nice kick I first marinated the wings in a little oil with a heavy dose of our Fire-Eater rub.
Gold Fever Chicken WingsI just made a big batch of Gold Fever wings a few days ago. I’m making another tomorrow. That’s how good they are. Finger-licking good. Mustard. Chicken wings. Fantastic.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Gold Fever Chicken Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 4 pounds chicken wings, separated
  • 2 tablespoons your favorite wing rub (I used our Fire-Eater rub)
  • 1 tablespoon vegetable oil
For the Gold Fever sauce
  • 1/2 cup honey mustard
  • 1/4 cup Frank's RedHot sauce
  • 3 tablespoons unsalted butter
  • 1 pinch salt
  • 1 pinch ground white pepper
Instructions
For the wings
  1. Place the wings into a resealable bag or container.
  2. Add wing rub and the oil.
  3. Seal and shake well to coat.
  4. Let wings marinade for 1-3 hours.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. Transfer cooked wings to a bowl and drizzle with Gold Fever sauce.
  7. Toss gently to coat.
  8. Serve with your favorite dipping sauce.
For the sauce
  1. Place all ingredients in a saucepan over medium heat. Cook until the butter melts, stirring occasionally.

Sriracha Mustard Sauce

This is my go-to, bring-the-heat mustard sauce. Although it is spicy (hey, there’s Sriracha in it), and a bit mustardy, it also has a great smokey flavor thanks to the smoked jalapenos (chipotles). I keep several cans of chipotles in adobo sauce on hand at all times. It’s great mixed in not only with this sauce, but I have been known to also add it to mayonnaise and ketchup.

I keep a double batch of this Sriracha mustard sauce in the fridge in a big squeeze bottle. A few squirts on hot dogs, or burgers, or a sandwich, really brings the food to life. I love it as a dipping sauce for my smoked sausages, or squeezed over my cedar-planked Polish sausage sandwiches.
Sriracha Mustard SauceDon’t have or like (gasp!) Sriracha sauce? You can substitute your favorite hot sauce, from the fiery hot to the mellow mild.

Sriracha Mustard Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 3/4 cup mayonnaise
  • 6 tablespoons prepared yellow mustard
  • 6 tablespoons Sriracha sauce
  • 2 teaspoons (or more) chipotle chilies, minced, in adobo sauce
Instructions
  1. Whisk together all of the ingredients until smooth. Refrigerate until ready to use.

 

Roasted Cabbage Wedges with Onion Cajun Sauce

We have long loved roasted Brussels sprouts. The boiled sprouts I was made to eat as a kid were….well… yucky. Sorry, Mom. Roasted sprouts are fantastic. So that’s why when I saw this idea for roasting cabbage I immediately added it to my to-do list. Brussels sprouts are often referred to as mini-cabbages, so using the same approach to roast cabbage as sprouts should be great, right? Yes! Yes! It’s fantastic! Absolutely great! Top them with an easy-to-make mustardy sauce and they are truly great!

Roasted Cabbage Wedges with Onion Cajun SauceI like to cut the cabbage into 1/2″ – 3/4″ thick slices. A consistent thickness means that the pieces cook evenly all the way across, versus if you cut them into wedges, where the thicker end won’t be as tender as the thinner one. That’s personal preference, and either way is fine. One advantage to cutting them into wedges is that they do have a different texture from one end to the other. Kinda of mixes things up.

Roasted Cabbage Wedges with Onion Cajun Sauce
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1/2 medium green cabbage, sliced or cut into wedges
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons shredded fresh onion
  • 1 tablespoon Cajun or Creole mustard (such as Zatarain's)
  • 1/2 teaspoon minced garlic
Instructions
  1. Preheat oven to 425 F.
  2. Place cabbage slices on a baking sheet with a Silpat mat or sprayed with non-stick spray.
  3. Brush cabbage with oil and season with salt and pepper.
  4. Place in oven and roast 20 minutes or until slightly softened and lightly charred.
  5. Meanwhile, prepare the sauce by melting the butter in a small saucepan.
  6. Whisk in the remaining ingredients and season with salt and pepper.
  7. Remove roasted cabbage slices from the oven and serve drizzled with the sauce.

 

Maple Mustard Dipping Sauce

Do you always put ketchup on your fries? Or maybe mayonnaise? Well, try this great maple mustard dipping sauce for a change. It has the kick of yellow, Dijon and stone ground mustards, with the sweetness of real maple syrup.Maple Mustard Dipping Sauce

This sauce also makes for yummy chicken finger dipping!

Maple Mustard Dipping Sauce
Author: 
Recipe type: Sauce
Prep time: 
Total time: 
Serves: 3/4 cup
 
Ingredients
  • 1/4 cup prepared yellow mustard
  • 1/2 cup prepared stone ground mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons real maple syrup
  • 1/4 tablespoons rice wine vinegar
Instructions
  1. Combine all ingredients.