It was one of those days where I just needed a bit of a kick of inspiration. It was cold out and I just wanted to eat something out of a box. I didn’t want it to be blah though, so I made a batch of this copycat Zax sauce. Sure, I just dipped chicken fingers in it at first, but after that I used the sauce on sandwich wraps and hamburgers. It’s great no matter what you slather it on. Or dip in it.
I was going to add some heat, some kick to this copycat Zax sauce, but I talked myself out of it. And I’m glad I did, too. It’s really quite good just as it is.
Oh did I mention you can dip French fries in this too? Why aren’y mayonnaise-based dipping sauces for fries aren’t more popular in the US? It’s such a welcome change from ketchup.
For dipping sauces, try my copycat of Chick-fil-A’s dipping sauce, firecracker dipping sauce or my chili dipping sauce. All are great for dipping my crazy-good chicken fingers.
Copycat Zax Sauce
Cook Time 1 hour
Total Time 1 hour
Servings 3 /4 cup
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
Whisk together all ingredients until smooth.
Refrigerate for at least 1 hour before using as a dip for chicken fingers, fries, or slathering on a burger or chicken sandwich.
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.
I 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
Cook Time 2 hours
Total Time 2 hours
- 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
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
I had a bunch (and I do mean a bunch!) of ham leftover from cooking a big ham on my Char-Broil Big Easy. I could’ve made more sandwiches. Or I could dice up some ham for omlets. Instead, I decided to warm up some nice thick slices and top them with this wonderful pepper onion beer sauce. It looks like your pretty standard vegetable topping, but with a twist: orange marmalade. Whoa! I wasn’t expecting that!
This pepper onion beer sauce really goes well with ham, but I also think it’d compliment grilled chicken just as well. Don’t like orange marmalade? I bet you could substitute your favorite marmalade or preserves.
Pepper Onion Beer Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
- 1 tablespoon oil
- 1/2 green bell pepper chopped
- 1/2 red bell bell pepper chopped
- 1/2 sweet onion chopped
- 8 ounces beer
- 1/2 cup orange marmalade
- 1 tablespoon soy sauce
- Hot sauce to taste
Heat the oil in a large skillet over medium-high heat
Add the bell peppers and onion and saute for 5 minutes
Add the beer, orange marmalade, soy sauce and hot sauce. Bring to a boil then reduce to a simmer and continue simmering until the vegetables are softened and the sauce is reduced.
Serve over sliced ham or grilled chicken.