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 2 -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.
Oh, what a wonderful BBQ sauce this hot pepper jelly BBQ sauce is. It has the perfect consistency. Not too runny, not too gloppy. A small bit of heat and a little tang from vinegar and mustard. Perfect for any pork BBQ dish. For me that means smoked baby back ribs.
You can substitute any kind of jelly for the hot pepper jelly, really. But don’t be afraid of hot pepper jelly. Out of the jar, sure, it’s got some kick. But in this hot pepper jelly BBQ sauce that heat gets a little mellowed. You still get great pepper flavor though. It’s still a great sauce!
Want something even spicier? Try my atomic BBQ sauce on ribs.
Hot Pepper Jelly BBQ Sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
- 3/4 cup hot pepper jelly I used Tabasco
- 3/4 cup ketchup
- 1/4 cup white vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared yellow mustard
- 1 clove garlic minced