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.

Spicy Hoosier Momma Pork Stir-Fry

Looking for a simple stir-fry that is packed with flavor? All you have to do is marinate your favorite stir-fry meat in Hoosier Momma Bloody Mary mix. We prefer the spicy version because it is oh-so-good-and-spicy) for a few hours, then toss into a wok with some veggies. Spicy Hoosier Momma pork stir-fry makes for a great tasting meal in no time at all!
Spicy Hoosier Momma Pork Stir-FryFor even more heat in my spicy Hoosier Momma pork stir-fry I added a few (long) squirts of Sriracha hot sauce. You can use any hot sauce you like, or leave it out. Or add a few chopped jalapenos in with the vegetables when you cook them. Nothing wrong with a little kick.

Also try my Mongolian stir-fry sauce.

Spicy Hoosier Momma Pork Stir-Fry

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings 4 servings
Author Mike

Ingredients

  • 1 pork tenderloin trimmed, cut into bite-sized pieces
  • 1-2 cups Spicy Hoosier Momma Bloody Mary mix
  • Splash of vegetable oil
  • 1/2 green bell pepper diced
  • 1/2 yellow bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 medium Vidalia or sweet onion diced
  • Kosher salt and freshly ground black pepper to taste
  • Sriracha sauce to taste
  • Cooked rice warmed, for serving

Instructions

  • Place the cut pork tenderloin pieces into a resealable bag or container.
  • Add enough Spicy Hoosier Momma Bloody Mary mix to cover the meat. Seal and toss to coat. Refrigerate for 12 hours.
  • Heat a wok over high heat.
  • Add oil and heat.
  • Remove pork from marinade and shake off excess. Add to the wok and cook until starting to brown.
  • Add peppers and onion and a few pinches of salt and pepper and saute until just starting to soften.
  • Add Sriracha to taste and stir.
  • Continue cooking until vegetables are almost tender, stirring often.
  • Serve over warmed cooked rice with a few more squirts of Sriracha.

Buffalo Wing Burgers

These Buffalo wing burgers are further proof that chicken or turkey burgers do not have to be boring or bland. These are definitely our go-to no-beef burgers. A little spiciness, tender patties, and oh, my favorite, Buffalo wing flavor. Topped with a dressing that is both sweet and spicy. Perfect!
buffalo-wing-burgersI’ve already made these Buffalo wing burgers several times. We absolutely love them. So far, I have only made them with ground turkey, since we prefer the texture of ground turkey over chicken. Well, that and ground turkey has been on sale lately!

Also try my campfire burgers or my crazy-great west coast burgers.

Buffalo Wing Burgers

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

For the burgers

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil plus more for the grill
  • 1/2 small sweet onion minced
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons Frank's hot sauce
  • 1/2 teaspoon dried thyme crumbled
  • 1/2 teaspoon or more crushed red pepper flakes
  • 1 pound ground chicken or turkey
  • 4 hamburger buns
  • Green leaf lettuce optional
  • Thinly sliced ripe tomato optional

For the mayonnaise

  • 1 tablespoon freshly squeezed lemon
  • 1/2 cup mayonnaise
  • 1 tablespoon Frank's hot sauce
  • 2 teaspoons honey
  • 1/2 teaspoon cayenne pepper

Instructions

For the burgers

  • Melt butter with oil in a medium skillet over medium heat.
  • Add the onion and salt and cook until onion starts to turn golden.
  • Add the garlic, stir and cook another 2 minutes.
  • Add the pepper, hot sauce, thyme, and red pepper flake. Stir then remove to a large bowl to cool for at least 5 minutes.
  • Add the ground meat and combine well. Form into 4 equally-sized patties.
  • Fire up your grill. Oil your grates so that the patties do not stick.
  • Grill patties until they reach 165 F, approximately 5 minutes per side. Be careful flipping the patties if they begin to crumble.
  • Toast buns if desired.
  • Slather buns with the mayonnaise. Add lettuce (if using), the grilled patties, tomato (if using) and the top bun and serve.

For the mayonnaise

  • Combine all ingredients.