Grill & Smoker Archives - Page 19 of 45

Grilled Marinated Sausage and Vegetable Medley

We were both blown away by just how wonderfully tasty this grilled marinated sausage and vegetable medley was. The perfect dish for a nice (but kinda warm) spring day here in Indiana, it couldn’t have been any easier. We just grilled a few vegetables and a little smoked sausage, tossed them all into a pan along with some broth and balsamic vinegar, and in no time we had a complete dinner. And yes, like us you’ll want to drink the juices out of the bottom of the pan. It’s divine. It’s what gives all the vegetables such a wonderful flavor.

No Matter What You Use, It’ll Be Fantastic

There aren’t any rules to making a grilled marinated sausage and vegetable medley. Use whatever meat and vegetables you desire or can find fresh. I went with a no-thrills smoked sausage ring, sliced into rings, and then just grilled a few of our favorite vegetables. Zucchini would also be great in it, along with squash (I love grilled squash and grilled Tuscan vegetables).

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Any time you use a disposable pan, make sure you support it from the bottom. I like to slide my grill spatula underneath and lift it up just a little. I then slide a more rigid sheet tray between the pan and grill to support it.

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5 from 1 vote

Grilled Marinated Sausage and Vegetable Medley

We were both blown away by just how wonderfully tasty this was!

Course Main

Cuisine American

Keyword grilled, sausage, vegetable

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 320kcal

Author Mike

Equipment

Ingredients

18 ounces smoked sausage
1 ½ pounds baby potatoes
Vegetable oil
3 ears corn on the cob husked
1 large sweet onion quartered
1 red bell pepper sliced
1 green bell pepper sliced
¼ cup balsamic vinegar
1 quart vegetable broth

Instructions

Fire up your grill for direct and indirect cooking.
Grill the sausage then cut into rounds.
Toss the potatoes with just a splash of oil and grill (I use a grill basket) until just starting to get soft.
Remove.
Also place the corn onto the grill.
Rotating often, cook until starting to char.
In a large deep disposable aluminum pan combine all ingredients.
Place back onto the grill over indirect heat and let cook another 30 minutes-1 hour or until the potatoes are completely done and the onions are softened. You don’t want the broth to boil, but a light simmer is ok.
Serve hot with plenty of the broth from the bottom of the pan.

Notes

Serve with garlic bread for soppin’.

Nutrition

Nutritional values are approximate.

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Grilled Black Radishes

This is not my first time grilling radishes, but it’s definitely the first time I’ve grilled black radishes. ‘Normal’ little ole red radishes are absolutely delicious when grilled, and they’re something very different. When I came across black radishes I had to grab them even though I had no idea what to expect.

Nice And Mellow

My first bite of a raw black radish was spicy. Very spicy. Much hotter than the hottest red radish I’d ever had. But grilled, the black radishes took on a wonderful sweetness. They were no longer overly spicy, instead they were deliciously tame.

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

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I would make these again and again. I found the radishes in a specialty market, but hopefully they’ll become more mainstream in time because they are really awesome, and not just grilled. They really weren’t much more expensive than ‘normal’ mushrooms, and they were were worth the extra expense for something new and different. They would be great on sandwiches or salads… yum!

Also try my grilled radishes with gorgonzola butter.

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4 from 1 vote

Grilled Black Radishes

My first bite of a raw black radish was spicy. Very spicy. Much hotter than the hottest red radish I’d ever had. But grilled, the black radishes took on a wonderful sweetness.

Course Side

Cuisine American

Keyword grilled, radishes

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 25kcal

Author Mike

Ingredients

1 pound black radishes sliced thin
2 cloves garlic minced
2 tablespoons butter cut into small pieces
Kosher salt
freshly ground black pepper
1 ice cube

Instructions

Fire up your grill for direct grilling.
Tear off a large piece of aluminum foil.
Add radishes to the center of the foil.
Sprinkle with the garlic, butter, and salt and pepper.
Top the radishes with the ice cube.
Fold the edges of the foil over and pinch to seal.
Place on the grill for 20 minutes or until tender.
Serve immediately with more salt and pepper.

Notes

I like these rolled up like a cigar and dipped in ranch or blue cheese dressing.

Nutrition

Nutritional values are approximate.

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Porkburgers

I never need an excuse to make a recipe that Dave posts on Old Dave’s Po-Farm. That’s why when I saw these porkburgers I was all over them. I knew they’d be as fantastic as Dave said, and they were that and more. You’ll totally re-think the old beef burger for sure. Tender, juicy and packed with flavor. This recipe makes 12 burgers, which might seem like a lot but they’ll be gone so fast you’ll probably want to double it.

Don’t Hide The Patties

I didn’t go crazy with toppings for our porkburgers. The patties are so flavorful that I didn’t want to hide them. Just a bit of lettuce, tomato, onion, mayo and yellow mustard and that’s it. No cheese required. Nothing that overpowers the fantastic pork patties. They are the start of the show.

Do make sure that you mix the ingredients for the patties and let them sit in the fridge overnight. You’ll get a lot more flavor if you don’t rush your porkburgers.

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For a tropical twist, try my Hawaiian pork burgers too!

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5 from 1 vote

Porkburgers

You’ll totally re-think the old beef burger after making these, for sure. Tender, juicy and packed with flavor.

Course Main

Cuisine American

Keyword burgers, pork

Prep Time 12

Cook Time 1

Total Time 13

Servings burgers

Calories 441kcal

Author Based on a recipe from Old Dave’s Po-Farm

Equipment

Ingredients

For the patties

3 pounds ground pork
1 package onion soup mix or use 5 tablespoons of my homemade mix
½ cup sweet onion chopped
2 cloves garlic minced
1 tablespoon dried basil
1 tablespoon your favorite BBQ rub
½ tablespoon freshly ground black pepper
¼ cup Worcestershire sauce
1 teaspoon cayenne pepper

For the burgers

12 hamburger buns
green leaf or iceberg lettuce
tomatoes slices
sweet onion sliced
prepared yellow mustard

Instructions

For the patties

Combine all ingredients. Refrigerate overnight.
The next day, form into 12 patties, each just slightly larger than 4 ounces (you can make larger patties if you wish).
Grill until done, 165 F.
Assemble burgers by adding lettuce, onion, tomato and yellow mustard to buns, topped with the cooked porkburger patties.

Notes

Add a pinch or two of dried pepper flake to the patty mixture for a hint of spiciness.

Nutrition

Nutritional values are approximate.

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McDonald’s Cheddar Melt (Copycat Recipe)

“Bring it back!” “Bring it back!” That’s what a lot of folks are saying when they think about McDonald’s Cheddar Melt, which first came out around 2000, but it wasn’t available for long. But, so far, no luck. That’s when you have to step up and make it at home. And hey, to be honest.. it’s even better than I remember! I loved my copycat recipe for the McDonald’s Cheddar Melt!

The real winning flavor on these burgers is the onion and teriyaki mixture. It compliments the meaty burger and creamy cheddar sauce perfectly. I grilled my burgers because, well, that’s what I do, but you can also cook the burgers in the same pan that you cook the onions. This isn’t a complicated burger. But that certainly doesn’t mean that it isn’t flavorful. I’d bring this burger back if I was CEO of McDonald’s. Well, after I spent a day running around in a Hamburglar costume. That’d be fun!

McDonald's Cheddar Melt (Copycat Recipe)

The Perfect Toppings

The cheese and onions are also perfect on hot dogs, so don’t be afraid to double or even triple the recipe. And hey, a dash or two of hot sauce isn’t a bad idea either. But don’t go crazy with it. You definitely do not want to hide the wonderful flavor of the toppings on this copycat recipe of a McDonald’s Cheddar Melt. Heck, you could just eat the cheese and onion with a spoon! Or better, serve it as a dip for tortilla chips!

If you don’t want to make the cheese sauce from scratch, you can use the wonderfully melty cheese sauce from Kraft. The sauce comes in a pouch. You cut it open and squeeze out onto a microwave-safe plate and heat it for a few seconds. Done!

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After enjoying a McDonald’s Cheddar Melt try a homemade Arch Deluxe. It’s crazy good too! If you’re in a hurry you’ll still have time to make a quick fix copycat McDonald’s Chicken Sandwich.

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4 from 3 votes

McDonald’s Cheddar Melt (Copycat Recipe)

Course Main

Cuisine American

Keyword burgers, copycat

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 762kcal

Author Based on a recipe from Delish

Equipment

Ingredients

For the cheese sauce

3 tablespoons unsalted. butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 cup shredded sharp cheddar cheese
pinch Kosher salt
pinch freshly ground black pepper

For the onions

2 teaspoons vegetable oil
1 small onion chopped
2 tablespoon Teriyaki sauce store-bought or use my homemade version, below

For the burgers

4 burger patties
Kosher salt
freshly ground black pepper
4 hamburger buns

For the teriyaki sauce

¼ cup soy sauce
1 cup water divided
½ teaspoon ground ginger
¼ teaspoon garlic powder
5 tablespoons brown sugar packed
2 tablespoons honey
2 tablespoons cornstarch

Instructions

For the cheese sauce

Melt the butter over medium heat in a saucepan.
Whisk in the flour until combined. Cook for 1-3 minutes or until golden brown.
Whisk in the milk and continue whisking for 3 minutes to thicken.
Stir in the cheese and season with salt and pepper.
Reduce heat to low until ready to use.

For the onions

Add oil to a medium skillet over medium heat.
Add the onion and saute until tender.
Stir in the teriyaki sauce.
Reduce heat to low until ready to use.

For the burger

Season burgers well with salt and pepper. Fire up your grill for direct and indirect cooking. Optionally, you can cook the burgers in the same skillet as you cook the onions.
Grill burgers to desired doneness.
Toast buns if desired.
Assemble burgers by placing patties on buns. Top with cheese sauce and onion mixture.

For the teriyaki sauce.(makes more than you’ll need for the burgers)

Place 3/4 cup water, ginger, garlic powder, brown sugar, and honey in a saucepan over medium heat.
In a small cup or bowl combine 1/4 cup of water and the cornstarch. Whisk the mixture into the saucepan.
Heat until sauce is the desired thickness, about 3 minutes. If too thick whisk in a bit more water.

Notes

These burgers are more than worth the effort.

Nutrition

Nutritional values are approximate.

Secret Restaurant Recipes

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Smoked Sausage Sandwiches

I love grilled fresh sausages, done directly on the grates or even on a cedar plank using my Weber grills. This time, I decided to smoke a few different kinds of fresh-made sausages low-and-slow. And boy, was I ever happy with the results. Great smoky flavor. Tender and juicy. Topped with the most incredible pepper and onion mix ever. These messy smoked sausage sandwiches were a great treat.

Forget Hot Dogs

If you don’t want to take the few hours it takes to smoke the sausages, you can grill them. But the topping, that you have to do. No short-cutting that. It’s not only great on sandwiches but also takes the ever-humble hot dog to new heights. Also try my smoked sausage sandwiches with beer-braised onions.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

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The round things in the middle of my smoker? Those are smoked Scotch eggs.

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5 from 1 vote

Smoked Sausage Sandwiches

Tender and juicy. Topped with the most incredible pepper and onion mix ever. These messy smoked sausage sandwiches were a great treat.

Course Main

Cuisine American

Keyword sandwich, sausage, smoked

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 510kcal

Author Topping based on a recipe from Pat Neely

Equipment

skillet

Ingredients

For the smoked sausages

6 bratwurst Italian sausage, whatever you prefer
6 hoagie buns
Spicy mustard if desired

For the topping

1 red bell pepper sliced
1 yellow bell pepper sliced
1 orange bell pepper sliced
2 medium sweet onions sliced
3 cloves garlic minced
2 tablespoons tomato paste
1 cup beer
½ cup your favorite BBQ sauce

Instructions

For the smoked sausages

Fire up your smoker for cooking at 225 F. You can also cook the sausages on a gas or charcoal grill.
Add the sausages and smoke for 2 hours or until the internal temperature is 155 F.
Toast the buns, if desired.
Assemble the sandwiches by adding the sausages to the buns and loading up on the topping.

For the topping

Note: I prefer to make this topping on a griddle insert on my grill since I’m already outside smoking the sausage. You can also make it in a large skillet on your stovetop.
Heat a large skillet over high heat.
Add onions and peppers and saute until tender and golden brown, about 6 minutes.
Add the garlic and saute for 3 minutes.
Stir in the tomato paste, beer, and BBQ sauce.
Cook for 5 minutes then reduce the heat to a simmer and cook another 10 minutes, stirring occasionally. The sauce should be nice and thick. If it gets too thick add a bit more beer or some water.

Notes

Add a bit of spicy mustard too, if desired.

Nutrition

Nutritional values are approximate.

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Grilled Okra Poppers

Grilled okra is a great thing. Grilling brings out that fantastic okra flavor. Stuffing them with cream cheese, bacon and sprinkling them with a bit of Cajun seasoning makes them divine. Grilled jalapeno poppers or grilled okra poppers? I’m going with the okra version every single time, and without hesitation.

The No Goo Zone

If you’re scared of the ‘goo’ in okra, simply scrape it out. Just get it out of there when you open up the grilled okra to insert the cheese stuffing. Choose the smallest okra possible that can still be stuffed. Also, try to choose pods that are as close to the same size as possible. That way they all cook in about the same amount of time. You want these grilled okra poppers to all have the same doneness when you pull them off the grill.

I got this great recipe (and a whole lot of others) out of the now-defunct Chile Pepper magazine. After all, if you like things spicy, or even just a little bit spicy, you have to get an issue and check it out. Also like me you’ll find yourself subscribing.

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For another totally different twist on the traditional jalapeno popper, try my pickle poppers cooked on the Char-Broil Big Easy (but easily made on any grill too!). Or my crazy-yummy bacon-wrapped pineapple poppers.

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4 from 1 vote

Grilled Okra Poppers

When faced with a choice between grilled jalapeno poppers and these grilled okra poppers, I’m going with the okra version every single time, and without hesitation. Grilled okra is a great thing.

Course Appetizer

Cuisine American

Keyword grilled, okra

Prep Time 10

Cook Time 20

Total Time 30

Servings bites

Calories 40kcal

Author Inspired by a recipe from Chile Pepper Magazine

Equipment

Mixing Bowl

Ingredients

24 medium okra
1 tablespoon olive oil
Cajun seasoning to taste
8 ounces cream cheese softened
6 slices bacon cooked, crumbled fine
2 teaspoons onion powder

Instructions

Fire up your grill for direct cooking.
Toss the okra with oil and Cajun seasoning.
Transfer to the grill and cook until just softened and lightly charred, 2-3 minutes per side.
Remove okra from grill and let cool.
Combine the cream cheese, bacon, and onion powder.
Cut a slit down the center of each piece of okra and spread apart the two halves. Be careful to not cut all the way thru the okra.
Using your finger, smear some of the cheese mixture into the cavity of the okra.
Return okra to the grill and cook 2-3 more minutes until warmed through.
Serve sprinkled with a bit more Cajun seasoning.

Notes

You want to choose okra that are big enough to hold the toppings.

Nutrition

Nutritional values are approximate.

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Grilled Corn Grits

“My, oh, my” is about all we could say when we both took a bite of these grilled corn grits. The talking stopped and the enjoyment began. Creamy grits with fire-roasted corn. The corn adds just a hint of smokiness, a little crunchiness, and even more corn flavor to what are already fantastic corn grits. This is definitely a favorite side dish in our house. I used fresh corn-on-the-cob, scraping off the delicious kernels to make this delicious treat!

That Great Roasted Flavor

You can roast the corn in the oven, under the broiler, if you’d like. You won’t get that nice grilled smoky flavor, but the roasted corn will still add a lot of flavor to the grits. I grilled my corn on a charcoal grill, directly over the hot coals. It didn’t take long and it was well worth the effort.

Use Canned Corn In A Pinch

If it’s not quite corn season where you are, you can use canned corn or frozen (thawed). Just drain the corn and spread it out on a baking sheet. Place under your broiler and broil until lightly charred, keeping an eye on it as it broils. For a smoky kick to your grits, try smoking the raw grits first.

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Also try my pimento cheese grits.

Print Pin

5 from 1 vote

Grilled Corn Grits

“My, oh, my” is about all we could say when we both took a bite of these grilled corn grits.

Course Side

Cuisine American

Keyword grilled, grits

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 195kcal

Author Inspired by a recipe from Deep South Dish

Equipment

Saucepan

Ingredients

2 large ears of corn shucked
1 cup chicken broth or more
4 tablespoons unsalted butter divided
1 cup half and half or more
Kosher salt to taste
Freshly ground black pepper to taste
1 cup quick-cooking grits
1 green onion sliced, for garnish

Instructions

Fire up your grill for direct cooking.
Place the corn directly over the fire.
Cook, rotating the ears frequently, until all sides are lightly charred.
Remove from the grill and let cool slightly before cutting the kernels from the ears.
Add the chicken stock and 3 tablespoons of butter to a medium sauce pan.
Bring to a boil and stir in the milk, salt and pepper.
Continue boiling while whisking in the grits.
Add the corn. Cook for 10-15 minutes, stirring continuously, until the grits are creamy. You may have to add more stock or half and half if they get too thick.
Serve topped with the remaining butter and garnished with the sliced green onion.

Notes

Add a little diced jalapeno for a nice kick.

Nutrition

Nutritional values are approximate.

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Fiery Smoked Chuck Roast

Chuck roast goes on sale here every so often and since I’m a huge fan of smoked chuck, I always rummage through the meat case and find some that has nice marbling and is the same thickness throughout and rush home to toss it on the smoker. One of my favorite dishes is this fiery smoked chuck roast.

Nice-n-Spicy

I’ve smoked Cajun chuck roast, Barbacoa-style, and just ‘plain’ ole chuck roast and all were fantastic. This time I decided to go the spicy route and marinate the roast overnight in Goya’s chipotle marinade. The beef took on a wonderful flavor that wasn’t overly spicy but still had a really nice kick. Perfect on a sandwich, and much cheaper than brisket.

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Smoked chuck roast looks and ‘acts’ pretty much like smoked brisket. It slices well if you prefer yours sliced. It chops well if you’re into that. And it pulls great too. I like mine pulled just like pulled pork BBQ. Mounded high on a bun I’m a very happy guy. Fiery smoked chuck roast makes me happy.

Serve with your favorite BBQ sauce, if you wish!

Print Pin

5 from 1 vote

Fiery Smoked Chuck Roast

The beef takes on a wonderful flavor that isn’t overly spicy but still has a really nice kick. Perfect on a sandwich, and much cheaper than brisket.

Course Main

Cuisine American

Keyword beef, smoked, spicy

Prep Time 1

Cook Time 6

Total Time 1 6

Servings servings

Calories 245kcal

Author Based on a recipe from Char-Griller

Equipment

Smoker

Ingredients

3 pound chuck roast
12 ounces Goya Mojo Chipotle Marinade
Chipotle chili powder to taste (or substitute your favorite spicy rub)

Instructions

Place the chuck roast into a resealable container or bag.
Add the marinade. Seal and toss to coat.
Refrigerate overnight.
Fire up your smoker for cooking at 250 F.
Shake off any excessive marinade and sprinkle the roast with the chipotle chili powder.
Smoke for two hours.
Transfer meat to a large piece of foil and seal tightly.
Return to the smoker and smoke another 4-5 hours or until the internal temperature reaches 200 F.
Remove from the smoker and let rest 30 minutes before slicing or chopping.

Notes

Nutritional values do not include the Goya Mojo Chipotle Marinade.

Nutrition

Nutritional values are approximate.

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Asian Grilled Vegetables

I need more grilled sides like these Asian grilled vegetables. It’s a simple way to make flavor-packed vegetables with little fuss or mess. I use a vegetable grill basket and place it on my grill alongside whatever else I’m grilling, be it burgers, dogs, or whatever. In no time I have the perfect delicious side dish.

Choose Your Vegetables

I used bell pepper, onion and zucchini when I made Asian grilled vegetables, but really you can use any vegetables you can find as long as they all have about the same cooking time. If you’re using something that needs longer to cook (like carrots) you might want to steam them a bit first or add them to the basket and let them cook by themselves for a while before adding the remaining ingredients. It’s ok, though, if some vegetables are more done than others. You’ll get a bit of a contrast as you eat. You don’t want them all to be exactly the same. That’d be boring!

The Basket

I like to use a grill basket to cook my vegetables. Boy does it ever make it easier. First, nothing’s going to fall through the grates. I admit it, I’d lost a carrot or two through the years. Maybe an onion quarter or three, too. Not once I got a basket, though. Actually, I have a few of them, in different sizes. Sometimes I Just need more space.

Clean-up is pretty easy too. I just sponge off the worst parts and place the basket into the dishwasher. Now, it’s only going to look shiny and new for a while, so don’t get hung up on it if it gets a little ‘color’ to it. That happens. It’s not a bad thing.

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Also check out my broccoli in Hoison sauce, made on the grill too but just as easy on the stovetop.

Print Pin

5 from 2 votes

Asian Grilled Vegetables

I need more grilled sides like these Asian grilled vegetables. It’s a simple way to make flavor-packed vegetables with little fuss or mess.

Course Side

Cuisine Asian

Keyword Asian, grilled, vegetable

Prep Time 45

Cook Time 10

Total Time 55

Servings servings

Calories 76kcal

Equipment

Ingredients

1 red bell pepper cut into squares
1 onion quartered and separated
3 zucchini cut into 1/2″ slices
2 tablespoons sesame oil
2 tablespoons soy sauce
½ teaspoon garlic powder
½ teaspoon dried red pepper flake

Instructions

Fire up your grill for indirect cooking.
Place all ingredients into a large bowl and toss to coat. Let sit for 30 minutes, stirring often.
Transfer ingredients to a grill basket. If you don’t have a grill basket tear off a large sheet of foil and add the mixture to the center of the piece. Fold up and seal tightly.
Place onto grill and cook for 5 minutes or until the vegetables start to soften and get a little char on them. Stir and continue cooking until the vegetables are the desired doneness. I like mine to still have a bit of crunch.

Notes

Squash is also great in this dish.

Nutrition

Nutritional values are approximate.

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Smoked Sausage Sandwiches with Beer-Braised Onions

Properly braised onions take a little bit of time to make, but oh how they are so worth the effort. They turn smoked sausage sandwiches with beer-braised onions into a fantastic sandwich. The onions are soft, tender, moist and even a bit sweet. You’ll want some crunchy dill pickles to kind of temper the sweetness a bit. Or you could add a pinch or two of red pepper flake or a few shakes of hot sauce to the onions if you want a bit of kick. Or just add more (yummy) Creole mustard!

Great Anywhere You Use Onions

These beer-braised onions aren’t just for smoked sausage sandwiches. They’re great on regular ole hot dogs too. Or meatball sandwiches. Heck, I’d even pile them up on a Philly cheese steak. They also make for a great replacement for sauerkraut on a Reuben sandwich. Trust me, they’re that good. Oh, and of course you can pile them high on hamburgers too.

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I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Regular Mayonnaise 30 Fl Oz (Pack of 1)

Real Mayonnaise Made Like Homemade: Time-honored…
A History of Delicious: Our simple…

If you prefer to smoke your sausages and make your own sandwiches, also try my classic smoked sausage sandwiches.

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5 from 1 vote

Smoked Sausage Sandwiches with Beer-Braised Onions

Properly braised onions take a little bit of time to make, but oh how they are so worth the effort. They turn smoked sausage sandwiches with beer-braised onions into a fantastic sandwich.

Course Main

Cuisine American

Keyword sandwich, sausage, smoked

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 882kcal

Author Based on a recipe from Emeril Lagasse

Equipment

skillet

Ingredients

2 tablespoons unsalted butter
8 cups onion thinly sliced. I used 4 medium Vidalia onions
kosher salt to taste
freshly ground black pepper to taste
12 ounces beer such as Budweiser
1 pound smoked sausage
4 hamburger buns
Mayonnaise
Creole mustard or substitute your favorite
8 slices Muenster cheese
Dill pickle slices

Instructions

Fire up your grill for direct cooking.
Meanwhile, melt the butter in a large skillet over medium heat.
Add the onions and toss to coat in the butter. Season well with salt and pepper.
Saute the onions for 10 minutes or until they start to brown and have softened.
Add the beer and continue to saute for another 20-25 minutes or until the beer is mostly gone, stirring often. Remove from heat.
Grill the sausage until done. Cut it into thirds, then cut each third horizontally, leaving you with 12 slices of sausage.
Toast the buns on the grill if desired.
Slather one side of each bun with mayonnaise. Slather the other with mustard.
Add the sausage slices to the bun bottoms.
Top with the cheese and the onion mixture. Add pickles and serve.

Notes

You can also use hot dogs.

Nutrition

Nutritional values are approximate.

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