Main Dishes Archives - Page 27 of 49

Cajun Meatloaf

Meatloaf is one of our favorite dishes. Although we make a traditional meatloaf in the oven, using a meatloaf pan, we really love meatloaf that is smoked on the smoker. The addition of a light smoky flavor really makes meatloaf something special. You can make this meatloaf either way, in the oven or on the smoker. This Cajun meatloaf is unbelievably tender and tasty. The vegetable mixture is amazing, keeping the meatloaf moist and adding some crunchy to boot.

Good Gravy, It’s Great Meatloaf!

I served this meatloaf with our Cajun brown gravy, which is also incredibly rich and flavorful. You can find the recipe for the gravy in our post on brisket with Cajun brown gravy. For a simpler but still fantastic gravy, make our fast Cajun gravy.

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Also try my easy Creole meatloaf.

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5 from 1 vote

Cajun Meatloaf

This Cajun meatloaf is unbelievably tender and tasty. The vegetable mixture is amazing, keeping the meatloaf moist and adding some crunchy to boot.

Course Main

Cuisine American

Keyword Cajun, meatloaf

Prep Time 20

Cook Time 2 20

Total Time 2 40

Servings servings

Calories 621kcal

Author Mike

Equipment

Ingredients

4 tablespoons unsalted butter
2 green onions sliced thin
1 large sweet onion chopped
2 stalks celery chopped
1 large green bell pepper chopped
2 cloves garlic minced
1 cup ketchup
1 cup heavy cream
3 pounds ground beef
1 pound ground pork
4 eggs beaten
2 cups bread crumbs
1 tablespoon hot sauce
2 tablespoons Worcestershire sauce
2 teaspoons Kosher salt
1 teaspoon cayenne
1 teaspoon ground black pepper

Instructions

Preheat oven to 325 F or fire up a smoker for high-heat smoking.
Melt the butter in large skillet over medium-high heat.
Add the onions, celery, and bell pepper. Cook until almost tender.
Add the garlic and cook another 2 minutes.
Add the ketchup and cream. Stir and simmer for 5 minutes.
Remove from heat and let cool completely.
Add remaining ingredients to a large bowl. Add in the cooled vegetable mix.
Using your hands, mix well.
Transfer to a large disposable aluminum pan or baking dish and cook or smoke for two hours or until internal temperature reaches 160 F.
Remove and let rest for 10 minutes then drain the grease.
Let rest another 20 minutes then drain grease. Slice and serve.

Notes

It’s a little work and a good number of ingredients, but it’s worth it!

Nutrition

Nutritional values are approximate.

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Grilled Shrimp Cobb Salad

When it comes to salads, Cobb salads are by far my favorite. It’s like having a mini salad buffet, with everything I love all on one plate. This grilled shrimp Cobb salad came out tasting as fantastic as it looked. The grilled shrimp have a really nice spicy kick. The spicy avocado dressing also has a kick, but it also has a cool, creamy consistency. The rest of the ingredients are up to you, but cold artichoke hearts are always a big hit in our house.

Grilling Adds Flavor

Since I had the grill going to cook the shrimp (I actually cooked them on cedar planks, which really adds a totally different great flavor to the shrimp), I also grilled the corn and bacon for this Cobb salad. Next time, if I have my smoker going, I’ll smoke the boiled eggs. Smoked boiled eggs are a great addition to any salad.

These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

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Also give my delicious smoked shrimp Cobb salad a try!

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5 from 1 vote

Grilled Shrimp Cobb Salad

Course Main or Side

Cuisine American

Keyword grilled, salad, shrimp

Prep Time 10

Total Time 10

Author Mike

Ingredients

grilled shrimp I used our cedar-planked spicy grilled shrimp
Spicy avocado salad dressing

Your favorite Cobb salad ingredients, I used

red and green lettuce chopped
artichoke hearts canned, chilled, drained, halved
Cherry tomatoes
Diced radishes
Boiled eggs halved
avocado chopped

Instructions

Arrange all ingredients on a platter.
Serve with the dressing.

Notes

Of course you can substitute your favorite dressing and use your favorite salad ingredients!

Nutritional values are approximate.

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Pickled Hot Dogs

When I made these pickled hot dogs, a little voice in the back of my head kept asking if I was making Vienna sausages. To which I replied, “No”. They may sort of look like Vienna sausages (if they came in a Mason jar). But oh my, they are something completely different.

Pickled hot dogs are just delicious. A little spicy (I added habaneros from our garden), a little garlicky, and a great hit of pickling spice and vinegar. These treats are crazy addicting. I had a problem with self-control and Vienna sausages when I was a kid. Now I seem to have graduated to having a much bigger problem with self-control and these hot dogs.

Great Snacks. Grilled Or Not.

It’s quite alright to just eat these yummy dogs right out of the jar. I certainly did. Cold. Super-cold is the way I like them. But, I admit, they are even better grilled. I grilled them just like regular ole dogs, put them on buns, and gobbled them down. You don’t want to add a bunch of toppings, though. You don’t want to bury the great pickled flavor. Honestly, a dog and a fresh bun is all you’ll need. Maybe a few onions. Or pickle relish. But go super-light on any condiments like mustard, mayonnaise (yes! try it! mayo on hot dogs is great!) and even ketchup (yes, I said ketchup too!).

The No-Heat, More-Heat Zones

Yes, you can omit the jalapenos if you’re making a non-spicy version. The hot dogs will still be fantastic. But, if you’re into a little heat like me, add more. Or hotter peppers. My habaneros were perfect. Serranos would be great too!

Get a big jug of quality white vinegar, you’re going to want a whole bunch of these hot dogs!

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Also try my spicy pickled pineapple. And while you’re at it, in pickling mode, try a quick and easy batch of grilled pickles!

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2.75 from 8 votes

Pickled Hot Dogs

When I made these pickled hot dogs, a little voice in the back of my head kept asking if I was making Vienna sausages. To which I replied, No. They may sort of look like Vienna sausages (if they came in a jar), but oh my, they are something completely different.

Course Appetizer

Cuisine American

Keyword hot dogs, pickled

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings jars

Calories 724kcal

Equipment

2 Mason Jars pint-sized, with lids
Saucepan

Ingredients

For the jars

12 hot dogs or so
2-4 jalapeno peppers sliced (or habaneros for more kick)
4 cloves garlic sliced

For the pickling brine

1 ¼ cups white vinegar
¾ cup water
1 teaspoon pickling spice
2 teaspoons dried red pepper flake
1 teaspoon Italian seasoning
1 teaspoon dried minced garlic
½ teaspoon kosher salt

Instructions

For the pickling brine

Combine all ingredients in a medium saucepan.
Bring to a boil and reduce the heat to a simmer.
Simmer for 10 minutes.
Remove from heat and let cool slightly.

For the jars

Pack hot dogs into jars. My hot dogs were a little long so I cut the ends off first.
Pour in the cooled pickling brine.
Add pepper slices and garlic in the empty spaces.
Add lids and seal.
Place in fridge for at least 24 hours before using.

Notes

Store in fridge until ready to serve.

Nutrition

Nutritional values are approximate.

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Open-Faced Turkey Sandwiches

You know how around Thanksgiving, you’re always searching the web for ideas on how to use up leftover turkey? Well, you can stop searching. The gravy over these open-faced turkey sandwiches is absolutely to die for. It’s incredible. Savory rich… with a little kick to boot. Although I used turkey I had just smoked, these sandwiches are just as great with leftovers. Maybe even better.

Perfect Turkey Deliciousness

All I could think about when eating one of these open-faced turkey sandwiches was stuffing. That happens some times in the summer or early fall. You start to think of the holidays and in no time you’re thinking about your favorite late fall and winter dishes. It’d be ok to put a side of stuffing on the plate, don’t you think? I mean, specially if I doubled the gravy recipe. Stuffing and gravy go together like this sandwich and gravy go together!

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.

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Save a little gravy for mashed or baked potatoes. It is also absolutely fantastic heaped over mashed cauliflower.

Also try my grilled open-faced beef, cheese and gravy sandwiches.

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5 from 1 vote

Open-Faced Turkey Sandwiches

The gravy over these open-faced turkey sandwiches is absolutely to die for. It’s incredible. Savory rich… with a little kick to boot.

Course Main

Cuisine American

Keyword sandwich, turkey

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 526kcal

Author Based on a recipe from Emeril Lagasse

Equipment

Saucepan

Ingredients

For the gravy

4 tablespoons unsalted butter
8 ounces mushrooms sliced
¼ teaspoon dried thyme crushed
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons all-purpose flour
¼ cup yellow onion minced
1 tablespoon celery minced
1 15 ounce chicken broth
1 teaspoon Cajun seasoning I used our homemade seasoning

For the sandwiches

4 slices bread
2 tablespoons mayonnaise
10-12 ounces turkey breast roast or smoked, warmed if desired

Instructions

For the gravy

Melt the butter in a medium saucepan over medium-high heat.
Add the mushrooms, thyme, salt and pepper.
Saute, stirring often, until the mushrooms are soft and turning golden in color, about 5 minutes.
Stir in the flour and cook until it starts to brown, 5-6 minutes.
Add the onion and celery and cook until they start to soften.
Whisk in the chicken broth and Cajun seasoning.
Bring to a boil then reduce to a simmer and let simmer until the mixture reduces by half and reaches the desired thickness.
Season with more salt and pepper as desired.

For the sandwiches

Toast bread, if desired.
Spread mayonnaise on one side of each slice of bread.
Top bread with turkey.
Divide the gravy between the sandwiches and serve.
To assemble the sandwiches, spread about 1 1/2 teaspoons of the mayonnaise on each slice of bread.
Arrange equal amounts of the turkey on top.
Ladle equal amounts of the mushroom gravy (almost 1/2 cup each) over each open-faced sandwich.
Serve immediately.

Notes

The gravy is great over mashed potatoes, too.

Nutrition

Nutritional values are approximate.

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Buffalo Chicken Flatbread Pizza

Oh my goodness. I was so happy with these Buffalo chicken flatbread pizzas. Fantastic flavors all around, from the spicy chicken to the tangy cheese to the creamy Ranch and fresh cilantro. All served on low-carb flatbread pizza crusts that take only a few minutes to bake. It really doesn’t get any easier than these pizzas. And it really doesn’t get any more flavorful.

One Great Pizza

Thin flatbread pizza crusts are quickly becoming a staple in our home. They help make a Buffalo chicken flatbread pizza great. I keep homemade pizza sauce on hand in the freezer, so I can whip together a quick dinner by just adding some cooked sausage or chicken or whatever I have on hand. They’re also a great way to use up leftovers, from tomato slices to turkey.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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You can leave off the blue cheese crumbles and Ranch dressing and instead drizzle these pizzas with blue cheese salad dressing.

Also try some Buffalo chicken burgers.

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5 from 1 vote

Buffalo Chicken Flatbread Pizza

Oh my goodness. I was so happy with these Buffalo chicken flatbread pizzas. Fantastic flavors all around, from the spicy chicken to the tangy cheese to the creamy Ranch and fresh cilantro.

Course Main

Cuisine American

Keyword Buffalo, chicken, flatbread, pizza

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 119kcal

Author Mike

Equipment

Baking Sheet

Ingredients

3 flatbreads
1 cup pizza sauce I used our homemade sauce
1-2 cups Buffalo chicken shredded (I used our homemade Buffalo chicken cooked on the Char-Broil Big Easy)
1-2 cups Mozzarella cheese shredded
blue cheese crumbled, to taste
Ranch dressing
cilantro chopped, for garnish

Instructions

Preheat oven to 350 F.
Place pizza crusts on baking sheets and bake for 2-3 minutes. Remove.
Spread pizza sauce out evenly onto the crusts.
Sprinkle with chicken, mozzarella and blue cheese crumbles.
Bake for 4-5 minutes or until mozzarella has melted.
Drizzle with Ranch dressing and garnish with cilantro.
Cut each crust into 4 slices and serve.

Notes

Substitute blue cheese dressing for the ranch for even more blue cheese greatness!

Nutrition

Nutritional values are approximate.

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Smoked Bologna Sandwiches

I can’t say that I eat a lot of bologna. But when I do, I do it up right. Now, there’s nothing wrong with a good ole slice or two of bologna on bread with mustard. In fact, they were a staple of mine back in the day when I fished and camped quite regularly. You can’t get any easier. But smoked bologna sandwiches are where bologna dreams of being.

Smoked bologna is just about as easy to make. No fancy brines. No fancy wood. Just a little seasoning and onto a smoker at 250 F for 1 1/2 hours. You could use your grill too, just add some smoking wood and cook over indirect heat.

These Are Not Boring Bologna Sandwiches

I had the guy behind the deli at my local grocery store cut chub bologna thick, about 1/2″. I then cut slits around the edges. This prevents the bologna from curling up. A little Cajun seasoning, and 1 1/2 hours later, they were done.
The sandwiches were straightforward. Lightly toasted buns, thin sliced Vidalia onion, mustard, and dill pickles. These smoked bologna sandwiches were delicious.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this bologna.

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If you’re feeling adventurous, smoke an entire bologna chub!

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5 from 1 vote

Smoked Bologna Sandwiches

The sandwiches were straightforward. Lightly toasted buns, thin sliced Vidalia onion, mustard, and dill pickles. These smoked bologna sandwiches were delicious.

Course Main

Cuisine American

Keyword bologna, sandwich, smoked

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings servings

Calories 252kcal

Author Mike

Ingredients

6 slices bologna 1/2" thick
Cajun seasoning or your favorite spice mix or rub
6 hamburger buns
12 slices sweet onion
Prepared yellow mustard
12 dill pickle chips

Instructions

Fire up your smoker for 250 F cooking. Use a light smoking wood such as apple.
Sprinkle both sides of the bologna slices with the seasoning.
Place onto the smoker and cook for 1 1/2 hours.
Lightly toast the buns if desired.
Add bologna slices. Top with onion, plenty of mustard, and dill pickle slices.
Enjoy!

Notes

Add a leaf or two of iceberg lettuce for extra fresh crunchiness.

Nutrition

Nutritional values are approximate.

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Big Mac Slider Hoagies

I love making grilled Big Macs here at home. Sometimes I make full-sized ones. And sometimes, I make mini-sized ones. These Big Mac slider hoagies are a take on my favorite Big Mac sliders. They’re the same great tasting sandwich, but served on hoagie buns for a little something different.

Kick it Up!

Nothing beats fresh toppings on a hot-off-the-grill beef burger, specially with a nice big dollop of special sauce. Need a little kick in your sauce? Add a few squirts of Sriracha or hot sauce. As much as I do love spicy foods, I usually keep my Big Mac Slider Hoagies ‘classic’, tasting just like the burgers you can get at the restaurant!

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.

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Also try my Big Mac meatball subs!

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4 from 1 vote

Big Mac Slider Hoagies

These Big Mac slider hoagies are a take on my favorite Big Mac sliders. They’re the same great tasting sandwich, but served on hoagie buns for a little something different.

Course Main

Cuisine American

Keyword burgers, sandwich, sliders

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 1156kcal

Author Mike

Equipment

Ingredients

For the special sauce (makes plenty of extra)

½ cup mayonnaise
4 tablespoons French salad dressing
4 teaspoons sweet pickle relish
3 teaspoons white onion minced
1 teaspoon white vinegar
Pinch kosher salt

For the sliders

½ pound ground beef
kosher salt
ground black pepper
2 slices American cheese cut in half
2 hoagie buns
Special sauce from above
6 slices onion
6 dill pickle chips
½ cup Iceberg lettuce shredded

Instructions

For the special sauce

Combine all ingredients. Refrigerate until ready to use.

For the burgers

Form ground beef in to 4 2 ounce patties. Season with salt and pepper.
Grill burgers until done. Top with cheese.
Lightly toast the buns.
Assemble burgers by slathering bun bottoms with special sauce.
Add the burgers, tomato, pickle and lettuce.
Skewer to hold in place.
Serve.

Notes

Best served with fries!

Nutrition

Nutritional values are approximate.

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Pecan Smoked Shrimp

I had my Weber Smokey Mountain smoker fired up the other day, cooking a bunch of turkey breasts. After they were done, the fire was still nice and hot. So I grabbed a pound of gulf shrimp, seasoned them, skewered them, and put them over the smoke. Shrimp don’t take long to be cook, so in about 30 minutes they were done. I let them cool slightly and served them in a great Cobb salad. These pecan smoked shrimp were only lightly seasoned. I didn’t want the shrimp to be particularly spicy so they didn’t overpower my salad. And I didn’t want to bury the shrimp so I didn’t even notice them any more! If I was going to use them in shrimp cocktail I would’ve increased the cayenne just a little more, and used cocktail sauce to cool off the heat.

The Perfect Salad Shrimp

I used 21-25 count shrimp, which are a little big for a salad, but still quite ok. Of course, bigger shrimp are easier to skewer. There are fewer of them in a pound so they shell and devein quicker. Small or large, pecan smoked shrimp are delicious!

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Also try my NOLA smoked shrimp.

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4 from 1 vote

Pecan Smoked Shrimp

Shrimp don’t take long to cook, so in about 30 minutes they were done. I let them cool slightly and served them in a great Cobb salad.

Course Main

Cuisine American

Keyword shrimp, smoked

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 315kcal

Author Mike

Equipment

Ingredients

1 pound shrimp large, peeled and deveined
¼ cup extra virgin olive oil
2-3 cloves garlic minced
1 tablespoon parsley chopped
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon kosher salt
Pecan wood chunks

Instructions

Place bamboo skewers in water and let soak.
Place the shrimp in a medium bowl.
Drizzle with the oil.
Add remaining ingredients except the wood. Stir, cover, and refrigerate until ready to cook.
Fire up your smoker for low-and-slow cooking, 225 F. Add a few chunks of pecan wood.
After the smoker is ready, place shrimp on skewers.
Transfer to smoker and smoke for 30-35 minutes or until cooked through.

Notes

Serve on salads or as appetizers.

Nutrition

Nutritional values are approximate.

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Smoked Cabbage Rolls

The other day I asked my wife if there was anything special she wanted for dinner this week. She said she was thinking about cabbage rolls. I instantly thought smoked cabbage rolls. I didn’t necessarily run the ‘smoked’ part of the idea by her. But that’s what I made, and they came out tasting absolutely fantastic. Juicy, moist, flavorful stuffing, wrapped in tender steamed cabbage leaves, all in a simple but still yummy tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. We both agree, these are fantastic and that it’s ok that I didn’t run the idea by her first!

That Great Smoky Flavor

You can also make these awesome cabbage rolls in the oven, baking them at 350 F. Smoking them does give them a different, unique, wonderful flavor, but they are still great in the oven. If you have a smoker, I definitely recommend the little bit of extra effort it takes to fire it up to make these rolls.

You can also make these on a grill, gas or charcoal. Just preheat your grill first. Set it up for indirect cooking, so you have a zone where you can cook that’s not over flames. Set the pan there and close the lid. Let it cook for 20-30 minutes then start checking the internal temperature of the rolls. Keep checking every 5-10 minutes until they reach 160 F. Make sure you check them in a few spots as your grill may be hotter in some places than others. If one side of the pan is cooking faster than another, rotate the pan 90 or 180 degrees for more even cooking.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. For these rolls I went with apple. The results were amazing!

Sale

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Also try my slow cooker stuffed cabbage rolls.

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4 from 3 votes

Smoked Cabbage Rolls

Tender, moist, flavorful stuffing, wrapped in steamed cabbage leaves, all in a simple tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. They are fantastic.

Course Main

Cuisine American

Keyword cabbage, rolls, smoked

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings rolls

Calories 323kcal

Author From Traeger Grills

Equipment

Ingredients

For the rolls

1 medium green cabbage core removed but keep the head intact
1 ¼ pounds ground beef
¼ pound bulk pork sausage
1 cup white rice cooked ,cooled
1 small sweet onion chopped
2 cloves garlic minced
2 tablespoons fresh parsley chopped
1 egg
1 ½ tablespoons Cajun seasoning

For the sauce

14 ½ ounce petite diced tomatoes not drained
10 ¾ ounce tomato soup condensed, undiluted
Kosher salt
ground black pepper

Instructions

Fire up your smoker for high heat (350 F) cooking. Use whatever wood you prefer. You can also cook the rolls in the oven at 350 F.

For the rolls

Bring a large pot of salted water to a boil.
Add the cabbage with the hole where the core was facing down.
Cover and boil for 10 minutes.
Remove the head from the water and let cool slightly. Gently remove 10 large leaves. You might need more or less depending on how large they are.
Lay the leaves flat so that the stem side is up. Using a sharp knife, gently cut the stem section horizontally, removing as much of the stem as you can without cutting the leaves.
Combine remaining roll ingredients in a large bowl. Mix well.
Working in batches, form meat into a miniature log that is about 1″ or so in diameter, and about 2″ long.
Place each log onto a leaf near the stem. Fold in the sides then roll up from the bottom (stem area), like you would a burrito.
Place into a disposable aluminum pan, seam-side down.

For the sauce

Combine all ingredients in a bowl.
Pour sauce over the rolls.
Place onto smoker and smoke for 15-20 minutes.
Cover pan tightly in foil and continue smoking for up to 45 minutes or until the internal temperature of the rolls reaches 160 F.
Let cool slightly then serve.

Notes

These freeze well for thawing and reheating later.

Nutrition

Nutritional values are approximate.

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Cedar-Plank Sausage Sandwich

Wow, what a great sandwich. You know something is great when you both bite into it at the same time, then look up at each other, and smile. No one has to say a word. You know it. It’s the best sausage sandwich you’ve ever had. This cedar-plank sausage sandwich is it.

Perfectly Tasty Juicy Sausage

First, the Polish sausage is so tender and juicy, with just a hint of cedar. Then, there’s the sweet kraut that is full of caramelized onion flavor and also a hint of cedar. And finally, the kicker, the Sriracha mustard sauce brings the heat and seals the deal. This cedar-plank sausage sandwich is fantastic.

A Hint Of Cedar

This was the first time I’d cooked sausages on cedar. I know some folks don’t like the aroma or flavor of cedar, but I’ve found that if you don’t over char the planks it’s not that overwhelming, adding that little something different to every dish you cook on it. I love it.

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Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, shrimp and grits and spicy grilled shrimp. And don’t forget, my awesome cedar-plank meatballs!

Print Pin

5 from 1 vote

Cedar-Plank Sausage Sandwich

Wow, what a great sandwich. You know something is great when you both bite into them at the same time, then look up at each other, and smile. You don’t have to say a word. You know it. It’s the best sausage sandwich you’ve ever had. This cedar-plank sausage sandwich is it.

Course Main

Cuisine American

Keyword cedar plank, sandwich, sausage

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 477kcal

Author Adapted from Aaron McCargo Jr

Equipment

Ingredients

2 tablespoons butter
3 tablespoons sugar
1 sweet onion sliced
3 cups sauerkraut rinsed drained
1 pound Polish sausages 6 sausages
6 Hoagie buns
Sriracha mustard sauce or a good strong mustard

Instructions

Soak cedar planks in water for at least 30 minutes.
Meanwhile, melt the butter in a large sauce pan over medium-high heat.
Stir in the sugar and let dissolve.
Add the onions, stir often, and caramelize, about 20 minutes. Do not rush them.
Add in the kraut, stir and let simmer 5-10 minutes.
Fire up your grill. Place the planks over the fire and let them get lightly charred on one side.
Flip planks and add the sausages and kraut.
Grill until the sausages are fully cooked, 15-20 minutes.
Lightly toast the buns, if desired. Top with the cooked sausages, kraut mixture, and a healthy serving of Sriracha mustard sauce. Add top bun and serve.

Notes

Feel free to substitute your favorite kind of sausage.

Nutrition

Nutritional values are approximate.

Cedar Grilling Planks – 12 Pack – Made In USA

Textured Grilling Planks for More Smoke and More…
5.5″. x 11.00″ x 1/3″ – Upgraded Thickness!