Do you always put ketchup on your fries? Or maybe mayonnaise? Well, try this great maple mustard dipping sauce for a change. It has the kick of yellow, Dijon and stone ground mustards, with the sweetness of real maple syrup. This is a totally different, great change from all those countless fries that have met their demise in a pool of ketchup. Put that ketchup away, you don’t need it any more!
Dip Everything In Sight
This maple mustard dipping sauce also makes for yummy chicken finger dipping! Oh, and corn dogs? They absolutely scream for this sauce! This sauce takes anything good and makes it a whole lot better.
Don’t skimp on the maple syrup. Don’t reach for that high fructose corn syrup stuff. Get the real thing.
Do you always put ketchup on your fries? Or maybe mayonnaise? Well, try this great maple mustard dipping sauce for a change. It has the kick of yellow, Dijon and stone ground mustards, with the sweetness of real maple syrup.
For years and years I have grilled my sausages after they spent some quality time in a ‘bath’ of beer and peppers and onions. And they are great, I admit it. But these kraut-stuffed sausages, well, they’re really beyond great. Tender, moist, and just packed with flavor. Such a wonderful texture in every single bite. I couldn’t stop eating them. Topped with plenty of mustard, these are now my only go-to grilled sausages.
Sausages Are Important
You have to use the right kind of sausages to make these kraut-stuffed sausages. Get the fresh sausages, with casings. You need to be able to poke your finger inside to make a cavity for the fantastic (but easy) filling. If you don’t have casings to help keep the sausage together you might end up bursting them. Then what will you do? Cry. I would. And unless your fingers are really, really long, don’t get really, really long sausages!
I suggested to my wife that we try adding other things to the stuffing, such as chopped roasted jalapenos, or poblanos or the like and she gave me a dirty look. The “don’t mess with this” look. So I won’t.
These kraut-stuffed sausages, well, they’re really beyond great. Tender, moist, and just packed with flavor. Such a wonderful texture in every single bite. I couldn’t stop eating them.
1poundfresh sausagesItalian, Kielbasa, whichever you prefer, just make sure you get the sausages in casings. I used Johnsonville Italian sausages which come 5 to a pound
Using your fingers, make a hole down the center of each sausage, creating a cavity that runs the full length of the sausages.
Melt the butter in a large saucepan over medium-high heat.
Add the onion, kraut, and a bit of the juice from the kraut jar.
Stir and let cook until the onions are softened.
Remove from heat and let cool completely.
Stir in the cheese. It won’t melt but it will help bind the kraut mixture together.
Fire up your grill for indirect cooking.
Using your hands, grab some of the kraut mixture and force it into the cavity in the sausages. Just keep packing it in. Don’t worry about being all pretty and what-not, just get it in there. But don’t shove so hard that you have a blowout!
Place sausages over indirect heat on the grill and cook for 30 minutes until nice and dark and done.
Toast the buns.
Add cooked sausages to the buns and top with plenty of mustard.
Notes
No worries about having your toppings fall off with these sausages!
We have long loved roasted Brussels sprouts. Roasted sprouts are fantastic (as opposed to the boiled sprouts I hated as a kid). When I saw this idea for roasted cabbage wedges with onion Cajun sauce I immediately added it to my to-do list.
Brussels sprouts are often referred to as mini-cabbages. So using the same approach to roast cabbage as sprouts should be great, right? Yes! Yes! It’s fantastic! Absolutely great! Top them with an easy-to-make (you just whisk a few ingredients together!) mustardy sauce and they are truly fantastic!
A Different Way To Make Cabbage
No matter how you do it, you’ll love these roasted cabbage wedges with onion Cajun sauce. I like to cut the cabbage into 1/2″ – 3/4″ thick slices. A consistent thickness means that the pieces cook evenly all the way across. Versus if you cut them into wedges, where the thicker end won’t be as tender as the thinner one. That’s personal preference, and either way is fine. One advantage to cutting them into wedges is that they do have a different texture from one end to the other. Kinda of mixes things up.
Make sure you grip the cabbage tight as you slice it, though, or it’ll fall apart!
Brussels sprouts are often referred to as mini-cabbages, so using the same approach to roast cabbage as sprouts should be great, right? Yes! Yes! It’s fantastic! Absolutely great! Top them with an easy-to-make mustardy sauce and they are truly great!
I’ve made mustard-based BBQ sauces before, but nothing even comes close to this Atomic BBQ sauce. It takes mustardy sauces to a whole new place, thanks mostly to the addition of pickled banana peppers. Of course, there’s a pretty good kick to the sauce. It is called Atomic BBQ sauce for a reason. Perfect on a rack of smoked St. Louis-style ribs, and outstanding on a pulled pork sandwich.
A Totally Different, Totally Delicious Sauce
For a little extra kick, substitute spicy banana peppers. Don’t want the heat? Substitute jalapenos for the habaneros. You’ll still get a bit of a spicy kick, but it’ll be tame enough for just about anyone. Or just leave out the pepper completely.
This sauce is a great thing. Definitely my new favorite when it comes to non-ketchup-based BBQ sauces.
I like to keep any leftover sauce in these squeeze bottles. That way I can squirt it back out in cool patterns! This sauce is a bit ‘chunky’. For the thicker sauces like it, I end up cutting a bit off the tip of a squeeze bottle so that the sauce comes out nice and easy!
Bourbon baked beans, kraut and spicy mustard on a dog? Insanely good! Bourbon baked beans take your standard great dog and make it just fantastic. A little sweetness, then the crunch of the kraut, and the spicy kick from the mustard. Everything great in every bite. I could’ve eaten more of these German Cowboys hot dogs than I’ll ever admit online. Or admit even in person for that matter!
No More Boring Hot Dogs
The German Cowboy hot dog is another great menu item I ran across from Duke’s Gourmet Hot Dogs. They have the most fantastic hot dog menu I’ve ever come across. Every single one makes you drool!
I’ve really enjoyed making hot dogs that don’t remind me of the pretty plain ones I remember as a kid. I mean, those weren’t bad. But they weren’t amazing. These are.
I liked to cut a shallow slit down the tops of my dogs before cooking. That way, they open up just slightly while cooking, making a wonderful little ‘trough’ for the toppings.
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.
Mix It Up A Bit
I used Italian sausage, bratwurst and andouille sausages when I made smoked sausage with Sriracha mustard sauce. My wife’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 spicier the better and andouille always packs that nice little kick that I really enjoy.
The Sauce Is Great
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. I think you could definitely use this same sauce for dipping chicken nuggets or chicken tenders. It’s different than those usual dipping sauces that are, frankly, boring!
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.
Notes
Use a combination of sausages for a better experience.
Visit my other site, For The Wing, for all things chicken-wing!
Mustard. Chicken wings. I had no idea. Sure, I like mustard. On sandwiches, or hot dogs. Or burgers. But, wings? My beloved chicken wings? Yes. Oh yes. Gold Fever chicken wings have quickly rocketed to the top of the ‘wings we want’ list around here. My wife absolutely loves them. Don’t worry about them being overly mustardy, either. There’s plenty of traditional Buffalo wing flavor too. And, for a nice kick I first marinated the wings in a little oil with a heavy dose of our Fire-Eater rub.
I just made a big batch of Gold Fever wings a few days ago. I’m making another tomorrow. That’s how good they are. Finger-licking good. Mustard. Chicken wings. Fantastic.
I store my homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!
Mustard. Chicken wings. I had no idea. Sure, I like mustard. On sandwiches, or hot dogs. Or burgers. But, wings? My beloved chicken wings? Yes. Oh yes. Gold Fever chicken wings have quickly rocketed to the top of the ‘wings we want’ list around here.
This is my go-to, bring-the-heat Sriracha mustard sauce. Although it is spicy (hey, there’s Sriracha in it), and a bit mustardy, it also has a great smoky flavor thanks to the smoked jalapenos (chipotles). I keep several cans of chipotles in adobo sauce on hand at all times. It’s great mixed in not only with this sauce, but I have been known to also add it to mayonnaise and ketchup.
A Great All-Around Sauce
I keep a double batch of this Sriracha mustard sauce in the fridge in a big squeeze bottle. A few squirts on hot dogs, or burgers, or a sandwich, really brings the food to life. I love it as a dipping sauce for my smoked sausages, or squeezed over my cedar-planked Polish sausage sandwiches.
I keep a double batch of this Sriracha mustard sauce in the fridge in a big squeeze bottle. A few squirts on hot dogs, or burgers, or a sandwich, really brings the food to life.
