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
- 4 sausages kielbasa, etc
- Sriracha mustard sauce from below
- 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.
Nutritional values are approximate.