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BBQ Sausage Sammy

Cook Time 25 Minutes

Serves 4

For the Coleslaw

  • 1 (14oz) bag of three color coleslaw
  • Kosher salt, for seasoning
  • black pepper, for seasoning
  • 3 Tbsp buttermilk
  • 3/4 cup mayo
  • 2 Tbsp apple cider vinegar
  • 1 Tsp celery seeds

For the Sammy

  • 8 slices sourdough bread
  • 1 pack Johnsonville queso sausage
  • 8 slices mild cheddar cheese
  • 1/2 cup of your favorite BBQ sauce
  • neutral oil, for the pan

For the coleslaw, in a medium bowl, mix in your three color coleslaw, buttermilk, mayo, apple cider vinegar, celery seeds and salt and pepper to taste for seasoning. Stir until all ingredients are evenly combined and set aside.

 

Heat a large skillet or a flat top to medium high heat and coat with oil. Add the sausages and sear all sides, for 1 to 2 minutes per side. Add a little bit of water and cover with a cloche to cook the sausages all the way through, for about 8 minutes. Remove from the heat and set aside to rest for a few minutes before slicing into bite sized slices.

 

Put mayo on one side of each slice of your bread and toast on the skillet or flat top over medium heat until lightly toasted, then add 1 slice of cheddar cheese to each slice of bread and toast for a few more minutes to melt the cheese.

 

While you let the cheese melt, return your sliced sausage onto the skillet or flat top over medium heat and add your BBQ sauce to the sausages and cook for a few more minutes. Remove from the heat and set aside.

 

Once the cheese is melted, remove the bread from the heat and begin to build your sandwiches. Add your coleslaw to the bottom slice, followed by your BBQ sausage and top with another slice of bread. Enjoy!

 

 

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BBQ Sausage Sammy

BBQ Sausage Sammy

Author Mark & Fey
Course Dinner, Lunch, Sandwich
Keyword BBQ, Pork, Sandwich, Sausages
Cook Time 25 minutes
Servings 4

Ingredients

For the Coleslaw

  • 1 14oz bag of three color coleslaw
  • Kosher salt for seasoning
  • black pepper for seasoning
  • 3 Tbsp buttermilk
  • 3/4 cup mayo
  • 2 Tbsp apple cider vinegar
  • 1 Tsp celery seeds

For the Sammy

  • 8 slices sourdough bread
  • 1 pack Johnsonville queso sausage
  • 8 slices mild cheddar cheese
  • 1/2 cup of your favorite BBQ sauce
  • neutral oil for the pan

Instructions

  • For the coleslaw, in a medium bowl, mix in your three color coleslaw, buttermilk, mayo, apple cider vinegar, celery seeds and salt and pepper to taste for seasoning. Stir until all ingredients are evenly combined and set aside.
  • Heat a large skillet or a flat top to medium high heat and coat with oil. Add the sausages and sear all sides, for 1 to 2 minutes per side. Add a little bit of water and cover with a cloche to cook the sausages all the way through, for about 8 minutes. Remove from the heat and set aside to rest for a few minutes before slicing into bite sized slices.
  • Put mayo on one side of each slice of your bread and toast on the skillet or flat top over medium heat until lightly toasted, then add 1 slice of cheddar cheese to each slice of bread and toast for a few more minutes to melt the cheese.
  • While you let the cheese melt, return your sliced sausage onto the skillet or flat top over medium heat and add your BBQ sauce to the sausages and cook for a few more minutes. Remove from the heat and set aside.
  • Once the cheese is melted, remove the bread from the heat and begin to build your sandwiches. Add your coleslaw to the bottom slice, followed by your BBQ sausage and top with another slice of bread. Enjoy!

Beer-B-Q Chicken

Cook Time 25 Minutes

Serves 4

For the Coleslaw

  • 1 (14oz) bag of three color coleslaw
  • Kosher salt, for seasoning
  • black pepper, for seasoning
  • 3 Tbsp buttermilk
  • 3/4 cup mayo
  • 2 Tbsp apple cider vinegar
  • 1 Tsp celery seeds

For the Sammy

  • 8 slices sourdough bread
  • 1 pack Johnsonville queso sausage
  • 8 slices mild cheddar cheese
  • 1/2 cup of your favorite BBQ sauce
  • neutral oil, for the pan

For the coleslaw, in a medium bowl, mix in your three color coleslaw, buttermilk, mayo, apple cider vinegar, celery seeds and salt and pepper to taste for seasoning. Stir until all ingredients are evenly combined and set aside.

 

Heat a large skillet or a flat top to medium high heat and coat with oil. Add the sausages and sear all sides, for 1 to 2 minutes per side. Add a little bit of water and cover with a cloche to cook the sausages all the way through, for about 8 minutes. Remove from the heat and set aside to rest for a few minutes before slicing into bite sized slices.

 

Put mayo on one side of each slice of your bread and toast on the skillet or flat top over medium heat until lightly toasted, then add 1 slice of cheddar cheese to each slice of bread and toast for a few more minutes to melt the cheese.

 

While you let the cheese melt, return your sliced sausage onto the skillet or flat top over medium heat and add your BBQ sauce to the sausages and cook for a few more minutes. Remove from the heat and set aside.

 

Once the cheese is melted, remove the bread from the heat and begin to build your sandwiches. Add your coleslaw to the bottom slice, followed by your BBQ sausage and top with another slice of bread. Enjoy!

 

 

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BeerBQ Chicken

Beer-B-Q Chicken

Author Mark & Fey
Course Dinner, Lunch
Keyword BBQ, Chicken leg quarters, Corn, Poultry
Cook Time 45 minutes
Servings 6

Ingredients

For the Beer-B-Q

  • 1/2 white onion diced
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 12oz can Pabst Blue Ribbon
  • 2 cups ketchup
  • 1 cup apple cider vinegar
  • 1 tbsp molasses
  • 2 tbsp honey
  • 1/2 tsp cayenne pepper
  • 4 tbsp brown sugar
  • 1 orange zested and juiced
  • 6 chicken leg quarters
  • Salt Pepper + Three Chiles Seasoning
  • 1 tbsp olive oil
  • 4 corn on the cob
  • Kosher salt for seasoning

Instructions

  • Season the chicken leg quarters generously with the Salt Pepper + Three Chiles seasoning on both sides.
  • Set up your grill/smoker to around 400 degrees F.
  • Cook the chicken until it reaches an internal temperature of 160 degrees F.
  • While the chicken cooks, make the Beer-B-Q sauce. Set a medium sauce pan to medium-high heat. Add your diced onion and a pinch of salt and cook until softened, for about 5 minutes. Then add the 12 oz can of Pabst Blue Ribbon and a pinch of black pepper and let it simmer for a couple minutes. Add your ketchup, vinegar, molasses, honey, cayenne, brown sugar, orange zest, orange juice and stir. You can use an immersion blender to make the sauce super smooth if desired. Reduce the heat to low and simmer until thickened, about 25 minutes. Season with salt and pepper to taste and set aside to cool.
  • Once the chicken reaches 160 degrees F, before removing it from the grill/smoker, brush with the Beer-B-Q sauce generously and cook for around 5 more minutes.
  • Season the corn with olive oil and a pinch of kosher salt. Then cook on a flat top/grill over medium-high heat for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender.
  • Serve the corn alongside your Beer-B-Q chicken and enjoy!