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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!

Sausage and Peppers Hero

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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Sausage and Peppers Hero With Calabrian Mayo

Author Mark & Fey
Course Dinner
Keyword Calabrian chilis, Pork, Sandwiches, Sausages
Cook Time 20 minutes
Servings 8

Ingredients

Calabrian Chili Mayo

  • 1 cup mayo
  • 3 cloves garlic minced
  • 3 Calabrian chilies plus 1 teaspoon of their oil

For the Hero

  • 6 large bell peppers sliced in strips
  • 2 white onions thinly sliced
  • Olive oil
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 8 mild Italian sausages
  • 8 thin slices provolone cheese
  • 8 soft Italian-style hoagie rolls

Instructions

  • Make the Calabrian chili mayo by whisking together the mayo, garlic, chilis and their oil. Chill this while you grill the sausages and vegetables. Heat a large griddle or grill to two-zone medium high heat. If you’re working with a griddle, sauté the peppers and onions directly on the griddle. On the grill, use your largest cast iron skillet. Cook until the onions and peppers start to take on some color, then add a few tablespoons of olive oil and season with salt and pepper. Move over indirect heat to soften. Grill the sausages over direct heat, turning every 3 minutes until golden and cooked through, about 12 minutes total. Build the heroes by piling a heap of the peppers and onions on each sausage topping with a slice of provolone and then cover to melt the cheese. Add a bun to each heap and use a large flat spatula to remove the heroes from the grill. Top each sandwich with the mayo and serve immediately.

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