Bbq Beef Smoked Sausage Recipes

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SMOKED SAUSAGE IN BBQ SAUCE



Smoked Sausage in BBQ Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 15m

Yield 24 servings

Number Of Ingredients 4

3 pounds large smoked sausage, cut into diagonal slices
1 bottle barbecue sauce
1/4 cup jarred, sliced jalapenos, plus 2 tablespoons liquid from the jar
Dash of hot sauce

Steps:

  • Combine the sausage, barbecue sauce, jalapenos and their liquid and the hot sauce in a pot and warm with the lid on until bubbly. Transfer to a chafing dish for serving. Serve with toothpicks.

1-2-3 BARBECUE SAUSAGE



1-2-3 Barbecue Sausage image

When my husband, Joe, and I hosted our Western wedding, good friend Kay Skiles prepared a tempting buffet meal that included this tangy easy-to-fix sausage. More Grilled Pork Recipes »

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield about 24 servings.

Number Of Ingredients 3

6 pounds smoked sausage, cut into 2-inch pieces
2 bottles (18 ounces each) barbecue sauce
2 cups packed brown sugar

Steps:

  • Divide sausages between two ungreased 13-in. x 9-in. baking dishes. Combine barbecue sauce and brown sugar; pour over sausages and toss to coat. , Bake, uncovered, at 350° for 35-40 minutes or until sauce is thickened, stirring once.

Nutrition Facts : Calories 439 calories, Fat 31g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 1463mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 16g protein.

CLASSIC SMOKED SAUSAGE & PEPPERS



Classic Smoked Sausage & Peppers image

Sliced smoked sausage is sauteed with onions and red and green bell peppers for a quick and colorful weeknight dinner.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 20m

Yield 6

Number Of Ingredients 6

1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
2 tablespoons olive oil
1 cup onion, cut into 1-inch pieces
2 cups red and green peppers, cut into 1-inch pieces
½ teaspoon dried oregano
½ cup grated Parmesan cheese

Steps:

  • Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
  • Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
  • Remove from heat, stir in Parmesan cheese.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 8.7 g, Cholesterol 47.2 mg, Fat 25.4 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 8.9 g, Sodium 671.6 mg, Sugar 2.4 g

BBQ BEEF SMOKED SAUSAGE



BBQ Beef Smoked Sausage image

This is an easy and inexpensive quick meal. It was passed down to me from my grandma. My hubby loves it. The kids do to and there the picky type. If you want to cut out extra calories the dont use the rolls it is good no matter how it is done!!!

Provided by serena in the kitch

Categories     Lunch/Snacks

Time 19m

Yield 4 serving(s)

Number Of Ingredients 4

14 ounces beef smoked sausage (I use hillshire farm brand)
1 (18 ounce) jar barbecue sauce (a sweeter kind works best)
1/4 cup water
12 count of king's hawaiian rolls (optional)

Steps:

  • Cut up sausage into about 10 pieces, then split each one in half so that they can lay flat in a large pan.
  • Fry on medium high on the flat side of the sausage first for about 7 minutes or until browned.
  • Place rolls on a cookie sheet and put in oven at 350 degrees until warm.
  • Then flip sausage and pour BBQ sauce and water in pan and stir
  • Cook for another 7 mins or until sauce is bubbling.
  • Place sausage in rolls and enjoy.

Nutrition Facts : Calories 515, Fat 35.9, SaturatedFat 12.3, Cholesterol 71.6, Sodium 2725.6, Carbohydrate 20.2, Fiber 1.7, Sugar 5.5, Protein 25.9

BEEF SAUSAGES WITH SMOKY BBQ GLAZE



Beef Sausages With Smoky BBQ Glaze image

Mouth watering smoky flavor in a deep auburn glaze, this perks up your beef sausages like you wouldn't beleive.

Provided by Chef Dee

Categories     Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

10 beef sausages
1 cup ketchup
1 cup brown sugar
1/4 teaspoon minced garlic
1/2 teaspoon dried onion flakes
1 tablespoon liquid smoke

Steps:

  • Spray a 9x13 pan with cooking spray, then lay the sausages in the pan.
  • Combine all sauce ingredients, and pour over the sausages.
  • Bake uncovered at 350 for 25- 30 min's.

PIT SMOKED BEEF BRISKET AND HOT SMOKED SAUSAGE WITH TEXAS BARBECUE SAUCE



Pit Smoked Beef Brisket and Hot Smoked Sausage with Texas Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Time 14h40m

Yield 4 servings

Number Of Ingredients 25

7 pound brisket
4 tablespoons salt
2 tablespoons brown sugar
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried basil
3/4 teaspoon dried coriander
1/2 teaspoon dried savory
1 teaspoon black pepper
1/2 teaspoon ground cumin
2 dried bay leaves, ground
2 tablespoons brisket rub
1 pound slab bacon, rind removed, diced
1/4 cup onion, minced
1/4 cup garlic, minced
1/4 cup celery, minced
8 bottles Dock Street Lager beer
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons soy sauce
2 tablespoons cider vinegar
8 beef sausages from Southside Market and BBQ; Elgin, Texas

Steps:

  • Mix all the ingredients together, saving 1/4 cup, and rub the brisket vigorously. Store brisket well sealed overnight in a shallow pan.;
  • In a medium sauce pot, place bacon, onion garlic, and celery. Cook over medium heat until browned. Add 4 bottles of beer to the pot. It's going to be a long day; you will need the other beers for the cook. Bring the pot to a boil. Add rub, mustard, pepper, zest, juice, soy sauce and vinegar. Continue to slowly simmer, for 1 hour, as the meat smokes.
  • Start a charcoal fire on one side of the grill. Add post oak pieces that have been well soaked (1 hour), or still green and uncured. Control the heat of the fire by closing the air vents to the grill. Place brisket, fat side up, on indirect heat (not over the fire) and close the top of the grill. Grill should be 300 degrees. Baste meat continuously with mop every 30 minutes. When turning meat always carefully use a spatula and never prick the meat. Tongs or forks may pierce the meat allowing juices to escape making the meat dry and tough. Brisket will be done in about 4 1/2 to 5 hours or when internal temperature reaches 165 degrees. Allow to rest 30 minutes before slicing.
  • Remove any excess fat and slice brisket across grain 3/8 inches thick. Texans don't use barbecue sauce, but they haven't tried these. Serve hot smoked sausages split, brisket sliced, BBQ sauce, white bread and pickled peppers.
  • Place sausages on smoking grill beside the brisket with indirect heat, not over the fire. Cook at 300 degrees for 1 1/4 hours.
  • Chipolte BBQ Sauce: 2 tablespoons vegetable oil 1/2 onion, diced 3 cloves garlic, smashed 1 cup chopped tomatoes 1 cup ketchup 1/2 cup coffee 3 tablespoons molasses 2 tablespoons Dijon mustard 3 tablespoons brown sugar 1 tablespoon Worcesterchire sauce 2 chipotle peppers In a medium saucepan, over medium heat, place oil, onion and garlic. Cook for 3 minutes. Add the tomatoes and simmer for about 8 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and puree in food processor. Serve right away or let cool and refrigerate.
  • Pickled Peppers: 3 cups cider vinegar 3 cups pineapple juice 1 tablespoon cracked peppercorns 2 teaspoons thyme leaves 2 bay leaves 1 teaspoon salt 40 jalapenos 25 garlic cloves 1 red onion, peeled and chopped 2 carrots, peeled and shredded
  • In a large saucepan over high heat, bring vinegar, juice, peppercorns, thyme, bay leaves and salt to a full boil. Add jalapeno, garlic, onion and carrots and bring to a boil again. Remove from heat. Transfer to a large container and seal.

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