GRILLED HOT DOGS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 grilled hot dogs
Number Of Ingredients 4
Steps:
- Preheat a grill to medium. Lightly oil the grill grates.
- Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
- Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.
BBQ CHICKEN & SMOKED SAUSAGE
My party-ready barbecue recipe works like a dream for weeknights, too. With just a few minutes of prep time, you still get that low-and-slow flavor everybody craves (thanks, slow cooker!). Throw in minced jalapenos for extra oomph. -Kimberly Young, Mesquite, Texas
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place first 5 ingredients in a 4- or 5-qt. slow cooker; top with barbecue sauce. Cook, covered, on low 4-5 hours or until chicken is tender and a thermometer inserted in chicken reads at least 170°-175°., Remove chicken, sausage and vegetables from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally., Serve chicken, sausage and vegetables with sauce. If desired, top with jalapeno.
Nutrition Facts : Calories 331 calories, Fat 18g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 840mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 24g protein.
BOUDIN BLANC
Boudin blanc is a white French sausage, a specialty from the Champagne Ardenne region of France. Enjoyed traditionally during Christmas in that region, it is now enjoyed year-round. Good thing, as it's marvelously delicious!
Provided by stella
Time 4h
Yield 10
Number Of Ingredients 21
Steps:
- Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
- Combine bread cubes and milk in pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
- Melt 1 tablespoon butter in a large skillet. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and all liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
- Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, creme fraiche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix well with your hands until well combined.
- Beat egg whites with an electric mixer in a large bowl until stiff, then gently fold into sausage mixture. Fold in parsley and truffle shavings. Cover mixture and chill for 1 hour.
- Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing.
- Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
- Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
- Heat a large pot of water until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering over low heat. Water temperature should be about 200 degrees F (95 degrees C). Keep sausages in the simmering water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking.
- Melt remaining 2 tablespoons butter in a skillet over medium heat. Add sausages and brown for about 7 minutes per side.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 16.1 g, Cholesterol 120.3 mg, Fat 23.7 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 492.9 mg, Sugar 3.2 g
GRILLED CHICKEN SAUSAGE "BOUDIN BLANC" HOT DOGS
Basic chicken sausage is transformed into an artisan grilled boudin blanc. The pickled watermelon flavor cuts through the smokiness of the chicken sausage, while perfectly complementing the delicious watermelon jalapeño salsa. By Chef Ryan Scott
Provided by bshanley5704
Categories Easy
Time P2DT20m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- To begin making the pickled watermelon rinds, cut green outer-skin from rind and discard. Cut enough rind into 1 x ½ -inch pieces to measure 4 cups. Combine 8 cups water and 2 tablespoons salt in large pot, then bring to boil. Add rind and boil until tender, about 5 minutes. Strain, then transfer rinds to a large metal bowl. Combine remaining 1 teaspoon salt, sugar, cider vinegar, cloves, peppercorn, cinnamon, pickling spice, allspice, and ginger, in a large heavy saucepan. Bring to boil stirring until sugar dissolves. Pour mixture over watermelon rinds in bowl. Place plate atop rinds to keep rinds submerged under pickling liquid. Cover and refrigerate at least 8 hours or overnight. Strain liquid from rinds, reserving both pickling liquid and rinds. In a saucepan, bring liquid to boil, and pour over rinds again. Cover and refrigerate overnight. Jar and store for up to 2 weeks.
- For the watermelon jalapeno salsa, soak minced red onions, jalapeños and salt in lemon juice for 5 minutes, then add watermelon, cilantro and mix. Adjust seasoning and serve.
- Boil a large pot of water. Once boiling reduce temperature to medium low to simmer. Poach sausages until par cooked, about 4-5 minutes. Once sausages are par-cooked, remove from water, and transfer to a plate and pat dry. Meanwhile heat a grill to medium. Brush sausages with oil to prevent sticking. Arrange sausages on grill over indirect heat. This will keep sausages from dripping oil and burning. Grill until crisp and browned, not black, about 5 minutes. Transfer sausages to a plate, and let rest for a few minutes. Place sausages inside of bun. Dollop 2 ounces of watermelon salsa and 1 ounce of pickled watermelon rinds over sausage. Top with chopped cilantro and serve.
Nutrition Facts : Calories 821.7, Fat 15.4, SaturatedFat 4.9, Cholesterol 100.8, Sodium 25816.7, Carbohydrate 156.7, Fiber 5.1, Sugar 121.7, Protein 18
BOUDIN BLANC
Steps:
- Soak the bread crumbs in the cream until soft.
- Combine the remaining ingredients in a bowl and mix to combine well. Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. Case in hog casings. Saute, grill, or poach.
BOUNTY BOUDIN BLANC
From the Pirates Pantry by the Lake Charles LA Junior League This is Boudin Blanc. Boudin is blood sausage with pigs blood.
Provided by drhousespcatcher
Categories Pork
Time 4m
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- Place ground meats in large pot and cover with water. Bring to boil and cover. Simmer for 3 to 4 hours or until well cooked. Pour off excess liquid and save.
- Grind onions, peppers, celery and garlic using grinder or blender.
- Mix meat and veggies then add your rice. Use 1 large bowl or 2 small bowls.
- Combine the accent, salt, pepper and mix well. Then add to other ingedients and mix well. sample at random to make sure seasoning is uniform. If it is too dry ass some of the meat liquid.
- Fill casings using sausage stuffer or a meat grinder attachment. Twist casing every 6 to 10 inches. Flip to right then to left. This makes your links. Tie the ends
- To heat place in boiling water for 30 minutes or microwave for 15-30 seconds.
- Freezes.
- To quote the author of the recipe Mrs. William E Shaddock says "Makes a ton".
- Note: The rice: meat is a 2:1 ratio. The servings is sheer guess-timent.
Nutrition Facts : Calories 258.9, Fat 13.5, SaturatedFat 5, Cholesterol 92.5, Sodium 755, Carbohydrate 16.9, Fiber 0.8, Sugar 0.9, Protein 16.3
GRILLED BOUDIN WITH ONIONS, PEPPERS, AND MUSHROOMS
Once you grill boudin, you'll never boil it again. Grilling gives it a slightly smoky flavor and really brings out the flavor inside. The seasoned veggies are cooked alongside it and done at the exact same time.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine bell peppers, onion, mushrooms, olive oil, and seafood seasoning in a large bowl. Stir until evenly combined. Set aside while you preheat the grill.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place boudin directly on the grate. Place vegetable mixture in a grill basket. Grill for 5 minutes. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted into the sausage reads 160 degrees F (71 degrees C), about 5 minutes more.
- Place boudin in hot dog buns, top with mustard, and serve with vegetables.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 44.8 g, Cholesterol 18.8 mg, Fat 11.7 g, Fiber 5 g, Protein 13.9 g, SaturatedFat 2.9 g, Sodium 801 mg, Sugar 7.1 g
More about "grilled chicken sausage boudin blanc hot dogs recipes"
THE BEST GRILLED HOT DOGS - PLAIN CHICKEN
From plainchicken.com
5/5 (10)Total Time 15 minsCategory Main Course
- With a small, sharp knife, make cuts at an angle in 2 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles.
- Mix the ketchup with the Worcestershire sauce, oil and garlic. Pour into a large ziplock bag, add hot dogs and let marinate for 15-20 minutes.
THE BEST GRILLED HOT DOGS RECIPE - SERIOUS …
From seriouseats.com
Cuisine AmericanTotal Time 40 minsServings 16Calories 311 per serving
26 SAUSAGE, HOT DOG, AND CONDIMENT RECIPES FOR …
From seriouseats.com
CHICKEN BOUDIN SAUSAGE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
GRILLED SAUSAGE - HOW TO GRILL SAUSAGE PERFECTLY EVERY TIME!
From playswellwithbutter.com
GRILLED CHICKEN SAUSAGES AND VEGETABLES - SLENDER KITCHEN
From slenderkitchen.com
HOW TO COOK BOUDIN (3 WAYS TO COOK THE CAJUN SAUSAGE!)
From dwellbymichelle.com
SAUSAGE RECIPES - SERIOUS EATS
From seriouseats.com
CHICKEN HOT DOG RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
10 BEST CHICKEN SAUSAGES HOT DOGS RECIPES | YUMMLY
From yummly.com
GRILLED SAUSAGE RECIPES | MYRECIPES
From myrecipes.com
11 BETTER-THAN-BASIC JULY 4TH HOT DOGS AND SAUSAGES
10 BEST GRILLED CHICKEN SAUSAGE RECIPES | YUMMLY
From yummly.com
BOUDIN BLANC SAUSAGE RECIPE - DINNERDINNERFATMAN.COM
From dinnerdinnerfatman.com
HOT SMOKED CHICKEN AND ROAST GARLIC SAUSAGE RECIPE
From dinnerdinnerfatman.com
BOUDIN BLANC - TRADITIONAL - MEATS AND SAUSAGES
From meatsandsausages.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love