Difficulty: Beginner
Apps & Sides
Conecuh Sausage Hasselback Burnt Ends
Chef Greg
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Beginner
Delicious Burnt Ends with a smoky recteq twist, these Conecuh Sausage Hasselback Burnt Ends are the perfect Football party food!
Instructions
- Step 1: Preheat recteq to 275º degrees.
- Step 2: Slice the sausage into 1.5 inch chunks, then slice 3/4 of the way through the sausage, creating even slices across to create the hassleback pattern. Be careful to not cut all the way through the sausage.
- Step 3: Prepare the glaze by combining the maple syrup, whole grain mustard, and brown sugar. Reserve half to glaze towards the end of the cook.
- Step 4: Add one half of the glaze to the sausages and toss well. Season with the Rossarooski's Honey Rib Rub.
- Step 5: Arrange the sausages on a Mesh Cooking Mat and cook for 60 minutes, brushing with remaining glaze during the last 15 minutes of the cook.
- Step 6: Chef Tip: You can also use your favorite recteq bbq sauce to glaze the sausages or spice things up by using Ron's Screamin' Pig Rub.
Ingredients
Serving Sizes
Ingredients
- 2 pounds Conecuh Sausage
- 1/2 cup(s) Maple Syrup
- 1/4 cup(s) Brown Sugar
- 1/4 cup(s) Whole Grain Mustard
- 1 tablespoon(s) Rossarooski's Honey Rib Rub
Tools Needed
- Step 1: Preheat recteq to 275º degrees.
- Step 2: Slice the sausage into 1.5 inch chunks, then slice 3/4 of the way through the sausage, creating even slices across to create the hassleback pattern. Be careful to not cut all the way through the sausage.
- Step 3: Prepare the glaze by combining the maple syrup, whole grain mustard, and brown sugar. Reserve half to glaze towards the end of the cook.
- Step 4: Add one half of the glaze to the sausages and toss well. Season with the Rossarooski's Honey Rib Rub.
- Step 5: Arrange the sausages on a Mesh Cooking Mat and cook for 60 minutes, brushing with remaining glaze during the last 15 minutes of the cook.
- Step 6: Chef Tip: You can also use your favorite recteq bbq sauce to glaze the sausages or spice things up by using Ron's Screamin' Pig Rub.
Chef Pairings
Your favorite garlic mashed potatoes and Kung Pow Brussels Sprouts will make a delicious combo.