Conecuh Sausage Hasselback Burnt Ends

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.