SausageTwo Ways

1. 1

   Build a charcoal fire or preheat a gas grill.

2. 2

   Place the sausages on the cooking grate over direct medium heat.

3. 3

   Cook, turning them occasionally to mark all sides, until the skin starts to split, 6 to 8 minutes.

4. 4

   Slide the sausages onto the buns and top with the hot relish and mustard.

5. 5

   Heat a smoker to 300 F.

6. 6

   Place the sausage slices in a single layer on an aluminum baking pan, and sprinkle them liberally with the rub.

7. 7

   Put the pan in the smoker and let the sausages smoke for 45 minutes.

8. 8

   Check occasionally to make sure theyre not sticking to the pan.

9. 9

   Remove the pan from the smoker, and toss the sausages with the hickory sauce.

10. 10

    Place toothpicks in the slices and arrange on a platter.

11. 11

    And there you have it: redneck hors doeuvres.

* Per serving · 4 servings · Values may vary.

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