SausageTwo Ways

• 1 pound smoked sausage, sliced crosswise into quarters and then in half lengthwise
• 4 fresh hoagie rolls
• 4 tablespoons hot pickle relish
• 4 teaspoons prepared mustard, preferably spicy brown
• (serves 4)
• 1 pound smoked sausage, cut into rounds about 1/2 inch thick
• 3 cups Jacks Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20)
• 3 cups Jacks Old South Hickory Sauce, or 1 recipe Basic Hickory Sauce (page 22)
• (serves 4)

1. Build a charcoal fire or preheat a gas grill.
2. Place the sausages on the cooking grate over direct medium heat.
3. Cook, turning them occasionally to mark all sides, until the skin starts to split, 6 to 8 minutes.
4. Slide the sausages onto the buns and top with the hot relish and mustard.
5. Heat a smoker to 300 F.
6. Place the sausage slices in a single layer on an aluminum baking pan, and sprinkle them liberally with the rub.
7. Put the pan in the smoker and let the sausages smoke for 45 minutes.
8. Check occasionally to make sure theyre not sticking to the pan.
9. Remove the pan from the smoker, and toss the sausages with the hickory sauce.
10. Place toothpicks in the slices and arrange on a platter.
11. And there you have it: redneck hors doeuvres.

sausage, fresh hoagie rolls, hot pickle, prepared mustard, sausage, south original rub, hickory sauce

Taken from www.epicurious.com/recipes/food/views/sausage-two-ways-378518 (may not work)