Melinda's MVP Sausage Board
Melinda's MVP Sausage Board
Melinda's MVP Sausage Board
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Grilled sausages with a host of dipping sauces: Mango BBQ, Spicy Honey Mustard, Ghost pepper terriayki, 4X horseradish mustard and Scotch Bonnet straight up.
Servings Prep Time
8 35
Cook Time
15
Servings Prep Time
8 35
Cook Time
15
Ingredients
 
1bottle Barbecue SauceSweet Baby Rays
1bottle honey
1bottle Teriyaki sauceSoy Vay! brand or Kikoman
1teaspoon sesame seedstoasted
3-4pounds sausagesmixed sausages (chorizo, andouille, smoked, italian)
Instructions
 
    Sausage Board
    1. Use any sausage or mix of sausages you prefer. I like to use a smoked sausage, chorizo, green onion sausage, Italian, bratwurst and Andouille. Use what you like and what you have that is locally made and delicious. Every region has different types.
    2. Grill the sausages or sear them in a skillet. Slice into bite size chunks.
    3. Arrange on a board with any pickled items you like. I use cornichons, pearl onions and green beans. You can add cheeses too. Serve with the dipping sauces
    Dipping Sauces
    1. Mango BBQ Sauce – take any store bought BBQ sauce and mix 50/50 with Melinda’s Mango (I like Sweet Baby Ray's)
    2. Honey Mustard – Mix Melinda’s Amarillo Hot Mustard Habanero Sauce with honey to taste. I love honey! Mix well.
    3. Ghost Pepper Teriyaki – Take your favorite teriyaki sauce (mine is Soy Vay!) and add a few shakes of Melinda’s Ghost Pepper Sauce. Sprinkle in some toasted sesame seeds, If using Soy Vay! Teriyaki, sesame seeds are already in the mix.
    4. Chipotle BBQ Sauce – take any store bought BBQ sauce and mix 50/50 with Melinda’s Chipotle Pepper Sauce (I like Sweet Baby Ray's)
    5. XXXX Horseradish Mustard – Add horseradish and Melinda’s XXXX Reserve to coarse mustard.
    6. Scotch Bonnet – my favorite sausage dipping sauce – simply open a bottle of Melinda’s Scotch Bonnet and pour into a small bowl. If you had to just have one dipping sauce, then this is it!
    Recipe Notes
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