- June 23, 2023
- Appetizers
Smoked Sausage Burnt Ends
Experience the irresistible flavors of Smoked Sausage Burnt Ends with this mouthwatering recipe. Tender and juicy smoked sausage chunks are generously coated in a sweet and tangy barbecue glaze, slow-cooked to achieve a crispy, caramelized exterior. These bite-sized treats are a must for barbecue enthusiasts, offering a delightful combination of smoky, savory, and slightly charred deliciousness.
Why This Recipe Works:
Simple & Delicious: Smoked sausage burnt ends are extremely simple to make, using only a few ingredients and a few simple steps to create a delicious BBQ-smothered sausage! You will cook these low and slow in the smoker to infuse as much flavor as possible, and truly, the smoker will do all the heavy lifting for you! With just a little patience, these smoked sausage bites will turn out tender and juicy with a slight char.
Budget-Friendly: Burnt End Flavor: Normally, burnt ends are made from beef brisket, which is delicious but not very cheap. These smoked sausage burnt ends offer all the deliciousness of traditional burnt ends but for a pocket-friendly price!
Party Favorite: These are perfect for BBQ get-togethers, special occasions, or game-day parties. They’re easy to share and great for snacking. You can also try a variation of these bacon-wrapped sausages for something fun. I love this holiday version of smoked sausage burnt ends made with Cranberry BBQ Sauce as well (perfect for Thanksgiving and Christmas).
What are smoked sausage burnt ends?
Traditional burnt ends are made from the point end of beef brisket, and I love smoking whole beef brisket or even making chuck roast burnt ends or pork belly burnt ends as well. These smoked sausage burnt ends are so much easier to make and still so yummy! They are a fun way to make a flavor-packed appetizer using your smoker, and they are customizable to use your own favorite BBQ sauces and rubs.
Supplies Needed:
- Smoker
- Aluminum or Cast Iron Pan
Ingredients:
- Smoked Sausage: You can use any of your favorite smoked sausages!
- Mustard: Mustard is the binder used to adhere the dry rub to the sausages. Use your favorite kind!
- BBQ Dry Rub: You can use your own favorite BBQ dry rub, or dry my homemade all-purpose BBQ rub.
- Butter: A bit of butter browns up beautifully in the smoker and adds a depth of flavor to the sauce!
- Brown Sugar or Honey: A sprinkle of brown sugar balances out the tangy and smoky flavors here. You can substitute brown sugar with honey if needed!
- BBQ Sauce: Feel free to use your favorite homemade or store-bought BBQ sauce! My own personal favorite is my smoky BBQ sauce.
How To Make Smoked Sausage Burnt Ends?
- Optional Accordion Cut: For a fun accordion effect, start by slicing one side of the sausage at an angle every 1/2 inch without cutting all the way through. Next, flip the sausage over and make vertical cuts every 1/2 inch, again stopping before you cut completely through the link. This technique creates a fun presentation while also exposing more surface area for the sausage to crisp and hold onto the sauce.
- Season: Once you slice the smoked sausage, spread a thin layer of mustard over the entire surface, working it into the sliced grooves. Then, sprinkle the BBQ dry rub evenly over the sausage to coat.
- Smoke: Next, place the smoked sausage directly on the smoker grates and smoke for 1.5–2 hours. The sausage will heat through, lightly brown, and begin to plump.
- Remove & Slice: After smoking, transfer the sausage to a cutting board. Use the pre-cut grooves as a guide to slice the sausage into individual burnt end pieces.
- Coat in Sauce: Next, add the sausage burnt ends to an aluminum foil pan or cast iron skillet. Pour in enough BBQ sauce to coat each piece. Then, add the butter and sprinkle the brown sugar evenly over the top.
- Smoke & Serve: Finally, return the pan to the smoker and cook for 30–45 minutes. Stir the smoked sausage burnt ends a few times during cooking so the sauce coats each piece and caramelizes evenly. Once the sauce thickens and turns tacky and glossy, remove the pan from the smoker. Serve warm with extra BBQ sauce, if desired.
Frequently Asked Questions:
Burnt ends are traditionally the crispy point end of a BBQ beef brisket. They are treasured for their crispy outside and tender inside and have a smoky, savory barbecue flavor that is to die for! This recipe takes the idea of burnt ends and makes it into smoked sausage bites that are absolutely loaded with flavor.
Store any leftover burnt ends in an airtight container in the fridge for up to 3 days! To reheat, simply pop them in the microwave.
More Recipes To Try:
- Smoked Cornbread Recipe
- Brats & Tots Nachos
- Smoked Chicken Wings
- Air Fryer Pork Belly
- Bacon Wrapped Chicken Wings
Smoked Sausage Burnt Ends
Ingredients
- 1 lb. Smoked Sausage
- 2 tbsp. Mustard
- BBQ Dry Rub as needed
- 4 tbsp. Butter
- 1/3 cup Brown Sugar or honey
- BBQ Sauce as needed
Optional BBQ Sauces
- 1 batch Pineapple BBQ Sauce
- 1 batch Cranberry BBQ Sauce
- 1 batch Teriyaki BBQ Sauce
Instructions
- Preheat the smoker to 250 F. and set it for indirect heat.
- Prep the smoked sausage links by slicing in to the sausage link every 1-1.5 inches without cutting all the way through the link. This exposes more of the sausage to the smoke and adds more flavor and texture to the burnt end.
- Once the smoked sausage is sliced, coat it entirely in a thin mustard binder, including in to the sliced spaces. Then cover in a thin layer of the BBQ dry rub.
- Place the smoked sausage onto the smoker and let it smoke for 1.5-2 hours. The sausage should be heated through, lightly brown, and slightly plumped up.
- Remove the smoked sausage from the grill grates and slice into the burnt end pieces using the precut grooves.
- Place them into an aluminum foil or cast iron pan. Coat them in enough BBQ sauce that they are fully covered, add the butter over the top and sprinkle on the brown sugar.
- Place the pan back onto the smoker for 30-45 minutes, stirring a few times as needed so they caramelize and are evenly coated in the mixture. When they are set up and the sauce is tacky and shiny, remove from the grill and serve as desired.
Video
Notes
Nutrition
What modifications would you recommend if your smoker died???
Hi Barb,
I am sorry to hear your smoker isn’t working! You can do this in you oven as well. Just follow the same times and temperatures to get the same texture. Enjoy.