Holmes Smokehouse

Sausage Burnt Ends

Ingredients

1 package Holmes Andouille Slices (12 oz)
1 tbsp spicy brown mustard
1 tbsp BBQ dry rub
½ cup Kansas City-style BBQ sauce
2 tbsp dark brown sugar

Serves

4

Method

Oven

Time

30

Difficulty

2
  1. Preheat the oven to 250°F.
  2. Toss the sausage slices with the spicy brown mustard. Once the slices are all coated, toss to coat in the BBQ dry rub.
  3. Place the coated sausage in a baking dish, cover with foil, and bake for an hour.
  4. Raise the oven temperature to 400°F and carefully pour the excess fat off of the sausage.
  5. Add the BBQ sauce and brown sugar to the sausage in the baking dish and mix until coated.
  6. Bake uncovered for another 30 minutes or until the edges begin to look black.
  7. Enjoy your sausage “burnt ends” warm.