The Weeknight Grill — 3 Quick Recipes

Content provided by our sponsor: Manda Fine Meats

Long spring and summer days mean there’s plenty of sunlight and time to grill up a weeknight supper. Ribs are delicious, but a summer weeknight calls for a quick fix. Enter the humble smoked sausage.

Smoked sausage has long been a staple in south Louisiana favorites like gumbo and jambalaya. But strung across the hot grate of a backyard grill, it becomes a star in its own right. The trick to grilling up the perfect link is not to let it linger too long over high heat, says Patrick Yarborough of Manda Fine Meats.

“The best way to grill the sausage is to cook with indirect heat,” Yarborough says. “If you want it to get crispy, put it back on direct heat for a minute” at the end. Sausage should be cooked to an internal temperature of 160 degrees, he says. After that? You’re only limited by your imagination.

While smoky, hot plain sausage is great, try this trio of recipes that take sausage beyond the barbecue sauce.

Luau Stuffed Jalapenos

• Manda beef sausage
• Bacon
• Cream cheese, softened
• Crushed pineapple

Large, whole jalapeno peppers

1. Cut the casing off the sausage (similar to peeling a carrot) and discard the trimmings. If you’re using Manda’s skinless sausage (1-pound packs with three links), skip this step because it won’t have a casing.”
2. Dice the sausage into small pieces. Cut off the jalapeno tops and cut each pepper in half lengthwise, removing the pulp and seeds.
3. Mix the sausage, cream cheese and pineapple.
4. Stuff each jalapeno half with the cream cheese mixture, then wrap with bacon. Use a toothpick to hold each pepper together while they grill until the bacon is brown and crisp.

Grilled Sausage Melts

Mustard barbecue sauce

• 1 1/2 cups mustard
• 1 cup light brown sugar
• 1/2 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• Pinch black pepper
• Pinch paprika

For the sandwiches

• Manda sausage
• Sliced pepper Jack cheese
• French bread, uncut

1. Mix all the ingredients for the barbecue sauce in a pot over medium heat. Bring to a low boil, then reduce the heat and simmer for 15 minutes, stirring often.
2. Cut the sausage in half lengthwise; grill until cooked.
3. Slice the loaf of French bread in half lengthwise. Pile the cooked sausage on the bottom part of the bread, then top with the barbecue sauce and the sliced cheese.
4. Replace the top half of the bread and place the whole sandwich directly on the grill (you can wrap it in foil first if you like). Cook until the cheese is melted and the bread is crisp. Slice into desired serving sizes.

Grilled Boudin Stuffed Chicken Breasts

• Manda boudin
• Boneless chicken breasts
• Mozzarella cheese
• Barbecue sauce

1. Remove and discard  casings and put the loose boudin in a bowl.
2. Cut into the chicken breast at the thickest part and make a pocket. Season with your favorite seasonings.
3. Stuff each breast with loose boudin and cheese. Use toothpicks to close the breast, then grill until the internal temperature is 170 degrees. Serve with barbecue sauce.

Looking for more great recipes? Follow us on Facebook.