Recipe information
Yield
serves 4
Ingredients
1 pound smoked sausage, cut into rounds about 1/2 inch thick
3 cups Jack’s Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20)
3 cups Jack’s Old South Hickory Sauce, or 1 recipe Basic Hickory Sauce (page 22)
Preparation
Step 1
Heat a smoker to 300˚F.
Step 2
Place the sausage slices in a single layer on an aluminum baking pan, and sprinkle them liberally with the rub. Put the pan in the smoker and let the sausages smoke for 45 minutes. Check occasionally to make sure they’re not sticking to the pan.
Step 3
Remove the pan from the smoker, and toss the sausages with the hickory sauce. Place toothpicks in the slices and arrange on a platter. And there you have it: redneck hors d’oeuvres.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
