As the dog days of summer fade into fun-filled fall weekends, I couldn’t be more excited for the long-awaited arrival of football season! And, whether you’re in the backyard hosting a hard-hitting “homegate” for family and friends, or parked stadium-side throwing down a tailgate fit for a rowdy crowd of the hungriest home team fans, all agree – good games require great spreads!
To kickoff this cookout I’m grilling a grid iron feast alongside my friends from Eckrich Meats, featuring their Original Skinless Smoked Sausage Ropes, because not only are they entirely gluten-free, versatile and easy to cook, but made with the perfect balance of toasty spices and all-natural flavors.
The kettle grill was loaded with a full chimney of lump charcoal, cherry and oak wood, then I charred these sausages to tender, smoky perfection. In the final moments of cooking, each sausage was brushed in one caramelized layer upon another of a sweet and tangy Carolina-style wholegrain golden mustard barbecue sauce. Stuffed in a buttered and toasted artisan brioche bun, then dressed with charred summer corn, pickled shallots, and freshly prepared kale slaw. Plated with two handfuls of crispy salt and vinegar kettle chips and served with a handcrafted, ice cold northern Michigan lager! Life definitely doesn’t get much better than this!
To be the MVP of your next homegate or tailgate, visit www.eckrich.com for this recipe and hundreds more! Also, click here to find where you can buy a variety of Eckrich products locally. -Cheers, David
p.s. I’d love for YOU to win Eckrich’s “Road to the National Championship” Sweepstakes. As the Official Smoked Sausage and Deli Meat of the College Football Playoff, Eckrich is inviting fans to enter for the chance to make a 15-yard throw for $1MM during some of the biggest football games of the season, including the 2019 College Football Playoff National Championship. Visit www.eckrichfootball.com for details and to enter for a chance to WIN!
RECIPE: Carolina-Style Sausages with Charred Sweet Corn and Tangy Homemade Kale Slaw
6 Eckrich Smoked SausagesHomemade or your favorite store-bought brand of golden barbecue sauce
2-4 ears sweet corn on the cob, husk removed, par-boiled and seasoned with olive oil, salt and pepper
6 artisan-style brioche buns, lightly buttered
10-12 shallots, dicedHomemade or your favorite store-bought kale-based coleslaw
1. If using a gas grill, preheat to medium-high heat. If cooking with charcoal, ignite a full chimney of briquettes – when coals are glowing and just ashed over, dump into a pile on the bottom of the grill floor and spread out evenly. Allow the grill grates to warm for 10-15 minutes prior to cooking.
2. Lay the sausages evenly across the grill grate. With the grill lid open, char on all sides until just cooked through. In the final minutes of grilling, caramelize layer upon sweet and tangy layer of barbecue sauce over the sausages. Remove sausages from heat and set aside to cool.
3. Simultaneously, grill the par-boiled and seasoned sweet corn on all sides, rotating intermittently, until charred evenly on all sides. Set aside to cool. Then, carve the kernels from the cob and fold into the prepared coleslaw.
4. Lightly grill the brioche buns directly on the grill grates, 30-60 seconds per side.
5. Load the sausages into the buns, dress with additional barbecue sauce, shallots and coleslaw. Plate alongside your favorite flavor of fried kettle chips and serve!