Sausage Plate Recipe

Name: Chuckwagon BBQ & Burgers Sausage Plate Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 lb hot links (regular, jalapeño cheddar, or Halal); 1 tbs vegetable oil; 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 1 cup coleslaw; 1 cup baked beans; 1 cup macaroni and cheese; 1 cup steamed vegetables (mixed broccoli, carrots, cauliflower); 2 cup fries (french fries); 1 cup garden salad; 1 each potato (for baked potato option); 1 tbs butter (for baked potato); 1 tbs sour cream (for baked potato); 1 tsp chives (for baked potato, optional); 2 tbs shredded cheddar (for baked potato, optional); 2 tbs yellow mustard; 2 tbs ketchup; 2 tsp pickles or pickled jalapeños

Inspired by Chuckwagon BBQ & Burgers

Time50m

Serves2

1/2 pound of Regular, jalapeno cheddar, or Halal hot links, served with your choice of two sides, sub both sides for baked potato for additional cost.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sausage

1/2 lb hot links (regular, jalapeño cheddar, or Halal)

1 tbs Tuscany sunflower oil

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Sides (choose two; quantities for 2 servings total)

1 cup coleslaw

1 cup baked beans

1 cup macaroni and cheese

1 cup steamed vegetables (mixed broccoli, carrots, cauliflower)

2 cup fries (french fries)

1 cup garden salad

1 each potato (for baked potato option)

1 tbs butter (for baked potato)

1 tbs sour cream (for baked potato)

1 tsp chives (for baked potato, optional)

2 tbs shredded cheddar (for baked potato, optional)

Garnish & Condiments

2 tbs yellow mustard

2 tbs Ketchup

2 tsp pickles or pickled jalapeños

Method

Sausage

Prepare and cook sausages

If sausages are refrigerated, bring them to near room temperature for 10–15 minutes. Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon vegetable oil. Pat sausages dry with paper towel; season lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper. Place hot links in the pan leaving space between each. Cook 4–5 minutes per side, turning every 3–4 minutes so they brown evenly and internal temperature reaches 160°F (71°C) for pork/beef or 165°F (74°C) for poultry/halal varieties. Total cook time about 12–14 minutes depending on thickness. Remove from pan and let rest 3–4 minutes before slicing on a bias, if desired.

If using a grill, preheat to medium (about 375–400°F/190–200°C) and grill sausages 10–12 minutes, turning every 3–4 minutes until nicely charred and cooked through. Rest 3–4 minutes before serving.

Sides

Cold/ready sides (coleslaw, garden salad)

If serving coleslaw or garden salad, portion 1 cup per side per plate into a small bowl or ramekin and chill until plating. Toss garden salad with dressing just before serving to prevent wilting.

Hot prepared sides (baked beans, mac & cheese, steamed vegetables, fries)

Reheat prepared hot sides to serving temperature: heat baked beans and macaroni and cheese on stovetop over low heat, stirring, or microwave in covered container on high 1–2 minutes until hot. Steam vegetables for 3–5 minutes until tender-crisp. For fries, bake or deep-fry according to package or recipe until hot and crisp, about 8–12 minutes in a 425°F (220°C) oven for frozen fries. Portion 1 cup (or 2 cups for fries) per side serving.

Baked potato option (substitute for one or both sides)

If substituting a side with a baked potato, preheat oven to 425°F (220°C). Scrub one medium russet potato per baked potato option and prick all over with a fork. Rub with a little oil and sprinkle with salt. Bake directly on oven rack for 45–60 minutes until skin is crisp and a skewer slides in easily. Alternatively microwave on high 8–12 minutes, turning halfway, then finish in oven 10–15 minutes for crisp skin. Split open, fluff interior with fork and top with 1 tablespoon butter, 1 tablespoon sour cream, shredded cheddar (2 tbs), and chives (1 tsp) as desired.

Garnish & Plating

On a plate, arrange the rested whole or sliced sausages (1/2 lb) prominently. Place two chosen sides in separate ramekins or alongside the sausage. If both sides are substituted with baked potatoes, plate each potato next to the sausage. Add small dollops of mustard and ketchup (about 2 tbs each) or serve in ramekins for dipping. Garnish with pickles or pickled jalapeños (2 tsp). Serve immediately while hot.