If you’re the type who just wants to throw some hotdogs and hamburgers on the grill and call it a day, we encourage you to read on and discover the error of your ways. Heat and meat can produce some incredibly delicious combinations that’ll have your tongue-wagging in no time. So, whether you’re a charcoal crackerjack, a smoking savant, a gas guru, or a burn-it-all beginner we’ve got some Memorial Day recipes that’ll kick-up the Texas on any table!
- 1 lb. Meyer’s Tejano Texas Sausage
- 8 oz. cream cheese, softened
- 1 cup shredded Parmesan cheese
- 1 lb. large fresh jalapeño peppers, halved lengthwise and seeded
- 1 bottle ranch dressing (optional)
- Preheat oven to 425°F (220°C).
- Place sausage in a skillet over medium heat and cook until evenly brown. Drain grease.
- In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 Tablespoon sausage mixture into each jalapeño half. Arrange stuffed halves in baking dishes.
- Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with ranch dressing.
Beer-Poached Grilled Sausages
- 6 Meyer’s Original Texas Sausage
- 3 cups Shiner Bock
- 6 cloves garlic, finely chopped
- 1 large yellow onion, thinly sliced
- 1 Tablespoon canola oil
- Prick each sausage about six times with a fork. Arrange sausages in a baking dish and cover with beer and garlic. Cover and refrigerate; marinate for about 1 hour.
- Arrange onion slices in a skillet just large enough to hold all sausages. Place sausages on top and add leftover marinade to cover. Place the skillet over medium heat and gradually bring liquid to a simmer. Poach sausages until partially-cooked, about 4 to 5 minutes. Transfer sausages to a plate and pat dry if needed. Discard the onions.
- Meanwhile, prepare a grill for medium-high heat cooking. Lightly brush sausages on all sides with oil and arrange on the grill. Grill until crisp and nicely browned and sausages are cooked through, about 4 to 6 minutes. Transfer sausages to a platter and let rest for 3 minutes. Serve as is or on toasted buns with condiments of your choice.
Cranberry Cheddar Sausage Bites
- 1 lb. Meyer’s Hot Texas Sausage
- 1 1/4 cup whole wheat flour
- 1 cup shredded cranberry cheddar cheese
- 2 Tablespoons Dijon mustard
- 2 teaspoons chopped fresh thyme (or crushed red pepper flakes for an extra kick)
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1 small yellow onion, finely chopped
- Cranberry sauce (optional, for dipping)
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl combine all ingredients.
- Shape mixture into twenty-four 1 1/2-inch balls and arrange on prepared baking sheet about 1 inch apart.
- Bake until cooked through and golden brown, about 30 minutes.
- Drain on paper towels.
- Serve warm or at room temperature, with cranberry sauce for dipping, if desired.
Shrimp Sausage Skewers
- ½ lb. raw shrimp, peeled and deveined
- ½ lb. Meyer’s Garlic Texas Sausage, cut into 1-inch pieces
- 2 zucchinis, cut in 1/2-inch cubes
- 2 Tablespoons extra-virgin olive oil
- Wooden skewers, soaked in water for 30 minutes
Creole Seasoning Ingredients
- 2 Tablespoons paprika
- ½ Tablespoon garlic powder
- ½ Tablespoon onion powder
- ½ Tablespoon cayenne or chili powder
- ¼ Tablespoon dried oregano
- ¼ Tablespoon dried thyme
- Preheat your BBQ or grill to medium high.
- In bowl, combine all the ingredients for the creole seasoning.
- In a large bowl, combine the shrimp, zucchini pieces, and sausage pieces, and cover them with the olive oil.
- Pour the creole seasoning into the bowl and mix well until all the ingredients are covered.
- Load the skewers up with alternating pieces of sausage, shrimp, and zucchini until they’re full.
- Grill the skewers until the shrimp are well-cooked (6 to 8 minutes) and serve.
BBQ Apple Sauce Ribs
BBQ Apple Sauce Ingredients
- 1 1/2 cups ketchup (spicy ketchup optional)
- 1 cup applesauce
- 1/2 onion, minced
- 3 cloves garlic, minced
- 3 Tablespoons clarified butter
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons chili powder
- 1 Tablespoon paprika
- ½ teaspoon ground cinnamon
- Sea salt and freshly ground black pepper to taste
- Evenly coat both sides of the ribs with the BBQ rub and refrigerate for 8 to 12 hours.
- Preheat your oven to 250°F.
- Put the ribs on a baking sheet and cook for 1 ½ hours.
- While the ribs are cooking, get busy making the apple BBQ sauce.
- Warm the clarified butter in a saucepan over a medium heat and cook the onion and garlic until soft.
- Then add the apple cider vinegar, spicy ketchup, applesauce, chili powder, cinnamon, paprika and salt and pepper to taste.
- Let this simmer for 30 minutes.
- Baste the ribs with the sauce and let them continue cooking for another 30 minutes, basting every 10 minutes on each side with the sauce.
- When the ribs are cooked, take them out of the oven.
- Preheat your broiler or grill.
- Broil or grill the ribs 5 minutes on each side and serve. You can baste with the sauce before you broil or grill if you want more sauce on your ribs.