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A Mouthwatering Memorial Day
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Memorial Day is all about gratitude. It’s about being thankful for having family and loved ones in your life. It’s about acknowledging the loss of life that makes this possible. The soldiers who gave their lives in service of this nation are forever honored on this day. We believe the best way to recognize their sacrifice is by celebrating the American dream they died defending. And we can’t think of a better way to do that than by getting together with friends and family for a day of food, fun, and fat naps.

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!

 

Sausage-Stuffed Jalapeños

Ingredients

  • 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)

Directions

  1. Preheat oven to 425°F (220°C).
  2. Place sausage in a skillet over medium heat and cook until evenly brown. Drain grease.
  3. 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.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with ranch dressing.

 

Beer-Poached Grilled Sausages

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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

Ingredients

  • 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)

Directions

  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. In a large bowl combine all ingredients.
  3. Shape mixture into twenty-four 1 1/2-inch balls and arrange on prepared baking sheet about 1 inch apart.
  4. Bake until cooked through and golden brown, about 30 minutes.
  5. Drain on paper towels.
  6. Serve warm or at room temperature, with cranberry sauce for dipping, if desired.

 

Shrimp Sausage Skewers

Ingredients

  • 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

Directions

  1. Preheat your BBQ or grill to medium high.
  2. In bowl, combine all the ingredients for the creole seasoning.
  3. In a large bowl, combine the shrimp, zucchini pieces, and sausage pieces, and cover them with the olive oil.
  4. Pour the creole seasoning into the bowl and mix well until all the ingredients are covered.
  5. Load the skewers up with alternating pieces of sausage, shrimp, and zucchini until they’re full.
  6. Grill the skewers until the shrimp are well-cooked (6 to 8 minutes) and serve.

 

BBQ Apple Sauce Ribs

Ingredients

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

Directions

  1. Evenly coat both sides of the ribs with the BBQ rub and refrigerate for 8 to 12 hours.
  2. Preheat your oven to 250°F.
  3. Put the ribs on a baking sheet and cook for 1 ½ hours.
  4. While the ribs are cooking, get busy making the apple BBQ sauce.
  5. Warm the clarified butter in a saucepan over a medium heat and cook the onion and garlic until soft.
  6. Then add the apple cider vinegar, spicy ketchup, applesauce, chili powder, cinnamon, paprika and salt and pepper to taste.
  7. Let this simmer for 30 minutes.
  8. 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.
  9. When the ribs are cooked, take them out of the oven.
  10. Preheat your broiler or grill.
  11. 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.
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