Ingredients
serves 41 pound smoked sausage, sliced crosswise into quarters and then in half lengthwise
4 fresh hoagie rolls
4 tablespoons hot pickle relish
4 teaspoons prepared mustard, preferably spicy brown
Step 1
Build a charcoal fire or preheat a gas grill.
Step 2
Place the sausages on the cooking grate over direct medium heat. Cook, turning them occasionally to mark all sides, until the skin starts to split, 6 to 8 minutes.
Step 3
Slide the sausages onto the buns and top with the hot relish and mustard.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.
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