Sausage Shorties

Try these cheesy Sausage Shorties at your next barbecue
Contributor
Sausage Shorties

Clint Cantwell / Grillocracy.com

Bite into these individually portioned sausage meatballs to reveal the gooey cheese center. You can make these on the grill and serve hot, or pan fry them on the stove until golden, and then cover for about two minutes to help the cheese center to become molten.

Recipe Courtesy of Clint Cantwell, Grillocracy.com

8
Servings
139
Calories Per Serving
Deliver Ingredients

Ingredients

For the sausage shorties:

  • 1  Pound  regular breakfast sausage
  • individually wrapped stick of pepper jack cheese cut into eight strips
  • 2  Tablespoons  your favorite dry rub seasoning
  • 3/4  Cups  bacon ranch dipping sauce (recipe follows)

For the bacon-ranch dipping sauce:

  • 1/4  Cup  bottled ranch dressing
  • slices thick cut pepper bacon, pre-cooked and blended until finely ground

Directions

For the sausage shorties:

Prepare grill for 2-zone cooking, placing pre-heated charcoal briquets on one side of the grill's charcoal grate to create a hot zone and a cool zone.  Add 2 chunks of your favorite smoking wood to the charcoal and add the main cooking grate.  Cover the grill and adjust the bottom vents to bring the temperature to approximately 300 degrees F.

Divide sausage in to 8 2-ounce portions. 

Cover one strip of cheese with a single portion of sausage and roll into an oval shape making sure the cheese is fully encased (editor’s note: I like to pinch each end so they look like mini footballs).

Dust cheese stuffed sausage bites with dry rub seasoning then place on the cool side of the grill.  

Cover the grill and allow the sausage bites to cook for approximately 20 minutes until cooked through.  Remove sausage bites from the grill and serve immediately with bacon ranch dipping sauce.

For the bacon-ranch dipping sauce:

Mix both ingredients well and refrigerate until ready to serve.

Nutritional Facts

Total Fat
7g
10%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
36mg
12%
Carbohydrate, by difference
8g
6%
Protein
10g
22%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
32mg
3%
Choline, total
52mg
12%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
23µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
113mg
16%
Selenium, Se
12µg
22%
Sodium, Na
1141mg
76%
Water
54g
2%
Zinc, Zn
1mg
13%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.