Smoked Sausage and Cheese Bites

I am not sure if there is a better taste than smoked foods.  OK, maybe if this were an Italian post, I would say the same thing.  Or an Indian post.  Or a Mexican post.  Bottom line is I and my family love smoked foods from the Green Egg.  As a total aside, if you are in the market for a smoker, I would recommend you find a smoker with an external source point for putting in the smoked woods.  While my Green Egg is a great cooking vessel and I have learned how to create smoke that lasts a long time, it would be great to add more smoked wood as I go for certain recipes.  Below are a couple of sites for you to review smokers.

Back to the recipe.  The key to this recipe is to find the perfect cheese to work with the smoked sausages.  I used smoked Gruyère and it was a great choice.

 

SpitJack (for 1st timers that don’t want to spend an arm & a leg)

Yoder Smokers (Professional Grade)

Lang BBQ Smokers (Professional Grade)

Ingredients:

• 4 Beef Smoked Sausages
• 6 – 8 oz of smoked Gruyère
• 2 tbsp flour
• 2 tbsp butter
• 1/2 cup each fat-free half and half and skim milk
• salt & pepper to taste

Directions:

Score the sausages and cook on your outdoor grill on medium to medium high temperature.  Char them as much as you like.  For me, the more the better.  They will take a good 15 minutes to cook.  Meanwhile, in a sauté pan, melt the butter and add the flour to make a basic roux.   Once combined, you have a paste like consistency, add each milk a little at a time.  When all the milk in incorporated and the roux thickens, begin adding the cheese a little at a time.  You want a slightly thicker consistency than if you were making macaroni and cheese.

To serve, slice the sausages into bite size pieces.  To let the guests have more fun, put them in a bowl and serve with either toothpicks or skewers for stabbing.  In a separate pot or bowl, serve the cheese so you can dip the sausages in the great sauce.  Enjoy!