Cola Sausage Burnt Ends
Cola Sausage Burnt Ends
Ingredients
For the Sausage Burnt Ends
- 2 pounds smoked sausage, such as kielbasa or andouille, cut into 1-inch pieces
- 2 tablespoons barbecue rub, your favorite blend
- 1/2 cup unsalted butter, cut into pats
For the Cola BBQ Sauce
- 1 1/2 cups ketchup
- 1 cup cola, regular, not diet
- 1/2 cup brown sugar, packed
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your smoker or oven to 275°F. If using an oven, place a wire rack on a baking sheet.
⏱️ 15 min•🌡️ 275
- 2
In a medium saucepan, combine all ingredients for the Cola BBQ Sauce: ketchup, cola, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Set aside.
⏱️ 25 min
- 3
Place the cut sausage pieces in a large bowl. Sprinkle with the barbecue rub and toss to ensure all pieces are evenly coated.
⏱️ 5 min
- 4
Arrange the seasoned sausage pieces in a single layer on the wire rack (if using an oven) or directly on the smoker grates. Smoke or bake for 1 1/2 hours, allowing the sausage to develop a smoky flavor and a nice crust.
⏱️ 90 min•🌡️ 275
- 5
Transfer the sausage pieces to a large aluminum foil pan. Add the pats of unsalted butter over the sausage. Pour about 1 1/2 cups of the prepared Cola BBQ Sauce over the sausage, tossing gently to coat. Cover the pan tightly with aluminum foil.
⏱️ 10 min
- 6
Return the covered pan to the smoker or oven and continue to cook for another 1 1/2 hours, or until the sausage is tender and the sauce has caramelized into a sticky glaze.
⏱️ 90 min•🌡️ 275
- 7
Remove the foil and cook for an additional 15-20 minutes, stirring occasionally, to allow the sauce to thicken further and create those desirable 'burnt ends' crispy bits.
⏱️ 20 min•🌡️ 275
- 8
Serve the Cola Sausage Burnt Ends hot, garnished with fresh parsley if desired. They are excellent on their own, with toothpicks, or served with a side of coleslaw or potato salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cola Sausage Burnt Ends
For the Sausage Burnt Ends
- 2 pounds smoked sausage, such as kielbasa or andouille, cut into 1-inch pieces
- 2 tablespoons barbecue rub, your favorite blend
- 1/2 cup unsalted butter, cut into pats
For the Cola BBQ Sauce
- 1 1/2 cups ketchup
- 1 cup cola, regular, not diet
- 1/2 cup brown sugar, packed
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your smoker or oven to 275°F. If using an oven, place a wire rack on a baking sheet.
⏱️ 15 min•🌡️ 275 - 2
In a medium saucepan, combine all ingredients for the Cola BBQ Sauce: ketchup, cola, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Set aside.
⏱️ 25 min - 3
Place the cut sausage pieces in a large bowl. Sprinkle with the barbecue rub and toss to ensure all pieces are evenly coated.
⏱️ 5 min - 4
Arrange the seasoned sausage pieces in a single layer on the wire rack (if using an oven) or directly on the smoker grates. Smoke or bake for 1 1/2 hours, allowing the sausage to develop a smoky flavor and a nice crust.
⏱️ 90 min•🌡️ 275 - 5
Transfer the sausage pieces to a large aluminum foil pan. Add the pats of unsalted butter over the sausage. Pour about 1 1/2 cups of the prepared Cola BBQ Sauce over the sausage, tossing gently to coat. Cover the pan tightly with aluminum foil.
⏱️ 10 min - 6
Return the covered pan to the smoker or oven and continue to cook for another 1 1/2 hours, or until the sausage is tender and the sauce has caramelized into a sticky glaze.
⏱️ 90 min•🌡️ 275 - 7
Remove the foil and cook for an additional 15-20 minutes, stirring occasionally, to allow the sauce to thicken further and create those desirable 'burnt ends' crispy bits.
⏱️ 20 min•🌡️ 275 - 8
Serve the Cola Sausage Burnt Ends hot, garnished with fresh parsley if desired. They are excellent on their own, with toothpicks, or served with a side of coleslaw or potato salad.
⏱️ 5 min