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BBQ smoked sausage burnt ends with caramelized glaze cooking in a seasoned cast iron skillet

BBQ Smoked Sausage Burnt Ends

BBQ smoked sausage burnt ends made from kielbasa sliced into rounds, coated in yellow mustard and sweet BBQ rub, smoked at 250°F over applewood for 2 hours, then braised uncovered in butter and BBQ sauce for 30 minutes until sticky, glossy, and glazed.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 8 people
Course: Appetizer, Side Dish
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Sausage Burnt Ends
  • 3 packs smoked kielbasa sausage
  • BBQ rub sweet style works best
  • Yellow mustard
  • BBQ sauce
  • Butter
  • Applewood chunks or chips

Equipment

  • Smoker or Pellet Grill
  • Foil tray or aluminum pan

Method
 

  1. Preheat smoker to 250°F with applewood. Slice kielbasa into 1/2-inch rounds. Place in a foil tray.
  2. Coat with yellow mustard and season generously with BBQ rub. Toss until evenly coated.
  3. Smoke for about 2 hours until the sausage develops a dark, smoky color and the rub has caramelized.
  4. Add butter, BBQ sauce, and a little more seasoning. Mix together until coated.
  5. Return uncovered to the smoker for 30 minutes until the sauce thickens into a sticky, glossy glaze. Serve hot.

Notes

Mustard binder: Yellow mustard helps the BBQ rub stick to the slick sausage casing. The mustard flavor cooks off during the smoke.
Sweet rub: The sugars caramelize during the smoke and build on themselves when the BBQ sauce goes in for the braise.
Braise uncovered: Covering the pan traps steam and prevents the sauce from reducing. Keep it uncovered so the sauce thickens into a glaze.
Applewood: Provides a sweet, mild smoke that complements the kielbasa without overpowering it.

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