Hasselback Hot Sausage Glazed with Honey & Mustard Dip
Score the links, glaze them with honey mustard and let the grill do the rest. The sweet glaze cools the kick of Monroe Hot sausage, and the cuts open up so every bite gets crispy edges and plenty of sauce.
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Ingredients
Instructions
Heat your grill to medium (about 400°F), or heat the oven to 400°F and line a baking sheet with foil.
Cut the sausage into 3 or 4 even pieces. Make crosswise cuts every ¼ inch, about two-thirds of the way through, without cutting all the way.
Whisk the mustard, honey, brown sugar and vinegar in a small bowl. Set aside about half for dipping.
Grill or bake the sausage for 15 to 20 minutes, turning a few times, until the edges are crisp and the inside reaches 160°F.
Brush with the glaze during the last 5 minutes. Sprinkle with parsley and serve with the reserved honey mustard for dipping.
Lay a wooden spoon handle beside the sausage while you slice. The knife stops on the handle, so you never cut all the way through.
