These Sweet Heat Sausage Burnt Ends are smoked low and slow before being glazed with BBQ sauce, brown sugar, and candied jalapeños for the ultimate sweet and spicy appetizer perfect for game day, parties, and backyard BBQs.
Total Time:2 hours 10 minutes
Yield:8
Ingredients
2 (14-ounce) packages kielbasa sausage, sliced into 1-inch rounds
½ cup candied jalapeño slices
2 tablespoons BBQ seasoning, divided
1 cup BBQ sauce
½ cup light brown sugar
Instructions
Preheat your smoker to 225°F.
Slice the kielbasa into 1-inch pieces and place them into a disposable foil pan.
Add the candied jalapeño slices and 1 tablespoon BBQ seasoning. Stir until the sausage is evenly coated.
Place the foil pan onto the smoker and cook at 225°F for 1 hour.
Remove the pan from the smoker and stir in BBQ sauce, Brown sugar, and remaining 1 tablespoon BBQ seasoning. Mix until every piece of sausage is well coated.
Increase the smoker temperature to 350°F and return the foil pan to the smoker. Cook for 1 additional hour, stirring once halfway through.
Remove from the smoker and serve immediately while hot and caramelized.
Notes
Use your favorite BBQ sauce to customize the flavor.
Hickory, pecan, cherry, or oak wood pellets all work great.
Leftovers can be refrigerated for up to 4 days.
Reheat in a skillet, oven, or smoker until warmed through.
