Tailgating Recipes For The Grill
Grilled Cocktail Sausage (Louisiana Style)
Manda Sausage
BBQ Sauce
Mustard
Grill Manda Sausage and cut into 1 inch pieces. Place a pile of BBQ sauce and a pile of mustard in the center of a serving tray for dipping. Surround the sauce and mustard with the sliced sausage.
Grilled Mushrooms with Sausage
1 lb Manda Sausage
1 lb Fresh Mushrooms (whole of sliced)
1 Onion
2 tbs Butter
2 tbs White Wine
2 tbs Worcestershire Sauce
Slice the sausage into bite sized pieces and cut the onion into strips. Combine the sausage, mushrooms, onions, butter, white wine, and Worcestershire sauce. Season to taste and wrap in aluminum foil. Place the wrapped mushrooms on the grill and grill for 15 minutes.
Grilled Ham n Swiss Melt
Sliced Manda Ham, Four Star Ham, or Chef Master Ham
Sliced Swiss Cheese (or another cheese of your choice)
Sliced Tomatoes
French Bread
BBQ Sauce
Olive Oil
Cut the French bread in half lengthwise. Lightly brush the bottom of the bread with a thin coat of olive oil. Lay the two pieces side by side, be sure to keep each piece separate (open faced). Spread some BBQ sauce on each piece. Top each piece with sliced ham, sliced tomato, and sliced cheese. Grill the two ham melts so that the bread is crisp and cheese is melted (usually 3-6 minutes). After grilling, slice the two melts into 1-inch slices and serve.
Boudin Stuffed Chicken Breasts
1 package Manda Boudin
4 Boneless Chicken Breasts
¾ cup Cream of Chicken (or Cream of Mushroom)
BBQ Sauce
Make a cut in the boudin’s casing and peel the casing away from the rice mixture. Discard the casing and pour the rice into a bowl (for food safety, wash your hands after discarding the casing). Mix the boudin mixture with the cream of chicken.
Place each chicken breast between two sheets of plastic wrap and flatten with a mallet. Remove the chicken from plastic wrap and place the boudin mixture on top of each breast. Roll each chicken breast so that the boudin rice is inside of the breast and hold it together with a toothpick. Grill the chicken breasts and brush with BBQ sauce.
The grilling time is generally 30-50 minutes. Be sure the stuffing inside the chicken reaches a temperature of 160o.
Boudin Stuffed Chicken Breasts (Bacon-Wrapped)
1 package Manda Boudin
4 Boneless Chicken Breasts
8 slices Bacon
4 slices Provolone, Mozzarella, or Pepper Jack Cheese
¾ cup Cream of Chicken (or Cream of Mushroom)
BBQ Sauce
Make a cut in the boudin’s casing and peel the casing away from the rice mixture. Discard the casing and pour the rice into a bowl (for food safety, wash your hands after discarding the casing). Mix the boudin mixture with the cream of chicken.
Place each chicken breast between two sheets of plastic wrap and flatten with a mallet. Remove the chicken from plastic wrap and place the boudin mixture on top of each breast. Roll each chicken breast so that the boudin rice is inside of the breast. Wrap each breast with two pieces of bacon and use a toothpick to hold everything together. Grill the chicken breasts and brush with BBQ sauce. After the chicken is fully cooked, place a slice of cheese on each chicken breast. Continue cooking for two more minutes so that the cheese melts.
The grilling time is generally 30-50 minutes. Be sure the stuffing inside the chicken reaches a temperature of 160o.
Boudin Stuffed Pork Chops
1 package Manda Boudin
4 Thick Pork Chops
¾ cup Cream of Mushroom
Make a cut in the boudin’s casing and peel the casing away from the rice mixture. Discard the casing and pour the rice into a bowl (for food safety, wash your hands after discarding the casing). Mix the boudin mixture with the cream of mushroom.
With a sharp knife, make a horizontal slit into the side of each pork chop to form a pocket for stuffing. Season the pork chops. Stuff each pork chop with the boudin mixture. Grill the pork chops and brush with BBQ sauce.
The grilling time will vary depending upon the thickness of your pork chops. They usually cook for 40-60 minutes. Be sure the stuffing inside the pork chop reaches a temperature of 160o.
Sausage n Cheese Stuffed Chicken Breasts
1 lb Manda Sausage (or less)
4 Boneless Chicken Breasts
¼ lb Mozzarella Cheese
4 slices Bacon
3 whole Jalapeno Peppers
BBQ Sauce
Cut the Mozzarella Cheese into four equal pieces. Cut the tops off of the jalapenos and remove the cores. Cut two of the jalapeno peppers in half lengthwise and dice the third jalapeno into small pieces.
Cut two, 3-inch pieces (2 pieces, each 3 inches long) out of the sausage. Next, cut each 3-inch piece in half lengthwise (so you have four, 3-inches long pieces cut in half). Now, you have four pieces of sausage for this recipe, so grill the remaining sausage as an appetizer or side dish.
Place each chicken breast between two sheets of plastic wrap and flatten with a mallet. Remove the chicken from plastic wrap and place one piece of sausage, one piece of cheese, and a few diced jalapeno pieces on top of each breast. Roll each chicken breast so that the stuffing is inside of the breast. Wrap a piece of bacon and a jalapeno slice around each chicken breast and hold together with a toothpick. Grill the chicken breast and brush with BBQ sauce.
The grilling time is generally 30-50 minutes. Be sure the stuffing inside the chicken reaches a temperature of 160o.
Sausage n Cheese Stuffed Jalapenos
Manda Sausage
Cream Cheese
Large, Whole Jalapeno Peppers
Cut the top off of the jalapeno, remove the inside pulp, and wash the jalapeno. Dice the sausage into small pieces. Sauté the diced sausage until cooked and then mix in desired amount of cream cheese. Fill the jalapeno with this sausage and cheese mixture. Grill or bake the jalapeno for 30-60 minutes (the longer it cooks, the milder the jalapeno will be).
Boudin Stuffed Jalapenos
Manda Boudin
Large, Whole Jalapeno Peppers
Cut the top off of the jalapeno, remove the inside pulp, and wash the jalapeno. Make a slit in the casing of the boudin and peel the casing off so all you have is the rice (for food safety, wash your hands after discarding the casing). Fill the jalapeno with the boudin rice mixture. Grill or bake the jalapeno for 30-60 minutes (the longer it cooks, the milder the jalapeno will be). You may also try mixing cream cheese with the boudin.
Luau Jalapenos
Sliced Manda Ham, Four Star Ham, or Chef Master Ham
Canned Pineapple
Shredded Mozzarella Cheese
Large, Whole Jalapeno Peppers
Sliced Bacon
Cut the top off of the jalapeno, remove the inside pulp, and wash the jalapeno. Cut the ham slices into thin strips and the pineapple into small chunks. Roll the ham strip and place inside the jalapeno so it is surrounding the inside wall of the jalapeno. Fill the rest of the jalapeno with pineapple chunks and mozzarella cheese. Put a piece of bacon over the top of the jalapeno, holding it in place with a toothpick. Grill or bake the jalapeno for 30-60 minutes (the longer it cooks, the milder the jalapeno will be).
Cajun Shish Kebobs
Manda Sausage
Shrimp (Peeled )
Onion
Bell Pepper
BBQ Sauce
Shish Kebob Skewers
Slice the sausage into 1 inch pieces. Cut the bell pepper and onion into bite-sized pieces. Season the shrimp and the vegetables. Place the ingredients on a skewer in any order you like. Grill the kebob for 2-3 minutes per side (or until the shrimp is fully cooked) and brush with BBQ sauce.
Note: For extra flavor, try marinating the ingredients in a store-bought marinade before grilling.
Pineapple Shish Kebobs
Manda Sausage
1 whole Pineapple
Sliced Bacon
Onion
BBQ Sauce
Cane Syrup
Shish Kebob Skewers
Cut the top and bottom ends of the pineapple off. Cut the pineapple into fourths, cut out the core, and cut out the outer skin. Slice the pineapple into 1 inch pieces. Slice the sausage into 1 inch pieces. Cut the onion into bite-sized pieces. Place the ingredients on a skewer in any order you like.
Make a BBQ sauce by combining 2 parts BBQ sauce, 2 parts cane syrup, and 1 part water. (For example: 1 cup BBQ sauce, 1 cup cane syrup, ½ cup water.)
Wrap the sliced pineapple in bacon. Place the ingredients on a skewer in any order you like. Grill the kebob for 2-3 minutes per side and brush with BBQ sauce.
Note: For some lagniappe, add peeled shrimp to the kebobs.
Steak Shish Kebobs
Manda Sausage
Sirloin Steak (or another cut of beef)
Onion
Whole Mushrooms
½ cup Dijon Mustard
3 tbs Worcestershire Sauce
3 tbs Water
2 tbs Soy Sauce
Shish Kebob Skewers
Slice the sausage and the steak into 1 inch pieces. Cut the onion into bite-sized pieces. Season the steak, mushrooms, and onions with salt and pepper.
Mix the mustard, Worcestershire sauce, soy sauce and water together. Coat the steak and the mushrooms in this mustard mix.
Place the ingredients on a skewer in any order you like. Grill the kebob for 4 minutes per side (or until the steak is cooked the way you like).
Sausage PoBoy
Grill Manda Sausage and place in a foot long PoBoy bun. Top with any of the following: BBQ sauce, mustard, spicy creole mustard, grilled onions.
The Original Hot Sausage PoBoy
Grill Manda Hot Sausage until the sausage is cooked crisp. Cut the grilled sausage in half lengthwise. Serve on fresh french bread with spicy creole mustard, mayonnaise, shredded lettuce and tomato.
Sausage with Roasted Peppers PoBoy
Manda Sausage
Red Bell Peppers
Yellow Bell Peppers
Remoulade Sauce
PoBoy Bun or French Bread
Start with a whole red bell pepper and a whole yellow bell pepper. Remove the top of the peppers and remove the seeds. Place them on the grill over direct heat and brown the pepper for two minutes on each side (8 minutes total). Remove the peppers from the grill and slice into thin strips.
Grill a link of sausage on the grill until cooked. Remove from the grill and slice into ¼ inch slices. Place the cut sausage and the cut bell peppers on bread with remoulade sauce.
Boudin PoBoy
1 link of Manda Boudin
2 Slices Pepper Jack Cheese
1 PoBoy Bun or French Bread
Grill a link of boudin until cooked. Take a PoBoy bun and place 2 slices of pepper jack cheese in it. Remove the boudin from the grill and place on the bread. Allow the poboy to sit for one minute so that the hot boudin melts the cheese.