Memphis Sausage & Cheese Plate

Don’t you just love finding recipes that are simple, yet sinfully delicious?

My cousin Tim introduced this happy treat to me many years ago, and I’ve been making it regularly ever since.  Of all the different stuff I grill, this might be the most requested by my friends.

At the BBQ Bash every year, it’s one of our first items to sell out – 2nd only to our World Champion Ribs, of course – and it couldn’t be simpler.  All you need are some links of your favorite Smoked Sausage, your favorite BBQ Sauce, All Purpose Rub and Cheddar Cheese (we prefer sharp cheddar).

You can use whatever type of Smoked Sausage or Kielbasa you prefer.  You can even use Turkey Sausage if you’re trying to be healthy.  You wouldn’t know the difference unless you had the two next to each other.

Get your grill blazing hot for direct cooking.  If you’re using gas, fire it up as high as it can go.  Charcoal users – use a bunch of coals – maybe 30+ – because you want your grill HOT. Our goal is to burn this sausage.  Yes, burn.

Grab a drink (or two) before you begin.  You won’t have time to go inside later.  This recipe always turns out better with a malt based beverage in one hand.

Place your sausage on a tray and glob on your BBQ sauce.  The thicker the better.  If it’s thin, add sugar.  You want THICK sauce.  Plus, sugar is always a positive.  After the sauce, sprinkle with rub.

Place sausage on the grill, sauced side down.  Now do the same to the side facing up – blot thick sauce, sprinkle with rub.  Wait!  Don’t close that lid yet – throw a handful of wood chips on.  Obviously.

Now, burn the sausage.  You want to get it good and crispy black.  When it’s pretty black, flip it over.  Go ahead and add more sauce to that blackness.  Why wouldn’t you?  Yea, let’s go ahead and layer happy flavors.

Once you’re satisfied with the burnt tastiness of your sausage, take it off.  Slice it into pieces about 1/2″ thick and dump onto a serving tray.  Now take some cheddar cheese cubes or slices and place all around it.  For the final beautiful touch, sprinkle more rub all over.  Everything.  Get out some toothpicks for quick and easy tasting.  A piece of sausage and a piece of cheese.

You’re done.  But hurry up and grab a few pieces for yourself.  I can’t tell you the amount of times I’ve made this, turned my back, and it’s all gone.  It’s just that good.

This is a recipe everyone can make.  It doesn’t take any fancy tools or equipment.  Just a really hot grill and good ingredients.  You are going to absolutely love this tasty treat and Memphis Sausage & Cheese will soon become a staple at your patio parties – guaranteed.

Let me know the first time you make it – I look forward to hearing about your success!

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Memphis Sausage & Cheese Plate

A great idea for holiday or game day snacking!

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine American

Calories 325 kcal

Ingredients

  

• Links of your favorite Smoked Sausage/Kielbasa
• 1-2 cups of your favorite BBQ Sauce
• All Purpose Rub
• Cheddar Cheese we prefer sharp white cheddar

Instructions

 

• Get your grill blazing hot for direct cooking.
• Place your sausage on a tray and blot on your BBQ sauce. The thicker the better. If it’s thin, add sugar. You want THICK sauce.
• Sprinkle with rub.
• Place sausage on the grill, sauced side down. Now do the same to the side facing up – blot thick sauce, sprinkle with rub.
• Now, burn the sausage. You want to get it good and crispy black. When it’s pretty black, flip it over. Go ahead and add more sauce to that blackness.
• Once you’re satisfied with the burnt tastiness of your sausage, take it off. Slice it into pieces about 1/2" thick and dump onto a serving tray. Now take some cheddar cheese cubes or slices and place all around it. For the final beautiful touch, sprinkle more rub all over - everything. Get out some toothpicks for quick and easy tasting.

Keyword Sausage and Cheese Plate