Let's get grilling

1 To make the bourbon-soaked cranberries, simply combine all ingredients and allow to sit overnight in the refrigerator.
2 For the turkey sausage, combine all ingredients in a large mixing bowl until thoroughly mixed. Once mixed, the sausage mixture can be formed into meatballs.
3 Build a charcoal fire for indirect cooking using Kingsford® Charcoal with Applewood by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 400°F.
4 Grill meatballs over indirect heat and cooked for 10 minutes, or until the internal temperature reaches 160°F.
5 To make the sweet potato mustard, start by tightly wrapping the sweet potato in tin foil. Place the wrapped sweet potato on the grill over indirect heat, close the lid and cook for 30 to 40 minutes, or until soft. Once cooled, scoop out of its skin and reserve 10 ounces of the grilled sweet potato.
6 In a small pot, combine the yellow mustard seed, brown mustard seed, champagne vinegar, water, allspice, cinnamon, bay leaves and salt, and bring to a simmer. Simmer for 45 minutes and allow to cool overnight in the refrigerator. Separate the now pickled mustard seeds from the pickling liquid, but do not discard.
7 Combine the sweet potato with the pickling liquid, pickled mustard seeds, curry powder, brown sugar and cayenne pepper. Mix well and set aside. The sweet potato mustard will hold for up to 5 days in the refrigerator
8 When serving, liberally spread sweet potato mustard on both sides of a hot dog bun and place your grilled meatballs inside. Serve hot.
Cooking for 4 people

Ingredients


Bourbon-Soaked Cranberries

  • dried cranberries
    1 pint
  • bourbon
    4 ounces
  • hot water
    16 ounces

Turkey Sausage

  • ground turkey
    3 pounds
  • ground pork
    1 pound
  • green onion
    12 ounces
  • sage
    1 ounce
  • black pepper
    tablespoons
  • salt
    2 tablespoons
  • cranberries
    12 ounces
  • reserved soaking liquid
    10 ounces

Sweet Potato Mustard

  • medium to large sweet potato
    1
  • yellow mustard seed
    2 ounces
  • brown mustard seed
    2 ounces
  • champagne vinegar
    2 cups
  • water
    2 cups
  • allspice
    1/8 teaspoon
  • cinnamon stick
    1
  • bay leaves
    2
  • salt
    1 tablespoons
  • pickling liquid
    6 ounces
  • pickled mustard seeds
    5 ounces
  • yellow curry powder
    1 teaspoon
  • light brown sugar
    3 tablespoons
  • cayenne pepper
    ½ teaspoon
Credit: Recipe created by Jean-Paul Bourgeois of Blue Smoke on behalf of Kingsford® charcoal.

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