Ken’s Cajun Kick Sausage Melt features Ken’s homemade Cajun sausage. From piggy to plate his sausage is all natural because he mixes all the ingredients himself before putting the meat through our meat grinder. We made two big patties from a pound and a half of pork plus slices of our smoked cheese. Wow they were good!  This was a win-win.

Keep in mind that a recipe is just an “Outline”. You can use any sausage, cheese and seasoning you like for these Awesome Patty Melts.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Gold Blend BBQ Pellets

Ingredients: Ken’s Cajun Kick Sausage Melt

• 1 ½ lbs. Ken’s homemade sausage, formed into two patties
• 6 slices smoked cheese, we mixed Provolone and Swiss
• 4 large slices sourdough bread, grilled
• 1 small sweet onion, cut into rings and grilled
• Duck Fat cooking spray (Our Store)
  

Note: When we grill bread, we use mayo instead of butter on the outside of the bread.  
            It doesn’t burn the way butter does.

Link for Cajun Kick Brats: https://datenightdoins.com/kickin-cajun-brats/ 

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Ken’s Cajun Kick Sausage Melt 

I needed a griddle for my patty melts so I flipped my Grill Grates over to “Griddle Side Up”. Then, we preheated them to screaming hot 400* (205c), sprayed them with some “Duck Fat” and we were ready to go.

Place your meat patties directly on to your hot Grill Grates. After 5 minutes flip them and place the bread on for 2 ½ minutes per side. When we grill bread, we use mayo instead of butter on the outside of the bread. It doesn’t burn the way butter does and gives you nicely toasted bread. On a 400* griddle I found that 2 ½ per side makes perfect toast.

After you have toasted the bread place a meat patty on a slice, pile on the cheese, add the grilled onions and top with the other slice of bread. I like to press it down a bit with my spatula.

Give them a minute or so and flip your Sausage Melt. It’s ready when the cheese melts.

When the meat reaches an internal temperature around 165* (74c) it’s time to build you sausage melt. U.S.D.A. safe is 165* (74c) for “All Ground Meat”. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (our store) for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

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