Smoked Sausage Spice Rub Dippers
We simply used the rubs as fun dipping spots!
Ingredients
—1 PK Queen City Sausage—Smoked Sausages. Cut links into 1/4 portions
—2 OZ Olive oil
—Pork Rub —2 TBLS Brown sugar, 1 TSP Chili powder, 1 TSP Paprika, 1 TSP Garlic powder, 1 TSP Dried thyme, 1/2 TSP Onion powder, 1 TSP Salt, 1/2 TSP Black pepper
—Caribbean Dry Rub —1/3 Cup Dark brown sugar, 1TSP Salt, 1 TSP Dried thyme
1/2 TSP Ground allspice, 1/2 TSP Crushed red peppers, 1/2 TSP Garlic powder, 1/4 TSP Ground cloves, Pinch of dry mustard
—Supreme Dry Rub —4 TBLS Dark brown sugar, 2 TBLS Smoked paprika, 2 TSP Coarse salt, 1 TBLS Ground black pepper, 1 TSP Garlic powder, 1TSP Onion powder, 1/2 TSP Cumin, 1/2 TSP Ground coriander, 1/2 TSP Cayenne pepper
—Brown Sugar Chili Rub —3 TBLS Dark brown sugar, 1TBLS Chili powder, 1/2TSP Ground cumin, 1 TSP Black pepper, 1/2 TSP salt
Directions
Small skillet, medium-low heat, add the olive oil to heat up
Add the sausages to brown
Ideally use the small skillet as a serving dish, or transfer sausages and oil to a serving dish
Dip the olive oil coated sausages in the various spices