Aidells Chicken & Apple Sausage: Quick and Easy!

Time to prepare: about 25-30 minutes

Aidells Chicken & Apple Sausage

Did you ever have one of those mornings when you get out of bed, do your thing, then head off to work and realize that you've had coffee and you've eaten nothing but carbs and now you feel shaky and protein-deficient? Today was one of those days for me - only heading off to work meant sitting at a table in the corner of my living room since we are under quarantine right now.

While I was in the shower my wife was cooking some bacon in the convection oven. When I realized that I needed some protein and asked if there was any bacon left, she said, "no. There were only four pieces and I ate them all." Wow. Then she reminded me that we had some Aidells Chicken & Apple Smoked Chicken Sausage in the fridge. Eureka! I had hit the motherlode! 

Outside, my Big Green Egg (BGE) was beckoning me to be used. Greeted by a crisp 40 degrees morning, I headed across the patio, opened up the BGE, and started heating up my lump coal. Since the Big Green Egg is so efficient, there was still plenty of coal in there from a couple of pork loins I did earlier this week, so I didn't even need to add any. The Egg is also not fussy about ambient temperatures (unlike my wife), so the cold air didn't even phase it. I've used my Egg in single-digit temperatures with no problems!

Aidells Chicken & Apple Sausage

After about five minutes or so, I removed the heating element and placed my cast iron grate inside of the grill, so it could get hot. Once the Big Green Egg was up around 375F and the grate was good and ready, the rest was easy. In a few shakes of a lamb's tail, I was ready for my protein bump and I still have a few links left for later. I may even share them with my wife!

Quick and Easy Aidells Sausage

  1. Heat up the Big Green Egg to your desired temperature. I set mine at 375F
  2. If you have a Big Green Egg Infrared Cooking Surface Thermometer (part # 114839) find the areas around the grate that have consistent temperatures and distribute the sausages evenly.
    Tip: Depending on where the majority of your heat from the coals are, this may be at the edges or toward the front, etc.. Don't feel like you have to put your sausages in the center. It's really hot there and we don't want these babies turned into jerky, right?
  3. These sausages come already-cooked in the package, but you certainly don't want to eat them right out of the pack - that's why we're here! Close your lid and make sure your chimney is open just a little bit, so we keep that smoke inside. 
  4. Set a timer for 3 minutes and have a seat. Remember - no peeking! We want the temperature inside of the Egg to remain stable.
  5. After 3 minutes, flip 'em over and close the lid and wait patiently for another 3 minutes.
  6. At this point, it's up to you how to proceed. I looked mine over and turned them a bit and gave them another 3 minutes. On this third round, you are allowed to peek, so you don't burn them. I like a little burn on mine, so I got some blackening before I pulled them out. I also used my Big Green Egg Instant Read Thermometer (part # 119575) to make sure they were good and hot inside.

Aidells Chicken & Apple Sausage

That's it! Eat them in a bun, chopped up on a plate, or mixed in with eggs for breakfast or rice and veggies for dinner.

Mike and Amos
Mike and Amos, Resident EGGsperts