BBQ Hot Links

BBQ Hot Links with Sweet Mustard Fire Slaw

BBQ Hot Links with Sweet Mustard Fire Slaw

Smoked Sausage topped with a Sweet & Spicy Mustard Slaw to make a delicious BBQ Slaw Dog WHAT MALCOM USED IN THIS RECIPE: Print
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BBQ Hot Links

BBQ Hot Links with Sweet Mustard Fire Slaw


Spiralized Hot Links smoked and glazed. Then topped with a Sweet Mustard Fire Slaw on a bun.


  • Hot Link Smoked Sausages (I used Circle B Brand)
  • 1 cup Killer Hogs BBQ Sauce
  • 2 bags Finely Shredded Cabbage
  • 1/2 cup Sweet Fire Pickles (finely diced) – substitute your favorite Sweet & Spicy Pickle
  • 3 Tablespoons Mustard
  • 3 Tablespoons Mayo
  • 2 Tablespoons Sugar
  • 1 Tablespoon Cider Vinegar
  • 1 teaspoon Celery Seed
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper


  1. Prepare grill for indirect smoking at 250 degrees. I used a Traeger Ranger but any grill will work.
  2. Score the outside of each smoked sausage into a cork-screw pattern using the tip of a small knife
  3. Place the sausages on the grill and cook for 30-40 minutes then glaze with bbq sauce for an additional 10-15 minutes until the sauce caramelizes.
  4. For the slaw combine the mustard, Mayo, sugar, and vinegar. Place the shredded cabbage in a gallon ziplock bag. Pour in the wet ingredients along with the sweet fire pickles and seasonings.
  5. Mix together in the bag and store in refrigerator until ready to serve.
  6. Once the sausages are done remove from grill and place on a hot dog bun topped with the Sweet Mustard Fire Slaw
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Follow me on Instagram Buy Killer Hogs Products Here

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2 responses to “BBQ Hot Links with Sweet Mustard Fire Slaw”

  1. Scott W Beverly says:

    Hey Malcolm, I rarely give reviews, but this is one of the easiest, best recipe’s, I have had. Living in New England, it is tough, to find authentic BBQ, I lived in Virginia, for two years, and got spoiled, for what BBQ was. I was so proud to do the HTBBQ coleslaw, and have it come out perfect, then this recipe, with the fire mustard slaw, that was heaven. This is by, far the best coleslaw I have ever had. I cut the recipe in half, then my wife and kids got mad, because there was not a enough, that, I doubled it the next day, for pulled pork, unbelievable! Thank you sir, for teaching people, how to make awesome BBQ, at home.

  2. Anan says:

    Thanks for sharing such information related to this delicious dish.

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