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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
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