By Traeger Kitchen
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.6 Pieces | Chicken Sausages |
2 Stalk | celery, chopped |
1/2 Cup | shredded carrot |
2 Tablespoon | red onion, diced |
1/4 Cup | Mayonnaise |
2 Tablespoon | Dijon mustard |
2 Teaspoon | white sugar |
1/2 Teaspoon | celery seed |
1/2 Teaspoon | poppy seeds |
1 To Taste | salt and pepper |
1/2 Cup | your favorite Buffalo sauce |
6 Whole | Hearty Buns |
1/2 Cup | crumbled blue cheese |
1
Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire.
185 ˚F / 85 ˚C
00:05
2
Close the lid and preheat the grill to 375 degrees F.
375 ˚F / 191 ˚C
3
4
Close the lid and grill for 6-8 minutes.
375 ˚F / 191 ˚C
00:08
5
In a large bowl, combine all of the ingredients for the slaw. Toss gently to coat everything with the dressing.
6
Turn the sausages over on the grill and top with half of the Buffalo sauce.
7
Close the lid and grill for 6-8 more minutes or until the internal temperature reaches 175 degrees F.
375 ˚F / 191 ˚C
175 ˚F / 79 ˚C
00:08
8
Place the buns on the grill split side down during the last 2-3 minutes of grilling to toast.
375 ˚F / 191 ˚C
00:03
9
Top the warm buns with a small handful of blue cheese. Place a hot sausage on top of the cheese and drizzle with more Buffalo sauce.
10
Top the sausage with a hearty serving of the celery carrot slaw and serve immediately. Enjoy!
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