Steps

• 1

  When ready to cook, set Traeger temperature to 250°F and preheat with the lid closed for 15 minutes.

  250 ˚F / 121 ˚C

• 2

  Flip a full-size muffin pan over. Spray the bottom of the tin liberally with nonstick spray. Divide the sausage meat into 12 equal portions.

• 3

  Mold the  sausage over the muffin cups. Sprinkle generously with Traeger Pork & Poultry Rub.

• 4

  Place the tin on the Traeger and bake until sausage reaches an internal temperature of 155°F.

  250 ˚F / 121 ˚C

  155 ˚F / 68 ˚C

• 5

  While the sausage cooks, make the gravy. In a medium saucepan, melt butter and sauté onions until just softened. Add in ground sausage breaking up any clumps with a wooden spoon and cook thoroughly. Place the cooked sausage and onions in a bowl, and set them aside while you continue to make the gravy.

• 6

  In the same pot, bring the milk and heavy cream to a simmer. Whisk in flour and continue to whisk just until thickened. Add in shredded cheese, pepper and dried chives, then stir until cheese is melted and combined. Add in the sautéed onions and sausage mixture, and salt to taste.

• 7

  Once the sausage cups have reached an internal temperature of 155°F, carefully remove them from the muffin pan and place them directly on the grill. Continue to grill until the internal temperature reaches 165°F then remove from the grill.

  250 ˚F / 121 ˚C

  165 ˚F / 74 ˚C

• 8

  Fill each individual sausage cup with the gravy, and garnish with chives and black pepper. Serve with biscuits if desired. Enjoy!