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BUNA, TEXAS
BEST TEXAS
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Want to have a "thrill on the grill"? Looking for new ways to incorporate our chopped beef, DJ's Boudain, smokehouse sausage and other Beasley's smokehouse products into your dinner plans? We’ve got you covered. Discover our favorite BBQ recipes, including Beasley's mini links wrapped in bacon, gumbo, beans and rice, and more.
And don’t forget, when your recipe calls for BBQ sauce, pick up a bottle of our special southern style hand-made BBQ sauce. Place your order today or give us a call at 409-994-2339.
OUR RECIPES
Check out some of our customers' favorite recipes
Sausage Spirals
SAUSAGE SPIRALS
Ingredients needed:
1 Cup Beasley's Bar-B-Que Sauce
½ Cup Apple Cider Vinegar
¼ Cup Worcestershire Sauce
1 tsp Tabasco Sauce (optional, for extra kick)
1 Family Pack Beasley's Smokehouse Green Onion Smoked Sausage (or 4 Beasley's Smokehouse Green Onion Smoked Sausage Rings)
¼ - ½ Cup TexJoy Special Bar-B-Q Seasoning
Tools needed:
24 Skewers (soaked in water)
Cookie Sheet (or something to hold skewers)
Basting Brush or Mop
Sauce Bowl
Spoon
Cutting Board
Serrated Knife
Directions:
1. Soak Skewers
Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling. Set aside.
2. Prepare BBQ Sauce
In a bowl, combine Beasley's BBQ sauce with apple cider vinegar, Worcestershire sauce, and Tabasco sauce (if you like it spicy). Mix well and set aside.
3. Prepare Sausages
If using the rings, slice the ring into quarters. Insert skewer through the middle of the link through the other end.
4. Spiral the Sausage
Start with your knife at one end of the link at a 45 degree angle towards the middle. Cut to the skewer, turning the sausage after each slice. Gently pull spiral outward to expose more of the inside of the sausage.
5. Season
Sprinkle generously with TexJoy BBQ seasoning until well-coated. Be sure to get in between the slices!
6. Grill Sausage
Preheat your grill to medium-high heat.
Place sausage on the hot grill over direct heat. Grill for 4-5 minutes on each side. Mop with the prepared Bar-B-Que sauce, flip, and mop again. Cook for another 3-5 minutes until done.
7. Serve
Remove kabobs from the grill and let them rest for a minute. Eat them straight off the skewer or slide them off into a hot dog bun. Dip or top with Beasley’s Bar-B-Que Sauce from the bottle
Surf N' Turf Kabobs
Surf N' Turf Kabobs
Ingredients needed:
1 Cup Beasley's BBQ Sauce
½ Cup Apple Cider Vinegar
¼ Cup Worcestershire Sauce
1 tsp Tabasco Sauce (optional, for extra kick)
1 Ring Beasley's Smokehouse Regular Smoked Sausage
2 lbs X-Large Gulf Shrimp (Peeled with tail on and deveined)
¼ - ½ Cup TexJoy Special Bar-B-Q Seasoning
Baked Beans (for serving)
Potato Salad (for serving)
Tools needed:
12 Skewers (soaked in water)
Cookie Sheet
Basting Brush or Mop
Large Bowl
Sauce Bowl
Cutting Board
Serrated Knife
Spoon
Directions:
Soak Skewers
Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling. Set aside.
Prepare BBQ Sauce
In a bowl, combine Beasley's BBQ sauce with apple cider vinegar, Worcestershire sauce, and Tabasco sauce (if you like it spicy). Mix well and set aside.
Marinate Sausage and Shrimp
Slice Beasley's smoked sausage.
In a large bowl, combine the sliced sausage and peeled shrimp. Sprinkle generously with TexJoy BBQ seasoning and mix until well-coated.
Assemble Kabobs
Thread the ingredients onto the skewers in the following order: shrimp head, sausage slice, shrimp tail. Repeat until the skewer is full, leaving some space at each end for handling.
Grill Kabobs
Preheat your grill to medium-high heat.
Place the assembled kabobs on the hot grill over direct heat. Mop with the prepared BBQ sauce. Grill for 4-5 minutes on each side, mopping with sauce after flipping. Continue grilling until shrimp are opaque and sausage is heated through.
Serve
Remove kabobs from the grill and let them rest for a minute. Serve with baked beans and potato salad for a complete, mouth-watering meal.
SMOTHERED POTATERS
Ingredients needed:
1 9×12 metal or glass pan. Well greased.
6 to 8 large potatoes.
1 large can cream of mushroom.
1 onion.
1- 12oz. Pkg. of your Beasley's Smokehouse Sausage.
Directions:
Preheat oven to 400°
Peel, wash, cut potatoes into bite size pieces.
Put into large bowl.
Dice onion.
Dice Beasley's Smokehouse Sausage. Mix all in bowl onion, salt, pepper, to taste, potatoes, pour into greased baking dish.
Scatter cream of mushroom on top.
Bake uncovered for 60 to seventy five minutes.
Till golden brown on top, I even like mine just a little bit crispy.
Pan of cornbread, or pan of biscuits.
BEASLEY'S SAUSAGE SKILLET
Ingredients needed:
3 lbs little red or butter potatoes diced.
1 large yellow onion.
2 tbsp of seasoning of your choice.
1 package of beasleys sausage of your choice.
Directions:
I drizzle my electric skillet with a little oil.
Dice the potatoes and rinse them.
I add the seasoning to them and toss them to coat.
Put them in the skillet and cover.
Dice the onion and add it stirring it in.
I turn them on medium-low and cook until potatoes and onions are tender.
Stirring every once in a while.
Slice the sausage and add it to the pan and then turn the skillet up to medium or medium high.
Stir every few minutes until the sausage is browned just a little bit.
So yummy! Next time I think I will add in some zucchini or squash.
CHICKEN AND SAUSAGE GUMBO
Ingredients needed:
4-6 quarts of water.
6 heaping Tbls. Savoie's roux.
3 lbs. Chicken cut up.
3-4 lbs. Beasley's green onion sausage, sliced.
3 pks. Savoie's tasso, sliced.
1 lg. onion.
1 lg. bell pepper.
1 cup green onions.
1/2 cup parsley.
Garlic powder, salt, and pepper to taste.
Directions:
Dissolve roux in water over medium heat.
Let boil for 30 minutes.
Meanwhile, bake all meat in 350* oven for 30-45 minutes, then drain off grease.
Add meat and vegetables to roux along with seasonings.
Let simmer over low heat for 1-1.5 hours.
Add green onions and parsley.
Let simmer another 30 minutes.
Serve over rice.
SAVOIE'S DIRTY RICE WITH BEASLEY'S SMOKEHOUSE SAUSAGE
Ingredients needed:
2 onions.
2 bell peppers.
5 pieces of clove garlic.
2 containers of Savoie's dressing mix.
7 cups of cooked rice.
4 pkgs. of your favorite Beasley Smokehouse Sausage.
Salt, pepper, crushed red pepper.
Directions:
Cut sausage in little pieces, brown real good, leave drippings, saute onions, bell peppers, garlic, for 5 minutes to sausage and drippings.
Add Savoie's Dressing Mix, brown with sausage and onions, bell pepper, garlic,
Till completely browned all together.
Add cooked rice, salt, pepper, crushed red pepper.
Then I ask GOD to please bless it, and give happiness to whomsoever eats it. In the mighty name of JESUS CHRIST
our LORD. Put lid on it, let simmer for 1 hour, stirring occasionally.
Romans 10:9
If thou confess with thy mouth the LORD Jesus Christ, and believest in thy heart that GOD raised him from the dead thou shall be saved.
Made with GOD'S love.
SMUDDERED OKRA WITH BEASLEY SMOKEHOUSE SAUSAGE
Ingredients needed:
1 16oz. bag of frozen okra or 1 pd. of fresh okra.
1 onion.
1 bell pepper.
3 pieces of clove garlic.
2 pkgs. of your favorite Beasley Smokehouse Sausage.
(I prefer Jalapeño green onion with my okra, it is amazing together)
2 can of Rotel tomatoes, or dice tomatoes.
Salt, black pepper, crushed red pepper.
You can add about 3 tbs. White distilled vinegar, your okra will not be slimy.
Directions:
In pot with thick bottom or cast iron, brown sausage in little pieces.
When sausage is completely browned, add onions, bell pepper, garlic to dripping and sausage for about 5 minutes.
Add your frozen or fresh okra, (Please remember you can double this recipe, I do)
Add tomatoes, add water to cans and swish, to get remaining juice, pour into pot.
Salt, pepper, crushed red pepper. (I count to 7 when sprinkling crushed red pepper, works for me.)
Add vinegar, you will not taste it, tomatoes absorb it.
Pray over it, ask GOD to bless it, and bring happiness to whomsoever eats it.
Simmer on medium low heat for about 2 hours, with lid on it.
I also sometimes add shrimp, you can add crawfish, chicken, I love to serve over rice, with some french bread. Better- n- gumbo to me, I could eat it everyday.
Jeremiah 17:14
Heal me O LORD, and I shall be healed.
Save me O LORD and I shall be saved.
Beasley's Smokehouse Chicken & Sausage 1-Hour Gumbo
Ingredients needed:
2 Packs Beasley's Green Onion Sliced Sausage
1 Rotisserie Chicken
2 10oz Bags Frozen Seasoning Blend Vegetables
2 Tbsp Minced Garlic
32 oz Chicken Broth
1 16.9 fl oz Bottle of Water
1 Tbsp TexJoy Gumbo Filé
4 cups Cooked White Rice
Tabasco Sauce (optional, for extra kick)
Cajun Seasoning (optional, for extra spice)
Sliced Green Onions (optional, for garnish)
Ingredients Needed:
Gumbo pot
Large gumbo spoon
Rice Cooker (or pot to cook rice in)
Fork
Directions:
Fry Beasley's Green Onion Sliced Sausages in a gumbo pot until a good brown seer has been achieved. Remove and set aside, leaving the grease in the pot.
Spoon 4-5 heaping tablespoons of Savoie’s Real Cajun Old Fashioned Roux into a bowl. Blend the roux with a fork until the oil is incorporated with the dry. Add to gumbo pot and stir until melted.
Add your frozen seasoning blend vegetables and minced garlic. Stir until roux is fully coating the veggies.
Add chicken broth and water. Stir and let simmer for 15 minutes.
Add sausage back in. Stir and let simmer for 15 minutes.
Shred the rotisserie chicken and add to gumbo. Add a generous sprinkling of Gumbo Filé enough to cover the entire surface. Add a sprinkle of Cajun Seasoning if needed. Stir and let simmer 5-10 minutes until chicken is warm.
Spoon over white rice, garnish with green onions, and serve with saltine crackers, Tabasco, and Cajun Seasoning.
Yields about 6 servings
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