What do I put on these Texas sausages?

[Mosca]

I’m thawing out a few sausages I got from Franklin bbq. They look like they’re uncooked, but I know how to deal with that.

So, what will these be? Like kielbasa maybe? I guess I’ll grill them on the BGE with some smoke, but I don’t have time to smoke them like a couple hours.

[hoovarmin]

Put BBQ sauce on them. But put out several selections and try them all.

[Mosca]

Huh. Okay.

I was actually going to put brown mustard and sauerkraut, figuring German. But I can use BBQ sauce, easy.

[STEbbq]

+1. 5 or 6 different sauces…

[STEbbq]

Mustard and sauerkraut are good in addition to the sauces…imagine different flavors for every bite!

[Bad Hat BBQ]

When I am short on time I Par-Boil the sausage 1st.... then grill

If they have a high fat content, I split them length wise and cook skin side up!

BBQ Sause & Onions

Kraut & Mustard

Kimchee & Sirracha

(Nothin' beats smoked sausage)

[texastweeter]

If raw, smoke to cook. Probably eat them nekked, or on a saltine with a dash of hotsauce. Thats how us down here usually eat them.

[smokin fool]

Nekked was my first answer, trying something new I want to taste it not a buncha condiments.
Next one dress it up....

[Mosca]

They are fully cooked. I did the BBQ sauce thing, they’re pretty good actually. I put Cooper Sharp Black Pepper cheese on it.

I got four more, maybe I’ll have one for breakfast tomorrow, scramble an egg on it or something.

[texastweeter]

Yeah we don't eat them on buns lol.

[texastweeter]

You eat them the way you like them. I have been known to drink scotch with a straw, lol

[58limited]

Dice them up and throw them in with some scrambled eggs. Serve on tortillas with a little salsa and cheese. Or, we Texans grill/smoke at about 275 until the skin gets a good snap - if raw the IT needs to hit around 155-165 but may go higher to get that snap in the skin. Eat as-is with no condiments. Or, cook however you wish - anyway is pretty good with Texas links.

[smokin fool]

Sounds like an Oktoberfest sausage.
Nekked or with a honey or sweet mustard.