Chef Big John with Rouses Markets is making a recipe built for the flat top, cast iron, or backyard grill — smoky, colorful, and made to feed a crowd.
Best Sausage Choices
- Green Onion Pork Sausage
- Cajun Smoked Sausage
- Jalapeño & Cheese Sausage
- Hot Italian Sausage
- Crawfish or Boudin-style sausage if available
Ingredients (Serves 6–8)
Sausage
- 3 lbs fresh Rouses sausage links
- 1 tbsp oil or bacon grease
Grilled Vegetables
- 2 bell peppers, sliced
- 1 large red onion, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 8 oz mushrooms
- 2 ears corn, cut into chunks
- 1 jalapeño, sliced thin
- Optional: cherry tomatoes or asparagus
Seasoning Blend
- 1 tbsp Creole seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp dried oregano
- Pinch cayenne
Finishing Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- Splash Worcestershire
- Small drizzle BBQ sauce or hot honey
- Fresh parsley or green onion
Flat Top Method
1. Heat flat top to medium-high.
2. Add oil and sausage links. Cook slowly until browned and fully cooked.
3. Move sausage aside and add vegetables…