We all have our odd guilty pleasures, right??? 😀
I mean, I generally don’t love fast food, but sometimes there is something inexplicably appealing about certain menu items, and for some reason, the Hubs, Firstborn, and I all think McRibs are really tasty in that unwholesome fast food kind of way.
So anyways, one day, when McRibs were just out of season and we were still craving some and I was biting into an Eckrich smoked sausage with its oddly softspringyspongy texture, something about that texture mixed with the generally porky flavor of it made me think I could make a McRib knockoff with it.
So I tried it, and even though it’s obviously not the exact same thing, Hubs, Firstborn, and I all agreed that it satisfied our off (McRib) season cravings.
You don’t HAVE to use Eckrich, but there is something distinctly appropriate about it for this purpose. I’ve also used Hillshire Farms in a pinch.
And also, you don’t have to use Kraft BBQ sauce, but I find it tastes a lot like McD’s. Bullseye and Sweet Baby Rays also seem to work well, but you don’t want anything too artisanal or interesting for this sandwich – something really cheap, commercial, and basic. We *are* trying to copy McDonald’s here… 😛
If you try it, lmk what you think. 😉
- For sausage:
- 1 rope of Eckrich Smoked Sausage, cut into 1/4" thick slices
- 1 cup Kraft Original BBQ sauce (or something similar)
- 1-2 Tablespoons apple cider vinegar
- 2 Tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- For sandwich:
- cheap, squishy hotdog buns
- 3-4 dill pickle slices per sandwich
- chopped or sliced sweet onion
Put all sausage-related ingredients in a pot, turn heat to medium high, bring to a gentle boil for a minute, then turn heat to low and simmer for 20 minutes or so.
Get a bun, fill it with the BBQ sauce simmered sausage, add pickles and onions as desired (but you definitely need both for the full experience here :P), and drizzle with a little extra sauce.
That’s it! Enjoy. 🙂
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