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[ED (Seth): By now you guys know Joe Pichey. You know about his recipes, and his blog, and why Stubb's sponsors them here, and why your doctor wants all this to stop. But I'm here to remind you anyway. Joe's blog is MMMGoBlueBBQ. Stubbs gives us some money to put his recipes here too because their CEO is a reader, and a nice guy, and he wants you to give his sauces a try next time you're in the supermarket. Your doctor: he wants you to cut out the saturated fats. Also maybe don't stand in the path of Michigan's defensive line. Actually if you're caught between a choice between having Italian sausage or Ryan Glasgow buried in your ribs, 9 of 10 doctors recommend the sausage. The 10th doctor is Doctor Durkin. He is a mean guy.]

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Every once and awhile, you gotta fire up the grill and have a little fun. I love recipes that are a little sweet, a little spicy and a little charred on the edges. We all love that crispy edge, right? This is more of a technique than a recipe, but it's still tasty and really fun to make. I've used it on bratwurst, italian sausages and hot dogs so far, and all have turned out great. What's the benefit of this you ask? It adds some surface area that wlll char up nicely and it will also help hold some of the tasty condiments. Those ridges are fun!!! Just do it.

Ingredients:

• Hot Italian sausages
• Hot dog buns
• Mayonnaise
• Hatch Green Chili Anytime Sauce
• Sticky Sweet Sauce
• 12 oz beer

[Don't drink the beer; you need the beer. I said don't drink th—

Okay, go get another beer, and hit the jump]

Directions:

4 hours prior to cooking, (or the night prior) boil the sausages in beer for about 3 minutes per side. This is not necessary with hot dogs, but is mandatory with the uncooked sausages. This helps hold them together after slicing.

The sausages will turn a light color after 3 mins. After 6 minutes of boiling, remove from beer bath. Insert skewers and place in the fridge for 2 hours. This will help make slicing easier.

Using a sharp knife, slice (on an angle) all the way down to the skewer and rotate the sausage until you have a spiral cut link.

Now we can make the hatch green chili mayo that goes really well with the sweet & spicy sausages. I used 3 TBS of mayo and 1 TBS of the Hatch Green Chili Anytime sauce. Combine the mayo and HGC sauce and chill 30 minutes.

Fire the grill up for medium, direct heat. We can use a charcoal or gas grill on this one. I prefer to warm the sticky sweet sauce on the grill right next to the sausages. It makes basting a little easier and a lot less messy.

MMMMMMMmmmmmmmmmmmmmm   Charred sausage goodness.

Turn your links every 3 minutes. You will notice that tasty charred goodness after only a few minutes. These will only take about 7 minutes to cook as they were partially cooked in the beer bath. After 5 minutes, start basting with the sticky sweet sauce, This goes really well with that spicy mayo we made earlier.

Once the sausages have opened up and the sauce has caramelized, we are ready to eat. Slather some of the Hatch Green Chili Mayo on the toasted bun and dig in. These would be fantastic with some grilled onions, roasted peppers, and topped with some blue cheese slaw. This one is fun and easy to make. Let me know how yours turns out.  Go Blue!