Big Ol’ Mess

  • 1 pound smoked sausage, cut into chunks
  • 3 jalapeño peppers, sliced
  • 1 green bell pepper, cut into bite-size chunks
  • 1 sweet onion, cut into bite-size chunks
  • ¼ cup Tabasco sauce
  • 1 (10-ounce) jar sweet and sour sauce
  • 1 foil bag or 2 pieces of tinfoil

Place sausage, peppers, and onion in foil bag. In a small bowl, mix Tabasco sauce and sweet and sour sauce. Pour over sausage, peppers, and onions. Seal foil bag tightly, and place on grill. Cook for about 45 minutes, turning every 15 minutes. Split open, and serve immediately.

For a copy of Wildcat Country Cooking, call Hobbton High School at (910) 594-0242.

Additional recipes from Wildcat Country Cooking that appeared originally with this one:
Southern Baked Beans
Spicy Apple Cider
Tom’s BBQ Sauce for Chicken
Wildcat Rib Rub by Jimmy the B

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

Mail Pin Share