When it comes to Conecuh Sausage from Evergreen, Alabama, I’m a huge fan. No, I mean it, I crave the stuff. So much so that I used to drive several hours south just to pack a couple coolers full to stock my freezer.
Luckily for me, Conecuh is now available just 30 minutes from my home, and even if it wasn’t, I can get it shipped from its online store. We eat it fried for breakfast, grilled and on a bun for lunch and in all sorts of dinner recipes. One of my favorites is this Cajun Conecuh Sausage, pepperjack cheese and BBQ venison burger.
We grill our standard venison burger blend of 75% venison and 25% bacon ground together in our Weston grinder. While the burgers cook, we grill either Cajun, Hot and Spicy or smoked Conecuh Sausage alongside them.
If you’re going to do something, you might as well go all out. We layer a venison patty topped with melty pepperjack cheese with split grilled sausage, another patty, more sausage, pickles and Traeger Sweet & Heat BBQ Sauce.
2 pounds ground venison burger, shaped into 1/2-pound patties
2 pounds Conecuh sausage, your choice of flavor, split in half and grilled
Sliced pepperjack cheese
Sliced dill pickles
Start by cutting the sausage links into approximately 4-inch sections. Split each section almost all the way through, lengthwise, then fold open like a book.
Shape the burger into patties. Add the burgers and sausage to a 350-degree (medium-hot) grill, and cook for about 10 minutes before flipping. Once the burgers have cooked about 10 minutes on the second side, add sliced pepperjack cheese.
Build the burgers by stacking as many patties as you like, each topped with two sections of sausage. Add pickles, BBQ sauce and onions, if desired.
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