American · Lunch
Half-smoke with mumbo sauce
A grilled half-smoke sausage, split and charred, set in a steamed bun and topped with DC-style mumbo sauce, a sweet-tangy ketchup-based glaze spiked with vinegar and hot sauce, plus mustard and diced onion, echoing the city's late-night carryout culture.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
560Calories
21.5gProtein
31gFat
50.8gCarbs
21.2gSugar
2.6gFiber
1520mgSodium
85mgChol
11.4gSat Fat
450mgPotassium
95mgCalcium
3mgIron
1.3mcgVitamin B12
5mgVitamin C
gluten-free-adaptable
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Split the half-smoke sausage lengthwise almost all the way through so it lies flat. Dice the onion into a small bowl and set aside.
2
Simmer
Combine ketchup, apple cider vinegar, hot sauce, brown sugar and smoked paprika in a small saucepan over medium-low heat. Simmer 4 to 5 minutes, stirring occasionally, until thickened.
3
Sear
Grill the split half-smoke on a griddle over medium-high heat, cut side down first, for 6 to 8 minutes total, turning once, until deep char marks form and the casing snaps when pressed. Butter the cut side of the bun and toast it on the griddle for 1 to 2 minutes until golden brown.
4
Plate
Lay the grilled half-smoke in the toasted bun, spoon mumbo sauce generously over the top, then drizzle with yellow mustard and scatter the diced onion across the sauce. Serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 half-smoke sausage, about 5.3 oz (150g)
- 22 hot dog bun, split-top, 1.7 oz (48g)
- 1/2 cup120g ketchup
- 4 tsp4 tsp apple cider vinegar
- 2 tsp2 tsp hot sauce
- 1 tsp1 tsp brown sugar
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp30g onion
- 4 tsp4 tsp yellow mustard
- 2 tsp10g butter
