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November 25, 2002
It's important to stick with things that you know - so I made a ton of
Little Smokies.
- one year I made the mistake of going to Ocsar Meyer itself looking for
their recipe - which they had left off the bag of sausage.
No luck!
So this year ------GOOGLE!
Sauce for Oscar Mayer Little Smokies Sausages
1 c. chili sauce
1 c. bourbon
1 c. brown sugar
1 large pkg. Little Smokies sausages
Simmer sauce in large pan on top of range for 30-45
minutes, stirring occasionally. Add little
sausages about 5-10 minutes before serving. Refrigerate
leftovers.
Cook's note: The flavor is improved if made a day
ahead; reheat before serving.
From the kitchen of Polly Romine, Lake
Tansi Village
From Memory -----
1 Cup barbecue sauce
1 Cup Bourbon
1 Cup Brown Sugar
1 Cup Ketsup
1 large package Little Smokies
1 Cup chopped onion
1 chopped garlic
1 teaspoon mustard
To which my younger son added chopped tomatoes with
Jalapino peppers in them - too much loose stuff!
And the older son added honey.
I added more mustard and barbeque sauce.
The whisky (bourbon) bottle (a fifth) is nearly empty.
I only poured a little over the turkey!
BOURBON WIENERS - from cooks.com
3/4 c. bourbon
1 c. catsup
1/2 tsp. crushed oregano
1 tsp. grated onion
1/2 c. brown sugar
1 lb. cocktail wieners
Mix first 5 ingredients in saucepan and simmer for
1 hour. Add
wieners. You may use large wieners cut into bite-size
pieces. Cook
over low heat 15 minutes. Serve hot with toothpicks.
These are the canned cocktail wieners. Not the same
- but you can substitute.
Needless to say --- this year - I found literally
dozens of recipies!!!
Yummy.
I am freezing some for Christmas! We made way too
many!
(good chopped up in the gravy and served over leftover
turkey however. Use sparingly.
Watch the sauce - that's where all the fat went.
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