Cooking with Sam: Try out these recipes for cocktail sausages
Basic Cocktail Sausages
2 packages of cocktail sausage
24 oz. cocktail sauce
15 oz. grape jelly
Combine sauce and jelly in sauce pan. Heat over low heat until jelly melts. Add sausage and simmer until sauce has cooked into sausages; I cook for about 15 minutes and turn down on low and cook another 15 minutes.
Cocktail Smoky Links
12 oz. bottle chili sauce
10 oz. bottle chili sauce
10 oz. jar grape jelly
16 oz. package cocktail-size smoked link sausages
1 teaspoon of garlic, onion powder and black pepper combined
Combine chili sauce and grape jelly in large sauce pan and cook over medium heat, stirring constantly for three minutes or until mixture begins to boil. Add sausages and spices; cook for an additional three minutes or until thoroughly heated, stirring often. Serve with wooden picks. Yields about 3.5 dozen.
Sweet and Sour Smokies
1 cup firmly-packed brown sugar
3 tablespoons of flour
1 cup pineapple juice
½ cup cider vinegar
2 tablespoons dry mustard
1 1/2 tablespoons soy sauce
2 pounds miniature sausages
Combine all ingredients except sausages. Bring to a boil. Add sausages and reduce temperature to simmer. Serve with toothpicks.
Sweet and Sour Sausages
2 tablespoons of cornstarch
½ cup sugar
½ cup vinegar
1 tablespoon soy sauce
1 green pepper, chopped fine
1 large can of pineapple chunks
2 packages of smoky links
Simmer sausages in a small pan of water for 20 minutes. Drain. Cut meat into four or five pieces. Add other ingredients and simmer for one hour.
Cocktail Wieners
60 regular-sized wieners cut into bite-sized pieces
1 tablespoon garlic salt
1 tablespoon cayenne pepper
¾ bottle Louisiana hot sauce
½ cup vinegar
Bring all to a boil. Let stand overnight. May be put into jars and kept in refrigerator for two weeks.
Drunken Dogs
4 packs hot dogs
Half of a small bottle Tabasco
2 cans beer
Cut hot dogs into bite size chunks. Put in a boiler and cover with beer. Add Tabasco and boil until liquid is gone.
Smokies in Applesauce
2 packages of cocktail sausages
Applesauce – enough to cover (I use one large jar)
10 oz. jar grape jelly
In a slow cooker add sausages, jelly and applesauce and cook for eight hours on low. Cook on high for one hour. Stir about three times throughout.
Enjoy!
