Saucy Little Smokies

smokies

I’m often asked the secret to my little smokie sausages…”Do you use a particular brand?”…”What’s in your sauce?”…”Do you use only beef sausages?”  The secret lies not so much in the ingredients, but rather in one, simple technique used when creating them: Browning off the sausages in a hot skillet BEFORE ever adding the sauce. That’s it!

Saucy Little Smokies

2lbs. Mini Smokie Sausages (they are fully cooked)
2/3 cup ketchup
1/4 cup dark brown sugar
1/4 cup spicy brown mustard
1/2 tsp. granulated garlic
1/2 tsp. granulated onion
1/4 tsp. red pepper flakes
1 Tbs. Worcestershire sauce
1 Tbs. cornstarch
2 Tbs. water

Preheat a large skillet over medium high heat; spray with a light coat of nonstick spray. When skillet is hot, add smokies, cooking just a minute or two until browned on all sides, stirring occasionally. Remove smokies from skillet; reserve.

Using the same skillet, add ketchup, brown sugar, mustard, spices, and Worchestershire sauce to skillet, whisking to blend well. In a small bowl, mix cornstarch with water until smooth, then add this mixture to sauce in skillet; whisk ans simmer sauce over medium heat until nicely thickened. Add reserved sausages to sauce and cook until sausages are hot throughout. Serve at once.

Now You’re Cookin’
Chef Alli

One thought on “Saucy Little Smokies

  1. Hello, I’m getting ready to use my Pressure Cooker–making hard boiled eggs–question, do I use low pressure or high? Thank you, Kathleen Stump

    On Wed, Feb 8, 2017 at 8:10 AM, Chef Alli’s Farm Fresh Kitchen wrote:

    > ChefAlli posted: ” I’m often asked the secret to my little smokie > sausages…”Do you use a particular brand?”…”What’s in your sauce?”…”Do > you use only beef sausages?” The secret lies not so much in the > ingredients, but rather in one, simple technique used when creati” >

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