uck breast down in a roasting pan with a drip tray. Pour
Bring water to a boil in a large pot or dutch oven.<
it'l Smokies smoked sausages and reserve the rest. In a saucepan
Combine maple syrup, brown sugar, mustard, salt and cayenne in a non-stick skillet over medium-high heat. Add Lit'l Smokies smoked sausages and bring to a simmer. Heat, stirring occasionally, until sauce is reduced and almost gone, about 15 minutes. Sauce will be thick.
Remove smoked sausages on to a parchment-lined baking sheet and when cool enough to handle, dip in pistachios. Serve warm.
Preheat oven to 375 degrees F.
Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal.
With a knife or pizza cutter cut each rectangle lengthwise into 8 strips making a total of 32 strips. Wrap one strip of dough around each Lit'l Smokies(R) stretching dough slightly to look like bandages, leaving tip exposed to create face. Place on ungreased cookie sheet.
Bake 12 to 14 minutes or until golden brown. Draw features on tip of Lit'l Smokies(R) to create face. Serve with mustard or ketchup, if desired.
.
Over medium temperature, heat a deep skillet with the bacon
Combine the beer, syrup, honey, cornstarch, cinnamon and black pepper in a large skillet and bring to a boil, stirring frequently; reduce heat and simmer for 15 - 17 minutes, stirring frequently, until it has been reduced by half.
Add smoked sausages and continue cooking for 10 minutes. Use a slotted spoon to remove smoked sausages from the skillet and place into a serving dish, drizzle with sauce. Serve with cheese and crackers.
alt and pink peppercorns with a mortar and pestle. Use to
br>In the top of a double boiler mix 1 cup
Smash and chop two cloves of garlic. Put 2 tbsp of butter in a small pan and add an approximately equal quantity of chicken stock.
Heat the pan, medium-high, until the butter melts and then drop in the garlic.
Simmer for a few moments and then put in the cleaned trimmed mushrooms.
Simmer open very gently for about 10 minutes so that the butter and water foams into a smooth sauce and some of the water evaporates away.
Serve hot as a starter.
ater and the broth into a deep pot with the salt
Fry bacon over medium heat until crisp and brown.
Add onion and green peppers and cook until tender.
Stir in pineapple juice, ketchup and Tabasco.
Mix well.
Add Lit'l Smokies, bring to a boil.
Reduce heat and simmer 10 minutes or put in crock-pot on low to keep warm.
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
Cut each apricot into four strips. Cut each slice of prosciutto into four short strips.
Make a slice in each smoked sausage and stuff with an apricot piece. Wrap a piece of prosciutto around the smoked sausage and place on the baking sheet.
Bake for 15 to 18 min until prosciutto is just crisping. Stir together vinegar and honey and drizzle on smoked sausages just before serving with party picks.
inutes. Set aside.
In a large, heavy saucepan, melt 1
Preheat oven to 350\u00b0.
Unwrap cornbread dough.
Separate along perforated edges and cut each section in half to make 32 short pieces.
Wrap each Lit'l Smokie with a piece of dough, pinching ends to seal.
Bake 10 to 12 minutes on ungreased baking sheet at 350\u00b0 until golden.
e slightly crispy but still a little chewy. Once finished place
salt, pepper, lemon juice and a couple of slices of lemon
Peel the potatoes and cut into 1 inch pieces.
Place in a pan of salted water, bring to the boil and cook for 5 minutes.
Drain well and set aside.
Melt the butter in a frying pan with the olive oil, add the onions and bacon and cook for about 5 minutes or until the bacon fat begins to run.
Add the potatoes and cook for a further 10 minutes or until the potatoes are tender and crisp turning occasionally.
Add the herbs, salt and pepper and mix well.
Serve immediately.
lices (this is optional). In a small bowl, combine orange juice
range juice.
Combine in a double boiler: egg yolks, 3