Combine barbecue sauce, brown sugar and vinegar; let simmer for a few minutes.
Add sausage and let simmer until sausage is tender.
In a medium saucepan,place a tablespoon of olive oil and saute onion until clear.
Cut pepper into strips and cook with onion until soft.
You make wish to add some bacon pieces at this point.
Added drained tomatoes.
Add drained beans and at this stage you may need to add some water to cover beans.
Let the ingredients heat through and add salt, cracked peppercorns and chilli to taste.
Add cocktail sausages and cook until skin splits.
Serve in warm bowls with lots of crusty bread.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with bread slices.
Toss bacon in a bowl with brown sugar and red pepper flakes until well-coated. Wrap each cocktail sausage in bacon and place, seam-side down, onto prepared baking sheet.
Bake in the preheated oven for 15 minutes. Flip each sausage and continue baking until bacon crisps, 5 to 15 minutes more.
Combine sausage,
biscuit mix and grated cheese.
Shape into cocktail size meatballs.
Place in baking pan and bake at 300\u00b0 until lightly
brown,
about
25
minutes or less.
These freeze well.
Melt jelly; add sauce.
Mix and add sausage.
Put in crock-pot and serve warm.
Combine sausage and biscuit mix.
Add cheese in a mixing bowl. Mix well. Shape into cocktail meatballs.
Place in baking pan. Bake in 300\u00b0 oven for 25 minutes or until lightly brown.
May be made ahead and frozen.
Reheat and serve.
Prepare early in morning to achieve best flavor.
Put sausage in crock-pot set on low heat.
In saucepan, bring all remaining ingredients to boil and pour over sausages.
Cook in crock-pot on low all day.
Serve hot with Club crackers.
Mix well with spoon; shape into bite-size sausage balls.
Bake at 300\u00b0 for 25 minutes.
Makes approximately 2 1/2 dozen.
Mix sausage, preserves and sauce in a baking pan (13 x 9-inch).
Bake 30 minutes at 350\u00b0.
Add pineapple and mushrooms. Heat 15 minutes more.
Heat together chili sauce and jelly, constantly stirring, until jelly melts and mixture is a smooth consistency.
Add cocktail sausages and heat in sauce mixture for approximately 15 minutes, making sure that sausages are completely coated.
Place all in a chafing dish and keep hot.
Have toothpicks available for handling.
Combine sausage, biscuit mix and cheese. Shape into small meatballs.
Place in baking pan.
Bake at 300\u00b0 for about 25 minutes or until lightly brown.
May be made ahead and frozen.
Combine sausage, biscuit mix and cheese.
Shape into 1-inch balls.
Place in a baking pan.
Bake at 300\u00b0 for 25 minutes or until lightly brown.
May be made ahead and frozen.
Heat oven to 350\u00b0. Unroll crescent roll dough. Place dough in bottom of ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Press seams closed and push dough 1 inch up sides of baking dish. Arrange sausage evenly on dough. Sprinkle with bell pepper and 1 cup of the cheese. Beat soup and eggs until blended; pour over ingredients in baking dish.
Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.
Melt jelly.
Add chili sauce.
Stir in sausage; simmer 5 minutes.
Serve warm as an appetizer.
Form sausage into 1 1/2-inch balls and fry.
Drain and marinate overnight in sauce made from the five remaining ingredients.
Heat sausage in fondue pot.
Add relish and barbecue sauce. Heat to serving temperature.
Brown sausage and drain well with paper towels. This is really important so they won't be greasy. Melt Velveeta cheese in microwave. Mix in with sausage and blend well. Place cocktail rye on cookie sheet. Put heaping tablespoonful of mixture on cocktail rye. You can make these ahead of time and freeze on cookie sheet, then put frozen bread in freezer bags. Place in 425\u00b0 oven for 20 minutes or until mixture is hot and bubbly. You can also put under the broiler for 3 to 5 minutes, but watch carefully.
and egg white in a cocktail shaker and shake without ice
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
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asher of bacon around each sausage, making sure that the seal