Place ketchup, bbq sauce and brown sugar in crock-pot and stir.
Add in lil smokies and stir again.
Cook in crock-pot on low for 2 hours.
*I usually double or triple this recipe, depending on how many people are coming over. There are never any left over no matter how many I make.
Brown Lil' Smokies in large frypan.
Remove from pan and place on paper towel to dry up some of the grease.
Cut biscuits in halves or in fourths depending on how much bread you desire with each sausage.
Follow cooking instructions on biscuit cans. Preheat oven.
Wrap each sausage with biscuit and place on cookie sheet or baking pan.
Bake sausage and biscuits until done and golden brown.
Remove from oven.
Serve with honey mustard sauce or your favorite sauce.
Combine dry ingredients; add liquid.
Stir to mix.
Add margarine.
Add lil smokies.
Simmer for 45 minutes to 1 hour.
Sauce can also be used for baked barbecue chicken or pork.
Sometimes I also fix this in a crockpot.
75 degrees. Open package of Lil Smokies and drain any liquid. Set
In a pan, heat oil over Medium heat. Saute onion until tender, about 5 minutes. Remove from heat.
In a large saucepan, combine onions, brown sugar, flour and mustard.
Gradually stir in pineapple juice and chunks, vinegar and soy sauce.
Bring to a boil over Medium heat, stirring frequently.
Boil for 2 minutes, stirring constantly.
Add Lil' Smokies and stir to coat.
Serve in a crock pot set on Warm.
Drain and rinse.
Saute lil' smokies in pan until warm.
Preheat oven to 375 degrees.
Drain liquid from smokies. Roll out biscuits one at a time.
Cut each into 5 strips.
Wrap each strip around each smokie.
Spray cookie sheet with vegetable spray and place wrapped smokies on it.
Bake for 18 minutes or until golden brown.
Serve with mustard.
Serve immediately or can be rewarmed in microwave for 3 minutes on medium.
Cook Uncle Ben's Soup Mix as directed.
Saute green bell pepper, onion and Lil Smokies sausages until vegetables are soft and sausages are slightly brown.
Add cooked rice, soup mix, green pepper,onion, sausages, and Goya Recaito to Uncle Ben's mix.
Pour into a 2 quart casserole dish, top with Monterey Jack cheese and place in 350 degree oven until cheese is melted.
Cut each dinner roll into 4 equal pieces. Roll each fourth into a 5-inch rope. Dust with flour. Wrap each rope around each lil smokie several times and each ends under dough. Place on baking sheet sprayed with nonstick cooking spray. Bake at 350\u00b0 for 15 to 20 minutes or until golden brown.
Mix brown sugar, ketchup and dijon mustard in a medium saucepan and bring to a boil on medium heat.
Pour sauce over lil smokies and simmer over low heat for 30-45 minutes.
You can also put in crockpot on low setting.
Preheat oven to 375\u00b0F.
Combine all ingredients for meatballs and mix well.
Using about 1 tablespoon of mixture, form balls and place in shallow baking dish; Bake for 20 minutes.
Remove meatballs from oven, stir in sausages.
Combine sauce ingredients, pour over meatballs & sausages, return to oven for 15 minutes or until sauce thickens.
Or arrange meatballs and sausages in the crock pot, cover with sauce and let cook 2 hours or more.
SKILLET: 1st bake the meatballs, mix and heat the sauce on your stove top, then add all ...
Slice a pound of smoked sausage.
Mix remaining ingredients. Cook 1/2 day on low in crock-pot.
-inch circles.
Simmer sausage in covered pan approximately 5
Mix all ingredients.
Cook in crockpot for one hour or on stove top for 30 minutes.
(I personally like mine to cook slowly for a longer time until sauce thickens and is clinging to the sausages.).
Saute green
pepper
and
onion in butter until tender. Mix with remaining
ingredients
and cook in oven on low until ready to serve.
While cooking noodles according to package directions, cut up Smokies and shred cheeses.
Drain noodles and add all ingredients to a 9 x 13-inch or larger pan and stir.
Cover with foil.
Bake at 325\u00b0 for 30 minutes.
Preheat oven as directed on package of crescent rolls.
Cut crescent rolls in half and cut hot dogs in half.
(If using Lil' Smokies, use whole.)
Wrap hot dogs in crescent rolls.
Place on cookie sheet and bake as directed on crescent roll package.
Preheat oven to 375\u00b0F.
Cut the bacon into thirds and wrap each smokie.
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.
Mix prepared mustard and currant jelly in chafing dish or saucepan over low heat.
You could use a crock-pot on low.
Use either 'Lil Smokies or frankfurters and add to sauce and heat through.
Serve hot.
Unroll crescent dough and separate into triangles.
Cut each triangle into three triangles.
Place a sausage on long end of each triangle and roll up tightly.
Place on a cookie sheet and bake at 400 degrees for about 20 minutes.
Serve with deli mustard.