Bring little smokies and the preserves to a
Brown little smokies in a large saute pan.
Combine bbq sauce and marmalade in a bowl. Pour over sausages.
Saute about 5 minutes until heated through.
Can transfer mixture to crock pot if want to keep warm for extended period of time.
**Variation: combine all ingredients in crock pot and wait til sausages plump up (should take about 3 hours on low).
Use a 4-quart slow cooker.
Put the sausage into your stoneware insert, and add the ketchup, brown sugar, Worcestershire sauce, and barbecue sauce.
Stir to combine.
Cook on low for 4 hours, or on high for 2 hour or until heated through.
Serve with toothpicks right out of the slow cooker.
Brown meatballs; drain.
Place in crock-pot.
Add Smokies. Dice bell peppers into bite size pieces.
Drain pineapple chunks (reserve liquid); add to crock-pot.
Heat in small saucepan the juice from pineapple, 1/4 cup brown sugar, cornstarch and soy sauce; stir until thick.
Pour mixture over ingredients in crock-pot.
When thoroughly heated, serve!
In large kettle or dutch oven add oil and saute the chopped vegetables,except for the spinach and tomatoes, until tender.
Add the bouillon and water and heat until the bouillon is dissolved.
Add the lentils and the spices, and cook until tender on med-low heat.
About 30 minutes.
When lentils are tender, add the tomatoes, and Little Smokies and simmer covered for 30 minutes.
Add the Ditalini pasta and spinach leaves and cook until pasta is tender.
Serve with a crusty bread and hot sauce to taste.
Cook jelly and mustard over low heat until hot.
Add little smokies.
ix well.
Add the Little Smokies (drain out the liquid from
Simmer Little Smokies in sweet and sour sauce until smokies look glazed.
Serve hot.
Thoroughly cook the Smokies in bacon grease.
Heat the jelly and sauce together in a saucepan.
Place Little Smokies in a chafing dish; cover with the sauce.
In crock-pot, put little smokies, jar of jelly and 4 tablespoons mustard.
Set crock-pot on high until all ingredients are melted.
Set crock-pot on low and enjoy.
Great for parties. Makes a delicious finger food.
rease to drain.
Wrap Little Smokies each with one strip of
Warm little Smokies in Catalina dressing.
Serve warm as appetizers.
Mix together and heat in pot.
Add little smokies and heat. (I usually make a double batch and put them in a crock pot)
For each pound of little Smokies, cover with one jar Heinz chili sauce in crock-pot.
Cook for at least 1 hour on low.
Brown Little Smokies in a skillet and drain on a paper towel. Place in a saucepan and add mustard and currant jelly.
Simmer for 45 minutes.
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.
b>little sticky.).
Make the parts for each sausage roll. Cover the sausage
Mix mustard and jelly together.
Place in crock-pot.
Put in little Smokies.
Cook on high until good and hot or you can cook on low all day.
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.
Drain beans and combine in a large bowl with Vienna sausages/cocktail franks/Little Smokies; set aside.
Separate hard-boiled eggs; mash yolks in a small bowl.
Add onion, mustard, salt and pepper.
Stir in vinegar and olive oil; mix well and set aside.
Chop egg whites and add to beans.
Pour vinaigrette over beans and sausages.
Garnish with parsley and serve.