In a saucepan over medium heat, combine the cocktail sauce and grape jelly. Mix in the little smokie sausages. Cook 5 minutes, or until the sausages are hot.
In a slow cooker over medium low heat, mix the red currant jelly, Dijon-style mustard, ketchup and brown sugar. Place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks.
In large frying pan, add onion and olive oil, cook until transparent, add tomatoes or canned tomatoes with juice, stir in honey, barbecue sauce, sugar or splenda, yellow mustard, brown sugar.
Cook about ten minutes on low heat, stir.
Add green peppers and little smokies sausages.
Cook for about 10 to 15 minutes.
Serve over macaroni or rice.
Preheat oven to 350 degrees.
Lightly grease a 1 1/2 quart casserole.
Cut smokie links into bite size pieces.
Combine cottage cheese, sour cream, chives, flour, worcestershire, salt and garlic salt.
Carefully mix with cooked, drained noodles and smokie links.
Turn into prepared casserole.
Sprinkle with parmesan cheese.
Bake until lightly browned and bubbly.
In a saucepan over medium heat, combine the cocktail sauce and grape jelly. Mix in the little smokie sausages. Cook 5 minutes, or until the sausages are hot. An optional way would be to put all ingredients into a Crock Pot on low and slowly bring up to temperature.
In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.
PREHEAT oven to 350\u00b0F Mix mustard and honey until well blended.
SPREAD tortillas lightly with the mustard mixture. Cut each tortilla into 6 strips. Roll 1 tortilla strip around each Little Smokie; secure with toothpick. Place on nonstick baking sheet (or on baking sheet sprayed with cooking spray). Reserve remaining mustard mixture for dipping.
BAKE 5 to 8 minutes or until heated through. Serve with the reserved mustard mixture.
Preheat oven to 350 degrees F (175 degrees C).
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melted.
Place all ingredients in a slow cooker until sausages are tender.
*If using large Smokie links, cut in thirds.
hold all the sausages.
Place the sausages on top and
ven to 425\u00b0F. Place sausages in a roasting pan. Bake
an over high heat. Cook sausages for 10-12 mins, turning
r dutch oven, brown the sausages in the butter.
Remove
nto the slits in the sausages.
When ready to cook
Place the sausages in a large saucepan; cover
Place onion, garlic, ginger, curry powder, chili powder, paprika and poppy seeds in a food processor, and process until smooth.
Heat 1 tbsp oil in a saucepan and cook sausages over a medium heat until browned.
Remove sausages and wipe out pan.
Leave sausages to cool for 15 minutes then slice into 2cm thick pieces.
Heat remaining oil in the pan.
Add spice paste and cook, stirring for 2 minutes.
Mix in tomato, mango chutney and coconut milk.
Add sausages and simmer covered for 20 minutes, stirring occasionally.
Parboil sausages in a large saucepan 10 minutes.
Drain sausages.
Combine first 8 ingredients in a saucepan and bring to the boil, simmer for 10 mins, if you require sauce a little thicker add some cornflour mixed with water at this stage.
To serve you can either simmer some sliced sausages in the sauce to coat or otherwise grill the sausages brushing with the sauce while cooking.
ased, ovenproof dish. Fry the sausages for 3-4 minutes, turning
hem from bursting. Place the sausages in a pot, cover with