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.
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.
Combine melted butter and prepared mustard. Stir until mustard is blended into the butter.
Unwrap package of rolls; carefully separate dough into 8 pieces. Brush each piece with some of butter and mustard mixture.
Place 1 Smokie on each dough piece; roll dough around sausage, being sure to start rolling on wide end of dough.
Place rolled sausage on ungreased baking sheet, placing exposed seam on the bottom.
Brush tops of dough with remaining butter and mustard mixture.
Bake in preheated oven at 350\u00b0 for 15 minutes.
Cut smokies in small pieces.
Fry bulk sausage breaking into small pieces, and drain.
Beat eggs, and add remaining ingredients.
Mix all together and put in a 9x13 casserole dish.
Cover with foil and refrigerate overnight.
Bake covered for 55 minutes.
Remove cover and bake 5-10 minutes more.
Let set 5-10 minutes after removing, so eggs can set.
Cook red beans and rice per package directions.
Poke holes in sausage with fork.
Add sausage halfway through cooking time of red beans and rice.
Finish cooking.
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).
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!
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.
Preheat oven to 375.
Cut bacon into 1/3.
Wrap each smokie with bacon.
Secure with toothpick.
Bake til bacon is crisp.
Drain.
Blend together all other ingredients.
Pour over smokies.
Bake 15 more minutes.
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.
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.
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.
rom the top.
Set sausage and sliver of cheese in
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.
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.
he parts for each sausage roll. Cover the sausage and cheese with
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 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.