Sweet N Tangy Sausage Links Recipes

EASY GLAZED LITTLE SMOKIES RECIPE (SWEET N TANGY)

Steps:

• In a skillet, melt butter over medium heat.
• Add onions and saute until translucent and fragrant.
• Add garlic and saute until fragrant.
• Stir in ketchup, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce, smoked paprika and liquid smoke.
• Add in water and stir until combined.
• Taste sauce and adjust any seasonings if needed. (Sauce will be sweet and bold. See Note)
• Add in lil smokies and simmer until sauce has thickened to your liking. (remember sauce will continue to thicken as it cools).
• When ready to serve plate lil smokies using a slotted spoon and garnish with fresh parsley.

SAUSAGE BITES WITH SWEET & SOUR DIPPING SAUCE

Steps:

• Remove the sausages from the package and allow them to warm up to room temperature for a few minutes.
• Preheat oven to 400 F degrees.
• Layer a baking pan with aluminum foil or parchment paper.
• Place the sausages in a single layer on the prepared baking pan, but separate them, should not be touching.
• Take a fork and lightly prick each one a few times, about 3 times in each link.
• Bake sausages for 25 - 30 minutes, until they are fully brown and cooked through.
• Remove from the oven. Use a fork and sharp knife to slice them into 4 equal parts.
• In a small saucepan, and on low heat, stir Teriyaki Marinade & Sauce with light brown sugar, ketchup, and vinegar, until the sugar is fully dissolved and allow the sauce to thicken a little, about 2 minutes. Turn off heat.
• Drop a few already cooked sausage bites (in small batches) into the heated sauce to coat them. Pick up each sausage bite (allowing the excess sauce to drip back into the pan) and place it onto a serving platter. Place toothpicks into each one. Garnish with a sprinkle on top with dried or fresh chopped chives and serve. If you need more dipping sauce, repeat the ingredients and heat up the additional sauce.
• Serve warm with extra dipping sauce on the side.

SAUSAGE LINKS WITH APRICOT-MUSTARD GLAZE

Steps:

• Whisk apricot preserves in heavy medium saucepan over medium heat until melted and smooth, about 1 minute. Add mustard and whisk until beginning to simmer, about 30 seconds. Remove from heat. Stir in chopped rosemary. Season glaze to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)
• Heat oil in heavy large skillet over medium-high heat. Add sausages and sauté until browned and cooked through, about 10 minutes. Transfer to saucepan with glaze. Stir over medium heat until sausages are glazed, about 1 minute. Transfer to platter and serve.

SIMMERED SMOKED LINKS

Steps:

• Place sausages in a 3-qt. slow cooker. Combine the brown sugar, ketchup and horseradish; pour over sausages. Cover and cook on low for 4 hours.

SAUSAGES WITH TANGY, GINGERY PINEAPPLE

Steps:

• Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.
• In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
• Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.
• Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you'd like.
• Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.