Eckrich Smoked Sausage Appetizer Bites on crisp crackers with delicious
Heat oil to 375° in a medium heavy bottom pan or deep fryer. In a medium bowl, whisk dry ingredients together. In a small bowl, mix egg, buttermilk and oil together and add to dry ingredients. Stir just until moistened. Prior to dipping the sausage bites into the batter, dry off the sausage with a paper towel.
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Add the sausage on top. Using a pastry brush, brush egg wash on either side of the pastry. Pinch the puff pastry closed together and gently roll the dough to secure it. Cut into 4 equal pieces and place seam side down onto the baking sheet. Brush with whisked egg. Using a knife, cut a few slits in the dough.
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In a large saucepan, combine jelly, barbecue sauce and mustard. Cook, uncovered, over medium heat until blended, 15-20 minutes, stirring occasionally. Stir in sausages; cook, covered, until heated through, about 5 minutes.
Our hearty Smoked Sausage Ole Appetizer is perfect for celebrating
These Puff Pastry Sausage Cheddar Pinwheels are the perfect savory-sweet appetizer that everyone will enjoy. The sausage brings a meaty and savory flavor, while the cheddar cheese adds just the right touch of sharpness to balance out the bready taste of the puff pastry. 6. Stuffed Banana Peppers.
BBQ Smoked Sausage Bites are made with only 2 ingredients. A perfect
Instructions. Slice smoked sausage into bite size rounds and place in crock pot. Add both jars of apple jelly and mustard. Turn crock pot to low and once crock pot starts to warm and jelly begins to melt stir to combine. Keep crock pot on low, but watch carefully once sausage is warm as it is possible to burn if kept on for hours.
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Lit'l Smokies® Smoked Sausage and Brie Fondue Hillshire Farm. whole milk, wheel of brie cheese, olive oil, salt, all purpose flour and 7 more. The Best Smoked Sausage Appetizers Recipes on Yummly | Smoked Queso With Chorizo, Caramelized Onion, Smoked Gouda And Pear Skewers With Lit'l Smokies® Smoked Sausages, Italian Sausage-stuffed.
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Preheat oven to 425°. Remove casings and slice sausage into ½ inch thick slices. Divide pizza dough into 1 ½ inch pieces, roll each into a ball. Press your thumb down into each dough ball to create an indention. Place a sausage slice into each dough round, pressing the sides around the sausage.
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Add the sausage and brown for 2 to 3 minutes per side, in batches if necessary. Remove to a paper towel lined plate to remove excess oil. Add the barbecue sauce, orange juice, pickled jalapeños.
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Combine all ingredients in a saucepan and set over low heat. Cook, stirring occasionally until sausages are completely cooked through and the sauce has started to thicken, about 1 hour. Alternatively, place all ingredients into a slow cooker or crock pot, stir, and cook over low, stirring occasionally for 2 to 3 hours. Serve hot.
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Keep the logs in the freezer for 10 minutes to help you stuff the logs easier. At the same time, make aioli by mixing garlic, thyme, lemon, and mayonnaise. Then modify the taste by seasoning it with salt, pepper, and lemon juice, to adjust it to your favorite savor. 6. Sausage Spinach Mushroom Phyllo Bites.
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Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray. Prep : Slice the smoked sausage into 1-inch coin shapes. Add the sliced smoked sausage, barbecue sauce, brown sugar, and dijon mustard into the baking dish. Stir together until combined.
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In a small bowl combine the ketchup, honey, soy sauce, ginger, hot sauce, and sesame oil; set aside. In a large skillet heat the olive oil over medium to medium low heat. Add sausages; cook stirring frequently, until browned. (about 8-10 minutes) Add minced garlic and cook, stirring constantly, for 1 minute.
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Step 4: Bake. Place the crescent dough-wrapped sausage (or sausage pieces) on your prepared baking pan and bake for 10 to 12 minutes or until the crescent dough is golden brown and the sausage is heated through. Place on a cutting board to slice into equal pieces. Serve with mustard, ketchup, or your favorite dipping sauce.
Slow Cooker Recipe Sweet and Spicy Bbq Sausage
3. Sausage Cream Cheese Dip. If you like the idea of sausage dip but aren't a massive fan of Velveeta, you can use a teaspoon of olive oil and 16 ounces of cream cheese for your base instead. This dip is thicker and tangier than the Velveeta version, but both taste incredible. 4.
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Combine all ingredients in a small bowl and season with salt and pepper, to taste. Cover and refrigerate, until ready to serve. Once the sausages are cooked, remove them with a slotted spoon and place on a baking sheet. Broil (on HIGH) for 6-8 minutes, until the sausages are browned, tossing halfway through.
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Remove and drain sausage medallions on a paper towel. Add butter to the hot skillet and let melt. Pour in the rest of the bbq sauce ingredients and mix well. Cook over medium-high to bring to a boil. Reduce heat to low and let simmer for 5-10 minutes. Add smoked sausage medallions into the sauce and stir to coat.
