Tuesday, July 1, 2008

Love those Little Smokies!

I usually pull out the slow cooker and have some little smokies simmering in grape jelly and chili sauce (I know, may sound weird, but my friend Dena showed me this one and it is pretty good!) but I want to try something different. Not sure which I will do, but here are a few different recipes I found for Little Smokies:

Bacon Wrapped Little Smokies

1 pkg. Lil' Smokies cocktail sausages
1 lb. bacon
1 c. brown sugar

Cut bacon into 2 1/2 - 3 inch strips. Wrap one strip around each sausage. Secure it with a toothpick. Roll each piece in brown sugar until coated. Bake at 350 degrees for 20 - 30 minutes, or until bacon is done.


1 c. brown sugar
3 tbsp. flour
2 tsp. dry mustard
1 c. pineapple juice
1/2 c. vinegar
1 1/2 tsp. soy sauce
2 pkgs. smokies

Mix brown sugar, flour and mustard in saucepan. Add juice and remaining ingredients. Cook until slightly thick. Add the packages of smokies. Keep warm in the crockpot.


1 package of Little Smokies (1 lb.1 can beer (may need less – watch the sauce)
1 jar of BBQ sauce (about 2 cups)
¼ cup vinegar
½ cup brown sugar
1 TBS. ketchup
1 tsp. mustard

Put the Smokies in a skillet with the beer and simmer for 10 minutes.

Drain the Smokies and put in the crock pot with the BBQ sauce, vinegar, brown sugar, ketchup, and mustard. If the mixture looks too thick, add a little beer – not much. Just a splash or so as indicated.

Let these simmer along a couple of hours.

Little Smokie Pockets

2 packs of canned biscuits
Little Smokies – 1 per biscuit (cut in half)
BBQ sauce
Cheddar Cheese

Cut the Little Smokies in half long-wise. And, then place those in the middle of the rolled out biscuits.

Top the Smokies with the barbecue sauce and cheese. Don’t overdo it. It doesn’t take much to add a bit of flavor.

Roll the biscuits up around the Little Smokies and seal off by mashing the edges tight.

Bake at 375 degrees F for around 15 minutes. Times can vary depending on the oven. When the bread is done (nicely browned), the Lit’l Smokies are ready.

1 comment:

Anonymous said...

Hmm. I tried the brown sugar bacon smokies and they were good, but yours are more visually pleasing. How did you get yours to brown up so well?