SLOW-COOKER BOURBON COCKTAIL SAUSAGES
Five ingredients and three steps is all you need to make this delicious sausage appetizer recipe - a perfect slow-cooked dish.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 3h10m
Yield 12
Number Of Ingredients 5
Steps:
- Heat 12-inch nonstick skillet over medium-high heat; add sausage. Cook about 2 minutes on each side or until browned. Drain on paper towels.
- Spray 3-quart slow cooker with cooking spray. In slow cooker, mix chili sauce, bourbon, brown sugar and onion. Add sausage; stir to coat.
- Cover; cook on Low heat setting 3 hours or until sauce is slightly thickened. Serve sausage with toothpicks.
Nutrition Facts : Calories 190, Carbohydrate 12 g, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 680 mg
BOURBON SAUSAGE
Serve these warm and have some slices of a thin French loaf on the side to sop the juices. Also, instead of toothpicks, set out an old fashioned glass filled with pretzel sticks. People get two treats in one, and they don't have to deal with used toothpicks.
Provided by Jan
Categories Appetizers and Snacks Meat and Poultry Pork
Time 22m
Yield 6
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 22.7 g, Cholesterol 47 mg, Fat 20.5 g, Fiber 0.3 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 969.7 mg, Sugar 21.4 g
BOURBON SAUSAGES
We just love these little sausages fixed this way. I use cocktail sausages, but you can also use sliced kielbasa.
Provided by Chef PotPie
Categories Meat
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In saucepan over low heat, combine bourbon, ketchup and brown sugar.
- Add sausages and simmer 20 minutes. Serve warm.
Nutrition Facts : Calories 467.3, Fat 21, SaturatedFat 8.8, Cholesterol 48.4, Sodium 879.2, Carbohydrate 40.2, Fiber 0.6, Sugar 36.7, Protein 10.2
BOURBON BURGER
Provided by Food Network
Categories main-dish
Time 37m
Yield 5 (6-ounce) burgers
Number Of Ingredients 18
Steps:
- Combine well-chilled ground chuck with bourbon and Worcestershire sauce and mix lightly with a fork to combine. Add oregano, cumin, salt, and pepper and mix lightly with a fork to combine. Combine more thoroughly with hands, being careful not to over mix. Separate meat mixture into 6 even portions and form into patties. Set patties on a board.
- Heat nonstick grill pan over medium-high heat.
- Heat olive oil and butter in nonstick skillet over medium heat for 1 minute. Add onion slices to skillet and toss in the oil and butter. Add salt, pepper, oregano, and cumin and toss. Continue to saute onions, but start cooking burgers.
- Place patties on grill pan and cook for 2 1/2 minutes on 1 side. Flip patties and place cheese on top of each. Cook for 1 minute and then tent foil over patties and cook for 1 1/2 minutes. Remove patties from grill and place on a clean board. Replace foil tent over patties and let rest for 5 minutes. Turn heat under grill pan down to low and give pan a quick wipe with a damp paper towel (held in tongs).
- Once onions start to turn slightly golden, pour bourbon into skillet, off the burner. Once alcohol cooks off, turn heat under skillet down to low, and let onions absorb liquid.
- Place bun halves on grill pan and toast until lightly golden, 1 to 2 minutes. Remove from grill pan and butter with 1/2 tablespoon of butter per bun. Place 1 patty on each bun bottom, top with approximately 1/4 cup onions, and bun top.
- Serve and enjoy!
BOURBON-MUSTARD GLAZED SAUSAGE BITES
Make and share this Bourbon-Mustard Glazed Sausage Bites recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, whisk together the first 5 ingredients over med-high heat.
- Bring to a boil; add sausages, and return to a boil.
- Decrease heat to medium and simmer, stirring occasionally, for 15 minutes.
- Keep warm in a slow cooker on LOW, if desired.
- *Bourbon-Mustard Glazed Meatballs: substitute 1 (32 oz.) package frozen meatballs for sausages; increase water to 1 cup; proceed as directed, increasing simmer time to 35 minutes.
Nutrition Facts : Calories 337.2, Fat 21, SaturatedFat 8.6, Cholesterol 46.9, Sodium 1328, Carbohydrate 17.1, Fiber 2.3, Sugar 13.1, Protein 10.8
BOURBON SAUSAGE DOGS
Mom loves Polish sausage dogs, usually plain or with mustard. I like them like this. I either pre-fry them and make this sauce and then add them, or just toss it all together and simmer. Make sure you get some good soft buns that will hold those big ole dogs. They're a bit bigger than a regular hot dog.
Provided by Redneck Epicurean
Categories Pork
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir together first 4 ingredients in a large skillet over low heat;
- add sausage.
- Cover and simmer 30 minutes.
- Serve on buns with onions or relish, if desired.
Nutrition Facts : Calories 316.3, Fat 16.4, SaturatedFat 5.9, Cholesterol 39.8, Sodium 725.9, Carbohydrate 24.2, Fiber 0.1, Sugar 22.5, Protein 8.4
EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS
Found this recipe on the back of a pkg of Emeril's sausage. Thought it was yummy. Have made it without thyme springs and it was still yummy.
Provided by Baby Chevelle
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat medium-size skillet over low heat for 30 seconds.
- Melt 2 tablespoons butter and add onions and brown sugar.
- Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
- Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
- Add chopped garlic and cook, stirring for 2 minutes.
- Add beer; reduce heat and cook, covered for 15 minutes.
- Remove pan from heat and stir in remaining butter and boubon.
- Remove thyme springs before serving.
- Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.
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