Cocktail Sausages In Orange Sauce Food

CROCKPOT LITTLE SMOKIES RECIPE

Steps:

• In the slow cooker, add grape jelly barbecue sauce, liquid smoke (optional) and mix everything together. Don't worry about the lumps because they will eventually dissolve.
• Add smokies and combine everything together.
• Cook on "High" heat for 2-3 hours.
• Mix everything together.
• Garnish with chopped parsley, if you like and enjoy!

GLAZED HONEY & MUSTARD SAUSAGES

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

CLASSIC COCKTAIL WIENERS

Steps:

• In large saucepan, stir together all ingredients. Heat to boiling over medium heat; reduce heat to low. Simmer uncovered 20 to 25 minutes or until thoroughly heated and wieners are plump.
• Remove wieners from sauce to serving platter; pour sauce into small bowl. Serve with toothpicks or bamboo knotted party picks.

SLOW COOKER COCKTAIL SMOKIES

Steps:

• Combine grape jelly and barbeque sauce in a slow cooker. Stir in the miniature smoked sausage links. Cook on High, until heated through, 2 to 3 hours.

COCKTAIL WIENERS I

Steps:

• In a 4-quart saucepan over medium heat, combine cranberry sauce and chili sauce. Break the cranberry sauce into smaller pieces with wooden spoon to speed up the melting process. Stir and heat until the cranberry sauce is melted. Add the cocktail wieners and cook until the wieners are heated. Use toothpicks for serving.

COCKTAIL SAUSAGES

Steps:

• Preheat the oven to 200C/400 degrees F.
• Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin.
• Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands, or a couple of spatulas, to move everything about in the pan so that all the sausages are slicked.
• Roast for 25 to 30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

ORANGE GLAZED WEENIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the orange juice concentrate, lemon juice, rice vinegar, orange zest, garlic powder, nutmeg, and brown sugar; stir to dissolve the sugar.
• Stir the cocktail sausages into the orange mixture to coat; pour the sausages and sauce into an 8x8-inch baking dish.
• Bake in the preheated oven until bubbly, 30 to 40 minutes. Stir every 10 minutes.
• In a small bowl, whisk the cornstarch and water to make a smooth paste.
• Remove the sausages from the sauce with a slotted spoon and place into a serving dish. Pour the sauce into a saucepan.
• Set the sauce over medium heat and cook until simmering; stir the cornstarch mixture into the sauce, and whisk until smooth and thickened, about 2 minutes. Pour the sauce over the cocktail sausages to serve.

LITTLE SMOKIES IN ORANGE SAUCE

Steps:

• Bring all glaze ingredients to a slow boil.
• Add cocktail franks.
• Reduce heat to med-low and cook 20 minutes, stirring occasionally.
• Place in a crock pot (on low) or a chafing dish to keep warm.
• Serve with toothpicks.
• You can easily double or triple this recipe.

CROCKPOT LITTLE SMOKIES

Steps:

• Place the little smokies into a crockpot.
• Place the barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion powder and garlic powder in a medium bowl. Whisk until well combined.
• Pour the sauce over the little smokies. Cover and cook on low heat for at least 2 hours.

CROCK POT MINI SMOKED SAUSAGES WITH GRAPE JELLY SAUCE

Steps:

• Gather the ingredients.
• Combine the grape jelly and chili sauce in a slow cooker and stir well. Add the mini smoked sausages and mix to combine.
• Cover and cook on low for 4 to 6 hours.
• Serve the little sausages from the slow cooker (set on warm) with toothpicks, small plates, and napkins. You can also spear them with toothpicks and arrange them on a plate drizzled with some sauce. Keep them warm on a warming tray or serve immediately. Enjoy.

SHRIMP WITH COCKTAIL SAUCE

Steps:

• Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
• For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

COCKTAIL SAUSAGES IN ORANGE SAUCE RECIPE

Steps:

• In a large saucepan, combine the sugar, cornstarch, cloves and cinnamon. Gradually stir in the orange juice until smooth. Stir in vinegar.
• Bring to a boil; cook and stir for 1 minute or until thickened. Add sausages. Cook and stir until heated through. Yield: 8 servings.