Whiskey Sausage Food

WHISKEY SAUSAGE

Whiskey Sausage image

A decent caramelized sausage i make every year around christmas or halloween. Originally was pulled off the net, and have modified it a bit to meet my and my family's tastes.

Provided by trintek

Categories Pork

Time 8h15m

Yield 6-10 serving(s)

Number Of Ingredients 5

Ingredients

5 lbs kielbasa
2 cups ketchup
2 cups brown sugar
1 cup whiskey
1 teaspoon cinnamon

Steps:

mix ketchup, brown sugar, whiskey, and cinnamon.
cut sausage into 1-2" lengths, then diagonal cut the lengths.
layer sausage, sauce, sausage, sauce, etc.
in a crock pot, and cook on low overnight (appx: 8-10 hrs).

SLOW-COOKER BOURBON COCKTAIL SAUSAGES

Slow-Cooker Bourbon Cocktail Sausages image

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

Ingredients

1 lb smoked sausage, cut diagonally into 3/4-inch slices
1 bottle (12 oz) chili sauce
1/3 cup bourbon
1/4 cup packed brown sugar
2 tablespoons grated onion

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

IRISH SAUSAGES (BANGERS)

Irish Sausages (Bangers) image

I haven't tried these yet, but absolutely love Irish sausages. This looks like a pretty simple recipe that I found online. You might even be able to get your butcher to mince the meat and then if you don't have casings, just make into patties. I'm not sure how many links this recipe would make so I'm just guessing.

Provided by C. Taylor

Categories Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs lean pork
8 ounces pork fat, without gristle
1/2 teaspoon ground allspice
1 teaspoon salt
fresh ground pepper
1 pinch dried sage or 1 pinch marjoram
1 ounce white breadcrumb (optional)
ground ginger
mace
nutmeg
clove
cayenne pepper
pork sausage casing

Steps:

Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.)
Add the herbs and breadcrumbs and any spices used.
Fill skins as usual. You could probably also make into patties and pan fry.

SAGE AND BOURBON WHISKEY SAUSAGE WITH CHERRY TOMATO CHUTNEY

Sage and Bourbon Whiskey Sausage with Cherry Tomato Chutney image

Categories Sauce Sandwich Bourbon Tomato Side Cherry Sausage Whiskey Chill Kosher Sage Simmer Boil

Yield serves 4

Number Of Ingredients 23

Ingredients

Sausage
14 ounces ground pork
2 ounces salt pork, fat only, minced
1/2 teaspoon finely chopped fresh sage
1 tablespoon tomato paste
2 tablespoons bourbon whiskey
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black, white, or green pepper
1/2 teaspoon kosher salt, or to taste, if needed
Chutney
3 tablespoons extra virgin olive oil
2 tablespoons yellow mustard seeds
2/3 cup finely chopped yellow or white onion
4 cloves garlic, minced or pressed
2 teaspoons chopped jalapeño chile
2 tablespoons peeled and minced fresh ginger
1/2 teaspoon celery seeds
1/8 teaspoon ground cloves
3 1/2 cups red cherry tomatoes, such as Sweet 100s, or grape tomatoes
1 1/3 cups cider vinegar
1/2 cup packed dark brown sugar
2 teaspoons kosher salt
Buns, split, if making sandwiches

Steps:

To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk or stuff into hog casing. Cover and refrigerate for at least 1 hour to firm and to blend the flavors, though 4 hours or even overnight is better.
To make the chutney, heat the oil in a medium saucepan over medium-high heat. Add the mustard seeds and stir until the seeds begin to pop, about 1 minute. Add all the remaining ingredients, stir to mix, and bring to a boil. Decrease the heat to maintain a brisk simmer and cook, uncovered, until almost all of the liquid is gone but the mixture is still a bit moist, about 35 minutes. Remove from the heat, let cool, cover, and chill slightly before using to allow the flavors to coalesce.
To cook the sausage, prepare a medium-hot grill. If using in bulk, form the sausage into patties each about 1/2 inch thick and 3 inches in diameter or into balls each about 1 1/4 inches in diameter.
Place the patties, balls, or links on the grill rack directly over the heat source. Cook, turning once or twice, until no longer pink in the center but still quite moist, 15 minutes or so, depending on the shape and thickness.
If serving the sausage in buns, toast the buns, cut sides down, on the grill for 1 to 2 minutes. Spread each half with some of the chutney and sandwich a sausage patty or link between them. Or, arrange the sausage balls on a warmed platter and serve with the chutney on the side.

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