Little Smokies: Need Recipe

[Dartigan]

I'm about to go to the store and I was thinking of getting a package of little smokies to put in the crock pot. I've never done these, amazingly enough, but I wanted something a little more involved than BBQ sauce + sausage + crock pot.

I saw Bama Goose's recipe, but the grape jelly and BBQ sauce seems a little odd for me.

Little smokies
Pkg. of little smokies
2 cups of grape jelly
2 cups of bar-b-que sauce

Does anyone have a recipe that is fun to make and delicious to boot?

I like spicy food, but my wife likes the sweet stuff. I'd be willing to compromise.

 

[Dartigan]

Nevermind. I got some Hickory Honey BBQ sauce. 1 lb of lil' smokies and about 8 oz of Coke. It is yummy to my tummy!

 

[TideBeliever]

3 parts heinz 57
1 part honey
add little smokies and stir
heat on crockpot low setting

Serve with ice cold beer of choice.

 

[Dartigan]

3 parts heinz 57
1 part honey
add little smokies and stir
heat on crockpot low setting

Serve with ice cold beer of choice.

I'll try that next time!

 

[bayoutider]

I'm about to go to the store and I was thinking of getting a package of little smokies to put in the crock pot. I've never done these, amazingly enough, but I wanted something a little more involved than BBQ sauce + sausage + crock pot.

I saw Bama Goose's recipe, but the grape jelly and BBQ sauce seems a little odd for me.


Does anyone have a recipe that is fun to make and delicious to boot?

I like spicy food, but my wife likes the sweet stuff. I'd be willing to compromise.

I love the BBQ sauce & grape jelly but I hate those little smokies. We usually make little meat balls out of all beef or mix 2 parts beef and 1 part hot sausage which is even better. Give it a try.

 

[Dartigan]

That sounds interesting. I think I may give that a whirl. As for the commercially available brands, I've always gone with the Jimmy Dean HOT. Since the sausage already has a lot of fat in it, do you find much of a difference between ground sirloin or chuck (or anything in between)?

 

[bayoutider]

That sounds interesting. I think I may give that a whirl. As for the commercially available brands, I've always gone with the Jimmy Dean HOT. Since the sausage already has a lot of fat in it, do you find much of a difference between ground sirloin or chuck (or anything in between)?

Ground chuck has a higher fat content than sirloin, it also has a bit more flavor but since you are mixing with pork sausage (Jimmy Dean Hot is fantastic for this) you can use the leaner sirloin or ground round if you like.

I usually grind my own meat from a butchered beef put in the freezer. The French cut meat different than Americans but the area is the same. I grind entrecote, collier or boite a molle, these are from the area associated with the chuck. I usually add a slice or two of poitrine (pork belly) and might even run some spice through the grinding head as well. I use a Kitchen Aid grinding attachment on a Kitchen Aid stand mixer. The difference between buying a roast and grinding it at home and buying ground meat at the store is unbelievable.

 

[Dartigan]

I've thought about getting one of the KitchenAid mixers with the grinding attachment. My dad has one with a sausage extractor and he seems to like it.

Just curious... what spices do you add? I'm a fan of dried, crushed red pepper personally.

 

[bayoutider]

I've thought about getting one of the KitchenAid mixers with the grinding attachment. My dad has one with a sausage extractor and he seems to like it.

Just curious... what spices do you add? I'm a fan of dried, crushed red pepper personally.

Mostly different dried peppers, sometimes oregano or marjoram.

I have a sausage extractor but haven't used it in years. I can't make sausage as good as what I can buy.

If you do get a grinder check to see if you like the texture of the meat better ground once or run through the head twice. I almost always grind mine twice.

 

[BamaLuver]

I used to have a recipe that was delicious made with brown sugar and Jack Daniels. Will have to look for it.