1 2 3 Bbq Sausage Recipes

Steps:

• In a large saucepan, combine the cranberry sauce, BBQ sauce, soy sauce, mustard, honey, salt and orange zest. Warm over medium-low heat, stirring, until everything is combined. Bring to a low simmer and allow it to bubble gently until slightly thickened, 5 to 7 minutes.
• Add the sausages to the pan and stir. Allow the sausages to warm through, about 5 minutes. Transfer to a chafing dish or warming dish. Serve with toothpicks on the side.

Steps:

• 1. Cut Sausage into 2in pieces
• 2. Put in a 13 x 9 baking dish . Combine sauce and sugar.
• 3. Bake uncovered at 350 for about 35 mins. Till sauce is thick stirring only once.

Steps:

• Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
• Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
• Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
• Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
• Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
• Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.

Steps:

• To make the sauce, combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar has completely dissolved and the sauce is glossy. Leave to cool. The sauce will keep in the fridge for up to two weeks or freeze for up to two months.
• Heat a barbecue until the coals are glowing white hot. Lay six of the sausages next to each other and push one stick through one end of all the sausages and the other stick through the other ends so the sausages look like a ladder (leave a gap between each sausage). Repeat with the other sausages in batches of six.
• Barbecue the sausages on each side until they are browned and cooked through, then brush with sauce and cook for a minute on each side until sticky-looking. Brush once more with the sauce before serving, and serve the rest of the sauce on the side.

Steps:

• In a 3-quart crock pot, combine the sausages.
• In a small bowl, whisk together the barbecue sauce, marmalade, mustard & allspice, then pour this mixture over the sausages, stirring to coat.
• Cover & cook on high for 2 1/2 to 3 hours or until heated through.
• Stir in the pineapple before serving.

Steps:

• Grill sausages, covered, over medium heat for 5-8 minutes on each side or until no longer pink. Meanwhile, in a large skillet, saute green pepper and onion in oil for 3-4 minutes or until tender. Stir in wine. Bring to a boil; cook for 2 minutes or until liquid is evaporated. , Stir in the ketchup, vinegar, soy sauce, brown sugar, cumin, chili powder and liquid smoke if desired. Bring to a boil. Reduce heat; simmer for 2-3 minutes or until thickened. Place sausages in buns; serve with sauce.