Candied Sausage Recipes

Steps:

• Preheat oven to 375°F.
• Prick your sausages all over so's to aid in the release of the fatty juices.
• Mix flour, salt and pepper in a small bowl. (I usually just use a cereal bowl.).
• Roll the sausages in the flour mixture until covered.
• Place all sausages on a broiling pan and place on middle rack in oven. Bake for about 40 minutes. Turning sausages over after 20 minutes.
• Put brown sugar in a small bowl. I usually use the same bowl I used for the flour.
• Add the soy sauce. You want to make the brown sugar into a paste. So you may need to decrease or increase the amount listed.
• (I usually just pour from the bottle so I am not definite on the measurement.).
• Mix in the lemon juice.
• Then add the spices. These can be adjusted according to taste. (I sometimes put as much as double the spices in.).
• Using a pastry brush, coat the tops and sides of the sausages with the brown sugar mixture. Make sure you leave enough in the bowl to coat the sausages at least once more.
• Leave the sausages in for another 10 minutes.
• Then turn them all over. Coat them with some more sauce. Let cook for 10 more minutes.
• At this point, some would consider the sausages done. You can take them out now and enjoy them. Or you can keep coating and turning the sausages until they are done to your preference. (We like ours cooked to the point where the start to shrivel -- I know, weird.).

Steps:

• Combine maple syrup, brown sugar, mustard, salt and cayenne in a non-stick skillet over medium-high heat. Add Lit'l Smokies smoked sausages and bring to a simmer. Heat, stirring occasionally, until sauce is reduced and almost gone, about 15 minutes. Sauce will be thick.
• Remove smoked sausages on to a parchment-lined baking sheet and when cool enough to handle, dip in pistachios. Serve warm.

Steps:

• In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.

Steps:

• Cut sausage into 1 1/2 in. pieces. Boil about 20 minutes; drain.
• In large skillet, on medium heat, melt butter, add sugar a little at a time stirring constantly. Continue to stir until mixture becomes a caramel color, remove from heat.
• Add sausage and simmer on low for about 5 minutes. Caution, caramel mixture will be hot!

Steps:

• 1. In a slow cooker, combine everything except the sausage. Mix well.
• 2. Add the sausage and stir. Cook on High until it starts to boil.
• 3. Reduce heat to Low and cook until sauce thickens, about 45 minutes to an hour. ENJOY

Steps:

• In a slow cooker, combine the brown sugar, ketchup, and horseradish; add the sausage and mix well.
• Cook on High until the sauce starts to boil; reduce heat to low and cook until the sauce thickens, about 45-60 minutes.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages into a bowl and mix with the chutney, mustard and thyme. Unravel the pastry and roll out until one side measures 43cm. Arrange the sausagemeat down the centre of the pastry. Use the egg to brush along the bottom of the pastry. Bring the pastry around the meat, and seal the edges with a fork, then cut into eight. Brush with a little more egg and sprinkle with the poppy seeds. Transfer to a lined baking sheet and cook for 25 mins or until golden.