Sausage Hors Doeuvres Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
• Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
• In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
• Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

Steps:

• Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour.

Steps:

• Heat a smoker to 300˚F.
• Place the sausage slices in a single layer on an aluminum baking pan, and sprinkle them liberally with the rub. Put the pan in the smoker and let the sausages smoke for 45 minutes. Check occasionally to make sure they're not sticking to the pan.
• Remove the pan from the smoker, and toss the sausages with the hickory sauce. Place toothpicks in the slices and arrange on a platter. And there you have it: redneck hors d'oeuvres.