Sweet N Spicy Sausage Recipe 45

Steps:

• Add peppers, olive oil, vinegar, sugar, granulated garlic, salt and pepper to a large skillet and toss to coat. Place the skillet over medium-high heat and saute the peppers until they start to get slightly tender, 3 to 5 minutes. Nestle in the sausages amongst the peppers and lower the heat to low, then cover and gently simmer until the sausages are about 145 degrees F, 5 to 10 minutes.
• Meanwhile, preheat a grill or grill pan over medium-high heat. Remove the sausage from the skillet and grill until charred and the internal temperature reaches 165 degrees F, about 10 minutes. Place back in the skillet with the mini sweet peppers and serve.

Steps:

• Cut sausage into bite-size slices, 1/2 to 1-inch thick. In a large skillet or pot over medium-high heat, add the sliced sausage and enough water to cover. Bring to a boil; reduce heat to medium and simmer about 5 minutes to render some of the fat. Drain off the liquid and lightly brown the sausage. Remove sausages from skillet to drain on paper towels. Set aside. In a medium pot over medium heat, bring the pineapple and the juice, brown sugar, mustard, vinegar, salt, and red peppers to a boil, stirring constantly; then reduce heat by 1 mark and let boil for 5 to 6 minutes or until sauce is reduced and thickened somewhat, stirring frequently. Add the sausage to the sauce and continue to simmer a few more minutes to heat through and thicken the sauce as desired. Transfer to a serving dish or a small crock pot set on warm setting. Use toothpicks to serve sausages.

Steps:

• In a large saucepan, saute the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the ginger ale, chili sauce, preserves and soup mix. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened, stirring occasionally., Place roll halves, cut side up, on an ungreased baking sheet; top with sausage mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.

Steps:

• In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
• Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
• Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
• In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.

Steps:

• Cook sausage in two batches, in a large skillet according to package directions. Drain on paper towels.
• Wipe skillet clean; spoon pepper jelly into skillet and cook stirring often, 3 to 4 minutes or until melted and smooth.
• Return sausage to the skillet and cook, gently stirring 2 to 3 minutes or until sausage is thoroughly heated and coated.

Steps:

• Heat oven to 375ºF.
• Pat sausage links dry with paper towels; wrap each with 1 bacon piece. Secure with wooden toothpicks.
• Place on parchment-covered rimmed baking sheet.
• Bake 20 to 25 min. or until bacon is crisp. Meanwhile, mix remaining ingredients until blended.
• Brush sausages with mustard mixture; bake 5 to 7 min. or until glaze is hot and bubbly. Discard toothpicks before serving.

Steps:

• In a large skillet, cook sausage until a thermometer reads 160° drain. When cool enough to handle, cut into bite-size pieces; set aside. , Combine the sugar, cornstarch, water, vinegar and ketchup; add to skillet. Bring to a boil. Reduce heat; cook for 2 minutes or until thickened. Add pineapple and sausage; heat through. Serve with rice.

Steps:

• Cook sausages according to instructions. Set aside. (okay to let cool while making sauce).
• Parboil the bell peppers by rinsing them and then placing the wet peppers on a glass plate on high heat in the microwave for 2-3 minutes.
• Once cool enough to handle, chop peppers into 1/2 in chunks.
• Slice the onion into rings. (Or chop).
• Heat oil in a Dutch oven, large skillet or large sauce pan.
• Add the peppers and onion and sauté until soft.
• Add the ketchup, sugar, pineapples and juice.
• Stir and bring mixture to boil.
• Turn heat down low and simmer for 20 minutes.
• (NOTE: At first mixture will taste more like ketchup. As mixture continues to cook, it will taste more like traditional sweet 'n sour sauce. Patience is a must!).
• ***NOTE: If sauce is still lacking sweet 'n sour flavor, add a little more pineapple juice and a little more brown sugar-- NOT TOO MUCH).
• Chop the sausages into 1/2 inch pieces. Add to sauce.
• Stir and cook for remaining 10 minutes. (NOTE: As sausage reheats, the flavors from the sausage will blend in with the sweet 'n sour sauce, giving it a unique taste.
• Serve over rice. ENJOY!

Steps:

• Cut the sausage into bite sized pieces. In a large skillet add a small amount of oil and brown the sausage in two batches. Remove the sausage from the pan with a slotted spoon and place into a chafing dish or crock pot. In a small sauce pan combine the crushed pineapple, brown sugar, and creole mustard. Bring to a boil; boil just until the sugar is dissolved. Pour over the sausage and stir to coat the sausage. Keep warm in chafing dish or crock pot for serving.