|
Almost every "shin dig" you go to in these parts, you'll find a chafing dish with this in it. For every cook there is a different recipe for this dish. We all have our favorite ingredients to use. I'll share just 2 of the versions I make. The way I make it depends on the ingredients I have available in the kitchen at the time.
3 lb. Smoked Sausage (cut in 1/2" pieces)
1 lb. Brown Sugar
1 lg. Jar Sweet & Sour Sauce
1 lg. Can Crushed Pineapple (with juice)
Either Fry or Nuke the sausage to remove as much of the fat as possible. Drain well and then spread on paper towel to drain some more.
Mix sugar, sauce and pineapple. Add sausage and heat the whole concoction and serve with tooth picks.
Version 2:
3 lb. Sausage (cut in 1/2" pieces)
1 pt. Southern Bar B Que Sauce (any good brand will do)
1 lg. Can Pineapple Tid Bits (with juice)
½ c. Brown Sugar
1 pt. Peach Preserves (or Orange Marmalade, apple jelly
Either Fry or Nuke the sausage to remove as much of the fat as possible. Drain well and then spread on paper towel to drain some more.
Mix BBQ sauce, pineapple, sugar, and preserves, jelly, jam or marmalade of your choice. Add sausage and heat the whole concoction and serve with tooth picks.
|
