Reviewed: Nov. 9, 2011

Yummy! This is a great dish to throw together at a moment's notice, so it's handy to keep the ingredients around for drop-in guests or last minute get-togethers. My nine-year-old DEVOURS it, so I've been known to put it over rice, steam some broccoli, and call it dinner. I toss the sugar and cocktail sauce in my mini crockpot on low while I brown the sausages, then I deglaze with the bourbon for a few minutes (to get all the alcohol burned off) before I dump it all into the crockpot. Travels well like that too!

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Reviewer:

VNITSIRK

Cooking Level: Intermediate

Home Town: Clovis, New Mexico, USA

Living In: Phoenix, Arizona, USA

Reviewed: Feb. 6, 2011

Super easy and Super good! Took anothers advise and cooked sausages in the skillet first browning slightly. Now the dilemma is which tastes better the ones made with Evan Williams or Jim Beam?

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Reviewer:

dadsgirl

Cooking Level: Intermediate

Reviewed: Jan. 15, 2011

This is a good recipe! I am a fan of bourbon, so naturally I liked this sauce. My husband isn't as much of a fan of bourbon, but he really liked this recipe, too! If you are having trouble with your sauce being too runny, make sure that you drain the bag of smokies before cooking them. Also, allow the recipe to simmer to burn off some of the liquid from the bourbon. I brought the sauce to a boil with the smokies to cook off the alcohol, and then put the burner on medium. When the sauce was the consistency that I liked, I put the burner on low and covered it with a lid until I was ready to serve the smokies.

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Reviewer:

sweet thang

Reviewed: Jan. 8, 2011

My bff made these for New Year's Eve using ketchup instead of chili sauce and meatballs instead of the sausages. I couldn't stop eating them and asked for the recipe, but forgot to write it down. I was excited to find this version. YUMMO!!

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Reviewer:

sunshine32019

Cooking Level: Expert

Living In: Van, Texas, USA

Reviewed: Jan. 6, 2011

I don'tknow what went wrong, but I made these just as written and the bourbon taste was so overwhelming no one liked them. Could not taste brown sugar or coctail sauce at all.

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Reviewer:

Diana M.

Cooking Level: Intermediate

Home Town: Port Richey, Florida, USA

Reviewed: Dec. 12, 2010

I didn't have any luck with these. The flavor was good but instead of a thick sauce as expected, mine ended up sitting in a pool of watery grease and my brown sugar clumped and stuck to the bottom. I added more cocktail sauce (already too sweet to add any more sugar) to try and thicken the "sauce" but it made it even more watery. I did like the additional flavor the bourbon gave them but as written this just didn't work for me. It definitely needs some tweaks in my opinion.

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Reviewer:

Soup Loving Nicole

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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Dec. 4, 2010

The flavor was nice, but the sauce was too loose, so I decided to simmer it down. This released ALL the grease, and was hideous to look at. The way to resolve that issue (or to just lower the calories of this dish period) is to boil the sausages for around 30 minutes before draining them and proceeding with this recipe as written, which is what I'll do in the future. I learned that trick from another recipe on this site :) Thanks for the recipe -- these were a hit!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Mar. 13, 2010

I have to base my review on my friend's comments. I made a double recipe, but they were gone before I got to try them. I did cut the sugar in half.

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Reviewer:

Kate

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Rochester, Michigan, USA

Reviewed: Jan. 23, 2010

Can't give it any more stars because I found these Just okay. I didn't add all the bourbon. I used 1/4 c. for each batch, and found that was enough. I did make three recipes of these for a party and they were all gone. I'm not saying it's bad but it's not outstanding.

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Reviewer:

M. Goldman

Cooking Level: Expert

Living In: Grand Isle, Louisiana, USA

Reviewed: Jan. 22, 2010

Delicious and simple! I browned the smokies up before adding the rest of the ingredients. After the sauce thickened a bit, I put it all into a small crockpot to simmer/keep warm until we were ready for them. I also added a big squirt of honey mustard and a splash of Frank's Red Hot. Everyone loved them - even the kids. My husband is already begging for more. He even bought more little smokies at the store today so I have to make them!

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