Bourbon Sausage Recipe - Allrecipes.com
Bourbon Sausage Recipe
  • READY IN 22 mins

Bourbon Sausage

Recipe by  

"Serve these warm and have some slices of a thin French loaf on the side to sop the juices. Also, instead of toothpicks, set out an old fashioned glass filled with pretzel sticks. People get two treats in one, and they don't have to deal with used toothpicks."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    2 mins
  • COOK

    20 mins
  • READY IN

    22 mins

Directions

  1. In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2003

Ah, the primal satisfaction of Lil' Smokies combined with bourbon. Last night we were test-driving Super Bowl party recipes, and this one definitely made the cut. I sauteed the sausages until they were browned and a little bit crispy on the outside before adding the other ingredients. Mmmmm. I think next time I will try adding stoneground mustard, too.

 
Most Helpful Critical Review
Dec 31, 2003

I tried to make these this weekend for our football playoff's party. Not having a lot of time to sit over the stove I used the crockpot to slow-cook the little sausages - DON'T DO THAT! The booze didn't cook off and they tasted like a shot of burbon! Yuck! I'm not sure if I'll make these again, but I know if I do I won't attempt to do it in the crockpot!

 
Feb 08, 2007

Don't change a single ingredient! These leave the pot faster than I can make them. One small change to the cooking - I drop them in a deep saucepan and bring the sauce to a boil, then turn it down to low and let them simmer for at least an hour. It gives the flavor time to soak into the meat. Also, I recommend using Southern Comfort because it's sweeter than other bourbons.

 
Dec 26, 2003

Very quick and easy with a thick bourbon-tinged sauce that doesnt overwhelm the sausagey-goodness of the Lil Smokies. Serve with ice-cold beer, a good game on TV, and cushy recliner.

 
Jan 18, 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.

 
Jan 12, 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!!

 
Dec 26, 2003

I hate to be the lone dissenter, but I didn't care for it. The sauce is extremely sweet and sticky, and I couldn't taste the bourbon. If you like a sticky sweet coating, you won't be disappointed, but next time I will have to diminish the sugar, increase the cocktail sauce, and perhaps order a side of bourbon - in a glass!

 
Dec 26, 2003

This recipe is worth it for the aroma alone! Can you fall in love with a sausage?

 

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Nutrition

  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 970 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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