Ingredients
- 12 ounces (340g) Lit'l smokies or mini weiners/cocktail sausages, preferably smoked (see Notes below for alternative)
- 3 tablespoons brown sugar
- 3 teaspoons dijon mustard
- 1 tablespoon soy sauce (see variations in the Notes, below)
Instructions
- Put the smokies or sausages in a saucepan or skillet. See Notes below about pre-cooking them.
- Add brown sugar, mustard, soy sauce and mix.
- Heat on medium and cook for about 5 minutes, stirring frequently so they don't stick.
- When a syrup is formed, they are ready to eat.
- Transfer to a bowl and serve.
- Refrigerate leftovers and warm again before eating. The sauce will be much thicker.
Notes
Pre-cook the sausages: depending on the type of sausage you use, they might be already fully cooked or not. I like to boil them for 1-2 minutes before mixing them with the rest of the ingredients but it's not always necessary.
Smoked sausages: if you don't use Lit'l Smokies sausages or another one that is smoked, you can add a few drops of liquid smoke, giving it a great flavor. You can buy it online, like Colgin Mesquite Liquid smoke.
Whole sausages: if you can't find mini ones, simply cut large ones into medium pieces. For this recipe, you can use about 4 ones.
Saucepan or skillet: the first one will take longer to reduce and in the latter, the smokies will caramelize better individually and maybe char a little, which is a good thing.
Variations: White wine can also be used instead of soy sauce. If you like honey, you can use 2 tablespoons of brown sugar and 1 of honey. Also, feel free to throw in a clove of garlic (crushed or chopped, depending if you want to take it out before serving or not) to the mix before heating it on the stove.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: Cooking
- Cuisine: International
Nutrition
- Serving Size: 1/4
- Calories: 305
- Sugar: 6.8 g
- Sodium: 982.1 mg
- Fat: 24.4 g
- Carbohydrates: 9.2 g
- Protein: 10.5 g
- Cholesterol: 49.3 mg