Drunk Sausages Recipes

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DRUNK SAUSAGES



Drunk Sausages image

Make and share this Drunk Sausages recipe from Food.com.

Provided by Darlene Summers

Categories     Potluck

Time 50m

Yield 20 appetizers, 20 serving(s)

Number Of Ingredients 5

1/2 cup Bourbon
3/4 cup catsup
2 teaspoons sugar
2 teaspoons chopped onions
1 (16 ounce) package Little Smokies sausages

Steps:

  • Combine all but smokies in a small saucepan; add sausages and simmer for 45 minutes.
  • Serve with toothpicks or fancy picks.

Nutrition Facts : Calories 95.2, Fat 6.2, SaturatedFat 2.1, Cholesterol 14.5, Sodium 332.1, Carbohydrate 3.1, Sugar 2.8, Protein 3

DRUNKEN SAUSAGE



Drunken Sausage image

As with a lot of foods, this one is better made the day before so the flavors can all absorb. I reheat in my slow cooker for parties as an appetizer or over a hearty pasta for a meal.

Provided by Shelley Maurer

Categories     Meat Appetizers

Time 2h45m

Number Of Ingredients 8

12 italian sausage links (i.e. hot, mild or sweet)
4-6 multi-colored peppers (i use red, yellow and orange)
1 large onion
2-3 clove garlic, crushed
olive oil
crushed red pepper flakes
1 bottle red wine - 750 ml (i.e. chianti, merlot, whatever you have on hand that you don't mind cooking with)
1 can(s) tomato paste, smalll

Steps:

  • 1. Slow roast Italian sausage. Drain off grease and cool slightly. Slice diagonally.
  • 2. Clean and slice peppers into 3/4 inch slices.
  • 3. Clean and slice onion into 1/2 inch slices.
  • 4. Sauté peppers and onion in olive oil until tender. Add garlic, sliced sausage, wine and red pepper flakes. Stir in tomato paste and simmer until wine is reduced to almost nothing.
  • 5. Serve with slices of a crusty baguette, on a bomber bun or over pasta

DRUNKEN SAUSAGES AND PEPPERS WITH HERO ROLLS



Drunken Sausages and Peppers with Hero Rolls image

Provided by Dave Lieberman

Categories     Beer     Garlic     Onion     Bake     Sauté     Sausage     Bell Pepper     Fall     Tailgating

Yield Makes 8 to 10 servings

Number Of Ingredients 6

2 pounds Italian sausage (I like them with fennel seeds)
6 small garlic cloves, pressed
1 each red, yellow, and green bell peppers, cored, seeded, and cut into thin strips
Salt
3 or 4 pinches crushed red pepper
3/4 cup (half a can) beer of your choice

Steps:

  • Preheat the oven to 400°F. Heat a large, ovenproof, nonstick skillet (no plastic handles!) over medium-high heat. Add the sausages and cook them, turning once in a while, until they're nice and brown almost all over, about 10 minutes. (They'll curl up a little as they cook, so it'll be hard to brown them on all sides. Don't sweat it.) Poke each link 4 or 5 times with a fork as they cook to release some of their juices.
  • Remove the sausages from the pan and set aside. Press the garlic into the juices in the pan, stir it around until you can smell it, and then add the peppers. Season them lightly with salt and red pepper, and cook about 8 minutes, tossing them around until they're wilted and starting to brown. Add the sausages to the pan.
  • Pour the beer, bring it to a boil, and then put the pan in the oven. Cook until most of the liquid has evaporated (you'll want a little to spoon on the sandwiches), the peppers are tender, and the parts of the sausages poking up are browned, 25 to 30 minutes. You can make the sausages and peppers before people come over and then heat them over low heat half an hour beore you're ready to serve. Serve hot along with a basket or plate of hero rolls, split open and ready for stuffing.

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