Sausage Hors Doeuvres Recipes

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REDNECK SAUSAGE HORS D'OEUVRES



Redneck Sausage Hors d'Oeuvres image

Yield serves 4

Number Of Ingredients 3

1 pound smoked sausage, cut into rounds about 1/2 inch thick
3 cups Jack's Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20)
3 cups Jack's Old South Hickory Sauce, or 1 recipe Basic Hickory Sauce (page 22)

Steps:

  • Heat a smoker to 300˚F.
  • Place the sausage slices in a single layer on an aluminum baking pan, and sprinkle them liberally with the rub. Put the pan in the smoker and let the sausages smoke for 45 minutes. Check occasionally to make sure they're not sticking to the pan.
  • Remove the pan from the smoker, and toss the sausages with the hickory sauce. Place toothpicks in the slices and arrange on a platter. And there you have it: redneck hors d'oeuvres.

SAUSAGE HORS D'OEUVRES



SAUSAGE HORS D'OEUVRES image

Categories     Appetizer     Bake

Yield 2

Number Of Ingredients 3

1 package hot sausage (Jimmy Dean)
12 ounces ground beef
1 lb Velveeta cheese

Steps:

  • Preheat oven to 350 degrees F. Fry sausage. Add ground beef. Melt cheese and stir together. Drop on party rye bread. Bake until bubbly.

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