Sweet N Spicy Sausage Recipe 45

SUNNY'S SWEET AND SPICY BREAKFAST SAUSAGE

Steps:

• In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
• Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
• Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
• In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.

SWEET 'N SPICY SAUSAGE RECIPE - (4/5)

Steps:

• Cut sausage into bite-size slices, 1/2 to 1-inch thick. In a large skillet or pot over medium-high heat, add the sliced sausage and enough water to cover. Bring to a boil; reduce heat to medium and simmer about 5 minutes to render some of the fat. Drain off the liquid and lightly brown the sausage. Remove sausages from skillet to drain on paper towels. Set aside. In a medium pot over medium heat, bring the pineapple and the juice, brown sugar, mustard, vinegar, salt, and red peppers to a boil, stirring constantly; then reduce heat by 1 mark and let boil for 5 to 6 minutes or until sauce is reduced and thickened somewhat, stirring frequently. Add the sausage to the sauce and continue to simmer a few more minutes to heat through and thicken the sauce as desired. Transfer to a serving dish or a small crock pot set on warm setting. Use toothpicks to serve sausages.

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

Steps:

• Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
• Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

SWEET AND SPICY COCKTAIL SAUSAGES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with bread slices.
• Toss bacon in a bowl with brown sugar and red pepper flakes until well-coated. Wrap each cocktail sausage in bacon and place, seam-side down, onto prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip each sausage and continue baking until bacon crisps, 5 to 15 minutes more.

SWEET 'N' SOUR POLISH SAUSAGE

Steps:

• In a large skillet, saute the sausage, onion, green pepper and celery in butter over medium heat until meat is no longer pink and vegetables are tender; remove with a slotted spoon and set aside., In the same skillet, combine the brown sugar, ketchup, vinegar and salt. Drain pineapple, reserving juice; set pineapple aside. Add juice to skillet; bring to a boil. Return sausage mixture to pan. Combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved pineapple; heat through. Serve over rice.

SWEET 'N' SPICY SAUSAGE

Steps:

• Cook sausage in two batches, in a large skillet according to package directions. Drain on paper towels.
• Wipe skillet clean; spoon pepper jelly into skillet and cook stirring often, 3 to 4 minutes or until melted and smooth.
• Return sausage to the skillet and cook, gently stirring 2 to 3 minutes or until sausage is thoroughly heated and coated.

SWEET 'N' SAUCY SAUSAGE SANDWICHES

Steps:

• In a large saucepan, saute the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the ginger ale, chili sauce, preserves and soup mix. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened, stirring occasionally., Place roll halves, cut side up, on an ungreased baking sheet; top with sausage mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

SWEET N SOUR SPICY SAUSAGE

Steps:

• Cook sausages according to instructions. Set aside. (okay to let cool while making sauce).
• Parboil the bell peppers by rinsing them and then placing the wet peppers on a glass plate on high heat in the microwave for 2-3 minutes.
• Once cool enough to handle, chop peppers into 1/2 in chunks.
• Slice the onion into rings. (Or chop).
• Heat oil in a Dutch oven, large skillet or large sauce pan.
• Add the peppers and onion and sauté until soft.
• Add the ketchup, sugar, pineapples and juice.
• Stir and bring mixture to boil.
• Turn heat down low and simmer for 20 minutes.
• (NOTE: At first mixture will taste more like ketchup. As mixture continues to cook, it will taste more like traditional sweet 'n sour sauce. Patience is a must!).
• ***NOTE: If sauce is still lacking sweet 'n sour flavor, add a little more pineapple juice and a little more brown sugar-- NOT TOO MUCH).
• Chop the sausages into 1/2 inch pieces. Add to sauce.
• Stir and cook for remaining 10 minutes. (NOTE: As sausage reheats, the flavors from the sausage will blend in with the sweet 'n sour sauce, giving it a unique taste.
• Serve over rice. ENJOY!