Sweet N Tangy Sausage Links Recipes

SWEET 'N TANGY SAUSAGE LINKS RECIPE

Steps:

• Cook ingredients in saucepan on medium heat 10 min. or until heated through, stirring frequently.

SAUSAGE LINKS WITH APRICOT-MUSTARD GLAZE

Steps:

• Whisk apricot preserves in heavy medium saucepan over medium heat until melted and smooth, about 1 minute. Add mustard and whisk until beginning to simmer, about 30 seconds. Remove from heat. Stir in chopped rosemary. Season glaze to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)
• Heat oil in heavy large skillet over medium-high heat. Add sausages and sauté until browned and cooked through, about 10 minutes. Transfer to saucepan with glaze. Stir over medium heat until sausages are glazed, about 1 minute. Transfer to platter and serve.

SIMPLE SWEET 'N' TANGY PORK CHOPS

Steps:

• Mix beer, ketchup and brown sugar. Sprinkle pork chops with salt and pepper., In a large skillet, heat oil over medium heat; brown chops on both sides. Add beer mixture to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 1-2 minutes. Remove chops from pan; keep warm., Return sauce to a boil; cook and stir until slightly thickened. Serve over pork.

SWEET 'N' TANGY MEATBALLS

Steps:

• In a large bowl, combine the first five ingredients. Crumble meat over mixture and mix well. Shape into 1-1/2-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 13-15 minutes or until a thermometer reads 160°; drain. , In a large skillet, combine the ketchup, brown sugar, vinegar and soy sauce; add the meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through and sauce is thickened. Serve with noodles or rice.

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 AND SPICY SAUSAGE BALLS

Steps:

• Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
• Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
• Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.

SWEET 'N' TANGY CHICKEN WINGS

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wingtips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker. , Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired, and remaining salt; pour over wings. Toss to coat. , Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve. Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.