It's a 2 for 1 day! I made two different types of Little Smokies a little bit ago to see which ones the kids liked better. I made one ...
It's a 2 for 1 day! I made two different types of Little Smokies a little bit ago to see which ones the kids liked better. I made one batch the super easy way that our family has made for parties numerous times, and I made a slightly-more-difficult (and sophisticated? can Little Smokies ever be considered sophisticated?) version to do a blind taste test.
The results? It was a tie. It was me and Adam and the two girls and it was a complete split down the middle. One kid and one adult on each side.
Oh! and since I made them both a few weeks ago and am evidently getting really really old, I have no idea which finish picture goes with which stack of ingredients.
which do you and your family prefer?
Grape Jelly and Chili Sauce Little Smokies
The Ingredients
serves 8
1 pound Little Smokies sausage
1 (12-ounce)
bottle chili sauce (housed by the ketchup)
1 (18-ounce) jar grape jelly
HOW TO MAE IT:
Use a 4-quart slow cooker. Put the smokies into the slow cooker, and pour in the sauces. Stir to combine. Cover and cook on low for 4 hours, or high for 2 or until the smokies are heated through. Serve out of the crock with toothpicks.
Big Barbecue Little Smokies
WHAT YOU NEED
1 pound Little Smokies sausage
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon gluten free Worcestershire sauce
1/2 cup barbecue sauce (check for gluten!)
HOW TO MAKE IT
Use a 4-quart slow cooker. Dump it all in! Stir well and cook on low for 4 hours, or high for about 2. Make sure the smokies are hot throughout and serve out of the crock with toothpicks.
alrighty then! My verdict is mixed, so let me know yours when you have the opportunity.
