Drunk Sausages Recipes

DRUNKEN SAILORS

Steps:

• Pour the ketchup and barbecue sauce into a slow cooker. Stir in the brown sugar, whiskey, and sausage. Set on Low, and cook for 6 hours. Serve hot with toothpicks.

DRUNKEN KIELBASA

Steps:

• Preheat the oven to 300 degrees F. Place the sliced kielbasa in a baking dish. In a bowl, stir together the chili sauce, bourbon, and brown sugar. Mix until the brown sugar dissolves. Pour the mixture over the kielbasa and gently stir to coat. Place the baking dish in the oven and bake, stirring occasionally, for 2 hours or until the sauce has turned to a glaze. Serve hot (a chafing dish works well). If desired, combine all the ingredients in a crock pot. Cover and cook on low heat for 2 hours or until heated through.

DRUNKEN MUSSELS

Steps:

• Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
• Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
• Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
• Serve with grilled bread and lemon wedge.

DRUNK SAUSAGES

Steps:

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

DRUNKEN SAUSAGE

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

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.

DRUNK DOGS

Steps:

• In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey and cocktail wieners. Reduce heat and simmer 1 hour.

ITALIAN DRUNKEN NOODLES

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium heat. Crumble sausage into the pot and cook until completely browned, about 5 minutes. Remove sausage from pot with a slotted spoon to a bowl, retaining oil and drippings in pot.
• Cook and stir onion in reserved drippings until tender, about 5 minutes. Season onion with salt, Italian seasoning, and black pepper; stir. Add red bell pepper, yellow bell pepper, and orange bell pepper to the onion mixture; cook and stir until the peppers are slightly tender, about 2 minutes.
• Stir white wine and garlic into the pepper mixture. Bring the liquid to a simmer and cook until the liquid reduces to almost nothing, 7 to 10 minutes.
• Stir diced tomatoes with their juice into the pepper mixture. Return sausage to the pot; fold gently to integrate the sausage. Cook at a simmer until the sausage is reheated and the tomatoes tender, 3 to 4 minutes.
• Drizzle remaining 3 tablespoons olive oil over the sausage mixture. Add about half the basil and the parsley; stir. Place lid on pot and remove from heat.
• Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 11 minutes; drain. Divide pasta between 6 bowls; top with sausage mixture to serve.