Redneck 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.

REDNECK (O'DEARS) HORS D'OEUVRES



REDNECK (O'DEARS) HORS D'OEUVRES image

A tasty little snack. This little dish has also been referred to "cheap smore's. I once threw a "redneck" party - (where all you could bring was redneck type foods) I decided to bring this snack and they were a smash.

Provided by cheryl robards

Categories     Other Appetizers

Time 30m

Number Of Ingredients 3

1 pkg saltine crackers
1 jar(s) peanut butter
1 pkg marshmallows

Steps:

  • 1. Lay out crackers (salty side down) - spread peanut butter on each cracker - top with 1/2 large marshmallow. Bake @ 350 for approx. 10 min. or until marshmallows are light brown. Eat and enjoy!!! ****Be sure to spray or lined cookie sheet with wax paper****

SAUSAGE-TWO WAYS



Sausage-Two Ways image

Categories     Sauce     Side     Sausage

Number Of Ingredients 11

Grilled Sausage
1 pound smoked sausage, sliced crosswise into quarters and then in half lengthwise
4 fresh hoagie rolls
4 tablespoons hot pickle relish
4 teaspoons prepared mustard, preferably spicy brown
(serves 4)
Redneck Sausage Hors d'Oeuvres
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)
(serves 4)

Steps:

  • Grilled Sausage
  • Build a charcoal fire or preheat a gas grill.
  • Place the sausages on the cooking grate over direct medium heat. Cook, turning them occasionally to mark all sides, until the skin starts to split, 6 to 8 minutes.
  • Slide the sausages onto the buns and top with the hot relish and mustard.
  • Redneck Sausage Hors d'Oeuvres
  • 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

Provided by Trisha Yearwood

Categories     appetizer

Time 35m

Yield 50

Number Of Ingredients 4

1 pound spicy pork sausage, such as Jimmy Dean
10 ounces Cheddar cheese, grated
3 cups baking mix, such as Bisquick, or self-rising flour
Kosher salt and pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a stand mixer fitted with a paddle attachment, combine the sausage, cheese and baking mix and beat on low speed until blended. Add pepper to taste. Shape the mixture into 1-inch balls and place them 1 inch apart on an ungreased cookies sheet. Bake until browned, about 20 minutes.
  • Drain on paper towels, sprinkle with salt and serve hot, warm or at room temperature.

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