Smokey Dogs Recipes

LIT'L SMOKIES® MUMMY DOGS

Steps:

• Preheat oven to 375 degrees F.
• Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal.
• With a knife or pizza cutter cut each rectangle lengthwise into 8 strips making a total of 32 strips. Wrap one strip of dough around each Lit'l Smokies® stretching dough slightly to look like bandages, leaving tip exposed to create face. Place on ungreased cookie sheet.
• Bake 12 to 14 minutes or until golden brown. Draw features on tip of Lit'l Smokies® to create face. Serve with mustard or ketchup, if desired.

MY PICKLED LITTLE SMOKIES

Steps:

• Place the sausages into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse the sausages.
• Place the sausages into a 1-quart glass canning jar.
• Pour white vinegar and water into a saucepan, and stir in the pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
• Bring to a boil over medium heat and cook for 5 minutes, stirring often.
• Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving.

SLOW COOKER COCKTAIL SMOKIES

Steps:

• Combine grape jelly and barbeque sauce in a slow cooker. Stir in the miniature smoked sausage links. Cook on High, until heated through, 2 to 3 hours.