Maple Syrup & Bourbon Li'l Smokies
About This Recipe
A perennial favorite at tailgating parties, church suppers, and casual get-together dinners, is the entertaining standard of sweet n’ sour smokies made with grape jelly and BBQ sauce. This recipe is a grown up version using apple jelly and maple syrup for the sweetness and a splash of bourbon for a party note. What hasn’t changed is the recipe’s simplicity. Given that March is the month for Maine Maple weekend, try this this with your Maine-made maple syrup, a winner with or without the bourbon.
TIP: Just be sure to allow for plenty of cooking time to allow for the alcohol content of the bourbon to be cooked out.
Ingredients & Instructions
1 cup ketchup
1 cup apple jelly
⅓ cup bourbon
⅓ cup maple syrup
¼ cup vinegar
1 teaspoon smoked paprika
1 ½ teaspoon chili powder (I used Ancho Chile Powder)
Two 14 ounce packages smoked cocktail sausages
Combine ketchup, apple jelly, bourbon, maple syrup, cider vinegar, smoked paprika, and chili powder to 6 quart slow cooker and whisk to make a smooth sauce.
Add sausages to sauce and toss to coat.
Cover and cook on high for 3 hours, then uncover and continue to cook on high until the sauce is bubbling and has thickened slightly.
Sauce and sausages could be cooked for less amount of time in a heavy stockpot on the stove without the bourbon. More cooking time is needed to allow for the alcohol content to be cooked out.
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