Lit’l Smokies in Grape Jelly Sauce
by Sue Lau | Palatable Pastime
It is something of a tradition here to make the grape jelly and chili sauce appies every holiday season, and we enjoy it with Lit’l Smokies, tiny weenies or even meatballs. I think my daughter would not forgive if I didn’t make them, but now that she’s grown, they are easy enough to make on her own.
And for the Secret Recipe Club, I am doing an extra post this month for holiday goodies. All the bloggers involved were assigned another SRC blog and we take to scouring those blogs for our favorites. This time my assigned blog was Cheese Curd in Paradise. written by Ashley Lecker out of Green Bay Wisconsin.
Besides recipes, I am sure we can agree on sports, we being Packer Backers (Green Bay Packer fans) and whatnot. My better half even hails from Milwaukee. So we have roots in all that. Or he does and I am adopted in as an honorary Cheesehead.
Ashley has gads of recipes to drool over so head on over and check them out. I chose her recipe for Crockpot Little Smokies, adapting them to the stovetop, which I find just as easy, and keeping them warm in a little crock. I am still eyeballing the sugared cranberries to put on tiny cheesecakes, and over forty recipes for soup with my name on them for the chilly winter months ahead as well. It’s a goldmine!
Lit'l Smokies in Grape Jelly Sauce
- 12 ounces Hillshire Farm Lit’l Smokies sausages or tiny hot dogs
- 3/4 cup Heinz chili sauce
- 3/4 cup grape jelly
- Stovetop: Place sausages in a large skillet and heat until plump and package liquids evaporate. Stir in sauce and jelly, and heat, stirring frequently, until sauce is hot and thick.
- Slow Cooker: Place jelly and chili sauce into a small slow cooker and whisk until smooth. Stir in sausages and heat on high until hot.
From the kitchen of palatablepastime.com
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