This is an appetizer that I recently converted to hot.
Base Recipe:
Brown Lil Smokies in a skillet. Set aside on paper towel.
In a sauce pan combine an equal measure of yellow mustard and grape jelly. Mix and bring to soft boil while stirring.
Add sausages, cover, and simmer 20 minutes, stirring occasionally.
Now for the 'hot'. What I did was add one dried and powdered deseeded habanero to the mixture after bringing it to a boil. After turnimg the heat back to simmer and before adding the sausages I added the powdered hab and stirred.
You can adjust the heat level how you see fit. Great even when served at room temp.
I learned this recipe some 30 years ago. I know how it sounds but you will be amazed at how good it tastes. It even smells great while cooking. It's one of those appetizers that folks just can't get enough of. Can use different mustards as well but keep the mix at 50/50.
Base Recipe:
Brown Lil Smokies in a skillet. Set aside on paper towel.
In a sauce pan combine an equal measure of yellow mustard and grape jelly. Mix and bring to soft boil while stirring.
Add sausages, cover, and simmer 20 minutes, stirring occasionally.
Now for the 'hot'. What I did was add one dried and powdered deseeded habanero to the mixture after bringing it to a boil. After turnimg the heat back to simmer and before adding the sausages I added the powdered hab and stirred.
You can adjust the heat level how you see fit. Great even when served at room temp.
I learned this recipe some 30 years ago. I know how it sounds but you will be amazed at how good it tastes. It even smells great while cooking. It's one of those appetizers that folks just can't get enough of. Can use different mustards as well but keep the mix at 50/50.
