This is a dish Ree loves to serve as a side at barbecues, straight out of the pan. Guests can pile it on top of crusty rolls to make a kind of sandwich, or eat with toothpicks as an appetizer. Whichever route you go, it’s going to be a huge hit.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 as an appetizer |
Ingredients
- 2 tablespoons olive oil
- Two 13-ounce smoked sausage links, sliced on a bias 1/4-inch thick
- 1 cup barbecue sauce
- 1/2 cup orange juice
- 3 tablespoons pickled jalapeños
- 3 tablespoons peach preserves
- 2 tablespoons grainy mustard (Country Dijon)
- 2 cloves garlic, pressed or grated
- 2 green onions, sliced thin
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the sausage and brown for 2 to 3 minutes per side, in batches if necessary. Remove to a paper towel lined plate to remove excess oil.
- Add the barbecue sauce, orange juice, pickled jalapeños, preserves, mustard and garlic to the pot. Bring to a boil, then reduce to a simmer. Return the sausage to the pot and stir to combine.
- Garnish with the green onions and serve with toothpicks.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 310 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 12 g |
| Cholesterol | 52 mg |
| Sodium | 869 mg |
Reviews
This was good. I omitted the jalapenos due to a child eating it but you definitely need them to cut the sweet/tanginess
These were easy to make but a little sweet for our taste. We added some red wine vinegar to counter the sweetness.
These were very delicious and easy! I’ll definitely make them again!
Delicious flavor!!