So, I am not a domestic goddess at all. I am more like a domestic-princess-with-training-wheels. But, i have this weird desire to make believe that when it comes to company BBQ, I will pull out the best recipe there is. plain and simple. Eric's coworkers will bow to my makings. So, for April's BBQ this is what i made...
Red Current Cocktail Sausages
1 cup (12oz) of Red Current Jelly --- you pretty much have to go to the skankiest grocery store to find this. i went to bellevue's Safeway!
1 cup Dijon Mustard -- yum!
3/4 cup of brown sugar
1/4 cup of ketchup
4-16oz of cocktail sausages (you can replace this with kielbasa, hot dogs, etc)
In a crock pot (slow cooker) mix all ingredients and let simmer at least 2 hours before serving.
Now, since Eric works at 6am in the morning, i prepared it the night before, minus the weenies. i let it cook up a bit, hoping that it would start to glaze over - it didn't, but it still tasted awesome. However, i thought it was a bit to mustard-y. So, being the clever geniuses that I am, I added a secret ingredient. I can't tell you what it is (yet), but it made it a bit more spicy, in a pepper sort of way. In the end I added some onion powder (wishing I had an onion!) and black pepper. In 1 1/2 hours I will know how it went and have a picture for it as well... (picture updated!)
My whole family are excellent cooks - I can make chicken, deviled eggs, 7 layer dip, (and now) cocktail weenies like no body else. I am, the ultimate superbowl kitchen godess.
Red Current Cocktail Sausages
1 cup (12oz) of Red Current Jelly --- you pretty much have to go to the skankiest grocery store to find this. i went to bellevue's Safeway!
1 cup Dijon Mustard -- yum!
3/4 cup of brown sugar
1/4 cup of ketchup
4-16oz of cocktail sausages (you can replace this with kielbasa, hot dogs, etc)
In a crock pot (slow cooker) mix all ingredients and let simmer at least 2 hours before serving.
Now, since Eric works at 6am in the morning, i prepared it the night before, minus the weenies. i let it cook up a bit, hoping that it would start to glaze over - it didn't, but it still tasted awesome. However, i thought it was a bit to mustard-y. So, being the clever geniuses that I am, I added a secret ingredient. I can't tell you what it is (yet), but it made it a bit more spicy, in a pepper sort of way. In the end I added some onion powder (wishing I had an onion!) and black pepper. In 1 1/2 hours I will know how it went and have a picture for it as well... (picture updated!)
My whole family are excellent cooks - I can make chicken, deviled eggs, 7 layer dip, (and now) cocktail weenies like no body else. I am, the ultimate superbowl kitchen godess.
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