Barbecue Sausage Bites Recipes

Steps:

• Heat the oven to 400 degrees F.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x10-inch rectangle. Cut into 3 (3-inch) strips.
• Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry. Place 1 piece sausage on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.
• Cut each roll into 12 (1-inch) slices, making 24 in all. Place the slices, cut-side down, onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
• Tip: You can substitute Italian sausage (casing removed) for the bulk pork sausage.
• Tip: To make ahead, place the unbaked slices onto a baking sheet. Cover and freeze until firm. Remove the frozen slices from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen slices on a baking sheet at 400 degrees F for 20 minutes or until the pastry is golden brown and the sausage is cooked through.

Steps:

• For the sausage bites: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Unfold the pastry sheet and dust both sides with flour. Roll to an approximately 12-inch square. Cut into four 6-inch squares. Beat the egg in a small bowl. Brush the entire surface of the top of each pastry square lightly with beaten egg. Reserve the egg wash. Brush with the mustard, leaving a 1/2-inch border around the edges. Roll each sausage tightly in a pastry square, crimping the edges to seal. With a serrated knife, trim the loose edges from each roll. Cut each crosswise into 4 sections.
• Place the bites seam-side down on the prepared baking sheet, about an inch apart. Bake until the pastry is crisp, browned and cooked through, 35 to 40 minutes. Sprinkle with dill.
• For the creole mayo sauce: Meanwhile, combine the mustard, ketchup, mayonnaise, maple syrup, cider vinegar and a dash of hot sauce in a bowl.
• Serve the sausage bites warm with the sauce for dipping.

Steps:

• In a 3-quart crock pot, combine the sausages.
• In a small bowl, whisk together the barbecue sauce, marmalade, mustard & allspice, then pour this mixture over the sausages, stirring to coat.
• Cover & cook on high for 2 1/2 to 3 hours or until heated through.
• Stir in the pineapple before serving.

Steps:

• Divide sausages between two ungreased 13-in. x 9-in. baking dishes. Combine barbecue sauce and brown sugar; pour over sausages and toss to coat. , Bake, uncovered, at 350° for 35-40 minutes or until sauce is thickened, stirring once.

Steps:

• Mix in Crock pot & cook for 3 hours.