Spicy And Sweet Smoked Sausage Recipe 415

Steps:

• Make an aluminum foil bag. Use 2 12" x 18" sheets of heavy-duty foil (or double regular foil) and, (after the ingredients are in the bottom half), crimp the top half on.
• Put the sausage, green pepper and onions in the bottom half of the foil bag.
• Mix the Tabasco up with the sweet and sour sauce and pour it over the sausage mix. Seal the foil bag with the top half. Make sure it is "leak-proof".
• Place on the grill (gas or charcoal) and cook for a total of 45 minutes, turning after each 15 minutes.
• You can slit the bag open when done and serve from it at the campsite.
• If you are cooking this in the hot coals of a campfire, reduce the total cooking time by about 15 minutes and turn every 5 minutes.

Steps:

• Cut the sausage into bite sized pieces. In a large skillet add a small amount of oil and brown the sausage in two batches. Remove the sausage from the pan with a slotted spoon and place into a chafing dish or crock pot. In a small sauce pan combine the crushed pineapple, brown sugar, and creole mustard. Bring to a boil; boil just until the sugar is dissolved. Pour over the sausage and stir to coat the sausage. Keep warm in chafing dish or crock pot for serving.

Steps:

• Heat oven to 375ºF.
• Pat sausage links dry with paper towels; wrap each with 1 bacon piece. Secure with wooden toothpicks.
• Place on parchment-covered rimmed baking sheet.
• Bake 20 to 25 min. or until bacon is crisp. Meanwhile, mix remaining ingredients until blended.
• Brush sausages with mustard mixture; bake 5 to 7 min. or until glaze is hot and bubbly. Discard toothpicks before serving.