Little Smokies Crock-Pot Honey Barbecue Sausage
Try this Little Smokies Crock-Pot Honey Barbecue Sausage recipe
Try this Little Smokies Crock-Pot Honey Barbecue Sausage recipe
- 2 - 13 ounce packages of beef lit'l smokiesâ® beef smoked sausag
- 2 tablespoons of raw honey
- 1/4 cup of grape jelly
- 1 cup of barbecue sauce (i use sweet baby ray'sâ® sweet v
- lit'l smokies 1. cover the bottom of the crock-pot grape jelly and barbecue sauce. 3. cook on low for 3 hours, stir every 45 minutes or so. 4. enjoy!
- lit'l smokies
- 1. cover the bottom of the crock-potâ® with the lit'l
- 2. cover sausages with honey grape jelly and barbecue sauce.
- 3. cook on low for 3 hours stir every 45 minutes or so.
- 4. enjoy!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Cover the bottom of the Crock-Pot® with the Lit'l Smokies®
- Cover sausages with honey, grape jelly and barbecue sauce.
- Cook on low for 3 hours, stir every 45 minutes or so.
Relying on a slow cooker imposes specific thermodynamic limits, particularly when combining high-sugar condiments with cured meats. Barbecue sauce and grape jelly contain high concentrations of monosaccharides and disaccharides that readily scorch when subjected to direct heating elements or prolonged high temperatures. Maintaining the appliance setting strictly on low for the three-hour duration prevents the sugars from breaking down into an acrid, bitter caramel. Stirring the mixture every forty-five minutes redistributes the rendered fats from the beef sausages and prevents the viscous sauce from caramelizing too quickly along the ceramic insert perimeter. Pre-heating the slow cooker insert with hot tap water before adding the ingredients helps jump-start the thermal transfer, reducing the initial lag phase where food sits in the danger zone between 40 degrees Fahrenheit and 140 degrees Fahrenheit. Honey adds complex floral notes and additional fructose, which aids in viscosity as the sauce reduces under the lid. Once cooking completes, leftover sausages transfer easily to an airtight glass container and remain safe in the refrigerator for up to four days. Reheating stored portions requires a gentle sweep over medium-low heat in a saucepan with a tablespoon of water to reconstitute the thickened glaze without scorching the remaining sugars.
