Cocktail Smoky Links

I know how strange this combination of ingredients sounds, but these little links will disappear like magic. This is the perfect appetizer for groups intent on viewing sporting events (think Super Bowl) and also be most welcome at tailgate parties. Just be sure to have plenty of toothpicks on hand so they'll keep their eager paws out of the mix.

This is an old recipe that originally called for one-pound packages of links. Well, in case you haven't noticed, package sizing of just about everything has been shrinking in recent years (will ten be the new dozen?), so I have updated this recipe to what is currently available in supermarkets. I favor the Hillshire Farm Lit'l Smokies brand which is available in beef, turkey and several other varieties. Also acceptable is the Kroger store brand, particularly the pork version. In any case, you have a number of choices.

You can make these in a large sauce pan atop the stove and transfer to a crock pot for keeping them warm while serving. But, honestly, they get eaten up so fast a crock pot or warming dish is not all that necessary. This recipe will make a little less than three pounds of tasty little links, enough for a good-sized gathering.

Ingredients:
  • 2 12-ounce bottles of chili sauce
  • 1 18-ounce jar of grape jelly (I used Smucker's)
  • 3 14-ounce packages of smoked link mini-sausages
Preparation:
  1. Combine chili sauce and grape jelly in a large sauce pan
  2. Cook over medium heat, stirring constantly, 3 minutes or until mixture beings to boil. Lower heat and simmer, stirring frequently, until jelly has completely dissolved.
  3. Add sausages, cover and cook on low heat for 20 minutes. Remove cover, stir, and continue cooking on low heat for an additional 20 to 30 minutes, stirring occasionally, until sauce is slightly reduced.
  4. Serve with wooden picks.
  5. May be made in advance and refrigerated; reheat before serving, but bring to room temperature before reheating.

Prep time: 3 Min; Cooking time: 40-50 Min; Total time: 43-53 Min

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