Dad’s Sausages

Ok, many of you may know these as cocktail sausages. I think often people use Vienna style sausages. But when I have these little round beauties I can’t think of anyone else but my dad. The smell of these cooking for almost every special gathering is like synonymous with holiday cheer. They are extremely easy to make. I mean at it’s technical height its about not cutting the meat too thin (because it shrinks as it cooks), while not making it too hunky to eat in one bite. You could make your own chili sauce (and I have) but that’s not dad’s recipe. And who can’t use a simple and tasty appetizer when hosting a gathering?

1 pound cooked sausage such as Dearborn Holiday Sausage (Kielbasa), sliced in rounds about 1/2″ thick

1 – 12 oz bottle chili sauce (such as Heinz)

*Can be easily double, tripled, quadrupled…

Place all ingredients in a crockpot on high for about 3 hours or on the stove top at a simmer for about 1 1/2 hours, stirring occasionally. When the sauce has reduced (thick and sticky) and sausages are loaded with flavor, serve retro cocktail party style with toothpicks. Stay Classic.

12 comments

  1. Sausage is part of the four basic food groups isn’t it? I learned this recipe from my mom who was an excellent cook. She knew what tasted good! I think that Sue and Tom love this as much as I do.

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