Little Smokies a la Papa Miller

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In honor of father’s day, today’s recipe is one of my dad’s favorites. Easy, tasty and meaty, this appetizer was a staple growing up. Dad has several specialties he’s perfected over the years. Sausage balls, a Christmas morning must have, is a variation of my maternal grandmothers. Hot bean dip was passed down from his parents. But where this recipe came from is a mystery…yellow mustard, grape jelly and barbeque sauce. Sounds weird but tastes A-maz-ing!

With the simplicity of ingredients, quality and flavors play a big role. The little sausages come in pork, beef or turkey. Mustard and BBQ sauce come in all varieties. I like French’s yellow mustard and KC Masterpiece barbeque sauce.  Maybe I’m just nostalgic but why mess with success?

Little Smokies are perfect for a dinner party with cheese, a football game with sour cream and onion potato chips or anytime you don’t really want to cook.

Personally I love eating them with toothpicks that have frills on the end. And jalapenos…but that’s just me.

Ingredients:

1 package of Hilshire Farm Litt’l Smokies (I use turkey)

2 tbsp. yellow mustard

2 heaping tbsp. grape jelly (prefer sugar-free)

1/3 bottle of KC Masterpiece Barbeque sauce, any flavor

¼ cup of water

Instructions:

  1. In a medium sauce pan, stir together mustard, jelly, bbq sauce and water over medium heat.
  2. Once mixed, add the little smokies and bring to a boil.
  3. Simmer over high heat for 15 – 20 minutes or until sauce thickens, stirring occasionally.
  4. Serve with cheese, baked beans or potato chips AND frilly toothpicks!
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1 comment

  1. Bobbi's Kozy Kitchen January 28, 2013 at 12:07 pm Reply

    What a great little nibble! Thanks so much for sharing this on Manic Monday!!

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