Type what you have

Ingredients

• ✓ smoked sausage
• barbecue sauce
• brown sugar

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place cocktail sausages in the basket of the air fryer and cook for 5 minutes. Meanwhile, whisk barbecue sauce and brown sugar together in a small bowl.
3. 3 Baste sauce over sausages and cook for 2 minutes more. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ smoked sausage
• barbecue sauce
• grape jelly

Instructions

1. 1 Stir barbecue sauce and grape jelly together in a slow cooker until well combined.
2. 2 Add sausages; stir to coat. Cover and cook on High until heated through and sauce thickens, 2 to 3 hours.

By Malina Bleeding Heart Morris

Ingredients

• ✓ smoked sausage
• cooking spray
• bacon
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Wrap each slice of sausage with a piece of bacon and arrange in the prepared baking dish; sprinkle with brown sugar.
3. 3 Bake in the preheated oven until bacon is crispy and sugar is caramelized, about 1 hour.

By shae

Ingredients

• ✓ smoked sausage
• butter
• macaroni
• american cheese
• milk
• pretzel cracker
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Add macaroni and American cheese; stir until cheese is mostly melted, about 2 minutes. Reduce heat to low; mix in milk.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven on the low broil setting. Line a baking sheet with parchment paper.
3. 3 Spread pretzels crackers on the prepared baking sheet; top each with a slice of sausage. Spoon 1 tablespoon macaroni and cheese mixture over sausage. Sprinkle black pepper on top.
4. 4 Bake under the preheated broiler until American cheese and pretzels start to brown, 1 to 2 minutes.

By duboo

Ingredients

• ✓ smoked sausage
• vinegar
• water
• pickling salt
• pickling spice
• mustard seed
• celery seed
• dill seed
• onion
• garlic
• black peppercorn
• banana pepper

Instructions

1. 1 Place sausages into a saucepan, cover with water and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse sausages.
2. 2 Place sausages into a 1-quart glass canning jar.
3. 3 Pour white vinegar and water into a saucepan and stir in pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
4. 4 Bring to a boil over medium heat and cook for 5 minutes, stirring often.
5. 5 Pour vinegar mixture over sausages in the jar; cap the jar and refrigerate at least 3 days before serving.

By smitty

Ingredients

• ✓ smoked sausage
• olive oil
• garlic
• white wine
• milk
• brie cheese
• cheddar cheese
• all-purpose flour
• salt
• pepper
• nutmeg
• apple
• baguette
• honey

Instructions

1. 1 Chop 8 Lit'l Smokies smoked sausages and reserve the rest. In a saucepan over medium-high heat, heat chopped smoked sausages in olive oil with garlic until just browned.
2. 2 Add white wine and milk. In a separate bowl, toss the brie and Cheddar cheeses with flour, thoroughly coat. Slowly whisk cheese mixture into the saucepan. Continue to whisk until smooth and thick, about 5 minutes. Remove from heat and season with salt, pepper and nutmeg.
3. 3 Saute the remaining smoked sausages in a skillet until browned. Serve warm fondue with Lit'l Smokies smoked sausages, apple slices and toasted baguette. Drizzle fondue and apples with honey.

By Hillshire FarmR Brand

Ingredients

• ✓ smoked sausage
• cayenne pepper
• brown sugar
• bacon
• toothpick

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
2. 2 Stir cayenne pepper into brown sugar in a bowl. Wrap each smoked sausage in a piece of bacon; secure each with a toothpick. Arrange wrapped sausages into prepared baking dish. Pack brown sugar around wrapped sausages to cover by about 1/2 inch. Cover pan tightly with aluminum foil.
3. 3 Bake in the preheated oven for 20 minutes. Increase oven heat to 450 degrees F (230 degrees C). Remove aluminum foil from pan.
4. 4 Continue baking in the hot oven until brown sugar has melted and thickened, 30 to 40 minutes.

By MidwestMama

Ingredients

• ✓ smoked sausage
• jalapeno pepper
• cream cheese
• bacon
• toothpick
• barbecue sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Fill the jalapeno pepper halves with softened cream cheese, then place a smoked sausage into each pepper on top of the cheese. Wrap each piece with a half strip of bacon and secure with a toothpick. Place the peppers onto a baking sheet and brush with the barbeque sauce.
3. 3 Bake in the preheated oven until the bacon is crispy, about 30 minutes.

By MANDY1975

Ingredients

• ✓ smoked sausage
• bread dough
• egg
• no-bean chili
• cheddar cheese
• onion
• jalapeno pepper

Instructions

1. 1 Cut thawed dough into 36 to 40 one-inch pieces. Roll each piece into a small oval shape and place on a parchment-lined baking sheet. Cover with greased plastic wrap and let rise in a warm place until doubled in size.
2. 2 Heat oven to 375 degrees F. Whisk egg with 1 teaspoon water and gently brush the tops of each roll. Bake until golden, about 15 minutes.
3. 3 In a skillet over medium-high heat, cook Lit'l Smokies smoked sausages until browned. At the same time, heat chili in a saucepan over medium heat until hot.
4. 4 Cut each roll in half down the top, not cutting all the way through. Place a smoked sausage into each roll, top with a spoonful of chili and garnish with cheddar cheese, onion and jalapenos.

By Hillshire FarmR Brand

Ingredients

• ✓ smoked sausage
• maple syrup
• brown sugar
• mustard
• salt
• cayenne pepper
• pistachio

Instructions

1. 1 Combine maple syrup, brown sugar, mustard, salt and cayenne in a non-stick skillet over medium-high heat. Add Lit'l Smokies smoked sausages and bring to a simmer. Heat, stirring occasionally, until sauce is reduced and almost gone, about 15 minutes. Sauce will be thick.
2. 2 Remove smoked sausages on to a parchment-lined baking sheet and when cool enough to handle, dip in pistachios. Serve warm.

By Hillshire FarmR Brand

Ingredients

• ✓ smoked sausage
• pineapple chunk
• pineapple juice
• grape jelly
• tomato paste
• brown sugar
• vinegar
• cornstarch
• worcestershire sauce
• hot pepper sauce
• liquid smoke
• salt

Instructions

1. 1 Place the pineapple chunks, pineapple juice, grape jelly, tomato paste, brown sugar, vinegar, cornstarch, Worcestershire sauce, hot pepper sauce, liquid smoke flavoring, and salt into a saucepan over medium heat. Stirring constantly, bring the sauce to a simmer, and cook until the grape jelly melts, about 5 minutes.
2. 2 Stir in the smoked sausages, and turn the heat to low; cook the sausages in the sauce below a simmer until the sauce is thickened and the flavors have blended, about 30 minutes.

By mogur

Ingredients

• ✓ smoked sausage
• potato
• cream of mushroom soup
• vegetable beef soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a 4-quart casserole dish, combine potatoes, kielbasa OR sausage, mushroom soup, and vegetable beef soup. Mix together well.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

By Chris Shellenbarger

Ingredients

• ✓ smoked sausage
• red bell pepper
• sweet chili garlic sauce
• pineapple
• rice

Instructions

1. 1 Cook and stir sausage and bell pepper in a large saucepan over medium-high heat until sausage is lightly browned and peppers are tender, about 5 minutes.
2. 2 Add chili garlic sauce and pineapple; cook and stir for 5 minutes.
3. 3 Serve over cooked rice.

By Hillshire FarmR Brand

Ingredients

• ✓ smoked sausage
• pasta
• heavy cream
• cajun seasoning
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes depending on shape and package directions; drain and set aside.
2. 2 While pasta is cooking, sauté sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
3. 3 Add cream and Cajun seasoning; bring to a boil. Reduce heat and simmer gently until mixture begins to thicken, 3 to 4 minutes. Remove from heat and stir in Parmesan cheese.
4. 4 Add pasta to sauce and toss to serve.

By Allrecipes Member

Ingredients

• ✓ smoked sausage
• corn cob
• red potato
• crab boil
• shrimp
• salt

Instructions

1. 1 Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat.
2. 2 Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.

By kit kat zebb

Ingredients

• ✓ smoked sausage
• vegetable oil
• potato
• onion
• green bell pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Place potatoes in skillet, cover, and simmer. Turn occasionally until potatoes are almost tender and a little browned, about 10 minutes.
2. 2 Stir in sausage, onions, and peppers. Cover and cook for about 5 minutes or until onions and peppers are desired tenderness.

By Jennifer

Ingredients

• ✓ smoked sausage
• fusilli pasta
• blackened seasoning
• alfredo sauce
• parsley
• hot sauce

Instructions

1. 1 Cook pasta according to package directions; drain.
2. 2 While pasta is cooking, cut sausage into 1/4-inch-thick slices. Place in a bowl and sprinkle with seasoning; toss lightly to evenly coat.
3. 3 Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned. Stir in Alfredo sauce, parsley, and hot sauce to taste; heat through.
4. 4 Pour sauce over pasta and toss until well coated. Serve immediately.

By Hillshire FarmR Brand

Ingredients

• ✓ smoked sausage
• potato
• cabbage
• aluminum foil
• butter
• garlic
• caraway seed

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Slice the sausage links in half lengthwise, then cut into 3-inch chunks.
3. 3 Place the sausage, potatoes, and cabbage into a foil bag, or lay out on a sheet of foil to be made into a sealed pouch. Slice butter into pats and place over the mixture. Sprinkle on garlic and caraway seeds. Seal the bag or pouch to prevent leakage.
4. 4 Cook on the preheated grill, flipping over halfway through cook time, until sausage is browned and potatoes and cabbage are tender, about 40 minutes.

By Chef Robby

Ingredients

• ✓ smoked sausage
• water
• old bay seasoning
• red potato
• corn
• shrimp

Instructions

1. 1 Bring water and Old Bay seasoning to a boil in a large stockpot over high heat.
2. 2 Add potatoes; cook for 15 minutes. Add sausage; cook for 5 more minutes. Add corn; cook for 5 more minutes. Stir in shrimp; cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

By Shirley

Ingredients

• ✓ smoked sausage
• tomato
• tomato
• green chile pepper
• bread crumb
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut the tops off tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out flesh. Place tomatoes in a small baking dish.
3. 3 Combine diced tomatoes with green chiles, bread crumbs, and 1/3 cup of shredded cheese in a small bowl. Stir in smoked sausage pieces; mix well.
4. 4 Spoon the mixture into tomato skins and top with remaining 1/3 cup of shredded cheese.
5. 5 Bake stuffed tomatoes in preheated oven until tomatoes are warmed through and cheese has melted, about 15 minutes.

By Stephanie Burr

Ingredients

• ✓ smoked sausage
• chicken thigh
• water
• salt
• black pepper
• long-grain white rice
• hot sauce

Instructions

1. 1 Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.
4. 4 Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.

By Corey Williams

Ingredients

• ✓ smoked sausage
• black-eyed pea
• beef broth
• onion soup mix
• long grain white rice
• green chili
• black pepper

Instructions

1. 1 In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
2. 2 Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.

By Karin Christian

Ingredients

• ✓ smoked sausage
• hash brown potato
• cheddar cheese
• sour cream
• onion
• butter
• margarine
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 13x9-inch baking pan with a non-stick cooking spray. Cut sausage into 1/2-inch cubes. Combine all ingredients in a large bowl.
2. 2 Spread mixture evenly in the prepared pan. Bake for 40 to 45 minutes or until lightly browned. Let stand 5 minutes before serving.

By Hillshire FarmR Brand

Ingredients

• ✓ smoked sausage
• water
• chicken
• onion
• salt
• long-grain white rice
• italian seasoning
• chicken bouillon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board to cool for 10 to 15 minutes.
4. 4 Skim and discard fat from cooking liquid. Measure 3 ½ cups of cooking liquid and pour into a 6-quart saucepan. Discard remaining cooking liquid.
5. 5 Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
6. 6 Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.

By MARBALET

Ingredients

• ✓ smoked sausage
• canola oil
• celery
• yellow bell pepper
• onion
• chicken breast
• cajun seasoning
• chicken broth
• tomato
• instant brown rice

Instructions

1. 1 Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
2. 2 Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
3. 3 Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

By NanLan

Ingredients

• ✓ smoked sausage
• avocado oil
• carrot
• potato
• sweet onion
• chicken broth
• black pepper
• cabbage
• all-purpose flour
• water

Instructions

1. 1 Preheat a 6-quart Dutch oven over medium heat. Add avocado oil; heat until it shimmers, about 1 minute. Add sausage pieces, cut-sides down; cook until browned, 1 to 2 minutes. Flip; cook until other side browned, 1 to 2 minutes more. Transfer sausage to a plate; reserve drippings in the Dutch oven.
2. 2 Add carrots, potatoes, and onion to the Dutch oven; stir to coat with drippings. Add chicken broth and black pepper; stir to combine. Place sausage pieces on top vegetables in Dutch oven; place cabbage wedges on top sausage. Bring broth to a boil, about 5 minutes; cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork-tender, about 20 minutes.
3. 3 Transfer vegetables and sausage to a bowl using a slotted spoon; set aside. (Cabbage may be cut into bite-sized pieces.)
4. 4 Place flour in a small bowl; add enough water to make a thin paste, stirring until lumps dissolve. Whisk flour slurry into broth in the Dutch oven, whisking constantly while gradually adding slurry until liquid boils, about 5 minutes. Return vegetables and sausage to the Dutch oven. Taste; adjust seasoning, if necessary. Serve in individual bowls.

By Bibi

Ingredients

• ✓ smoked sausage
• green bean
• red potato
• onion
• salt
• black pepper
• vegetable oil
• butter
• water

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Place green beans, red potatoes, onion, and sausage on a large sheet of foil. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
3. 3 Place foil packet on the preheated grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

By Tonya Merriman

Ingredients

• ✓ smoked sausage
• water
• kidney bean
• onion
• green bell pepper
• celery
• garlic
• bay leaf
• salt
• pepper

Instructions

1. 1 Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

By DaleAnn82

Ingredients

• ✓ smoked sausage
• spaghetti squash
• olive oil
• salt
• black pepper
• onion
• red bell pepper
• basil pesto
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Pierce squash halves several times with a fork. Rub insides with 1 tablespoon olive oil; season with salt and black pepper. Arrange squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until very tender, 45 to 50 minutes. Cool squash slightly.
4. 4 Meanwhile, heat remaining 1 tablespoon olive oil in a 12-inch skillet over medium heat. Add sausage, onion, and bell pepper; cook and stir until sausage is browned and onion and bell pepper are crisp-tender, 6 to 8 minutes.
5. 5 Shred squash flesh with a fork; add to skillet. Cook and stir until heated through, about 2 minutes.
6. 6 Carefully stir in pesto and sprinkle with Parmesan cheese just before serving.

By Hillshire FarmR Brand

Ingredients

• ✓ smoked sausage
• ground beef
• onion
• celery
• garlic
• cabbage
• tomato
• water
• rice
• garlic salt

Instructions

1. 1 Combine ground beef, smoked sausage, onion, celery, and garlic in a large stock pot over medium-high heat. Cook and stir until beef is evenly browned, about 5 minutes. Stir in cabbage, tomatoes, water, and rice. Season with garlic salt.
2. 2 Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes.

By Susan