The year is full of occasions for gatherings; weddings, birthdays, anniversaries, sporting events, or even as just an excuse to have fun and socialize! And whether you’re a host or a guest, with these Smokin’ Hot Smokies, you’ll be the hit of the party!
Smokin’ Hot Smokies
You will need:
- 1 (14 oz) pkg. cocktail sausages
- 14 to 15 bacon strips
- 1½ cups brown sugar, divided
- ½ tsp. five-spice powder
- ¾ cup cola
Preheat oven to 325 degrees. Cut the bacon strips crosswise into three pieces. The Rada Stubby Butcher Knife is ideal for this.
Wrap cut pieces of bacon around individual cocktail sausages.
Insert a toothpick through the bacon-wrapped cocktail sausages, securing the ingredients together.
Place the bacon-wrapped smokies in a 9 x 13 pan. The Rada Stoneware Rectangular Baker works well here, and does not need to be coated. If you use a metal pan, be sure to cover it with nonstick coating before placing the smokies inside.
Remove pan from oven. Transfer smokies into a Crock-Pot or slow cooker, which need to be sprayed with nonstick coating.
Add ¾ cup of brown sugar, ¾ cup of cola, and ½ tsp. of five-spice powder to the smokies. Add hot sauce as desired to control the level of heat. Cover the Crock-Pot or slow cooker and set to high, allowing the smokies to cook for four hours.
After cook time, remove from heat source and serve!
From casseroles to lasagna to desserts, the Rada Stoneware Rectangular Baker has all of your baking needs covered. This 9 x 13 pan is proudly made in the USA, while its composition of proprietary clay materials ensure that it is dishwasher safe, unlike most other brands of stoneware. It is also capable of going directly from your freezer into a pre-heated 400 degree oven, meaning that you can prepare recipes ahead of time!
If you think it can’t get any better than Smokin’ Hot Smokies, think again. Our Party Snacks to Share cookbook has so many wonderful recipes that you’ll want to throw and attend parties all year just to get through them all!
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Smokin’ Hot Smokies Video
Start Smokin’ Hot Smokies Video Transcript
Hi, Kristi in the Rada kitchen and today I want to share a recipe for Smokin’ Hot Smokies. This is a recipe out of our cookbook, Party Snacks to Share. This has sweet and sassy recipes, it has crunchy recipes, these we’re actually going to make in our slow cooker, so let’s get started.
Ingredients you need to make our Smokin’ Hot Smokies include a 14 oz package of cocktail sausages, 14 to 15 bacon strips, a cup and a half of brown sugar, you’re going to divide that, a half a teaspoon of five-spice powder, three-quarter cup of cola, and hot sauce to taste.
So, you want to preheat your oven to 325 degrees, and you’ll need a 9 x 13 baking pan. I’m using the Rada stoneware Rectangular Baker; you don’t have to preseason those. If you have any other one, you’ll want to spray it with a nonstick cooking spray. Alright, so we’re going to take a couple slices of bacon, and then we’re going to cut it into three pieces crosswise. And then you’re going to take a cocktail sausage and you’re going to wrap the bacon around and then put a toothpick through it. Sometimes you’re going to have to layer it to stick it all together. Then you place your Smokies in a 9 x 13 pan. And then what we’re going to do is sprinkle a ¾ cup of brown sugar over the top.
Now we’re going to bake these in the oven for about 40 minutes until the sugar gets melted and bubbly. After 40 minutes, you’re going to transfer your smoking hot Smokies to a Crock-Pot or a slow cooker you’ll want to spray it with nonstick cooking spray. And then to the slow cooker you’re going to add ¾ cup of brown sugar, and then ¾ cup of Coke, just drizzle that over the top, a half a teaspoon of five-spice powder and then hot sauce to taste. Depending on how hot you want it, you control the heat. Cook this on high for four hours and then they’ll be ready to serve.
Smokin’ Hot Smokies, just one of the recipes to serve at your next Super Bowl get-together or a holiday. It’s a great appetizer and there’s a lot more in our Party Snacks to Share cookbook.
End of Video Transcript