Whiskey Sausages

By Margiemic • November 28, 2010 • 2 Comments

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Author Notes: Whiskey Sausage is a meat-on-a-toothpick appetizer of smoked sausage in a sweet and tangy sauce. Back in the 80’s, Whiskey Sausages were a staple in my family. Over the years, they were replaced by trendier offerings. I’ve revived the recipe to discover Whiskey Sausages are just as mouth-watering as I recall. The sauce cooks forever, so it's not boozy, but thick with caramelly sweetness and a tart finish. Use your favorite smoked sausage; full-fat versions give the best flavor and mouthfeel, but low-fat varieties work well. You can make the recipe with only 1 pound of sausage rather than 2, but still make the full amount of sauce for the proper consistency.

- Margiemic

Serves 20 - 25

1.25 cups ketchup
0.5 cups whiskey
0.5 cups brown sugar
0.25 cups grated onion
2 teaspoons dried oregano
2 pounds smoked sausage

Combine the ketchup, whiskey, brown sugar, onion, and oregano in medium saucepan. Simmer uncovered for 1 hour, stirring occasionally.
Preheat oven to 325 degrees F. Slice the sausages into 3/8-inch rounds. Brown sausage in large frying pan. Use slotted spoon to transfer browned sausage into roasting pan or baking dish, straining off the grease.
Pour the sauce on the sausages in the roasting pan or baking dish. Stir to combine. Bake uncovered at 325 degrees F for 30 minutes, or until sausages reach internal temperature of at least 165 degrees F.