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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.
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.
- This recipe was entered in the contest for Your Best Open House Dish