Best Whiskey Sausage Recipes

WHISKEY SAUSAGE

Steps:

• mix ketchup, brown sugar, whiskey, and cinnamon.
• cut sausage into 1-2" lengths, then diagonal cut the lengths.
• layer sausage, sauce, sausage, sauce, etc.
• in a crock pot, and cook on low overnight (appx: 8-10 hrs).

SAGE AND BOURBON WHISKEY SAUSAGE WITH CHERRY TOMATO CHUTNEY

Steps:

• To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk or stuff into hog casing. Cover and refrigerate for at least 1 hour to firm and to blend the flavors, though 4 hours or even overnight is better.
• To make the chutney, heat the oil in a medium saucepan over medium-high heat. Add the mustard seeds and stir until the seeds begin to pop, about 1 minute. Add all the remaining ingredients, stir to mix, and bring to a boil. Decrease the heat to maintain a brisk simmer and cook, uncovered, until almost all of the liquid is gone but the mixture is still a bit moist, about 35 minutes. Remove from the heat, let cool, cover, and chill slightly before using to allow the flavors to coalesce.
• To cook the sausage, prepare a medium-hot grill. If using in bulk, form the sausage into patties each about 1/2 inch thick and 3 inches in diameter or into balls each about 1 1/4 inches in diameter.
• Place the patties, balls, or links on the grill rack directly over the heat source. Cook, turning once or twice, until no longer pink in the center but still quite moist, 15 minutes or so, depending on the shape and thickness.
• If serving the sausage in buns, toast the buns, cut sides down, on the grill for 1 to 2 minutes. Spread each half with some of the chutney and sandwich a sausage patty or link between them. Or, arrange the sausage balls on a warmed platter and serve with the chutney on the side.

WHISKEY BRAISED SAUSAGE

Steps:

• Heat medium skillet over medium low heat. Add Smart balance to melt. Add sliced onions and saute until partially softened, add garlic and continue to saute until partially browned. Add Thyme sprigs, season with salt and pepper. Add sausage and saute, stirring often and turning the sausage until begining to brown. Add brown sugar and stir until melted. Add Whiskey and stir. Add Beer. Partialy cover and simmer until sausages are fully heated and sauce mixture reduces to a thick, gooey consistancy. Remove from heat. Remove sausages and slice into 1/4" rounds. Add sausages back to pan, return to heat and stir to coat. Remove from heat and serve hot.