Maple Bourbon Cocktail Sausages
Sweet, smoky, and boozy little sausages glazed in a sticky maple bourbon sauce
- 2 lbscocktail sausages(lit'l smokies style)
- 0.5 cuppure maple syrup(grade A dark)
- 0.25 cupbourbon
- 0.25 cupbrown sugar(packed)
- 2 tbspDijon mustard
- 1 tbspWorcestershire sauce
- 0.5 tspgarlic powder
- 0.25 tspcayenne pepper
- 2 tbspfresh chives(chopped, for garnish)
Can be made in slow cooker and kept warm for up to 4 hours on warm setting. Sauce can be made 3 days ahead; reheat and combine with sausages before serving.
- 1Preheat oven to 350°F or use slow cooker method
- 2Whisk together maple syrup, bourbon, brown sugar, mustard, Worcestershire, garlic powder, and cayenne
- 3Place sausages in 9x13 baking dish and pour sauce over them
- 4Bake 45-50 minutes, stirring twice, until sauce is thick and glossy
- 5Alternatively: combine all in slow cooker on low for 3-4 hours, stirring occasionally
- 6Transfer to serving dish, spoon extra sauce over top
- 7Garnish with fresh chives and serve with toothpicks
Use real maple syrup, not pancake syrup - the flavor difference is significant. The alcohol cooks off but leaves behind deep caramel notes. Pat sausages dry before adding to sauce for better browning. Keep warm in a small slow cooker during parties.
Cocktail sausages in sweet sauces became a potluck and party staple in mid-century America, with the grape jelly version being most iconic. This bourbon-maple variation offers a more sophisticated flavor profile while maintaining the nostalgic appeal of the original.