Spicy Andouille Bites

By RoketJSquerl

Ingredients

• 1/2 tablespoon cooking oil (I use EVOO)
• 3 pounds andouille or other smoked sausage
• 1 (18 ounce) barbecue sauce
• 1/2 cup ketchup
• 1/4 cup cane syrup (like Steen's)
• 1 teaspoon Creole or spicy brown mustard
• Couple dashes hot sauce, to taste, optional
• Dash Worcestershire sauce
• 1/2 cup packed light brown sugar
• 1/4 teaspoon Cajun or Creole seasoning (like Slap Ya Mama), or to taste, optional

Details

Servings 6
Preparation time 10mins
Cooking time 20mins
Adapted from deepsouthdish.com

Preparation

Step 1

Heat oil in a large skillet. Split sausages in half lengthwise and place cut side down into hot oil to brown, cooking in batches. Remove and set aside.

To the skillet, add all of the sauce ingredients and whisk until blended. Cut sausages into bite-sized pieces, about 1-1/2 inches in size. Return to skillet and gently stir to coat. Transfer to a platter for serving or place into a small slow cooker to hold on warm or low setting.

Cook's Notes: May also brush cut sides of sausages with oil and grill, cut side down or broil in the oven, cut side up. May substitute pure maple syrup, sorghum syrup, or even some molasses, loosened with a bit of corn syrup for the cane syrup..