Saturday, August 6, 2011

Deluxe Cocktail Sausages

This is another sneak peek at Gooseberry Patch's latest, 101 Hearty Recipes. This recipe was submitted by Carrie Helke from Schofield, WI. I was immediately attracted to this recipe from the first moment I saw it in the cookbook. What's not to like about pigs-in-a-blanket kicked up a notch? These are to die for. With the sweet pecan sauce, it's like an appetizer and a dessert all rolled in to one. I'll definitely put these on my "make again" list.

Two tips for you: This recipe calls for 24 cocktail sausages which is about a half a package of sausages. So, if you want to use the entire package, pick up an extra tube of crescent rolls and double the rest of the ingredients. Also, I suggest removing the sausages from the dish as soon as they're done so they won't stick and spooning the luscious pecan topping all over them. You'll want to do this before the sauce cools and hardens.

Deluxe Cocktail Sausages

1/2 c. butter
3 tbsp. brown sugar, packed
3 tbsp. honey
1/2 c. chopped pecans
8-oz. tube refrigerated crescent rolls, separated
24 smoked cocktail sausages

Preheat oven to 400 degrees. As oven is warming, melt butter in oven in a 13"x9" glass baking pan. When butter is melted, add brown sugar, honey and pecans; stir to coat bottom of the pan. Slice each crescent roll triangle into thirds. Roll each small triangle around one sausage. Place on butter mixture, seam-side down. Bake, uncovered, at 400 degrees for 15 minutes, or until golden. Makes 2 dozen.

See the sweet pecans? That's the best part!

Then you bite into the salty sausage...sweet and savory...a marriage made in Heaven!



  1. Oh, these look so yummy :)


  2. I love cocktail sausages and these sound so awesome! I didn't think they could get any better...and now they have. :)

  3. Oh that sounds so good! I'll need to add this to our menu soon!

  4. Imagining when you bite in thsi..delicious;)


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