02 December, 2010

Dipping Sauce recipes & links

Use these sauces to accompany frozen, fully cooked meatballs or fully cooked smoked sausage served with toothpicks as an appetizer or on hoagie buns.

BBQ Sauce
Makes enough for 25 to 30 cocktail meatballs
1/2 cup ketchup
2 Tbsp brown sugar
1 Tbsp vinegar
1 Tbsp soy sauce

Notes:

Directions
In a bowl, combine all ingredients, mixing well; add a small amount of water if sauce is too thick. Pour sauce over the cocktail meatballs; cover and simmer for 30 minutes, stirring occasionally to coat meatballs.


Eva C. contributed the BBQ Sauce recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 82.



Creamy Dill Sauce
Makes enough to accompany 6-dozen cocktail meatballs
2 Tbsp butter or margarine
2 Tbsp all-purpose flour
1/2 tsp salt
1 cup water
1 cup sour cream
1 Tbsp ketchup
1 Tbsp dill weed

Notes:

Directions
In a small saucepan, melt butter; blend in flour and salt. Cook, stirring constantly, just until mixture bubbles. Slowly stir in water; continue cooking and stirring until sauce thickens and boils. Boil 1 minute more. Stir in sour cream, ketchup and dill weed; heat just to boiling.


Wanda S. contributed the Creamy Dill Sauce recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 83.

Ginger Chili Sauce
For 1-LB sausage slices in Crock-Pot
1/2 cup chopped onion
1/2 cup chopped bell pepper
2/3 cup ginger ale
2/3 cup chili sauce
1/2 cup apricot jam
3 Tbsp onion soup mix

For variation(s):
Ginger Ale Meatballs:  For 1 1/2-LBS frozen, fully cooked meatballs, use 2 cups ginger ale, 2 cups ketchup and 1 teaspoon minced garlic.

Place frozen meatballs in a 3- to 4-quart crock-pot prepared with nonstick cooking spray. In a bowl, combine sauce ingredients; pour mixture over meatballs. Cover and cook on Low heat for 6 to 8 hours or on High heat for 3 hours.  Serve with toothpicks as an appetizer, on hoagie buns, or over hot cooked noodles.

Notes:

Directions
In large saucepan, sauté the sliced sausage, onion and pepper over Medium heat until meat is done and vegetables are soft.

Stir in the remaining ingredients; bring to boil. Reduce heat and cook, uncovered, for 30 minutes, stirring occasionally.



Sweet & Sour Sausage Bites
Makes 12 to 24 servings
2-LBS fully cooked smoked sausage
1 small jar peach preserves
1 small bottle Russian dressing

Notes:

Directions
Cut sausage into bite-sized pieces. In a 3-QT dish, mix preserves and dressing; add sausage. Transfer to chafing dish and heat, or cook in microwave oven for 3 to 5 minutes.

Sheila F. contributed the Sweet & Sour Sausage Bites recipe to Memphis Child Advocacy Center & Folk's Folly, Folks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 22.



Tabasco's Sweet & Sour Meatballs
Makes 8 appetizer servings
1 (18-oz) jar apple jelly
1 (5-oz) bottle Tabaso® Sweet & Spicy Pepper Sauce
1-LB frozen cooked cocktail meatballs

Notes:

Directions
Place apple jelly and Tabasco® Sweet & Spicy Sauce in a saucepan over medium heat and cook until jelly melts. 

Add meatballs and bring to a simmer; cook 15 minutes. Remove from heat and serve with toothpicks.



Tipsy Weiners
Makes 24 with sauce
2 Tbsp chopped onions
1 Tbsp butter
1/2 cup ketchup
1/3 cup brown sugar
1 cup bourbon
1-LB cocktail sausages

Notes:

Directions
In a saucepan, sauté onions in butter. Blend in ketchup, sugar and bourbon. Add sausages; simmer for 30 minutes. Serve warm.


Nan M. contributed the Tipsy Weiners recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 86.


Last Updated August 7, 2012
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