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
• Cranberry Chili Sauce
• Cranberry-Orange Sauce
• Cranberry Sweet & Sour Sauce
• Cranberry-Tomato Sauce
• Creamy Dill Sauce
• Ginger Chili and Ginger Ale Sauces
• Sweet & Sour Sausage Bites (Microwave)
• Tabasco's Sweet & Sour Meatballs (Crock-Pot)
• Tipsy Wieners

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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