Fireside Sausage Wraps

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jlloyd99

Meat Mopper
Original poster
OTBS Member
Feb 13, 2006
284
10
Chillicothe MO
I have to give credit to Emril and the Foodnetwork for the idea but I like to think that I've made it my own with a few modifications. Mainly using sausage that you've smoked yourself rather than store-bought. Hope you enjoy, I know I do.

1 recipe of Savory Biscut Mix (recipe to follow)
1/2 C. grated cheddar cheese
3/4 C. water
24 oz. Kielbasa or other favorite smoked rope sausage (cut into 6 pieces)
6 long bamboo skewers
favorite seasoning blend (mine is below) or Emrils Essence

Preheat fire or oven to 375. In a bowl add the cheese to the biscuit mix and toss to combine. Work in the water to form a dough, but do not overmix. On a lightly floured surface pat out the dough into a large rectangle about 1/4" thick. Cut lengthwise into 6 equal strips. Skewer the sausages on the bamboo skewers and wrap each piece diagnoly with a strip of biscuit dough. Sprinkle to taste with seasoning mix. Cook over fire or on lightly greased baking sheet in the oven untill sausage is warmed through and dough is lightly browned, about 15-20 min. Serve with whisky dipping sauce (recipe to follow)

Savory Biscuit Mix:
2 C. Bixquick Mix
2 t. Seasoning mix or Emrils Essence
1/4 t. salt
1/2 C. shortening

Combine all ingredients except the shortening in a bowl. Cut in the shortening until mixture resembles a coarse cornmeal. Place in an airtight container and store in a cool place until ready to use. When ready to prepare add 3/4 C. water to form a dough

My Favorite Seasoning Mix:
Combine following and store in in an airtight container

2 T. paprika
1 1/2 T. seasoning salt
2 T. garlic powder
1 1/2 T. black pepper, freshly ground
1 T. dried minced onion
1/2 T. cayenne pepper
1 T. dried leaf oregano
1 T. dried thyme

Bourban Mustard Dipping Sauce:
1/2 C. spicy brown mustard
1/4 C. honey
1 T. of your favorite bourban or whisky (I like Bullet myself)

Combine in a small bowl with a whisk and serve with Fireside Sausage Wraps. I find that this combined with my seasoning mix also makes for a pretty good rub on beef and pork, I just double/tripple the recipe depending on the size of the meat cut.
 
I hope you enjoy it. It's one of my favorites and I like to bring it along on my camping trips. It's a great mid-week meal as well when I don't have a lot of time to make dinner.
 
Thanks Lady J- (don't no how I managed to let this one slip past the ol' recipe radar :oops: ).

It looks like a way kicked up version of 'pigs in a blanket' that Mom would let my sister and me fix when we were in a cooking mood (I think we were 8 & 7 and little bro was 3). Anyhoo-Mom would cut hotdogs in half and lil sis and me would wrap the dogs with prepackaged biscuits dough and put them on a baking sheet. Mom would then put them in a 350* oven til the dough turned a nice golden brown. When I call Mom tonight I'll have a "Remember when. . . ?" that we can talk about. :)
 
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