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.
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.
