It’s the season for Little Smokies or Lit’l Smokies as the company names them. This little smokie appetizer recipe is a little fancier if you can call a standard southern treat “fancy.”
If you’ve not tried this smokie recipe, then give it a try. It’s not hard to make Pineapple Little Smokies, and they’re very tasty.
- Get the breakfast sausage out and make balls about the size of small golf balls. Put these sausage balls in a skillet with the smokies and let the bulk or breakfast sausage balls brown and cook while the Lit'l Smokies heat up.
- Once the meat is cooked and heated, take out both the sausage balls and the smokies. Put them on a plate covered with paper towels to rest.
- Pour the grease out of the skillet or frying pan except for around 2 TBS. Just leave that bit of fat in the pan and let it stay warm but not hot.
- Drain the pineapple, but do SAVE THE JUICE.
- Add the honey, soy sauce, vinegar, and corn starch to the pineapple juice (which should be in a bowl at this point — where else would you save the juice?)
- Pour the pineapple juice mix into the warm pan with the 2 TBS fat. Heat this mixture until it boils. It will turn dark in color. You'll need to stir the whole time, but it doesn't take long once you add the sauce part and turn the heat up to medium.
- When you have the sauce cooked up, turn the heat down to low. Add the meat (sausages and little smokies) and also the pineapple chunks that you drained earlier. Let everything simmer on low for about 15 minutes.
- You can serve immediately (yum), or you can transfer the little smokies to a crock pot and keep them warm for a party or to take to a pot luck dinner.