Sweet & Sour Cocktail Sausages
Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 28.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Course Appetizer
Cuisine American
Servings 40 appetizer servings
- 1 can condensed tomato soup, (10½ oz / 298 g)
- ¼ cup grape jelly
- ¼ cup vinegar
- Seasoning Option
- 500 grams Sausage Option, (1 lb)
- Garnish Option
Seasoning - Use 1 Item
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- hot pepper sauce, a few drops
- 1 tablespoon prepared horseradish
Sausage - Use 1 Item
- hot dogs, cut into 1 inch pieces
- kielbasa, cut into bite size pieces
- smoked cocktail sausage links
- salami, cubed
Garnish - Use 1 Item
- 1 can pineapple chunks, drained, (20 oz / 567 g)
- 2 large green bell peppers, cut into ¾ inch squares
- 10 spring onions, cut into 1½ inch pieces
- 1 jar dill pickles, drained, cut into ¼ inch slices, (about 1 lb / 500 g), Shortcut
To a 2 quart saucepan on medium heat, add the soup, jelly, vinegar, and Seasoning Option. Heat until jelly melts and is mixed in and mixture is very warm but not boiling.
While the soup mixture is heating, using toothpicks or cocktail picks, place 1 Sausage Option and 1 Garnish Option on each toothpick or pick.
Add the toothpick items to the sauce as it is heating, and heat the items.
Serve hot, enjoy.
Low cost per serving.
Shortcuts: Condensed Tomato Soup, Fridge Dill Pickles.