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Bourbon Sausage

Bourbon Sausage

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Serve these warm and have some slices of a thin French loaf on the side to sop the juices. Also, instead of toothpicks, set out an old fashioned glass filled with pretzel sticks. People get two treats in one, and they don't have to deal with used toothpicks.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 970 mg
  • 39%

Based on a 2,000 calorie diet


  1. In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.
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Shelley W

I tried to make these this weekend for our football playoff's party. Not having a lot of time to sit over the stove I used the crockpot to slow-cook the little sausages - DON'T DO THAT! The booze didn't cook off and they tasted like a shot of burbon! Yuck! I'm not sure if I'll make these again, but I know if I do I won't attempt to do it in the crockpot!


Ah, the primal satisfaction of Lil' Smokies combined with bourbon. Last night we were test-driving Super Bowl party recipes, and this one definitely made the cut. I sauteed the sausages until they were browned and a little bit crispy on the outside before adding the other ingredients. Mmmmm. I think next time I will try adding stoneground mustard, too.


Don't change a single ingredient! These leave the pot faster than I can make them. One small change to the cooking - I drop them in a deep saucepan and bring the sauce to a boil, then turn it down to low and let them simmer for at least an hour. It gives the flavor time to soak into the meat. Also, I recommend using Southern Comfort because it's sweeter than other bourbons.