Whisk together barbecue sauce, cherry preserves, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Add smoked sausages, and return to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes.
Note: To serve, keep warm in a slow cooker on LOW, if desired. Serve with miniature rolls, if desired.
Excellent recipe--couldn't be easier, and it disappears quickly! We make it often for winter parties. I've used sugar-free cherry preserves on occasion. It is definitely spicy, so not for wimpy palates.
I could not find cherry preserves and used raspberry instead. I followed the directions on for the rest of the recipe. It's possible the cherry preserves could have added to the taste, but it tasted more like the chipotle peppers than anything. It was a pretty good recipe, but I would probably try a different one next time.
I adjusted the amount of the ingredients down using one package of sausages, a 19oz bottle of Jack Daniels BBQ Sauce, a 10 OZ jar of cherry preservies, 1/4 cup of water, 2 chopped adobe peppers and 1 tbs of its sauce but also ADDING 1/4 tsp chipotle red pepper flakes. It came out really tasty with a nice hint of heat on the finish. I also did this in a slow cooker (small) for about 3 hours. Great appetizer for any occasion!
We really enjoyed these! We did not alter the ingredients but we did cook it in a crockpot for about 3 hours instead of stovetop.
The smokiness of the chipotle peppers added such a nice flavor. Like the previous reviewer, we were hoping they would have more heat. So we will likely add either red pepper flakes or a bit of hot sauce next time.
I made this for New Years exactly to the recipe. Easy, tasty, but not a "wow". I like the earlier reviewer's idea to add cranberry - would have added some tang. If I make again, I'll try red pepper flakes to add some spice without even more smokiness of the adobo and chipotles.
I have made this multiple times, at different parties. Depending on the group sometimes I add more adobo sauce. I use Jack Daniels BBQ sauce, 2/3 amount of cherry preserves and 1/3 cherry, cranberry mix. I always have to double it!
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