Glazed Sausage Bits (221): Jacques Pépin: More Fast Food My Way

This is a fast and luscious hors d'oeuvre to serve with drinks, especially strong ones like martinis, margaritas, or rum punch. Any sausage can be used, but I like the large, juicy kielbasa that I find at my local supermarket. For the glaze, I use pomegranate juice and a bit of ketchup, but you can also use orange, apple, or cranberry juice and a dash of maple syrup or honey, as well as Tabasco hot pepper sauce or cayenne pepper.

Category:

Howto & Style

Tags:

• food
• jacques
• pepin
• kqed
• recipe
• cook
• chef

[fawningfan]

This is exactly like the recipe where you combine bottled chili sauce or cocktail sauce with grape jelly, cook it down with a package of little smokies. It's nice to see such a common recipe get reinforcement from a respected chef. Not everything we eat has to be haute cuisine!

[thiagoportero]

Pepin you is one of the best chefs who i had see, your techiniques are really good.

I would like to see more videos of you, but not fast food, like you was doing in the television.