Rumaki... Sort of

I posted a rumaki recipe not too long ago.  Bacon Roll Ups

By definition, rumaki is a hot Hors D'oeuvre consisting of a strip of bacon wrapped around a slice of  water chestnut and a bite-size piece of chicken liver that has been marinated overnight in a soy sauce-ginger-garlic mixture. Sometimes the water chestnut slice is inserted into a slit made in the chicken liver. This combination is skewered with a toothpick before being grilled or broiled until the bacon is crisp. I love liver, but the kids like the cocktail sausage or the shrimp. Well, all I had was the sausage...

So, this past weekend the kids came over and I made these pretty large appetizers...

The fixin's... Water Chestnuts, Cocktail Sausage,
Bacon and Teriyaki Sauce!

They are wrapped with bacon...

and ready for the oven.

All done and YUMMY!!!

Lit'l Smokies from Hillshire Farms... Go Meat!

Sorry, I could not resist... It never fails. Every time I cater an event, these little things find there way onto the table in some form or fashion. Lit'l Smokies can sometimes be found in different flavors, including cheddar or chipotle pepper, and different recipes such as Pigs in a Blanket. They are generally made of beef and/or pork and have a smoked flavor. However, this recipe is the go to recipe for these little gems!

1 lb. Little Smokies (sausage)

1 c. grape jelly
1 c. BBQ sauce
3 tbsp. Worcestershire sauce
1 tbsp. mustard

Mix ingredients in crock pot. Cook on high for 2 hours, stirring occasionally; then reduce to low and simmer. A great party snack for any occasion.