This is a
concoction I came up with as an appetizer for pre-barbecue fillings as the
"Q" is cooking. I
called it "Bonanza" because of the many ingredients. It's a
toothpick food and is sure to delight your guests as the beverages flow.
2 lbs. Smoked
and/or fresh sausage (use two different types)
2 lg. Onions (preferably Vidalia
1 lg. Pack of
fresh, whole button mushrooms
2 lg. Bell
Peppers (green and red or yellow)
6 banana peppers
1/2 bunch green
onions (lg. ones)
1 tsp. Cajun
Seasoning (your favorite)
1 tsp. Minced
or powdered garlic
¼ tsp. Black
pepper (or White Pepper)
2 tbs. Sugar
2 – 16 oz.
bottles of Barbecue Sauce (your favorite)
1 – 16 oz. bottle
required to cover.. (see below)
Method of Preparation:
Wash and chop
vegetables into bite sized pieces (1” X 1”).
Lightly brown sausage
(cook well if it’s fresh). Drain off grease and cut into bite sized
In a large pot
or crock, combine all ingredients and add water to almost cover everything
Stir and bring
to a slow rolling boil for 3 minutes. Lower heat and simmer for about 10 minutes
stirring occasionally. Turn the fire off and let sit for 10
minutes before serving. Taste
and add spices as you like.
result is “semi-crunchy” vegetables.
Over cooking will soften them prematurely. As the vegetables remain
in the sauce they will continue to soften, so, serve them while the hounds
are hungry! Serve in small bowls.
This recipe will serve 10-15 people and can easily be cut in
half or multiplied.
Be adventurous with the ingredients.
Add Steak, meatballs, carrots, celery, jalapenos etc.
You can also
use whole garlic toes but you’ll have to pre-steam them to soften them
up a bit.