This recipe calls for two pounds of all beef wieners cubed. Instead of wasting time cutting up the meat, I just buy the cocktail sized ones that are already perfectly pre-portioned to fit the recipe. Whenever I make these, I usually double up, especially if it’s the main appetizer. If I don’t, chances are we are going to run out and someone is going to be disappointed. That’s the last thing I want! The leftovers reheat just fine the next day so it’s better to have too much than not enough.
Check out what they are saying about this recipe over at Recipe Lion:
“…a homemade sweet and tangy sauce that gets its delicious flavor from a splash of bourbon.”
It’s okay to leave the bourbon out if you would rather not cook with the alcohol. The flavor still tastes great either way!
Ingredients
2 cans (10.75-ounces each) Campbell’s condensed tomato soup
1/4 cup firmly packed Domino brown sugar
1/2 cup bourbon
2 tablespoons cider vinegar
2 pounds all-beef wieners, cubed
1 chopped onion
1 teaspoon McCormick’s garlic powder
1 tablespoon Worcestershire sauce
Instructions
Stir the wieners, soup, brown sugar, bourbon, vinegar, garlic powder and Worcestershire in a 4 to 6-quart slow cooker.
Cover and cook on HIGH for 2 to 3 hours or until the mixture is hot and bubbling.
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Quick Tip: Add in some hot sauce for some extra zing.
Thanks again to Recipe Lion for this quick and easy recipe.