Ingredients
Meat
1 (14-ounce) Package
Eckrich® Li’l Smokies Original Cocktail Smoked Sausage
1 (14-ounce) Package
Produce
3 Tbsps.
Prepared Horseradish
3 Tbsps.
1
Lemon, Cut Into Wedges
1
10
Small Stalks Celery
10
Pantry
6 Cups
Tomato Juice
6 Cups
1 1/2 Cups
Vodka
1 1/2 Cups
3 Tbsps.
Worcestershire Sauce
3 Tbsps.
1/4 Cup
Red Pepper Hot Sauce
1/4 Cup
1 Tsp.
Celery Salt
1 Tsp.
2 Tsps.
Garlic Salt
2 Tsps.
2 Tsps.
Olive Oil
2 Tsps.
1/4 Cup Plus 2 Tablespoons
Kosher Salt
1/4 Cup Plus 2 Tablespoons
2 Tbsps.
Chili Powder
2 Tbsps.
1 (16-Ounce) Jar
Dill Pickle Spears
1 (16-Ounce) Jar
1 Cup
Pickled Pepperoncini, Drained
1 Cup
2 Cups
Cocktail Onions, Drained
2 Cups
Directions
MIX tomato juice, vodka, horseradish, Worcestershire sauce, red pepper hot sauce, celery salt and garlic salt together in a large pitcher. Refrigerate for at least 2 hours.
HEAT oil in a large skillet over medium-high heat. Add sausages and cook, stirring occasionally, until fully heated through, about 3 to 5 minutes.
SKEWER 3 to 4 Li’l Smokies widthwise onto small skewers.
COMBINE salt and chili powder in a small shallow bowl. Run lemon wedges around the outer rim of each rocks glass and dip into the kosher salt mixture.
SERVE drinks in prepared rocks glasses filled halfway with ice.
GARNISH with sausage skewers, pickles, pepperoncini and onions.
You Do You
