Lit’l Smokies are cocktail-sized smoked sausages made by Hillshire Farm. These mini sausages come in several varieties, made from beef or a combination of pork, beef and turkey with other ingredients added for flavoring, such as spices or cheddar cheese. You can prepare Lit’l Smokies in many ways, such as simmering them on the stove top, baking them, or cooking them with sauce in the slow cooker. Enjoy your Lit’l Smokies in moderation, as five links contain 14 grams of fat and 550 milligrams of sodium.
Simmered Lit'l Smokies
Fill a saucepan with 4 cups of water. Bring the water to a boil over high heat.
Open a 14-ounce package of Lit’l Smokies and pour them into the saucepan. Wait for the water to return to a boil.
Boil the Lit’l Smokies for 2 to 3 minutes.
Drain the water from the saucepan and transfer the Lit’l Smokies to a serving plate. Enjoy the Lit'l Smokies hot.
Baked Lit'l Smokies
Preheat the oven to 350 degrees Fahrenheit.
Open a 14-ounce package of Lit’l Smokies and pour them into a lightly oiled baking pan.
Place the pan in the oven and bake the Lit’l Smokies for 12 to 14 minutes. When the Lit’l Smokies are ready, they will be golden brown and the skins will be slightly crispy.
Take the pan out of the oven and transfer the Lit’l Smokies to a serving dish. Serve the Lit’l Smokies hot.
Slow-Cooked Lit'l Smokies
- 14 oz. package of Lit’l Smokies, any variety
- Large saucepan
- Slotted spoon
- Serving dish
- Baking dish, lightly oiled
- 1½ cups of the sauce of your choice
Open a 14-ounce package of Lit’l Smokies and pour them into the slow cooker.
Cover the Lit’l Smokies with 2 cups of the sauce of your choice, such as barbecue sauce. Stir the Lit’l Smokies to coat them with the sauce.
Place the lid on the slow cooker and simmer the Lit’l Smokies on low for 3 to 4 hours. The Lit’l Smokies are ready when they are hot and cooked through.
Take the Lit’l Smokies out of the slow cooker and serve them hot with the sauce.
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Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.