Lil Smokies Recipe (3 Ingredients) - I Heart Naptime (2024)

FAQs

What are the ingredients in little smokies? ›

Ingredients. Pork, Mechanically Separated Chicken, Water, Corn Syrup, Contains 2% or Less: Potassium Lactate, Dextrose, Natural Flavors, Salt, Oat Fiber, Calcium Lactate, Monosodium Glutamate, Sodium Diacetate, Sodium Phosphate, Sodium Erythorbate, Beef Stock, Sodium Nitrite.

Mechanically Separated Chicken, Pork, Water, Pasteurized Process Cheddar Cheese (Cheddar Cheese [Cultured Milk, Water, Cream, Sodium Phosphates, Salt, Sorbic Acid, Artificial Color, Enzymes], Powdered Cellulose), Corn Syrup, Modified Food Starch, Contains 2% Or Less Of: Salt, Flavorings, Sodium Lactate, Potassium ...

In a slow cooker, add little smokies and barbecue sauce and stir to combine. Cover and cook on HIGH for 1 to 2 hours, until sausages are hot.

Ingredients. Pork and Beef, Water, Modified milk ingredients, Salt, Spices, Sodium phosphate, Sodium erythorbate, Sugars (dextrose), Garlic powder, Sodium nitrite, Spice extracts, Smoke flavour, Smoke. Contains: Milk.

Pork, Mechanically Separated Chicken, Pasteurized Process Cheddar Cheese [Cultured Milk, Water, Cream, Salt, Sodium Phosphates, Apo-Carotenal And Beta Carotene (Color), Sodium Citrate, Enzymes, Powdered Cellulose Added To Prevent Caking], Water, Corn Syrup, Contains 2% or Less: Potassium Lactate, Dextrose, Oat Fiber, ...

Fill a large saucepan with enough water to cover hot dogs (about 1 cup per hot dog). Bring water to a boil. Add the hot dogs one at a time using tongs. Reduce the heat to the low setting and allow the hot dogs to simmer for anywhere from 3 to 6 minutes (the longer they simmer, the crispier they'll be).

Uncured lil' Smokies have no preservatives, no added MSG. no added phosphates, nitrates or nitrites. This 2.5lb pack conveniently comes in 2 vacuum-sealed packs for freshness. Open one or both packs depending on party size. Proudly made in the USA.

Ingredients. Beef, Water, Corn Syrup, Contains 2% Or Less Of: Flavorings, Modified Food Starch, Salt, Sodium Lactate, Potassium Lactate, Sodium Phosphates, Dextrose, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite, Extractives Of Paprika.

Strong or unpleasant odor: A strong or unsavory smell is the first sign your sausage has gone bad. If your sausage has a fish-like, acidic or sour smell, you'll likely want to throw it away.

What are the black spots on little smokies? ›

Bacteria, Carnimonas nigrificans, was found responsible for the development of these spots, or black spots in cured meat products. Its development is favored by the addition of dextrose, maltose or dextrin, while inhibited by the addition of sodium nitrite or potassium bisulphite.

All sausages- except dry sausage - are perishable and therefore must be kept refrigerated or frozen. Uncooked fresh sausage can be stored in the refrigerator one to two days; after cooking, keep for three to four days refrigerated (40 °F or less).

Contains a high level of saturated fat

Saturated fat is not an essential nutrient and with increasing intakes there is a increased risk of coronary heart disease (IOM 2005a; USDA and DHHS 2010). For this reason it has long been known as a "bad" fat that raises the "bad" cholesterol, LDL.

Ingredients. Beef● Carbohydrates● Proteins● Salt● Spices● Sodium Tripolyphosphate● Dextrose.

Ingredients. Beef, water, corn syrup, Contains 2% or less: salt, potassium lactate, dextrose, natural flavor, calcium lactate, sodium phosphate, monosodium glutamate, sodium diacetate, sodium erythorbate, sodium nitrite. Made With Calcium Alginate or Beef Collagen Casing.

The Smokie is a type of ready- to- eat smoked sausage that can be made of pork, beef, chicken or a blend of all these meats and other flavourful inclusions.