Pressure Cooker BBQ Smoked Sausage. Pressure Cooker BBQ Chicken & Smoked Sausage. Find this Pin and more on Pressure Cooker Recipes by GoWISE USA. Crockpot Sausage & Potatoes is such an easy dinner idea with only five ingredients!
The recipe uses chicken thighs, which can be browned (as dictated by the recipe) to draw out the deliciousness from the skin, or cooked within the Either way, a super delicious dish made quickly in a pressure cooker.
Like to order smoked sausage in your favorite BBQ restaurant?
Try and make this delicious dish at home with our step by step guide on how to smoke Smoke sausage at home: what you'll need.
You can have Pressure Cooker BBQ Smoked Sausage using 5 ingredients and 6 steps. Here is how you cook that.
Ingredients of Pressure Cooker BBQ Smoked Sausage
- You need 2 lb of Smoked Sausage.
- You need 1 cup of water.
- You need 14 oz of Sweet Baby Ray's Hickory Brown Sugar BBQ Sauce.
- Prepare 1 Tbsp of Worcestershire Sauce.
- You need 1 tsp of liquid smoke.
When you're smoking sausages at home it's best to use a designated smoker, but if you don't have. Make these Pressure Cooker Ribs with homemade dry rub & BBQ sauce in less than an hour. Liquid smoke: be sure to only add a few drops, or else the smoky flavor will overpower the sauce. Be careful not to spill the liquid smoke as the smell is.
Pressure Cooker BBQ Smoked Sausage instructions
- Cut your sausage into 1/2 inch slices and toss them in your electric pressure cooker pot..
- Pour water, Worcestershire, and liquid smoke over the sausage.
- Pour the BBQ sauce over top of the sausage making sure to coat each of them..
- Note: Not stirring it will help prevent the burn notice for those with a stainless steel pot. If you have a non stick pot, go ahead and mix it all together..
- Make sure the ring seal is in, place your lid on and the vent to the sealed position. Do manual high pressure for 5 minutes..
- When time is up do a quick release. Give it a good stir, and serve..
Hot smoking cooks the sausage whereas cold smoking does not. In both cases however, the smoky flavour better adheres to the sausage when the casing is dry so whichever method you choose to use, it's always important to ensure that your sausage is dry before starting out. Smoky andouille sausage and meaty, earthy mushrooms add complexity and depth. The pressure cooker turns dried beans silky-smooth in no time. In a pressure cooker, heat oil over medium-high heat until shimmering.