Recipe by Saturn
When I first got custody of my sons, they wouldn't eat anything unless it came out of a box or a can. So in order to get them to even try sausage, I had to "jazz" it up. Sugar coat anything and kids will eat it. Turns out that they loved it and now they will eat sausage even if it isn't coated in sugar. We always have white rice and corn to go with these. I am not sure why, but that is what the boys always ask for.
- 4 -6 sausages, your favourite kind
- 3⁄4 cup flour
- 1 teaspoon salt
- 1 1⁄2 teaspoons pepper
- 3⁄4 cup brown sugar
- 3 tablespoons soy sauce
- 1⁄4 teaspoon lemon juice
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon garlic powder
Directions See How It's Made
- Preheat oven to 375°F.
- Prick your sausages all over so's to aid in the release of the fatty juices.
- Mix flour, salt and pepper in a small bowl. (I usually just use a cereal bowl.).
- Roll the sausages in the flour mixture until covered.
- Place all sausages on a broiling pan and place on middle rack in oven. Bake for about 40 minutes. Turning sausages over after 20 minutes.
- Put brown sugar in a small bowl. I usually use the same bowl I used for the flour.
- Add the soy sauce. You want to make the brown sugar into a paste. So you may need to decrease or increase the amount listed.
- (I usually just pour from the bottle so I am not definite on the measurement.).
- Mix in the lemon juice.
- Then add the spices. These can be adjusted according to taste. (I sometimes put as much as double the spices in.).
- Using a pastry brush, coat the tops and sides of the sausages with the brown sugar mixture. Make sure you leave enough in the bowl to coat the sausages at least once more.
- Leave the sausages in for another 10 minutes.
- Then turn them all over. Coat them with some more sauce. Let cook for 10 more minutes.
- At this point, some would consider the sausages done. You can take them out now and enjoy them. Or you can keep coating and turning the sausages until they are done to your preference. (We like ours cooked to the point where the start to shrivel -- I know, weird.).