Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pressure cooker bbq smoked sausage. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
The internal chamber requires only three to five wood chips (not included) to. This is a no-seafood paella, flavored completely with chicken and smoked sausage. 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.
Pressure Cooker BBQ Smoked Sausage is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Pressure Cooker BBQ Smoked Sausage is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook pressure cooker bbq smoked sausage using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pressure Cooker BBQ Smoked Sausage:
- Make ready 2 lb Smoked Sausage
- Prepare 1 cup water
- Prepare 14 oz Sweet Baby Ray's Hickory Brown Sugar BBQ Sauce
- Take 1 Tbsp Worcestershire Sauce
- Get 1 tsp liquid smoke
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Instructions to make Pressure Cooker BBQ Smoked Sausage:
- 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.
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