5 from 1 vote
Print

Big Orange Smokeys with Checkerboard Relish | Tennessee Tailgate

Author Buy This Cook That

Buy This

For the Big Orange Smokeys

  • 2 16 oz packages of smoked sausages
  • 1 TB oil if you are browning in a skillet first
  • 1 18 oz jar orange marmalade
  • 1 12 oz bottle chili sauce
  • 1 TB Siracha or more to taste
  • Buns

For the Checkerboard Relish

  • 1 large orange bell pepper seeded and diced
  • 1 small white onion peeled and diced
  • 1 1/2 cups green cabbage diced
  • 2/3 cup water
  • 1/3 cup white vinegar
  • 3 TB white sugar
  • 1 tsp dill weed
  • 1 tsp mustard seed
  • 1/2 tsp ground ginger
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Cook That

For the Big Orange Smokeys

  1. Cut sausages into serving sized pieces. We cut some in half lengthwise as well. If desired, cook in oil in a skillet to brown the sausages.
  2. In a crockpot or slow cooker, combine the orange marmalade, chili sauce, and Siracha. Stir to combine well. Place the sausages in the sauce and coat well. Cover and simmer for 2-3 hours.
  3. Serve on fresh buns with Checkerboard Relish.

For the Checkerboard Relish

  1. Dice the orange bell pepper, onions, and cabbage to the same size pieces.
  2. In a bowl, combine the water, vinegar, sugar and spices. Stir until the sugar is dissolved. Add the vegetables and stir well. Refrigerate before serving.