Gluten-Free Bourbon BBQ Little Smokies

Serves: 12

Ingredients

Bourbon BBQ Sauce

• 2 cups Laura Lynn’s ketchup
• ¾ cup gluten-free bourbon whiskey
• ½ large yellow onion, minced
• 4 cloves garlic, minced
• ½ tbsp salt
• ½ tbsp ground black pepper
• 2 tbsp liquid smoke flavoring
• ¼ cup gluten-free Worcestershire sauce
• ¼ cup tomato paste
• ⅓ cup apple cider vinegar
• ½ cup packed brown sugar

Little Smokies

• 1 box gluten-free puff pastry
• 48 gluten-free cocktail-sized beef smokies
• 1 large egg
• 1 tbsp water
• Coarse sea salt, to taste

Directions

1. In a large skillet over medium heat, combine the onion, garlic, and bourbon whiskey. Simmer for 10 minutes until the onions are translucent.
2. Stir in ketchup, brown sugar, vinegar, tomato paste, Worcestershire sauce, liquid smoke, salt, and black pepper. Bring to a boil.
3. Reduce heat to medium-low and simmer for 20 minutes. Remove from heat and set the sauce aside.
4. Preheat the oven to 425°F. Unroll the pastry onto a flat surface.
5. Cut the pastry sheet in half horizontally, then cut each half vertically into 1-inch strips. Trim one end of each strip on an angle to create a point.
6. Starting at the blunt end, roll each little smokie in a pastry strip, leaving the pointed tip exposed on top.
7. Whisk together the egg and water. Brush the egg wash over each wrapped smokie and sprinkle with coarse sea salt.
8. Bake for 30 minutes, or until golden brown. Serve warm.