A mix of Texas and Asia come together in this updated version of a favorite slow cooker appetizer. I created this recipe to be work with my Paleo pantry but have made notes in the ingredient list of comparable "standard" ingredients if you aren't Paleo/Primal.
Ingredients
1-2 pounds Smoked Beef Sausage (regular or garlic works best -- nitrate/nitrate free if you can find it)
11 ounce jar Apricot Preserves (I use an organic brand from HEB with minimal ingredients and sugars)
2 Tablespoons Coconut Aminos (may substitute Soy Sauce or Tamari if preferred)
2 Tablespoons Rice Wine Vinegar or Apple Cider Vinegar
2 teaspoons Sambal Oleck
Instructions
Slice the Smoked Beef Sausage and toss it into a 3 quart slow cooker.
In a small bowl, whisk together the remaining ingredients.
Pour into the slow cooker and stir to coat the sausage.
Cook on low 3-4 hours. Serve and enjoy!
Recipe by Following In My Shoes at https://followinginmyshoes.com/around-houston/slow-cooker-asian-barbecue/