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The next recipe I'm going to share with you.
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If somebody tells you they don't like these,
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I think they're fibbing. (Paula laughing)
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Who doesn't like a little sausage dog?
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Everybody I know likes them.
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All right, so I'm just going to chop a little fresh parsley.
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Now, we're doing caramelized onion pigs in a blanket.
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So rather than stand up here and start from scratch
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on these caramelized onions, I decided,
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you know, 45 minutes of that can be boring.
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But the way you want to caramelize your onions,
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and it does, it takes about 45 minutes,
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melt a little butter in your skillet,
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and we dice these onions.
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Because we're going to roll them up into our crescent rolls.
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But so these are ready.
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They're caramelized beautifully.
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You can see what color they are.
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- [Interviewer] Where are you taking these?
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- I'm taking these to the ball game.
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I'm sending these for my sons.
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- [Interviewer] They're going to love them.
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- And any of my children that are tailgating,
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because it's all about the tailgating.
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So to finish off these caramelized onions,
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I'm going to add just a little tomato paste.
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And, you know, you can buy tomato paste now in like a tube.
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It looks like toothpaste.
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So that's great because, you know, I found for me,
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very rarely did I use a whole can of tomato paste,
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so I really like what they've done there.
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So I'm just going to stir that together,
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and I'm going to get,
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okay, turn off that heat.
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Got to chop these up just a little bit.
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So I throw my parsley in there, get that mixed up.
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You see, I'm trying real hard to make this healthy.
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(Paula laughing) (bell ringing)
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Uh-oh, tell them I don't want any, Theresa.
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Oh, it's my husband. (Paula laughing)
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- [Theresa] Mike berry.
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- Okay, so in this little bowl,
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I'm going to mix up some yellow mustard.
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And this is going to go on our crust.
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and a little dill relish.
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And don't use sweet unless you just insist.
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But I recommend dill.
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(glass bowl rattling)
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I'm going to wipe off my counter,
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and get my crescent rolls
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rolled out right here with a little flour.
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- [Interviewer] And get your crescent rolls open.
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- Oh, okay, thank you.
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You know, I hope these are easy to.
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Sometimes they're so hard to unwrap, you know?
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- Uh-huh, now that's the easy.
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So let's see if this is easy.
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So far it's looking really good.
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Now the full recipe, how many does this make if we do it--
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- [Interviewer] 32, but we're only making 16.
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- [Interviewer] It's normally a two pack.
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- Okay, so we're just going to unroll these.
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And I'm going to just cut them
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where they're perforated,
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rather than trying to pull them apart.
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Oh, look at them dogs.
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Now these are fully cooked little smokies.
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- What does it tell us for the.
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- You need a baking sheet?
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- Yeah, I'm going to start on the big end.
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We're going to roll from the big end.
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you can heat these up if you want to.
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You could throw them in the air fryer, microwave,
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do them on top of the stove with a skillet.
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And come on up, Theresa.
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- Where do you want me to put it right there?
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- You need any more flour?
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I think I'm good, but if you would leave it.
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- I'll put it over here.
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- So I don't have to go chase it.
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- I'll put it, it's not in peoples view.
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- All right, so I'm going to put a teaspoon
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It may not have been quite a teaspoon.
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And look at that fresh parsley.
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And eating our veggies.
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We doing an uptown tailgating recipe, aren't we?
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We're going to start at the big end.
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And we're going to roll
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our little doggies up.
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Nice and warm. (Paula laughing)
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Now you can use any kind of sausage you want.
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And remember, our sauce right here is just for dipping.
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And if you feel like you've made too much sauce,
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it's great on hamburgers and hot dogs.
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So you're not going to need to throw it away.
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Lou Lou is mesmerized,
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but I don't know if it's a fly or what.
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What are you mesmerized about, Lou Lou?
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I don't know, but she's acting like Gus did
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when he was a shadow chaser, Eddie.
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Don't these look good?
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- All right, we got a little bit more sausage left.
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Do we have another pack of crescent rolls?
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- [Theresa] We don't.
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- Oh, okay, well, then I won't fix them.
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All right, so you want to put that in the oven for me?
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- [Theresa] I sure do.
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- Thank you, thank you, thank you.
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I think it's like 10 or 12 minutes.
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- [Theresa] It's quick.
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- Yeah, 12 to 15 minutes.
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And like I said, if you want to make sure,
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I like actually heating my sausage up.
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Because I want to make sure it's good
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and hot all the way through.
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These are so easy to tote to tailgating.
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And I know now they supply electricity
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and all that for all the different kind of appliances.
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So if you're taking your air fryer,
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when you're ready for everybody to start eating,
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you can throw these in the air fryer
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just for like two minutes and serve them nice and hot.
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You know what reminds me of Eddie?
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When I go to Sam's, I love their hot dogs.
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And I'll put the mustard and the relish on it.
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That's what this reminds me of.
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And I'm trying to remember what my grandson John told me.
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Guinea, please don't double dip.
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So I said, okay, I'll try not to.
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So look, John, I'm not double dipping.
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These are going to be a big hit.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
