The Sporting Chef Season 2 Episode 10 Little Smokies

In season 2, episode 10 of The Sporting Chef, titled "Little Smokies," viewers are in for a treat with a variety of recipes centered around an American classic: the little smoked sausages. Host Scott Leysath starts by showing viewers how to make homemade little smokies, which he then uses to make a delicious smoked sausage dip. He also shares a recipe for quail stuffed with little smokies and wrapped in bacon, an easy appetizer that's perfect for entertaining guests.

Leysath doesn't just stick to the basics, though. In this episode, he branches out and shows viewers how to cook little smokies in unique and unexpected ways. For example, he makes a flavorful homemade relish that he uses as a topping for grilled little smokies. This recipe is a great alternative to traditional ketchup and mustard, and it adds a bit of gourmet flair to a classic game-day snack.

Another recipe featured in this episode is a little smokies and rice casserole. Leysath combines little smokies with rice, veggies, and seasonings to create a dish that's both filling and flavorful. This recipe is perfect for a weeknight dinner or for leftovers to take to work the next day.

Finally, Leysath shows viewers how to make little smokies tacos, a fun and easy crowd-pleaser. He combines little smokies with sautéed peppers and onions, then serves them on warm tortillas with shredded cheese and salsa. These tacos are sure to become a new family favorite.

Throughout the episode, Leysath emphasizes the versatility of little smokies. They're not just for snacking on their own - they can be used in a variety of recipes to add flavor and protein. Viewers are sure to leave this episode with some new recipe ideas and a renewed appreciation for the humble little smoked sausage.