Cheese Lil Smokies with Blue Cheese in 20 Minutes

Instructions:

1. In the same pan (wipe out excess grease if there’s a lot), add 120ml Frank's RedHot, 15g honey, garlic powder, and smoked paprika.
2. Simmer over medium heat for 3 minutes until the liquid reduces by about a third and looks slightly syrupy.
3. Reduce heat to low and whisk in the 57g of cold butter, one tablespoon at a time. Whisking constantly prevents the sauce from breaking.
4. Heat 15ml neutral oil in a large skillet over medium high heat until the oil shimmers and barely wisps smoke.
5. Add the 800g of Lil Smokies in a single layer. Don't crowd them or they will steam instead of brown.
6. Sear for 5-7 minutes, tossing occasionally, until the skins are blistered, dark brown, and starting to pop.
7. Remove the sausages from the pan and set them aside on a plate lined with a paper towel to drain excess rendered fat.
8. Return the seared sausages to the pan and toss vigorously until every sausage is fully cloaked in a glossy, orange glaze.
9. Turn off the heat immediately to avoid over cooking the sauce.
10. Fold in half of the blue cheese crumbles, then transfer to a serving bowl. Top with the remaining cheese, scallions, and celery leaves.