Wicker's Sloshing Sauce

This is so delicious. The smell alone made my mouth water. The taste is just what I have been looking for. I tasted it before I boiled it, it was great. I tasted it after I boiled it, it was awesome. Thanks for sharing.

Brad A. is spot on---except: double the water and vinegar to 1 1/2 c each and add 1/4 tsp Cayenne powder. I do not cook the mixture, just shake well. I have used this recipe for over 15 years. It is the closest that I have found to the original

I noticed one reviewer say he thought the vinegar was overpowering... This is another recipe variation I found online.. The poster started by saying........... "This was sent to me by Rick Philhours, a cousin of Peck Wicker, who created this marinade" 3/4 cup cider vinegar 3/4 cup water 1 teaspoons black pepper 2 1/2 tsp salt 4 teaspoons chili powder 1 teaspoon dry mustard 1 teaspoon paprika 1/2 teaspoon cumin power Combine all ingredients and cook for 5-10 minutes to dissolve spices

Very tasty sauce Nimz. I used a Ukraniun Ring Sausage. I baked it in the oven with the sloshing sauce at 325 for 1 hour. What a treat. The sauce was rich, tangy, tart and spicy. We really enjoyed this with our rice. I served the remaining sauce on the side for dunking. Thank you so much for sharing your recipe.

I had some bratwurst that I simmered in onions, green peppers and some garlic. I added this sauce and served it in hot dog rolls. EXCELLENT lunch!! I'll be making this again and soon.