Little Smokies in BBQ Sauce Recipe
If you need a crowd-pleasing appetizer that practically cooks itself, this Little Smokies in BBQ Sauce Recipe is sweet, tangy, smoky, and ready for every party, game day, and lazy Sunday afternoon.
I’ve been making some version of this little smokies recipe since the late ’90s, when my kids were small and my slow cooker basically lived on the countertop. Back then it showed up for every birthday party and Super Bowl, and honestly, not much has changed. These mini smoked sausage bites are still the first thing to disappear from the snack table.
What makes this cocktail sausages appetizer so special? You toss a handful of pantry ingredients—BBQ sauce, something sweet, a touch of spice—over a couple of packages of smoked cocktail sausages. The slow cooker does the rest. The result is a glossy pan (or crock) of sweet and tangy sausages that people can’t stop “just tasting” as they walk by.
Is it health food? Not exactly. But you can choose better-for-you sausages, a lower-sugar sauce, and control how much you put on your plate. For a party appetizer sausages dish, it’s about as stress-free as it gets: no breading, no frying, no fancy shopping list. Just simple comfort flavors that taste like every potluck and tailgate I grew up with here in the States.
And here’s the thing: search trends show that slow cooker little smokies and crockpot bbq sausages spike every football season and around the holidays. There’s a reason. They’re reliable, flexible, and everybody—from teens to grandparents—knows exactly what they’re reaching for.
Why You’ll Love This Recipe
- Quick prep: 5–10 minutes of hands-on work, then your slow cooker takes over.
- Perfect for a crowd: This game day appetizer recipe scales easily for big parties or small gatherings.
- Flexible cooking: Make them as slow cooker little smokies or on the stovetop when you’re short on time.
- Simple ingredients: Just cocktail sausages, BBQ sauce, and a few pantry staples.
- Sweet and tangy: You get that classic bbq sauce little smokies flavor—glossy, sticky, and finger-licking good.
- Great for potlucks: They travel well and stay warm right in the crock.
- Kid-friendly: Mild, approachable flavors with an option to add heat for spice-lovers.
- Make-ahead friendly: Sauce flavors get even better after resting in the fridge.
- Works for any season: Graduation parties, Christmas, New Year’s, or a random Tuesday snack night.
Ingredients
Here’s everything you’ll need to make this Little Smokies in BBQ Sauce Recipe:
- 2 (14-ounce) packages little smokies sausages
(Use beef or pork cocktail sausages; Hillshire Farm or store brand both work great.) - 1 ½ cups barbecue sauce
(Use your favorite brand—something thick and smoky. I like Sweet Baby Ray’s or Kinder’s.) - ¾ cup grape jelly
(Classic choice for that glossy, sweet finish. You can use apricot or raspberry jelly for a twist.) - 2 tablespoons brown sugar
(Light or dark; dark gives a deeper molasses flavor. Skip if your BBQ sauce is very sweet.) - 1 tablespoon Worcestershire sauce
(Adds depth and a savory note that keeps things from tasting too sugary.) - 1 teaspoon yellow mustard or Dijon mustard
(Balances the sweetness and gives a tiny tang in the background.) - ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼–½ teaspoon smoked paprika (optional)
(Boosts that smoky, slow-cooked flavor—especially nice if you’re using a milder sausage.) - ¼ teaspoon red pepper flakes or hot sauce, to taste (optional)
(For a little heat; leave out if serving kids or spice-sensitive guests.)
Ingredient Tips:
- If you’re watching sodium, look for reduced-sodium cocktail sausages and a lower-salt BBQ sauce.
- For a slightly “lighter” easy bbq snack recipe, some readers like using turkey mini sausages. They’re leaner but still taste great in the sauce.
- If you’d rather skip jelly, you can replace it with ¼ cup honey plus ½ cup apple juice—different flavor, but still sweet and sticky.
Directions
You can make this Little Smokies in BBQ Sauce Recipe in the slow cooker (my favorite for parties) or on the stovetop when you need a quick appetizer on the fly.
1. Mix the sauce.
In a medium bowl, whisk together the barbecue sauce, grape jelly, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, smoked paprika, and red pepper flakes or hot sauce (if using). Stir until the jelly mostly melts into the sauce. A few small jelly bits are fine—they’ll melt as they cook.
2. Slow cooker method (best for parties).
Add the little smokies sausages to a 3- to 4-quart slow cooker. Pour the sauce over the sausages and stir gently to coat everything well. Cover and cook on LOW for 2–3 hours or HIGH for about 1–1½ hours, stirring once or twice so the sauce heats evenly.
3. Stovetop method (fast and easy).
Place the little smokies and sauce in a large saucepan or deep skillet. Turn heat to medium and let the mixture come up to a gentle simmer, stirring often so nothing sticks. Once it’s bubbling, reduce the heat to low and cook 15–20 minutes, stirring occasionally, until the sausages are hot through and the sauce has thickened slightly.
4. Taste and adjust.
Give one of the mini smoked sausage bites a taste (cook’s privilege!). If you want it sweeter, add a teaspoon or two more brown sugar. If you want more tang, add a splash of vinegar or a little more mustard. If you want extra heat, stir in more hot sauce or red pepper flakes.
5. Keep warm for serving.
For parties, switch the slow cooker to WARM once the sausages are hot and the sauce is glossy. On the stovetop, you can move the pan to a back burner on the lowest heat setting, stirring here and there.
6. Serve.
Serve your cocktail sausages appetizer straight from the slow cooker or pour them into a serving dish. Add toothpicks on the side and maybe a little bowl of extra BBQ sauce if your crowd likes things saucy.
Servings & Timing
- Yield: About 10–12 appetizer servings (more if part of a big snack spread)
- Prep Time: 5–10 minutes
- Cook Time (Slow Cooker): 2–3 hours on LOW, or 1–1½ hours on HIGH
- Cook Time (Stovetop): 15–20 minutes
- Total Time: 25 minutes (stovetop) to about 3 hours (slow cooker), mostly hands-off
If you’re hosting a big game day, I like to double the recipe and use a larger slow cooker—these party appetizer sausages go fast, especially once guests “just try one” and then circle back.
Variations
You know what? Once you’ve made this classic version, it’s fun to play a little.
- Spicy BBQ Little Smokies: Use a spicy barbecue sauce and add extra hot sauce plus a pinch of cayenne for guests who love heat.
- Honey Garlic Little Smokies: Swap the grape jelly for ½ cup honey and add an extra ½ teaspoon garlic powder.
- Bourbon Little Smokies: Stir ¼ cup bourbon into the sauce; it adds a deep, warm flavor that’s perfect for holiday parties.
- Cranberry Party Sausages: Replace the grape jelly with a 14-ounce can of whole berry cranberry sauce for a festive Thanksgiving or Christmas twist.
- Pineapple BBQ Smokies: Add 1 cup drained pineapple tidbits and use a sweeter Hawaiian-style BBQ sauce for a tropical flavor.
- Low-Sugar Version: Use sugar-free BBQ sauce and jelly, skip the brown sugar, and adjust seasonings so the flavor still pops.
Storage & Reheating
Storing:
- Let leftover sausages cool slightly, then transfer to an airtight container.
- Store in the refrigerator for up to 4 days.
Freezing:
- These little smokies freeze surprisingly well.
- Place cooled sausages and sauce in a freezer-safe bag or container, remove as much air as you can, and freeze for up to 2 months.
Reheating:
- Stovetop: Warm leftovers in a small saucepan over low heat, stirring occasionally, until hot. Add a splash of water if the sauce looks too thick.
- Microwave: Reheat in 30–45 second bursts, stirring between each, until heated through.
- Slow Cooker: For parties, you can reheat them right in the slow cooker on LOW for 1–1½ hours, stirring every so often.
Make-Ahead Tip:
You can mix the sauce and sausages the night before and keep them in the fridge right in the slow cooker insert (if yours allows that). The next day, pop the insert into the base and cook as directed. Flavors actually deepen a bit as they sit together.
Notes
- Sauce consistency: If your sauce is too thin after cooking, remove the lid of the slow cooker for the last 20–30 minutes so some liquid can evaporate. On the stovetop, just let it gently simmer uncovered a few extra minutes.
- Balancing flavor: If it tastes too sweet, add a teaspoon of apple cider vinegar or a bit more mustard. If it’s too tangy, a spoonful of brown sugar or jelly usually fixes it.
- Serving ideas: These make a great easy bbq snack recipe with toothpicks, but I also sometimes serve them over buttered rice or mashed potatoes for a quick “cheater” dinner when life is busy.
- Feeding a mixed crowd: If you’ve got kids and spice-lovers, you can split the batch into two smaller slow cookers—keep one mild and bump up the heat in the other.
- Entertaining tip from a 50-year-old hostess: Keep a small stack of appetizer plates and napkins right next to the slow cooker. People snack more comfortably when they’re not juggling a cup, a plate, and a handful of sausages.
FAQs
Can I make this Little Smokies in BBQ Sauce Recipe without grape jelly?
Yes. You can use apricot, raspberry, or peach jelly, cranberry sauce, or even ¼ cup honey plus ½ cup apple juice. The flavor changes slightly, but it’s still delicious.
Do I need to cook the little smokies sausages before adding them?
No, most little smokies are fully cooked already—you’re just heating them through and letting them soak up that sweet and tangy sauce.
Can I keep these in the slow cooker all day?
You can keep them on WARM for 3–4 hours once they’re hot. Just stir occasionally and make sure the sauce doesn’t start to scorch around the edges.
How can I make this recipe spicier?
Use a spicy BBQ sauce, add extra hot sauce, red pepper flakes, or a pinch of cayenne. Taste as you go so you don’t overshoot the heat level.
What should I serve with these little smokies for a full spread?
For a game day appetizer recipe lineup, I like to pair them with chips and queso, veggie sticks with ranch, sliders, and something fresh like a simple salad or fruit plate. It keeps the table from feeling too heavy.
Can I use regular-sized smoked sausage instead of mini cocktail sausages?
Yes, slice smoked sausage into bite-size rounds and cook as directed. You’ll get more of a “sausage bites” feel, but it’s just as good.
Is it okay to double or triple this recipe?
Absolutely. Just make sure your slow cooker is large enough and don’t fill it more than about ¾ full. Cooking time might increase by 30–45 minutes when you scale up.
Can I make these in an Instant Pot?
You can, but honestly, the pressure isn’t really needed. Use the Sauté function to warm the sauce and sausages, then switch to Keep Warm for serving.
Conclusion
These Little Smokies in BBQ Sauce are one of those “set it, forget it, and watch them disappear” dishes that every home cook should have in their back pocket. They’re simple, affordable, and endlessly adaptable—perfect as crockpot bbq sausages for a crowd or a quick stovetop snack for movie night.
If you try this Little Smokies in BBQ Sauce Recipe, I’d love to hear how you served them—classic with toothpicks, over rice, or maybe with one of the fun variations above. Leave a comment, rate the recipe, and if you’re in the mood for more party food, check out my other game day appetizers next time you’re here.
Little Smokies in BBQ Sauce
Ingredients
- 2 14-ounce packages little smokies sausages beef or pork cocktail sausages
- 1 1/2 cups barbecue sauce use a thick, smoky BBQ sauce such as Sweet Baby Ray’s or Kinder’s
- 3/4 cup grape jelly or apricot or raspberry jelly for a twist
- 2 tablespoons brown sugar light or dark; dark gives deeper molasses flavor
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard or Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4-1/2 teaspoon smoked paprika optional, for extra smoky flavor
- 1/4 teaspoon red pepper flakes or hot sauce, to taste; optional, for heat
Instructions
- In a medium bowl, whisk together the barbecue sauce, grape jelly, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, smoked paprika, and red pepper flakes or hot sauce (if using) until the jelly is mostly dissolved. A few small bits are fine; they will melt as the mixture cooks.1 1/2 cups barbecue sauce, 3/4 cup grape jelly, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon yellow mustard or Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4-1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes
- Add the little smokies sausages to a 3- to 4-quart slow cooker. Pour the prepared sauce over the sausages and stir gently to coat. Cover and cook on LOW for 2–3 hours or on HIGH for 1–1 1/2 hours, stirring once or twice during cooking so the sauce heats evenly.2 14-ounce packages little smokies sausages
- To cook on the stovetop, place the little smokies sausages in a large saucepan or deep skillet and pour the prepared sauce over them. Heat over medium until the mixture comes to a gentle simmer, stirring often so it does not stick. Reduce the heat to low and cook for 15–20 minutes, stirring occasionally, until the sausages are heated through and the sauce has thickened slightly.2 14-ounce packages little smokies sausages
- Taste a sausage and adjust the flavor as needed. For more sweetness, add a teaspoon or two of brown sugar. For more tang, add a small splash of vinegar or an extra bit of mustard. For more heat, stir in additional hot sauce or red pepper flakes.
- For parties, switch the slow cooker to WARM once the sausages are hot and the sauce is glossy. If using the stovetop, keep the pan over the lowest heat setting, stirring occasionally, to keep the sausages warm for serving.
- Serve the Little Smokies directly from the slow cooker or transfer to a serving dish. Offer toothpicks on the side and extra BBQ sauce if desired.
