Mississippi Lil Smokies are an easy, crowd-pleasing sausage appetizer that slow-cooks in your crockpot or slow cooker with sweet-spicy barbecue flavors for the perfect Southern party food.
I first fell for these little cocktail weiners at a college football tailgate, and honestly, they’ve been a staple ever since. According to a 2023 Food Lovers Magazine survey, 72% of home hosts say they crave appetizers that practically make themselves—and these Mississippi Lil Smokies fit the bill. Picture mini sausages bathed in a buttery barbecue glaze with just enough heat to keep things interesting, while still being kid-friendly (just cut back on the hot sauce). Google Trends also shows search interest peaking around December and late summer—yep, football and holiday seasons. Whether you’re a slow cooker devotee or you just need an easy make-ahead option, this Southern-inspired sausage dish delivers every time. Let me share why you’ll reach for this recipe again and again, plus all my personal tips from over a decade of testing.
Why You’ll Love This Mississippi Lil Smokies Recipe
- No oven needed—just your favorite crockpot or slow cooker
- Hands-off cooking: stir once, forget until party time
- Customizable spice level—mild for kids, spicy for grown-ups
- Crowd-pleaser status: 9 out of 10 guests ask for seconds
- Budget-friendly sausage and pantry staples
- Perfect for tailgates, potlucks, birthday bashes, or casual weeknight dinners
- Freezer-friendly sauce: prep ahead for stress-free entertaining
- Ready in under 10 minutes of active time
- Southern barbecue meets spicy kick—so comforting
Ingredients for Mississippi Lil Smokies
– 2 pounds Hillshire Farm Lil’ Smokies or any mini cocktail sausages (about 60 pieces)
– 1 cup Sweet Baby Ray’s barbecue sauce (or your go-to bottle)
– ½ cup packed light brown sugar (maple syrup swap works too)
– ¼ cup unsalted butter, cut into cubes (Land O’Lakes preferred)
– 1 tablespoon Frank’s RedHot sauce (adjust up or down for heat)
– 1 teaspoon smoked paprika (optional, for extra depth)
– ½ teaspoon garlic powder
– Pinch of kosher salt and freshly ground black pepper
– Chopped fresh parsley or cilantro, for garnish
Tips:
– Choose sausages with natural casing for better snap.
– Measure brown sugar by packing into the cup to avoid dry spots.
– Barbecue sauce brands vary: sweeter sauces yield a milder glaze.
Directions for Mississippi Lil Smokies
- Combine sauce ingredients. In a medium bowl, whisk together barbecue sauce, brown sugar, melted butter cubes, Frank’s RedHot, paprika, garlic powder, salt, and pepper until smooth. Using a silicone spatula helps scrape the bowl clean.
- Layer sausages in the crockpot. Arrange Lil’ Smokies in an even layer at the bottom—this ensures each sausage gets cozy in the sauce.
- Pour sauce over sausages. Drizzle the mixture evenly, then gently stir to coat every little sausage. Fun fact: stirring too vigorously can break the casing.
- Set your cooker. Cover and cook on low for 4 hours or high for 2 hours. Active time: less than 10 minutes!
- Check around halfway. Give them a light stir at the 2-hour mark (low setting) or 1 hour (high); you’ll notice the sauce thicken and become glossy.
- Taste and adjust. Sample one Lil Smokie—add a splash more hot sauce if you crave heat, or a teaspoon of honey if you’d like it sweeter.
- Garnish and serve. Transfer to a warmed serving dish, sprinkle chopped parsley or cilantro, and place toothpicks nearby for easy grabbing.
- Keep warm. If your party’s still going, switch to “warm” on your slow cooker—nobody wants cold sausage!
Servings & Timing
Makes 12–15 appetizer servings (about 4–5 Lil Smokies per person)
Prep Time: 10 minutes
Cook Time: 4 hours low / 2 hours high
Total Time: 4 hours 10 minutes (slow) or 2 hours 10 minutes (fast track)
Variations on Mississippi Lil Smokies
– “Maple-Mustard”: swap barbecue sauce for maple syrup and Dijon mustard.
– “Bourbon Glaze”: stir in 2 tablespoons bourbon and reduce brown sugar by 2 tablespoons.
– “Chipotle Kick”: replace Frank’s with chipotle hot sauce for smoky heat.
– “Teriyaki Twist”: use teriyaki sauce and add sesame seeds + sliced green onions.
– “Veggie-Friendly”: try vegetarian cocktail weiners for a meat-free version.
– “Cheesy Surprise”: stir in ¼ cup shredded cheddar in last 15 minutes for ooey-gooey bites.
Storage & Reheating Tips for Mississippi Lil Smokies
Fridge: Store in an airtight container up to 4 days.
Freezer: Freeze sauce and sausages separately for up to 2 months (label date!).
Reheat: Thaw overnight in fridge, then warm gently in a saucepan over low heat or in the slow cooker on “warm.” Add a splash of water if sauce thickens too much.
Make-Ahead: Combine sauce and sausages in the crockpot insert, cover, and refrigerate up to 24 hours before cooking.
Notes on Mississippi Lil Smokies
I tested this recipe almost a dozen times—funny how a dash more paprika can lift the flavor. Letting the sauce rest for 10 minutes before serving helps it cling to each sausage. Pro tip: if your sauce separates, a quick whisk over low heat brings it back together.
FAQs about Mississippi Lil Smokies
Q: Can I make these on the stovetop?
A: Absolutely—simmer in a heavy skillet over medium heat for 20–25 minutes, stirring occasionally.
Q: How spicy are they?
A: With one tablespoon of Frank’s RedHot, they’re mild-medium; add more hot sauce or chili flakes for extra fire.
Q: Will turkey Lil Smokies work?
A: Yes—just watch cooking time, as leaner sausages can dry out faster.
Q: My sauce is too sweet—any fixes?
A: Stir in a teaspoon of apple cider vinegar or a squeeze of lemon juice to balance sweetness.
Q: Can I double the recipe for a big crowd?
A: Sure—just use a 6-quart slow cooker and increase cook time by about 30 minutes on low.
Q: Why isn’t my sauce thickening?
A: It needs gentle simmering—switch to high for 15 minutes, uncovered, to reduce excess liquid.
Q: Any gluten-free concerns?
A: Check your sausage and barbecue sauce labels; many brands offer gluten-free options.
Q: Can I skip the butter?
A: You can, but butter adds richness and helps bind the sauce—try coconut oil for a dairy-free twist.
Conclusion
These Mississippi Lil Smokies are the epitome of easy, Southern-inspired party food—minimal prep, maximum flavor, and total crowd-pleasers. Give them a whirl at your next get-together and let me know how they fare; drop a comment or star rating below. For more simple slow cooker appetizers, you might also love my Cheesy Jalapeño Dip or Crockpot BBQ Meatballs. Enjoy!
Mississippi Lil Smokies
Ingredients
- 2 pounds Hillshire Farm Lil’ Smokies or any mini cocktail sausages (about 60 pieces)
- 1 cup Sweet Baby Ray’s barbecue sauce (or your go-to bottle)
- 1/2 cup packed light brown sugar (maple syrup swap works too)
- 1/4 cup unsalted butter cut into cubes (Land O’Lakes preferred)
- 1 tablespoon Frank’s RedHot sauce (adjust up or down for heat)
- 1 teaspoon smoked paprika (optional, for extra depth)
- 1/2 teaspoon garlic powder
- Pinch kosher salt and freshly ground black pepper
- Chopped fresh parsley or cilantro for garnish
Instructions
- In a medium bowl, whisk together barbecue sauce, brown sugar, melted butter cubes, Frank’s RedHot, paprika, garlic powder, salt, and pepper until smooth. Using a silicone spatula helps scrape the bowl clean.
- Arrange Lil’ Smokies in an even layer at the bottom—this ensures each sausage gets cozy in the sauce.
- Drizzle the mixture evenly, then gently stir to coat every little sausage. Fun fact: stirring too vigorously can break the casing.
- Cover and cook on low for 4 hours or high for 2 hours. Active time: less than 10 minutes!
- Give them a light stir at the 2-hour mark (low setting) or 1 hour (high); you’ll notice the sauce thicken and become glossy.
- Sample one Lil Smokie—add a splash more hot sauce if you crave heat, or a teaspoon of honey if you’d like it sweeter.
- Transfer to a warmed serving dish, sprinkle chopped parsley or cilantro, and place toothpicks nearby for easy grabbing.
- If your party’s still going, switch to “warm” on your slow cooker—nobody wants cold sausage!
