Little Smokies in BBQ Sauce
These Little Smokies in BBQ Sauce are a sweet, tangy, smoky, and ultra–easy appetizer made with cocktail sausages simmered in a glossy BBQ–jelly sauce. Perfect for parties, game day, potlucks, or a lazy Sunday snack.
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.
Notes
If the sauce is too thin after cooking, remove the slow cooker lid for the last 20–30 minutes so some liquid can evaporate, or simmer uncovered on the stovetop a few extra minutes. To balance flavor, add a teaspoon of apple cider vinegar or more mustard if it tastes too sweet, or add a spoonful of brown sugar or jelly if it is too tangy. These sausages are great as a toothpick appetizer, or served over buttered rice or mashed potatoes for an easy meal. For mixed crowds, you can split the batch into two cookers—keep one mild and make the other spicy. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop, in the microwave, or in a slow cooker on LOW until hot.
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