Crockpot Little Smokies in Chili Sauce
These crockpot little smokies in chili sauce are the easiest party snack there is. Cocktail sausages simmer in a sweet and tangy chili sauce and grape jelly glaze, and the slow cooker keeps them warm for hours.
16
servings5
minutes3
hoursLittle smoked sausages simmer in chili sauce and grape jelly until glossy and sticky. Keep warm on the WARM setting with toothpicks.
Ingredients
2 packages (14 oz each) little smoked sausages
1 bottle (12 oz) chili sauce
1 jar (10 oz) grape jelly
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp smoked paprika
1/4 cup water
Toothpicks for serving
1 tbsp chopped fresh parsley
Directions
- Spray a 4-quart slow cooker, or a 6-quart one, with nonstick spray.
- Whisk the chili sauce, grape jelly, brown sugar, Worcestershire, vinegar, garlic powder, pepper, paprika and water together in the cooker.
- Stir until the jelly is mostly broken up. It will melt as it heats.
- Add the sausages and stir gently to coat.
- Cover and cook on LOW for 3 hours or on HIGH for 1 1/2 hours.
- Stir once halfway through so the sauce coats evenly.
- The sausages are ready when they are steaming hot and the sauce is glossy and slightly thick, at least 165°F inside.
- If the sauce is too thin, cook uncovered on HIGH for 15 minutes.
- Switch to WARM and sprinkle with parsley.
- Serve with toothpicks and a small bowl for the picks.
Notes
- Use turkey smokies for a lighter option. For heat, add a spoonful of hot sauce. Keep warm up to 4 hours. Fridge 4 days. Reheat gently.
Why a slow cooker is the best way to serve these
Cocktail sausages are tiny and already cooked, so they only need to heat through and soak up the sauce. A slow cooker does that gently and holds them at the right temperature for hours, so the sauce never scorches or dries out. You can set the pot on a buffet table and forget it. They are a staple for holidays, tailgates, and potlucks, and they disappear within minutes.
The sauce is a classic sweet and tangy mix. The grape jelly melts into the chili sauce and adds shine, while the vinegar and Worcestershire keep it from tasting only sweet. The sausages come out glossy and sticky, and guests keep coming back for more.
Ingredient notes
Little smoked sausages: Choose a well-known pork and beef cocktail sausage, or a turkey version if you prefer a lighter taste. Two packages feed a crowd. Check that the label says fully cooked and smoked, so you do not need extra time.
Chili sauce: This is the ketchup-like bottled sauce, not hot chili paste. It gives tang and a mild spiced taste.
Grape jelly: It melts into the sauce and gives a shiny, sweet glaze. Apricot or cranberry sauce works as a swap.
Brown sugar: A spoonful adds depth and helps the glaze cling to the sausages.
Worcestershire sauce: It adds a savory backbone that stops the sauce from tasting like candy.
Black pepper: A small pinch gives the sweet sauce a little backbone and balances the jelly.
Tips for the best party sausages
Use a small cooker: A 4-quart pot keeps the sauce deep enough to coat every sausage. In a larger pot the sauce spreads thin and can scorch. If you want to double the batch, use a 6-quart pot and add a bit more sauce, so everything stays coated.
Stir the sauce first: The most common mistake is dumping everything in without mixing. Whisk the jelly into the chili sauce so you do not get sticky lumps.
Switch to WARM: Once the sausages are hot, turn the cooker to WARM so the sauce does not reduce too far. A long cook is not needed, since the sausages are cooked already, so the main goal is only to heat them and set the glaze.
Swaps and variations
For a spicy version, add sriracha or a diced jalapeño to the sauce. For a smoky version, use barbecue sauce in place of chili sauce. Swap the jelly for pineapple juice and brown sugar for a tropical twist, or use turkey sausages for a lighter dish.
Do not use raw sausage links in this recipe. They need to be cooked first and would make the sauce greasy.
For a make-ahead option, assemble the sauce and sausages in the pot the night before, refrigerate the insert, and start cooking in the morning.
What to serve with it
Set the pot out with toothpicks, a bowl for the used picks, and small plates. Pair with a cheese tray, crackers, veggies with dip and a bowl of pretzels for a complete snack table.
Storing, freezing and reheating
Refrigerate leftovers in the sauce for up to 4 days in a sealed container.
Reheat in the slow cooker on LOW for 1 hour, or in a saucepan over low heat with a splash of water to loosen the sauce. Freezing is fine for 2 months, in the sauce, in a sealed bag.
Pour leftover sauce over meatballs or chicken wings the next day, since it keeps well and tastes even better.
Crockpot Little Smokies in Chili Sauce at a glance
- Prep time: 5 minutes
- Cooking time: 3 hours
- Servings: 16 servings
- Ingredients: 12, led by packages (14 oz each) little smoked sausages, bottle (12 oz) chili sauce, jar (10 oz) grape jelly, brown sugar
Tips for Crockpot Little Smokies in Chili Sauce
Use turkey smokies for a lighter option. For heat, add a spoonful of hot sauce. Keep warm up to 4 hours. Fridge 4 days. Reheat gently.
Crockpot Little Smokies in Chili Sauce FAQ
How long does Crockpot Little Smokies in Chili Sauce take?
Crockpot Little Smokies in Chili Sauce takes 3 hours of cooking after 5 minutes of prep.
How many people does Crockpot Little Smokies in Chili Sauce serve?
This recipe makes 16 servings.
What do I need to make Crockpot Little Smokies in Chili Sauce?
12 ingredients, led by packages (14 oz each) little smoked sausages, bottle (12 oz) chili sauce, jar (10 oz) grape jelly, brown sugar. Amounts are in the recipe card above.
