Crockpot Weiners in Barbecue Sauce
Crockpot weiners are a party classic: little cocktail franks simmered in a sweet and smoky barbecue sauce until they are glazed and hot. They take five minutes to set up and disappear in about ten.
12
servings5
minutes3
hoursCocktail weiners simmer in barbecue sauce, brown sugar, mustard and a touch of hot sauce. They turn glossy and sticky in a couple of hours.
Ingredients
2 packages (14 oz each) cocktail weiners, drained
1 1/2 cups barbecue sauce
1/2 cup grape jelly
1/4 cup packed light brown sugar
2 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
1 tsp hot sauce, optional
2 tbsp chopped chives, for serving
Directions
- Lightly spray a 3 to 4-quart slow cooker with nonstick spray.
- Whisk the barbecue sauce, grape jelly, brown sugar, mustard, vinegar, Worcestershire, garlic powder, onion powder, paprika and hot sauce in the cooker until the jelly breaks up.
- Drain the weiners and add them to the sauce.
- Stir gently so each one is coated.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours.
- Stir once halfway through.
- The weiners are ready when they are hot all the way through and the sauce has thickened and clings to them.
- If the sauce is thin, remove the lid and cook on HIGH for 15 more minutes.
- Switch to WARM.
- Sprinkle with chives and serve with toothpicks.
Notes
- Little smoked sausages work the same way. Use turkey franks for a lighter version. The weiners hold on warm for up to 3 hours. Leftovers keep 4 days and reheat in the microwave.
Why little weiners and slow cookers go together
Cocktail franks are already fully cooked, so they only need to heat and soak up flavor. That is just what a slow cooker is good at. The low, steady heat warms them through without splitting the casings, and the sauce reduces into a sticky glaze around them.
The cooker also serves as a hot table. You can set it up on the counter or a buffet, keep it on warm, and guests help themselves with toothpicks. There is nothing to reheat or replace through the party. It is hard to find an easier appetizer. You need no chopping, no browning and no special equipment, just a can opener and a whisk.
Ingredient notes for sweet and smoky franks
Cocktail weiners: Buy the small, fully cooked franks sold in packages near the hot dogs. Drain them first, since the packing liquid is salty and waters down the sauce.
Barbecue sauce: Pick a sauce you enjoy straight from the bottle. A thick, smoky variety works best, and a very thin sauce will not cling.
Grape jelly: It gives a glossy, fruity sweetness that balances the smoke. Melt it in the sauce so there are no lumps.
Brown sugar: A bit of molasses sweetness deepens the glaze and helps it caramelize slightly on the franks.
Mustard and vinegar: A spoonful of each cuts the sugar and brings tang, so the sauce does not taste like dessert. Onion and garlic powder: These dry seasonings blend into the sauce with no chopping and keep the flavor savory. Hot sauce: A teaspoon is optional, but it adds a gentle heat that cuts the sweetness.
Tips for glazed, not watery, weiners
Whisk before adding the franks: Stir the sauce completely first. Jelly and sugar dissolve more easily without sausages in the way.
Thicken at the end: If the sauce looks thin, remove the lid for 15 minutes. The sauce reduces, and the franks end up glossy and coated.
Do not cook too long on HIGH: The most common mistake is leaving them on HIGH for hours. The sugar scorches on the sides and the casings shrivel. Use LOW, then switch to WARM. Choose a slow cooker of the right size: A 3-quart cooker keeps the sauce deep enough to coat the franks. A large cooker spreads the sauce thin and it can scorch.
Swaps and variations
Replace the grape jelly with cranberry sauce for a holiday version, or use apricot preserves for a fruitier glaze. Add a splash of bourbon for a grown-up version, or pineapple tidbits for a sweet and sour flavor. For heat, stir in a spoonful of sriracha or a diced jalapeño. Smoked cocktail sausages work just as well as franks.
Do not use raw sausages, which release fat and do not hold together as well in this sauce. For a spicy party version, add a spoonful of sriracha and a pinch of cayenne, and for a smoky flavor, a few drops of liquid smoke.
What to serve with it
Serve with toothpicks next to cheese cubes, crackers, pickles and a veggie tray. The weiners also fit game day, tailgates and holiday open houses. For dinner, spoon them over rice or tuck them into mini rolls. Keep a small bowl nearby for used toothpicks, and a stack of napkins, since the glaze is sticky.
Storing, freezing and reheating
Refrigerate leftovers in the sauce for up to 4 days. Freeze them in the sauce for up to 2 months.
Reheat in the slow cooker on LOW for an hour, or in the microwave in 30-second bursts, stirring in between.
Crockpot Weiners in Barbecue Sauce at a glance
- Prep time: 5 minutes
- Cooking time: 3 hours
- Servings: 12 servings
- Ingredients: 12, led by packages (14 oz each) cocktail weiners, barbecue sauce, grape jelly, packed light brown sugar
Tips for Crockpot Weiners in Barbecue Sauce
Little smoked sausages work the same way. Use turkey franks for a lighter version. The weiners hold on warm for up to 3 hours. Leftovers keep 4 days and reheat in the microwave.
Crockpot Weiners in Barbecue Sauce FAQ
How long does Crockpot Weiners in Barbecue Sauce take?
Crockpot Weiners in Barbecue Sauce takes 3 hours of cooking after 5 minutes of prep.
How many people does Crockpot Weiners in Barbecue Sauce serve?
This recipe makes 12 servings.
What do I need to make Crockpot Weiners in Barbecue Sauce?
12 ingredients, led by packages (14 oz each) cocktail weiners, barbecue sauce, grape jelly, packed light brown sugar. Amounts are in the recipe card above.
