Little Smokies in the Crockpot
Little smokeys in crockpot recipes are party food at its simplest. Cocktail sausages simmer in a sweet, tangy barbecue sauce with a little grape jelly for sticky shine.
12
servings5
minutes4
hoursCocktail sausages simmer in a sweet and tangy sauce until sticky. Keep the cooker on warm and let guests help themselves.
Ingredients
2 packages (14 oz each) little smokies cocktail sausages
1 cup barbecue sauce
1 cup grape jelly
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp black pepper
1 tbsp apple cider vinegar
1/4 cup water
Toothpicks, for serving
Directions
- Spray a 4-quart or larger slow cooker with nonstick spray.
- Whisk the barbecue sauce, jelly, brown sugar, Worcestershire, mustard, vinegar, garlic powder, paprika and pepper in the cooker.
- Stir in the water so the sauce is not too thick.
- Add the sausages and stir until coated.
- Cover and cook on LOW 3 to 4 hours or HIGH 1 1/2 to 2 hours.
- Stir once or twice during cooking.
- The sausages are ready when they are hot all the way through, at least 165°F.
- If the sauce looks thin, cook uncovered on HIGH for 15 minutes.
- Switch to WARM for serving.
- Stick toothpicks in a few and set out napkins.
Notes
- Swap grape jelly for apricot preserves or add a splash of hot sauce. Store leftovers 4 days in the fridge. Do not leave the pot out longer than 2 hours unless it is on WARM.
Why little smokies are made for the slow cooker
Little smokies in the crockpot are the first dish to disappear at a party. They are already cooked, so the slow cooker only has to heat them through and let them soak up a sweet, tangy sauce. You can put them in the pot, walk away, and have a hot appetizer waiting.
The slow cooker also keeps them at serving temperature for hours. A warm setting holds the sauce loose and glossy while guests snack, which is hard to do with a stovetop pot that needs stirring. It is a good choice for football Sundays, holiday open houses and potlucks.
Shopping notes
Little smokies: use two 14-ounce packages of cocktail sausages, beef or pork. Look for ones that are not too salty, because the sauce is already seasoned. There is no need to brown them.
Barbecue sauce: pick a sauce you like to eat on its own, since it is half of the flavor. A smoky or hickory style works well with the jelly.
Grape jelly: it brings sweetness and gloss. Do not use jam, which has seeds and fruit chunks that make the sauce uneven. Grape is traditional, but apricot or cranberry also work.
Mustard and Worcestershire: a spoon of each adds tang and rich depth so the sauce is not just sweet.
Apple cider vinegar: a tablespoon wakes up the sauce and balances the sugar.
Brown sugar: two tablespoons deepen the sauce and add a molasses note. Dark brown sugar works best, but light is fine.
Tips for a glossy, not gluey, sauce
Whisk before adding: warm the jelly a few seconds in the microwave if it is stiff and whisk everything together first. That prevents lumps of jelly in the finished dish. Use a cooker liner for easy cleanup, as the sugar can bake onto the crock.
Add a little water: the most common mistake is a sauce that scorches or turns too thick over the hours. A quarter cup of water keeps it loose. Stir once or twice while it cooks.
Keep it on warm for serving: after cooking, switch the cooker to WARM and leave the lid off for a few minutes if the sauce looks thin. Put toothpicks nearby and a small bowl for the used ones.
Variations that work
Use cocktail meatballs in place of sausages, or mix half and half. For a spicy version, add a tablespoon of hot sauce or a diced jalapeno. A cup of chili sauce can replace half the barbecue sauce for a tangier result. Sliced kielbasa also works if you cut it into coins.
Skip the idea of cooking them for 8 hours. They are already cooked, so a long cook turns the sausages tough and wrinkled and the sauce thick and dark.
Setting the table
Set the cooker in the middle of the table with toothpicks, napkins and small plates. Put a veggie tray, cheese cubes and crackers next to it, and a pot of mustard for dipping. Add pickles or celery sticks to cut through the sweet sauce.
Keeping and reheating leftovers
Refrigerate leftovers in the sauce for up to 4 days. They taste even better the next day, since the sauce has more time to soak in. Leftover smokies are good in a hot dog bun or folded into scrambled eggs.
Freeze them with the sauce in a freezer bag for up to 2 months. Thaw overnight in the fridge. Reheat in the slow cooker on LOW for an hour or in a saucepan over medium heat until they are steaming hot, stirring now and then.
Little Smokies in the Crockpot at a glance
- Prep time: 5 minutes
- Cooking time: 4 hours
- Servings: 12 servings
- Ingredients: 12, led by packages (14 oz each) little smokies cocktail sausages, barbecue sauce, grape jelly, brown sugar
Tips for Little Smokies in the Crockpot
Swap grape jelly for apricot preserves or add a splash of hot sauce. Store leftovers 4 days in the fridge. Do not leave the pot out longer than 2 hours unless it is on WARM.
Little Smokies in the Crockpot FAQ
How long does Little Smokies in the Crockpot take?
Little Smokies in the Crockpot takes 4 hours of cooking after 5 minutes of prep.
How many people does Little Smokies in the Crockpot serve?
This recipe makes 12 servings.
What do I need to make Little Smokies in the Crockpot?
12 ingredients, led by packages (14 oz each) little smokies cocktail sausages, barbecue sauce, grape jelly, brown sugar. Amounts are in the recipe card above.
