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Little Smokies in BBQ Sauce Recipe
If you need a foolproof party snack that disappears faster than you can set it down, this Little Smokies in BBQ Sauce Recipe is your new secret weapon—sweet, tangy, smoky, and almost embarrassingly easy.
What Makes This Little Smokies in BBQ Sauce Recipe So Special?
These saucy little bites are those tiny smoked sausages you see at potlucks and game day parties—the ones everyone keeps going back for “just one more.” This Little Smokies in BBQ Sauce Recipe takes those mini smoked sausage bites and simmers them in a rich, sweet-and-tangy BBQ sauce that clings to every bite.
I make this as a cocktail sausages appetizer for holidays, birthdays, and honestly, even random Sunday afternoons when the family is sprawled out watching football. It’s one of those recipes you can throw together with pantry staples and a pack of little smokies, then let the slow cooker do the heavy lifting.
You can cook them on the stovetop or as slow cooker little smokies, and they’re just as good either way. They’re not “healthy” in the salad sense, but they are stress-reducing: no fuss, very little prep, and they keep people full and happy. Sometimes that kind of “healthy” matters just as much.
And the best part? This is a forgiving little smokies recipe. You can make the sauce a bit sweeter, a bit spicier, or even add a smoky kick depending on what you like or what you have on hand.
Why You’ll Love This Recipe
- Ridiculously easy: Just mix the sauce, pour over the sausages, and cook—no fancy skills needed.
- Perfect for crowds: This is a classic party appetizer sausages recipe that doubles or triples with barely any extra effort.
- Slow cooker friendly: Great as crockpot BBQ sausages—you can keep them warm for hours without worrying.
- Fast stovetop option: No slow cooker? No problem. They come together on the stove in about 20 minutes.
- Kid and adult approved: Sweet and tangy sausages that even picky eaters usually love.
- Customizable heat level: Make them mild, medium, or spicy with simple pantry tweaks.
- Great make-ahead appetizer: The flavor deepens as they sit, so they taste even better later.
- Game day MVP: This is the type of game day appetizer recipe you can set out and forget while you enjoy the game.
- Low mess, low stress: One pot, minimal chopping, and no last-minute chaos in the kitchen.
Ingredients You’ll Need
Here’s everything you need for this BBQ sauce little smokies recipe. I’ll include a few notes and simple swaps, because I know we don’t always have the “perfect” ingredient on hand.
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2 (14-ounce) packages little smokies sausages
- Any brand of cocktail sausages or mini smoked sausage bites will work. Beef, pork, or turkey sausages are all fine.
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1 ½ cups BBQ sauce
- Use a thick, smoky barbecue sauce you like, since it’s the main flavor. Sweet Baby Ray’s, Stubb’s, or your favorite regional brand (hi from Kansas City over here!) all work well.
-
¾ cup grape jelly
- This gives that classic sweet glossy finish. You can substitute apricot preserves or blackberry jelly for a slightly different twist.
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¼ cup brown sugar, packed
- Light or dark brown sugar both work. Dark brown sugar will give a deeper molasses note.
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2 tablespoons ketchup
- Adds a tomato tang that balances the sweetness.
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1 tablespoon Worcestershire sauce
- This gives a deep savory flavor and rounds everything out.
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1 tablespoon yellow mustard (or Dijon)
- Yellow mustard keeps it classic; Dijon adds a tiny bit more sophistication.
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½ teaspoon garlic powder
- You can add a small clove of fresh minced garlic if you want a sharper garlic flavor.
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½ teaspoon onion powder
-
¼–½ teaspoon smoked paprika (optional but lovely)
- This enhances the smoky flavor, especially if your BBQ sauce isn’t very smoky by itself.
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¼ teaspoon black pepper
-
Pinch of red pepper flakes (optional, for a mild kick)
If you like your easy BBQ snack recipe less sweet, you can reduce the grape jelly to ½ cup and skip the brown sugar—or if your crew loves things sweeter, go ahead and keep both.
Step-by-Step Directions
You can make this Little Smokies in BBQ Sauce Recipe either in the slow cooker or on the stovetop. I’ll walk you through both, because some days we plan ahead… and some days we absolutely do not.
Slow Cooker Little Smokies (My Favorite Hands-Off Method)
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Mix the sauce.
In a medium bowl, whisk together the BBQ sauce, grape jelly, brown sugar, ketchup, Worcestershire, mustard, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes (if using). The jelly might look a bit lumpy at first, but it will melt perfectly once heated. -
Add sausages to the crockpot.
Place the little smokies sausages in your slow cooker. A 3- to 4-quart crockpot is perfect for a standard batch; use a larger one if you’re doubling for a big party. -
Pour sauce over the sausages.
Pour the BBQ sauce mixture evenly over the sausages and gently stir to coat. Don’t worry if they’re not perfectly covered—everything will melt and mingle as it cooks. -
Cook on LOW or HIGH.
- Cook on LOW for 3–4 hours, or
- On HIGH for 1½–2 hours
Stir once or twice, especially if your slow cooker runs hot along the edges.
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Switch to warm and serve.
Once the sausages are hot and the sauce is glossy and slightly thickened, turn your slow cooker to WARM. Set out toothpicks or small forks and let guests help themselves. The crockpot will keep your cocktail sausages appetizer hot for several hours.
Stovetop Little Smokies (For Last-Minute Cravings)
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Combine everything in a pot.
Add the BBQ sauce, grape jelly, brown sugar, ketchup, Worcestershire, mustard, garlic powder, onion powder, smoked paprika, pepper, and red pepper flakes to a medium saucepan or Dutch oven. Stir over medium heat until the jelly melts and the sauce is smooth. -
Add the sausages.
Stir in the little smokies and coat them well in the sauce. -
Simmer gently.
Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 15–20 minutes, stirring every few minutes, until the sausages are heated through and the sauce has thickened slightly. -
Serve warm.
Transfer to a serving bowl or a small warming dish, or just keep them in the pot with the lid on and let folks serve themselves. They’ll stay nice and saucy.
Servings & Timing
- Yield: About 12 servings as an appetizer (roughly 4–5 sausages per person, depending on appetites)
- Prep Time: 5–10 minutes
- Cook Time (Slow Cooker): 3–4 hours on LOW or 1½–2 hours on HIGH
- Cook Time (Stovetop): About 20 minutes
- Total Time:
- Slow cooker: 3–4 hours (mostly hands-off)
- Stovetop: 30 minutes or less from pantry to table
If you’re serving this as a main dish over rice or mashed potatoes, plan on larger portions—people eat more when these are on a plate instead of a toothpick, trust me.
Fun Variations to Try
You know what? Once you’ve made this classic version, it’s fun to play a little. Here are some easy twists:
- Spicy BBQ Little Smokies: Add 1–2 tablespoons of hot sauce or a minced chipotle pepper in adobo for a deeper, smoky heat.
- Honey BBQ Sausages: Swap half of the brown sugar for 2–3 tablespoons of honey for a sticky, glossy finish.
- Pineapple Party Sausages: Add 1 cup of drained pineapple tidbits to the slow cooker for a sweet-and-savory tropical vibe.
- Maple Bourbon Little Smokies: Replace part of the jelly with ¼ cup maple syrup and add 2 tablespoons bourbon (the alcohol cooks off, leaving a warm flavor).
- Low-Sugar Version: Use a no-sugar-added BBQ sauce and jelly, and skip the brown sugar, for a lighter sweet and tangy sausages option.
- Cheesy BBQ Smokies: Once cooked, sprinkle shredded cheddar or pepper jack over the top and cover for a few minutes until melted.
Storage, Reheating & Make-Ahead Tips
One of the reasons this Little Smokies in BBQ Sauce Recipe is so popular at my house is how easy it is to make ahead and reheat.
Storage
- Refrigerator:
Let the sausages cool to room temperature, then store them (with the sauce) in an airtight container in the fridge for 3–4 days. - Freezer:
You can freeze cooked little smokies in BBQ sauce for up to 2 months. Let them cool, then store in a freezer-safe container or freezer bag. Squeeze out as much air as you can.
Reheating
- Stovetop:
Add the sausages and sauce to a saucepan, cover, and warm gently over low heat, stirring occasionally, until hot. You can splash in a tablespoon of water if the sauce seems too thick. - Microwave:
Reheat in short bursts, stirring a couple of times so they heat evenly. - Slow cooker (for parties):
If you made them ahead, reheat on the stovetop or microwave first, then add them to the slow cooker on WARM to hold during your event.
Make-Ahead Advice
You can mix the sauce ingredients the day before and store it in a jar in the fridge. Then on the day of your party, just pour it over the sausages and cook as usual.
For a really low-stress game day appetizer recipe, I’ll sometimes cook the sausages fully in the morning, pop the crock in the fridge, then reheat on HIGH for about an hour before guests arrive and switch it to WARM.
Notes from My Kitchen
-
Taste your BBQ sauce first.
Since the sauce is the base of this little smokies recipe, choose one you enjoy on its own. If it’s very sweet already, you can trim the brown sugar. If it’s tangy, the grape jelly balances it nicely. -
Sauce too thick? Too thin?
If it’s too thick, stir in a tablespoon or two of water. If it’s too thin, just let it simmer uncovered a bit longer. -
Serving suggestion:
These are great on toothpicks as mini smoked sausage bites, but they’re also fantastic spooned over rice, mashed potatoes, or even buttered egg noodles for a “lazy day” dinner. -
Heat level:
Start with a small pinch of red pepper flakes—once you know your family’s comfort zone, you can adjust. It’s easier to add more heat than to fix a sauce that’s too spicy. -
Double batch tip:
For big parties, I usually make a double batch and use a 6-quart slow cooker. They go fast, especially when people are snacking and watching a game.
Frequently Asked Questions
Can I use regular hot dogs instead of little smokies?
Yes, you can slice regular hot dogs or smoked sausages into bite-size pieces and use them the same way. The texture is a bit different, but still tasty.
Do I have to use grape jelly?
No—apricot, peach, or blackberry jelly all work, and chili sauce mixed with jelly is a common old-school variation too.
Can I keep these on warm all evening?
Yes, you can keep them on the WARM setting for several hours. Just stir every so often so the edges don’t overcook.
How can I make them less sweet?
Use a more tangy BBQ sauce, reduce the jelly to ½ cup, and skip the extra brown sugar. You can also add a splash of apple cider vinegar.
Can I make this Little Smokies in BBQ Sauce Recipe on the stovetop and then move it to a slow cooker?
Absolutely. Cook them on the stove until hot and the sauce is smooth, then transfer everything to a crockpot and keep on WARM for serving.
Are these gluten-free?
They can be, but you’ll need to check your specific brands of sausages, BBQ sauce, and Worcestershire, as some contain gluten. Look for clearly labeled gluten-free products.
What can I serve with these for a full spread?
They’re great alongside sliders, chips and dip, veggie trays, and something fresh like a simple salad or coleslaw to balance the richness.
Can I use turkey or chicken sausages?
Yes, turkey or chicken cocktail sausages work very well in this recipe and make the crockpot BBQ sausages a bit lighter.
Final Thoughts
This Little Smokies in BBQ Sauce Recipe is one of those “set it and forget it” dishes that always makes you look like you planned more than you actually did—sweet, smoky, and perfect for parties, potlucks, or a cozy movie night at home. It’s flexible, budget-friendly, and loved by just about everyone who wanders near the snack table.
If you try this recipe, let me know how it went—did you keep it classic, or try one of the fun twists? Leave a comment, share your version, and feel free to check out my other easy party appetizers for your next gathering.
Little Smokies in BBQ Sauce
Ingredients
- 2 14-ounce packages little smokies sausages any brand of cocktail sausages or mini smoked sausages; beef, pork, or turkey
- 1 1/2 cups BBQ sauce use a thick, smoky barbecue sauce you like
- 3/4 cup grape jelly or apricot or blackberry jelly/preserves
- 1/4 cup brown sugar packed; light or dark
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard or Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika optional; up to 1/2 teaspoon for more smokiness
- 1/4 teaspoon black pepper
- red pepper flakes pinch, optional, for a mild kick
Instructions
- In a medium bowl, whisk together the BBQ sauce, grape jelly, brown sugar, ketchup, Worcestershire sauce, mustard, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes (if using) until mostly smooth. The jelly may look a bit lumpy but will melt as it cooks.1 1/2 cups BBQ sauce, 3/4 cup grape jelly, 1/4 cup brown sugar, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon yellow mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon black pepper, red pepper flakes
- Place the little smokies sausages in a 3- to 4-quart slow cooker (use a larger crock if doubling the recipe).2 14-ounce packages little smokies sausages
- Pour the prepared BBQ sauce mixture evenly over the sausages. Gently stir to coat the sausages in the sauce.2 14-ounce packages little smokies sausages, 1 1/2 cups BBQ sauce, 3/4 cup grape jelly, 1/4 cup brown sugar, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon yellow mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon black pepper, red pepper flakes
- Cover and cook on LOW for 3–4 hours or on HIGH for 1 1/2–2 hours, stirring once or twice, until the sausages are heated through and the sauce is glossy and slightly thickened.
- Switch the slow cooker to WARM for serving. Set out toothpicks or small forks and let guests serve themselves directly from the slow cooker.
- For a stovetop version, add the BBQ sauce, grape jelly, brown sugar, ketchup, Worcestershire sauce, mustard, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes to a medium saucepan or Dutch oven. Stir over medium heat until the jelly melts and the sauce is smooth.1 1/2 cups BBQ sauce, 3/4 cup grape jelly, 1/4 cup brown sugar, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon yellow mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon black pepper, red pepper flakes
- Stir in the little smokies sausages, coating them well in the sauce. Bring to a gentle simmer, then reduce heat to low and cook for 15–20 minutes, stirring every few minutes, until the sausages are heated through and the sauce has thickened slightly.2 14-ounce packages little smokies sausages
- Serve the sausages warm in a serving bowl, small warming dish, or directly from the pot. Keep covered when not serving so they stay hot and saucy.
