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These Mississippi Lil Smokies are the ultimate easy party food—no oven needed and ready in just over an hour, with that perfect sweet-and-spicy Southern kick.
I first tasted these little sausage bites at a friend’s fall tailgate, and honestly, I was hooked by how simple they were: cocktail weiners bathed in brown sugar, ranch seasoning, barbecue sauce, and a touch of heat. According to Google Trends, searches for “Mississippi Lil Smokies” jump 40% during football season, proving they’re a crowd-pleasing appetizer. Whether you’re team crockpot or slow cooker, this recipe turns everyday sausage into festive bites that disappear fast.
Why You’ll Love This Recipe
– No oven needed—just dump into a crockpot or slow cooker.
– Ready in about 70 minutes from pantry to party.
– Sweet, tangy, spicy balance that keeps folks coming back.
– Uses affordable cocktail weiners—budget-friendly party food.
– Hands-off cooking frees you up for mingling.
– Perfect for Southern-style gatherings or a casual weeknight twist.
– Customizable heat level: mild to fiery with a dash of cayenne.
– Can double as a game-day snack or a tailgate staple.
Ingredients
– 2 pounds cocktail weiners (12–14 oz packages, pork or turkey; look for all-natural brands)
– 1 (1-oz) packet ranch dressing mix (try Hidden Valley for classic flavor)
– ½ cup packed brown sugar (light or dark; maple sugar works too)
– ¾ cup barbecue sauce (choose a smoky Southern style like Sweet Baby Ray’s)
– 3 tablespoons unsalted butter, cut into small pats
– 1 teaspoon cayenne pepper (optional, for a spicy kick)
– 2 teaspoons hot sauce (Frank’s RedHot or your favorite bottle)
– Chopped fresh parsley or chives for garnish
Tips:
• Thaw cocktail sausages fully if frozen so sauce clings evenly.
• For a cleaner ranch taste, use whole-milk powder rather than fat-free.
• Swap turkey weiners for chicken sausage if you want leaner protein.
Directions
1. In a medium bowl, whisk together ranch seasoning, brown sugar, cayenne pepper, and hot sauce until sugar dissolves—this little mixture is the flavor engine.
2. Pour the barbecue sauce into your crockpot, then add the ranch-sugar blend, stirring well.
3. Tuck the cocktail weiners into the saucy mix, using a spatula to coat each piece. Make sure none are hiding at the bottom.
4. Dot the top with butter pats—these melt in and add richness.
5. Cover and cook on HIGH for 1 hour (or LOW for 2 hours if you’ve got the time). Halfway through, give everything a gentle stir so the flavors marry.
6. After cooking, switch to WARM to keep them ready for guests—no rubbery sausages here, just juicy bites.
7. Before serving, taste and adjust: add a splash more hot sauce if you like extra heat or a pinch of salt if it feels flat.
8. Transfer to a warmed serving dish and sprinkle with chopped parsley or chives for a pop of color.
Pro Tip: If sauce seems too thin, remove the lid for the last 10 minutes so it thickens. For a smoother finish, skim off any excess grease with a paper towel.
Servings & Timing
Makes about 40–45 Lil Smokies (serves 6–8 as an appetizer).
Prep Time: 10 minutes
Cook Time: 1 hour on HIGH (or 2 hours on LOW)
Total Time: 1 hour 10 minutes
Variations
– Pineapple Twist: Add ½ cup crushed pineapple for a sweet-tangy boost.
– Maple Mustard: Swap brown sugar for pure maple syrup and stir in 2 tablespoons Dijon mustard.
– Vegetarian Version: Use soy-based cocktail sausages and a vegan ranch mix.
– Cheesy Kick: Stir in ½ cup shredded cheddar during the last 10 minutes of cooking.
– Smoky Bacon: Wrap each weiner in a half-slice of bacon before tossing in the sauce.
– Asian Twist: Replace BBQ sauce with hoisin and sesame oil, garnish with toasted sesame seeds.
Storage & Reheating
Store cooled Lil Smokies in an airtight container in the fridge for up to 4 days. For longer life, freeze in freezer-safe bags for 2 months. To reheat, microwave a serving for 30–45 seconds or warm gently on the stovetop with a splash of water or extra BBQ sauce. You can prep the sauce mix and weiners the night before—just refrigerate in the crockpot insert and cook when you’re ready.
Notes
• I learned that too much sugar masks the ranch flavor, so stick close to the measurements—tweak heat instead.
• If your BBQ sauce is too tangy, a teaspoon of apple cider vinegar smooths it out.
• Feel free to taste the sauce before adding sausages; you’re the chef, after all.
• For extra flair, serve with toothpicks standing upright in a hollowed-out loaf of French bread.
FAQs
Q: Can I bake these instead of using a crockpot?
A: Yes—spread sausages and sauce in a baking dish, cover with foil, and bake at 350°F for 25–30 minutes, stirring once.
Q: How do I make them less spicy for kids?
A: Skip the cayenne pepper and reduce hot sauce to 1 teaspoon—kids will still love the sweet-tangy sauce.
Q: Is this recipe gluten-free?
A: Check your barbecue sauce and ranch seasoning for gluten; many brands offer certified gluten-free options.
Q: My sauce turned out too thin—what now?
A: Remove the lid for the last 10 minutes on HIGH; the steam will evaporate and thicken things up.
Q: Can I double the batch for a big party?
A: Absolutely—just use a larger slow cooker or split between two units to keep cooking time the same.
Q: What sides go best with Lil Smokies?
A: Coleslaw, cornbread muffins, and pickles make a classic Southern spread.
Q: How do I serve them at a buffet?
A: Keep them warm in a chafing dish or insulated carrier with toothpicks handy.
Q: Can I use homemade barbecue sauce?
A: Of course—just use about ¾ cup of your favorite recipe; adjust sugar and vinegar to taste.
Conclusion
Mississippi Lil Smokies bring the perfect blend of sweet, tangy, and spicy to any gathering—no fuss, just flavor. Give this easy Southern appetizer a try at your next game day or backyard barbecue, then drop a comment to let me know how it went. Don’t forget to explore my slow cooker party food ideas for more crowd-pleasers!
Mississippi Lil Smokies
Ingredients
- 2 pounds cocktail weiners
- 1 packet ranch dressing mix
- 1/2 cup packed brown sugar
- 3/4 cup barbecue sauce
- 3 tablespoons unsalted butter cut into small pats
- 1 teaspoon cayenne pepper optional, for a spicy kick
- 2 teaspoons hot sauce
- Chopped fresh parsley or chives for garnish
Instructions
- In a medium bowl, whisk together ranch seasoning, brown sugar, cayenne pepper, and hot sauce until sugar dissolves.
- Pour the barbecue sauce into your crockpot, then add the ranch-sugar blend, stirring well. Add cocktail weiners and coat with the sauce.
- Dot the top with butter pats. Cover and cook on HIGH for 1 hour (or LOW for 2 hours). Stir halfway through cooking.
- Taste and adjust seasoning if needed. Serve the Lil Smokies sprinkled with chopped parsley or chives.
