Little Smokies in BBQ Sauce
These Little Smokies in BBQ Sauce are sweet, smoky, tangy cocktail sausages simmered in a rich BBQ sauce. Perfect for parties, potlucks, game day, or an easy hands-off appetizer in the slow cooker or on the stovetop.
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.
Notes
Yield: about 12 appetizer servings (4–5 sausages per person). For a main dish, serve larger portions over rice, mashed potatoes, or buttered egg noodles. For less sweetness, reduce the grape jelly to 1/2 cup and omit the brown sugar, or use a tangier BBQ sauce and add a splash of apple cider vinegar. If the sauce is too thick, stir in 1–2 tablespoons of water; if too thin, simmer uncovered a bit longer. Can be made ahead and refrigerated for 3–4 days or frozen up to 2 months, then reheated and kept warm in the slow cooker for parties.
Love this recipe?Follow us at @Recipecs for more