Save My neighbor brought these to a backyard potluck last summer, and I watched the entire tray vanish in twenty minutes. The sticky glaze caught the evening light, and everyone kept reaching for just one more. I asked for the recipe right there, and she laughed and said it was just three things tossed in a slow cooker. I made them the following weekend and understood why people couldnt stop eating them.
I started making these for game days because my brother in law is impossible to impress, but he ate seven in a row and asked if I had more in the kitchen. My sister caught him sneaking back to the crock pot during halftime. Now they request these at every family gathering, and Ive learned to always double the batch because leftovers never make it to the next day.
Ingredients
- Cocktail smoked sausages: Little Smokies work perfectly here because theyre already cooked and just need to soak up the sauce, so look for a brand with a good snap and smoky flavor.
- Barbecue sauce: Your favorite style sets the tone, whether you like it smoky, sweet, or tangy, and I usually go with a Kansas City style for its molasses depth.
- Apricot jam or preserves: This brings a fruity sweetness that balances the smokiness, and preserves with small fruit pieces add a nice texture to the glaze.
- Dijon mustard: The sharpness cuts through the sweetness and keeps the sauce from feeling cloying, so dont skip this even if you think you dont like mustard.
- Apple cider vinegar: Just a tablespoon brightens everything and adds a subtle tang that makes you want another bite.
- Worcestershire sauce: It deepens the savory backbone and adds a hint of umami that rounds out the sweet and tangy notes.
- Black pepper: A quarter teaspoon gives a gentle warmth without overwhelming the other flavors.
Instructions
- Mix the sauce:
- Whisk together the barbecue sauce, apricot jam, Dijon mustard, apple cider vinegar, Worcestershire sauce, and black pepper in a medium bowl until the jam dissolves and the mixture looks smooth and glossy. Taste it now and adjust if you want more tang or sweetness.
- Add the sausages:
- Place all the cocktail sausages in your crock pot and pour the sauce over them, then stir gently so every piece gets coated. The sausages will release a little moisture as they cook, which thins the sauce just enough.
- Slow cook:
- Cover the crock pot and set it to low, then let it cook for two hours, stirring once at the one hour mark to redistribute the sauce. The sauce will bubble around the edges and turn thick and sticky.
- Serve warm:
- Keep the crock pot on the warm setting and serve directly from it with toothpicks nearby, or transfer to a serving dish if you want to free up the pot. The sausages stay perfect for hours on the warm setting.
Save The first time I made these, my kitchen smelled so good that my kids came downstairs asking if it was dinner, even though it was only three in the afternoon. We ended up eating half the batch as a snack before the party even started. Now I hide the crock pot in the laundry room until guests arrive so we dont ruin our appetites.
Flavor Variations
Swap the apricot jam for grape jelly if you want a more traditional sweet and savory profile that tastes like classic party meatballs. I tried raspberry preserves once and loved the slight tartness it added, especially with a spicier barbecue sauce. For heat, stir in a quarter teaspoon of cayenne or a few shakes of your favorite hot sauce before cooking.
Serving Suggestions
Set out a small bowl of pickles and some crusty bread pieces for people who want to balance the sweetness with something sharp or starchy. I also put out a basket of sturdy potato chips, which people use to scoop up extra sauce from the bottom of the crock pot. A simple green salad on the side helps round out the spread if youre serving these as part of a larger appetizer table.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and the sauce thickens even more as it cools. Reheat gently in a saucepan over low heat or pop them back in the crock pot on low for thirty minutes, adding a splash of water if the sauce looks too thick. They also freeze well for up to two months, though the texture of the sauce may separate slightly and need a good stir when reheated.
- Always let the sausages cool completely before freezing to prevent ice crystals from forming in the sauce.
- Label your container with the date so you remember when you made them.
- Thaw overnight in the fridge before reheating for the best texture.
Save These little sausages have become my go to whenever I need to bring something people will actually remember. They disappear fast, they smell amazing, and nobody ever guesses how easy they were.
Recipe FAQs
- → Can I use regular-sized sausages instead of cocktail sausages?
Yes, you can use regular smoked sausages cut into bite-sized pieces. Adjust cooking time if needed to ensure they're heated through completely.
- → What can I substitute for apricot jam?
Grape jelly, peach preserves, or orange marmalade work wonderfully. Each adds its own unique sweetness to complement the tangy barbecue sauce.
- → Can I make this ahead of time?
Absolutely! Prepare the sauce mixture in advance and refrigerate. When ready to serve, combine with sausages in the crock pot and cook as directed.
- → How do I keep the sausages warm for serving?
Keep your crock pot on the WARM setting throughout your event. The sausages will stay at the perfect temperature for hours without drying out.
- → Can I cook this on HIGH instead of LOW?
Yes, you can cook on HIGH for 1 hour instead of LOW for 2 hours. Stir occasionally to prevent sticking and ensure even heating.
- → How long will leftovers keep?
Store leftover sausages and sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or back in the crock pot.