Save to Pinterest My neighbor showed up at my door one Sunday morning with her crock pot tucked under one arm and a bag of little sausages in the other. She was on her way to a potluck and needed to plug in somewhere closer to the venue, so my kitchen became her staging area. The smell that filled my apartment over the next two hours was so good I made her write down what she was doing before she left. That scribbled recipe on the back of a grocery receipt is how I learned to make these.
I started bringing these to every gathering after that, and they became my signature without me meaning for it to happen. My friend's kid once ate fourteen of them at a birthday party and then asked if I could make them again for his bar mitzvah in six years. His mom was mortified, but I was kind of honored. There is something about the combination of smoky meat and that glossy, sticky sauce that just works on every single person.
Ingredients
- Cocktail smoked sausages: Little Smokies are the classic choice, but any mini smoked sausage works beautifully here and they hold up perfectly to slow cooking without getting rubbery.
- Barbecue sauce: Use whatever style you love because it becomes the backbone of the flavor, and I have had great results with both sweet and tangy Kansas City style and smokier Texas versions.
- Apricot jam or preserves: This adds a fruity sweetness that balances the smokiness and also gives the sauce that beautiful glaze, and preserves with small fruit chunks add a nice texture.
- Dijon mustard: It brings a sharp tang that cuts through all the sweetness and keeps the sauce from being one note.
- Apple cider vinegar: Just a tablespoon brightens everything up and adds a subtle acidity that makes the flavors pop.
- Worcestershire sauce: This deepens the umami and adds a savory complexity you do not expect but definitely notice.
- Black pepper: A little heat and spice to round out the sauce and keep it interesting.
Instructions
- Mix the sauce:
- In a medium bowl, whisk together the barbecue sauce, apricot jam, Dijon mustard, apple cider vinegar, Worcestershire sauce, and black pepper until the mixture is smooth and glossy. If your jam has big chunks, you can mash them a bit with the back of a spoon.
- Add the sausages:
- Place the cocktail sausages in the crock pot and pour the sauce mixture over them, then stir gently to coat every piece evenly. Do not worry if it looks like too much sauce because it will thicken as it cooks.
- Slow cook:
- Cover the crock pot and cook on LOW for 2 hours, stirring halfway through to redistribute the sauce. The sausages should be heated through completely and the sauce should be bubbling and slightly thickened.
- Serve warm:
- Keep the crock pot on the warm setting and serve directly from it with toothpicks, or transfer to a serving dish if you want to free up the pot. These are best enjoyed warm and sticky.
Save to Pinterest The first time I made these for a work event, I left them on warm for four hours and they were still perfect when the last person finally grabbed one on their way out. A coworker told me she had been thinking about them all week, and I realized that is the magic of crock pot appetizers. They just keep going, and they somehow get better the longer they sit in that sauce.
Flavor Variations
If you want to change things up, swap the apricot jam for grape jelly and you will get a slightly more traditional sweet and savory flavor that leans a bit more into nostalgia. I have also added a quarter teaspoon of cayenne pepper when I am making them for a crowd that likes heat, and the little kick plays really well with the sweetness. Once I accidentally used hot honey instead of regular jam and it became my favorite version by accident.
Serving Suggestions
These are perfect on their own with toothpicks, but I have served them alongside crusty bread for people who want to soak up the extra sauce, and it always disappears. Pickles and potato chips make great side options because the acidity and crunch balance out the sticky sweetness. I once set out a little bowl of extra Dijon mustard for dipping and half the people used it, which told me there are two kinds of people in this world.
Make Ahead and Storage
You can make the sauce a day ahead and keep it in the fridge, then just pour it over the sausages and start the crock pot when you are ready. Leftovers keep in an airtight container in the fridge for up to three days, and they reheat beautifully in the microwave or back in the crock pot. I have never had leftovers last longer than a day, though, because someone always sneaks into the kitchen and finishes them cold straight from the container.
- If you are taking these to a party, transport the crock pot insert in a insulated carrier and plug it in when you arrive.
- For a gluten free version, just check your barbecue sauce and sausage labels carefully.
- These freeze well for up to a month, so you can make a double batch and save half for later.
Save to Pinterest These little sausages have gotten me out of more last minute invite situations than I can count, and they have never let me down. Make them once and you will understand why my neighbor guards her crock pot like treasure.
Recipe FAQs
- → Can I use a different type of sausage?
Yes, you can substitute cocktail smokies with mini kielbasa, Polish sausage cut into pieces, or even meatballs. Adjust cooking time as needed based on size.
- → Can I make this on the stovetop instead?
Absolutely. Combine all ingredients in a large skillet or pot and simmer over medium-low heat for 20-30 minutes, stirring occasionally until heated through and sauce thickens.
- → How do I store leftovers?
Store cooled sausages and sauce in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
- → Can I prepare this ahead of time?
Yes, you can mix the sauce and refrigerate it separately up to 2 days ahead. When ready to serve, place sausages in the crock pot, add sauce, and cook as directed.
- → What can I substitute for apricot jam?
Grape jelly, peach preserves, or pineapple jam work wonderfully. Each will give a slightly different flavor profile while maintaining the sweet and tangy balance.
- → Can I cook this on HIGH instead of LOW?
Yes, you can cook on HIGH for 1 hour instead of 2 hours on LOW. Stir halfway through and check that sausages are heated through and sauce is bubbling.