Pin it The smell hit me before I even opened the door. My neighbor was hosting a Super Bowl party, and whatever was bubbling in that slow cooker had already won the game. Turns out it was just sausages and a handful of pantry staples, but the way everyone hovered around that crock pot told me everything I needed to know. I went home that night determined to crack the code, and after a few tries, I landed on a version that disappears faster than I can refill the bowl.
I brought these to a potluck once, and my friend's seven year old planted himself next to the crock pot with a fistful of toothpicks. His mom tried to coax him back to the table, but he just looked up at her with sauce on his chin and said he was guarding them. I knew right then I had a winner.
Ingredients
- Cocktail smoked sausages: Little Smokies are the classic choice, already smoky and perfectly bite sized, so you can skip any prep work entirely.
- Barbecue sauce: Whatever brand makes you happy works here, whether you like it smoky, sweet, or tangy, the apricot jam will tie it all together.
- Apricot jam or preserves: This is the secret ingredient that makes the sauce glossy and lightly fruity without tasting like dessert.
- Dijon mustard: It cuts through the sweetness and adds a subtle sharpness that keeps things interesting.
- Apple cider vinegar: Just a tablespoon brightens everything and keeps the sauce from feeling heavy.
- Worcestershire sauce: A splash deepens the flavor and gives the glaze that hard to place savory note everyone tries to guess.
- Black pepper: A little heat in the background rounds out the sauce and keeps it from being one dimensional.
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 jam is fully blended in and the mixture looks smooth and glossy. If your jam has big chunks, mash them with the back of a spoon first so everything melts evenly later.
- Load the crock pot:
- Drop the cocktail sausages straight into the slow cooker, no need to brown them or anything fancy. Pour the sauce over the top and give everything a good stir so each sausage gets coated.
- Cook low and slow:
- Cover and set your crock pot to LOW for 2 hours, stirring once at the halfway mark to keep the sauce from settling at the bottom. The sausages will heat through and the sauce will bubble up into a thick, sticky glaze that clings to every piece.
- Serve warm:
- Keep the crock pot on the warm setting and set out a cup of toothpicks right next to it. People will serve themselves, and you will not have to lift a finger for the rest of the party.
Pin it One New Years Eve, I made a double batch and forgot to label which crock pot was which. One had a little cayenne mixed in, and watching my friends try to figure out why some bites had a kick turned into the nights entertainment. Now I always make one spicy and one mild, and the debate over which is better never gets old.
Make It Your Own
If apricot is not your thing, swap in grape jelly for a more traditional sweet glaze, or try orange marmalade for a citrusy twist. A few dashes of hot sauce or a pinch of cayenne will give the sauce a gentle heat without overwhelming the sweetness. You can also toss in a splash of bourbon or a spoonful of brown sugar if you want the glaze to taste a little richer and more complex.
Serving and Sides
These sausages are perfect straight from the crock pot with toothpicks, but I have also piled them onto slider buns with a little coleslaw for a quick sandwich situation. Set out pickles, potato chips, or some crusty bread on the side so people have something to balance the sweetness. If you are feeding a crowd, keep napkins close because fingers will get sticky and no one will care.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and they reheat beautifully in the microwave or back in the slow cooker on low. The sauce thickens as it sits, so you might want to add a splash of water or extra barbecue sauce when you warm them up. I have even frozen these in a freezer bag for up to two months, then thawed and reheated them for last minute gatherings.
- Stir leftovers gently when reheating so the sausages do not break apart in the thick sauce.
- If the glaze gets too thick, thin it with a tablespoon of water or apple juice.
- Keep the crock pot on warm during parties so the sausages stay hot and ready without drying out.
Pin it This recipe has saved me more times than I can count, from last minute potlucks to lazy Sunday football marathons. It is proof that the best party food does not have to be complicated, just delicious enough that people keep coming back for more.
Recipe FAQ
- → Can I use a different type of sausage?
Yes, you can use any type of cocktail-sized smoked sausages. Little Smokies are the most common, but kielbasa cut into bite-sized pieces also works well.
- → Can I make this ahead of time?
Absolutely! You can prepare the sauce mixture the night before and refrigerate it. In the morning, add the sausages and sauce to the crock pot and cook as directed.
- → What can I substitute for apricot jam?
Grape jelly, peach preserves, or pineapple jam are all excellent substitutes. Each will give a slightly different sweet flavor profile to complement the tangy barbecue sauce.
- → How do I keep them warm for serving at a party?
Keep the crock pot on the warm setting throughout your event. The sausages will stay at the perfect serving temperature for hours without overcooking.
- → Can I double this batch?
Yes, but you'll need a larger crock pot (6-7 quart capacity). Simply double all ingredients and increase cooking time by 30 minutes to ensure everything heats through properly.
- → How long will leftovers keep?
Store leftover sausages in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or back in the crock pot until warmed through.