BBQ Cocktail Sausage Crock Pot

My neighbor brought these to a block party three summers ago, and I watched the entire tray vanish in under twenty minutes. She handed me the recipe on a napkin with a smirk, saying it was too easy to keep secret. I made them the following weekend for a birthday gathering, and by halftime, I was already fielding texts asking when I'd make them again. There's something about the glossy, sticky sauce clinging to those little sausages that turns even the pickiest eaters into repeat visitors at the appetizer table.

I started keeping the ingredients on hand after my sister called one Friday afternoon asking what to bring to a last minute potluck. I walked her through it over the phone, and she later admitted people asked if she catered it. Now it's become our unofficial contribution to every family game night, sitting in the crock pot on the counter where everyone can grab a toothpick without interrupting the action. The smell alone has a way of drawing people into the kitchen before you even announce they're ready.

Ingredients

• Cocktail smoked sausages: Little Smokies are the classic choice, but any mini smoked sausage works beautifully and they hold up to hours of slow cooking without turning rubbery.
• Barbecue sauce: Use whatever style you love because it becomes the backbone of the glaze, and I've had great results with both sweet and smoky varieties.
• Apricot jam or preserves: This adds a fruity sweetness that balances the tang, and the preserves with small fruit bits give the sauce a bit more texture.
• Dijon mustard: A tablespoon or two brings a sharp edge that keeps the sauce from being one note sweet, and it helps emulsify everything into a silky coating.
• Apple cider vinegar: Just a splash cuts through the richness and brightens the whole mixture.
• Worcestershire sauce: This deepens the savory notes and adds a hint of umami that makes people wonder what your secret ingredient is.
• Black pepper: A quarter teaspoon gives a subtle warmth without overpowering the sweeter elements.

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. It should look thick but pourable, with no streaks of mustard left behind.

Add the sausages:

Place the cocktail sausages in your crock pot and pour the sauce over them, then stir gently to coat every piece. Don't worry if they're not perfectly covered at first because they'll release moisture as they heat and the sauce will thin out beautifully.

Slow cook:

Cover the crock pot and set it to LOW for 2 hours, stirring halfway through to redistribute the sauce. You'll know they're ready when the sausages are heated through and the sauce is bubbling around the edges with a deep, caramelized color.

Serve warm:

Keep them in the crock pot on the warm setting with toothpicks nearby, or transfer to a serving dish if you need the pot for something else. Either way, they'll disappear fast.

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The first time I brought these to a holiday open house, I set them on the counter and turned around to grab a drink. When I looked back, a small crowd had already formed, and my friend's teenage son was guarding the pot like a sentry. He looked up sheepishly and said he'd already eaten six but promised to let others have some. That's when I knew this recipe had earned its permanent spot in my rotation.

Flavor Variations to Try

Swapping the apricot jam for grape jelly gives you a more traditional sweet and savory profile that leans a bit more nostalgic. I've also stirred in a quarter teaspoon of cayenne pepper when I want a little heat, and it plays surprisingly well with the sweetness. For a smokier version, use a barbecue sauce with liquid smoke or add a teaspoon of smoked paprika to the mix. One friend even tried pineapple preserves and said it tasted like a luau in a crock pot.

Serving Suggestions

These sausages shine alongside crusty bread, dill pickles, and a pile of sturdy potato chips for scooping up extra sauce. I've served them with a cheese and cracker board, and they complement sharp cheddar and whole grain crackers better than I expected. If you're feeding a crowd, set out small napkins because fingers will get sticky, and people will love every minute of it. A cold beer or sparkling water with lime makes the perfect pairing.

Make Ahead and Storage Tips

You can whisk the sauce together the night before and store it in the fridge, then just dump everything in the crock pot the day of your event. Leftovers keep in an airtight container in the refrigerator for up to four days and reheat gently on the stovetop or in the microwave. I've even frozen the cooked sausages in their sauce, and after thawing and reheating, they taste nearly as good as fresh. Just remember to stir them well as they warm up so the sauce doesn't separate.

• Prep the sauce up to 24 hours ahead to save time on party day.
• Reheat leftovers slowly to keep the sausages from getting tough.
• Freeze in portions if you want a quick appetizer stash for unexpected guests.

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This recipe has saved me more times than I can count, from impromptu gatherings to planned parties where I needed something foolproof. There's a special kind of joy in watching people reach for just one more, and knowing you barely lifted a finger to make it happen.

Questions & Answers

→ Can I use a different type of jam instead of apricot?

Yes, grape jelly is a popular alternative that creates a slightly sweeter flavor profile. Peach preserves or pineapple jam also work wonderfully with the barbecue sauce.

→ How do I make this spicier?

Add 1/4 teaspoon cayenne pepper to the sauce mixture, or stir in your favorite hot sauce. You can also use a spicy barbecue sauce as your base for extra heat.

→ Can I cook these on HIGH instead of LOW?

Yes, you can cook on HIGH for 1 hour instead of LOW for 2 hours. Just check that the sausages are heated through and the sauce is bubbling before serving.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or back in the crock pot on LOW until warmed through.

→ Can I double this for a larger party?

Absolutely! Double all ingredients and use a larger 6-quart crock pot. Cooking time remains the same, though you may want to stir once or twice during cooking to ensure even coating.

→ What sausages work best for this dish?

Little Smokies or any cocktail-sized smoked sausages work perfectly. Look for beef, pork, or turkey varieties depending on your preference. Ensure they're fully cooked sausages that just need heating.