BBQ Cocktail Sausage Crock Pot (Printable View)

Mini smoked sausages in sweet apricot BBQ sauce. Perfect party appetizer ready in 2 hours with minimal effort.

# What You'll Need:

→ Sausages

01 - 2 pounds cocktail smoked sausages

→ Sauce

02 - 1 cup barbecue sauce
03 - 1 cup apricot jam or preserves
04 - 2 tablespoons Dijon mustard
05 - 1 tablespoon apple cider vinegar
06 - 1 teaspoon Worcestershire sauce
07 - 1/4 teaspoon black pepper

# How To Make It:

01 - In a medium bowl, whisk together barbecue sauce, apricot jam, Dijon mustard, apple cider vinegar, Worcestershire sauce, and black pepper until smooth.
02 - Place the cocktail sausages in the crock pot.
03 - Pour the sauce mixture over the sausages and stir to coat evenly.
04 - Cover and cook on LOW for 2 hours, stirring halfway through, until sausages are heated through and the sauce is bubbling.
05 - Serve warm with toothpicks directly from the crock pot or transfer to a serving dish.

# Expert Advice:

01 -
  • It practically cooks itself while you handle everything else for your gathering.
  • The sweet apricot jam and tangy mustard create a sauce that tastes like you labored over it for hours.
  • Guests always assume it's complicated, but you'll spend less than ten minutes on prep.
  • Leftovers reheat beautifully and sometimes taste even better the next day.
02 -
  • Stirring halfway through is not optional because the sausages on the bottom can scorch if the sauce gets too thick.
  • If your sauce looks too runny after cooking, leave the lid cracked for the last 30 minutes to let some moisture escape.
  • Don't skip the Dijon mustard because plain yellow mustard won't give you the same depth of flavor.
03 -
  • Use preserves with visible fruit pieces instead of smooth jam for a sauce with more texture and visual appeal.
  • Keep the crock pot on warm after cooking so guests can serve themselves over several hours without the sausages drying out.
  • Double the recipe if you're feeding more than ten people because they vanish faster than you think.
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