Save My neighbor showed up at a potluck with her slow cooker still plugged in, the cord trailing behind her like a leash. Inside were these glossy little sausages that smelled like a county fair and a backyard cookout had a baby. She told me the recipe took ten minutes to throw together that morning, and I didn't believe her until I tried it myself the following weekend. Now I keep a bag of cocktail sausages in the freezer just in case someone texts about last-minute get-togethers. It's become my insurance policy against showing up empty-handed.
I made this for a birthday party where half the guests were kids and half were adults who pretended they weren't excited about tiny hot dogs. The crock pot sat on the counter, and people hovered around it like it was a campfire. One dad admitted he'd eaten twelve before he stopped counting, and a six-year-old asked if she could take some home in a sandwich bag. I realized then that this dish doesn't need to be fancy to make people genuinely happy.
Ingredients
- Cocktail smoked sausages: Little Smokies or any mini smoked sausage work beautifully here, and you can often find them near the hot dogs in the grocery store.
- Barbecue sauce: Use whatever style you love, whether it's tangy, sweet, or smoky, because it sets the tone for the whole dish.
- Apricot jam or preserves: This is the secret ingredient that makes the sauce cling and shine, and chunky preserves add little bursts of fruit.
- Dijon mustard: A tablespoon brings a subtle sharpness that keeps the sweetness from taking over completely.
- Apple cider vinegar: Just a splash brightens everything and cuts through the richness of the sausages.
- Worcestershire sauce: It adds a savory depth that makes the sauce taste more complex than it actually is.
- Black pepper: Freshly cracked is best, but pre-ground works fine if that's what you have on hand.
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 it's smooth and glossy. The jam might resist at first, but it will blend in after a little persistence.
- Add the sausages:
- Dump the cocktail sausages into your crock pot in one go. They don't need to be arranged neatly, just tossed in.
- Coat with sauce:
- Pour the sauce mixture over the sausages and give everything a good stir with a spoon until each piece is coated. It will look a little loose at first, but it thickens as it cooks.
- Slow cook:
- Cover the crock pot and set it to LOW for 2 hours, stirring once halfway through so nothing sticks to the bottom. The sauce should be bubbling gently and the sausages heated all the way through.
- Serve warm:
- Keep the crock pot on warm and set out a cup of toothpicks so people can help themselves. You can also transfer everything to a serving dish if you need the slow cooker for something else.
Save The first time I brought these to a family gathering, my aunt pulled me aside and asked if I'd been taking cooking classes. I laughed and told her it was four ingredients and a crock pot, and she looked almost offended that something so simple had impressed her. That moment reminded me that good food doesn't have to be complicated, it just has to taste like you cared enough to make it.
Flavor Variations
If you want a spicy version, whisk in a quarter teaspoon of cayenne pepper or a few shakes of your favorite hot sauce when you make the glaze. I've also swapped the apricot jam for grape jelly when that's all I had, and it turned out sweeter and a little more nostalgic. Pineapple preserves work too if you want a tropical twist that pairs well with a Hawaiian barbecue vibe.
Serving Suggestions
These sausages are perfect on their own with toothpicks, but I like setting out a few extras on the side for people who want to build a plate. Crusty bread or dinner rolls turn them into little sandwiches, and pickles or tangy coleslaw balance out the sweetness. Potato chips or pretzels add crunch, and if you're feeling fancy, a small dish of extra Dijon mustard for dipping makes people feel like they're at a deli.
Storage and Reheating
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 slow cooker on low. The sauce thickens as it cools, so you might want to add a splash of water or barbecue sauce when you reheat to loosen it up. I've even frozen these in a freezer-safe container for up to a month, though the texture of the sauce can get a little grainy after thawing.
- Reheat gently so the sausages don't burst or get rubbery.
- If the sauce gets too thick, thin it with a tablespoon of water or apple juice.
- Freeze in individual portions if you want a quick snack you can defrost one serving at a time.
Save This recipe has saved me more times than I can count, and it always makes me look like I tried harder than I did. I hope it becomes one of those dishes you can make with your eyes closed, the kind that shows up when you need something reliable and crowd-pleasing.
Recipe FAQs
- → Can I make this appetizer ahead of time?
Yes, you can prepare the sauce mixture and store it in the refrigerator up to 2 days in advance. When ready to serve, add the sausages to the crock pot, pour the sauce over them, and cook as directed.
- → What can I substitute for apricot jam?
Grape jelly is a popular alternative that creates a slightly different but equally delicious flavor. You can also try peach preserves, pineapple jam, or orange marmalade for variety.
- → How do I keep the sausages warm for serving?
Keep your crock pot on the WARM setting after cooking. The sausages will stay at the perfect serving temperature for up to 3 hours, making them ideal for parties and gatherings.
- → Can I use regular-sized sausages instead of cocktail sausages?
Yes, but you'll need to slice regular sausages into bite-sized pieces before cooking. The cooking time may need to be adjusted slightly, so check that they're heated through after 2 hours.
- → How can I make this spicier?
Add cayenne pepper, red pepper flakes, or hot sauce to the sauce mixture. You can also use a spicy barbecue sauce as your base or add diced jalapeños for extra heat.
- → Will this work in an Instant Pot instead?
Yes, you can adapt this for an Instant Pot. Use the sauté function to heat the sauce and sausages together for about 10 minutes, stirring occasionally, or cook on low pressure for 5 minutes with a quick release.