BBQ Cocktail Sausage Appetizer

My neighbor showed up at my door one Saturday morning holding her crock pot like a trophy. She'd just come from a potluck where these little sausages had vanished in minutes, and she wanted to make them again that afternoon for a last-minute gathering. I watched her dump everything in without measuring, stir it twice, and walk away. Two hours later, my kitchen smelled like a county fair, and I was hooked.

I made these for a Super Bowl party once, and by halftime the pot was empty. Someone asked if I'd made a second batch and hidden it in the kitchen. I hadn't, but I learned to double the recipe after that. Now I keep a bag of cocktail sausages in the freezer and a jar of apricot jam in the pantry, just in case.

Ingredients

• Cocktail smoked sausages: Little Smokies are the classic choice, but any mini smoked sausage works. I've used turkey versions when I wanted something lighter, and no one noticed the swap.
• Barbecue sauce: Your favorite bottled sauce is perfect here. I lean toward a smoky or honey style, but tangy vinegar-based sauces work too if you like a sharper bite.
• Apricot jam: This is what makes the sauce cling and shine. Don't skip it. If the jam has big chunks of fruit, I mash them with a fork before mixing.
• Dijon mustard: It cuts through the sweetness and adds a subtle tang that keeps the sauce from feeling one-note.
• Apple cider vinegar: Just a tablespoon brightens everything and balances the richness of the sausages.
• Worcestershire sauce: A little umami depth that makes people wonder what they're tasting.
• Black pepper: Freshly ground is best, but pre-ground works fine if that's what you have.

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 smooth and glossy. If the jam is thick, press it against the side of the bowl with your whisk to break up any chunks.

Add the sausages:

Place the cocktail sausages in the crock pot. Pour the sauce mixture over the top and stir gently to coat every piece evenly.

Cook low and slow:

Cover the crock pot and cook on LOW for 2 hours, stirring halfway through. The sauce will bubble around the edges and thicken slightly as it cooks.

Serve warm:

Keep the crock pot on the warm setting and serve the sausages directly from the pot with toothpicks. They'll stay hot and glossy for hours.

Save

I brought these to a holiday open house, and an hour in, someone's kid asked if they could take the whole pot home. His mom laughed and said he'd eaten twelve already. I didn't have the heart to tell her I'd lost count after my own sixth one. These sausages have a way of disappearing when you're not paying attention.

Sauce Variations

Swap the apricot jam for grape jelly if you want something a little less fruity and more classic. I've also tried orange marmalade, which added a bright citrus note that worked surprisingly well with smoky barbecue sauce. If you like heat, stir in a quarter teaspoon of cayenne pepper or a few splashes of your favorite hot sauce before you start cooking. The sweetness will tame the spice just enough to keep it interesting.

Make-Ahead Tips

You can mix the sauce the night before and store it in the fridge in a jar or bowl. In the morning, just pour it over the sausages and turn on the crock pot before you leave the house. I've also cooked these the day before a party, refrigerated them overnight, and reheated them in the crock pot on low for an hour. The flavors deepen and the sauce gets even stickier.

Serving Suggestions

I always set out toothpicks in a small cup next to the crock pot so people can grab them easily. A basket of crackers or sliced baguette on the side turns this into a more filling snack. Pickles and potato chips add crunch and cut through the sweetness. One friend likes to spoon leftovers over scrambled eggs the next morning, and I can't argue with that.

• Keep the crock pot on warm after cooking so the sausages stay glossy and ready to eat for hours.
• If the sauce gets too thick, stir in a tablespoon of water or apple juice to loosen it up.
• Leftovers freeze well in a zip-top bag for up to three months and reheat beautifully in the microwave or on the stove.

Save

These sausages have earned a permanent spot at every gathering I host. They're easy, reliable, and always the first thing to disappear.

Recipe Q&A

→ Can I make this appetizer ahead of time?

Yes, you can prepare the sauce mixture and combine it with the sausages up to 24 hours in advance. Store in the refrigerator and transfer to your crock pot when ready to cook. You can also keep them warm in the slow cooker on the 'warm' setting for up to 2 hours after cooking.

→ What can I substitute for apricot jam?

Grape jelly is a popular alternative that creates a slightly different but equally delicious flavor. Peach preserves, pineapple jam, or even orange marmalade also work well. Each provides a unique sweet and fruity complement to the savory sausages.

→ Can I use regular-sized sausages instead of cocktail sausages?

Yes, but you'll need to slice them into bite-sized pieces before cooking. Regular smoked sausage or kielbasa cut into 1-inch pieces works perfectly. The cooking time remains the same, though you may want to stir more frequently to ensure even coating.

→ How do I make this spicier?

Add cayenne pepper, hot sauce, or red pepper flakes to the sauce mixture. Start with 1/4 teaspoon and adjust to taste. You can also use a spicy barbecue sauce as your base or add diced jalapeños for extra heat and texture.

→ Can I cook this on HIGH instead of LOW?

Yes, you can cook on HIGH for 1 hour instead of LOW for 2 hours. However, the LOW setting allows the flavors to meld more thoroughly and reduces the risk of the sauce becoming too thick or the sausages drying out.

→ How should I store leftovers?

Store leftover sausages with sauce in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or back in the slow cooker. The sauce may thicken when cold, so add a splash of water or barbecue sauce when reheating if needed.