BBQ Cocktail Sausage Appetizer (Printable Version)

Mini smoked sausages in sweet apricot BBQ sauce. Perfect for parties and game day gatherings.

# Components:

→ Sausages

01 - 2 lbs cocktail smoked sausages

→ Sauce

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

# Directions:

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 Tips:

01 -
  • You can prep it in under ten minutes and forget about it while you clean the house or watch the game.
  • The apricot jam adds a glossy sweetness that makes people ask what your secret is.
  • It stays warm in the crock pot for hours, so guests can graze without you hovering over a serving tray.
  • Leftovers reheat beautifully and taste even better the next day over rice or in a sandwich roll.
02 -
  • Stir the sausages at least once during cooking so the ones on top don't dry out while the bottom ones soak up all the sauce.
  • If your crock pot runs hot, check the sausages after 90 minutes to avoid overcooking them into rubbery little bullets.
  • Don't lift the lid more than once or twice, or you'll lose heat and add time to the cooking process.
03 -
  • Use a liner in your crock pot if you want to skip scrubbing sticky sauce off the sides later.
  • Taste the sauce before pouring it over the sausages and adjust the sweetness or tang to your liking with a little extra mustard or vinegar.
  • If you're cooking for a crowd, make a double batch in a larger crock pot and keep the recipe exactly the same.
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