Crock Pot BBQ Cocktail Sausage

The slow cooker was already warm when my neighbor rang the doorbell, arms full of grocery bags and a mischievous grin. She'd signed us both up to bring appetizers to the block party without asking, and I had exactly two hours. That's when I learned that cocktail sausages, a jar of apricot jam, and a bottle of barbecue sauce could save a friendship. The smell alone had people wandering into my kitchen before we even left the house.

I've made this for birthday parties, playoff games, and one very chaotic baby shower where the hostess forgot to plug in her oven. Every time, someone asks for the recipe, and every time, I watch their face change when I say apricot jam. They don't believe me until they taste it. Then they stop talking and just reach for another toothpick.

Ingredients

• Cocktail smoked sausages: Little Smokies are the classic choice, already smoky and perfectly bite sized, and they soak up the sauce without falling apart.
• Barbecue sauce: Use whatever brand you love, whether it's sweet, smoky, or spicy, because it sets the flavor foundation for everything else.
• Apricot jam or preserves: This is the secret weapon that adds a fruity sweetness and helps the sauce cling and caramelize beautifully.
• Dijon mustard: It cuts through the sweetness with a sharp, tangy edge that keeps the glaze from being one dimensional.
• Apple cider vinegar: Just a splash brightens the whole sauce and balances the richness of the sausages.
• Worcestershire sauce: It brings a deep, savory umami note that makes people wonder what your secret is.
• Black pepper: A little heat and bite to round out the glaze and wake up all the other flavors.

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 completely smooth and glossy. If the jam has chunks, just keep whisking until they break down.

Add the sausages:

Drop the cocktail sausages into your crock pot in an even layer. Pour the sauce over the top and stir gently until every sausage is coated in that sticky, sweet glaze.

Slow cook:

Cover the crock pot and set it to LOW for 2 hours, giving it a good stir halfway through. The sauce will bubble and thicken, and the sausages will turn shiny and irresistible.

Serve warm:

Keep the crock pot on the warm setting and serve straight from the pot with toothpicks stuck in each sausage. If you're taking them somewhere, transfer to a serving dish, but they'll stay hotter longer in the slow cooker.

Pin it

I'll never forget the potluck where a guest ate seven sausages, looked me dead in the eye, and asked if I'd cater her wedding. I laughed until I realized she wasn't joking. These little guys have a way of turning strangers into friends and quiet gatherings into loud, happy chaos. They're small, but they do big work.

Make It Your Own

If you want heat, stir in a quarter teaspoon of cayenne or a few shakes of your favorite hot sauce before cooking. I've also swapped the apricot jam for grape jelly when that's all I had, and honestly, no one complained. You can even use pineapple preserves for a tropical vibe, or add a tablespoon of brown sugar if you like things extra sticky and sweet.

Serving and Keeping Them Hot

The beauty of the crock pot is that it doubles as a serving dish. Just leave it plugged in on warm, set out a cup of toothpicks, and let people help themselves. If you're bringing these somewhere, wrap the whole crock pot in a towel to keep the heat in during the drive. I've also reheated leftovers on the stovetop with a splash of water, and they taste just as good the next day.

What to Serve Alongside

These sausages are rich and sticky, so they love something crunchy and tangy on the side. I usually put out a bowl of dill pickles, a pile of crackers, or some potato chips for contrast. Crusty bread works too, especially if people want to soak up extra sauce.

• Dill pickle spears or chips for a sharp, briny contrast.
• Crackers or sliced baguette to balance the sweetness.
• Raw veggies like celery or bell pepper strips to lighten things up.

Pin it

Once you make these, you'll understand why I keep a bag of cocktail sausages in the freezer at all times. They've saved more gatherings than I can count, and they've never let me down.

Recipe FAQs

→ Can I make these cocktail sausages ahead of time?

Yes, you can prepare the sauce mixture and store it in the refrigerator up to 24 hours before cooking. When ready, add the sausages and sauce to the crock pot and cook as directed. The cooked sausages can also be kept warm in the slow cooker on the 'warm' setting for up to 2 hours.

→ What can I substitute for apricot jam?

Grape jelly is the most popular substitute and creates a classic flavor combination. You can also use peach preserves, orange marmalade, or pineapple preserves for different flavor variations. Each will provide a sweet base that complements the tangy barbecue sauce.

→ How do I make these sausages spicier?

Add 1/4 teaspoon cayenne pepper to the sauce mixture for a mild kick, or incorporate hot sauce, sriracha, or red pepper flakes to taste. You can also use a spicy barbecue sauce as your base for additional heat throughout the dish.

→ Can I cook these on high heat instead of low?

Yes, you can cook on HIGH for 1 hour instead of LOW for 2 hours. However, cooking on low heat allows the flavors to meld more thoroughly and reduces the risk of the sauce burning or becoming too thick. Stir occasionally regardless of the setting you choose.

→ What type of sausages work best for this dish?

Little Smokies or any cocktail-sized smoked sausages work perfectly. You can also use polska kielbasa cut into bite-sized pieces, mini hot dogs, or turkey sausages for a lighter option. Make sure whatever sausages you choose are fully cooked, as they only need to be heated through.

→ How should I store and reheat leftovers?

Store leftover sausages and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan over medium-low heat, stirring occasionally, or in the microwave in 30-second intervals until warmed through. You can also freeze them for up to 2 months and thaw overnight before reheating.