Crock Pot BBQ Cocktail Sausage (Printable)

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

# Ingredient List:

→ 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 Steps:

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

# Expert Hints:

01 -
  • It uses just six ingredients and practically cooks itself while you do anything else.
  • The sweet apricot and tangy mustard create a glaze that clings to every little sausage like candy.
  • You can keep it warm in the crock pot for hours, so latecomers still get hot, sticky bites.
  • It disappears faster than anything else on the table, and you'll look like you planned it all along.
02 -
  • Stir halfway through cooking or the sausages on the bottom will hog all the sauce and the ones on top will stay pale.
  • Don't skip the apple cider vinegar, it's the only thing keeping this from tasting like straight candy.
  • If your sauce looks too thick, add a tablespoon of water and stir, it'll loosen up as it heats.
03 -
  • Make the sauce the night before and store it in the fridge so you can dump everything in the crock pot and walk away.
  • Use a slow cooker liner for the easiest cleanup you've ever experienced.
  • Double the recipe if you're feeding a crowd, these go faster than you think.
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