Crock Pot BBQ Cocktail Sausage (Print view)

Mini smoked sausages in sweet barbecue-apricot glaze. Perfect party appetizer ready in 2 hours with minimal prep.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

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 smoked 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 - Transfer sausages to a serving dish or serve warm directly from the crock pot with toothpicks.

# Expert Suggestions:

01 -
  • You can start it two hours before guests arrive and forget about it while you clean or get ready.
  • The apricot jam adds a sweetness that makes people ask what the secret ingredient is.
  • It stays warm in the crock pot so latecomers still get hot appetizers.
  • Toothpicks turn cleanup into a one pot wonder.
02 -
  • Stir halfway through cooking or the sausages on top will stay pale while the bottom ones get all the flavor.
  • Do not skip the apple cider vinegar because it cuts through the sweetness and makes the sauce taste balanced instead of cloying.
  • If the sauce looks too thick after cooking, stir in a tablespoon of water to loosen it up.
03 -
  • Let the sauce cool for five minutes after cooking so it thickens into a glaze that clings instead of drips.
  • If you want a shinier finish, stir in a teaspoon of butter right before serving.
  • Keep the crock pot on warm during the entire party so the sausages stay hot and the sauce does not congeal.
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