Crock Pot Little Smokies are tasty little sausages cooked in a sweet and tangy sauce. They’re perfect for parties or game day snacks and are super easy to make!
Key Ingredients & Substitutions
Little Smokies Sausages: These are the star of the dish! If you can’t find them, you can use mini sausages or cocktail sausages instead. Keep in mind that cooking time may vary with different sizes.
Barbecue Sauce: I like using a sweet and tangy barbecue sauce. If you’re looking for a healthier option, try sugar-free or low-calorie sauces. Homemade BBQ sauce works just as well too!
Grape Jelly: This gives a lovely sweetness. If you prefer, you can swap it out for different jams like apricot or peach for a unique twist. Red pepper jelly adds a spicy kick for those who like it hot!
Worcestershire Sauce: This is optional but adds a nice depth of flavor. If you don’t have any, soy sauce is a decent substitute!
How Do I Prevent the Little Smokies from Burning?
Cooking in a Crock Pot is pretty forgiving, but keeping an eye on the time is important. Here are some tips:
- Set it on low for 2 to 3 hours and avoid cooking it longer than that. Once they’re hot and bubbly, they’re ready to serve!
- Stir gently every hour. This ensures the sausages are well coated and not sticking to the sides.
- If you’re short on time, cooking on high for about 1 hour works too!
With these tips, you’ll have perfectly cooked Little Smokies every time! Enjoy your gathering! 🎉
Crock Pot Little Smokies
Ingredients You’ll Need:
- 2 packages (14 oz each) Little Smokies sausages
- 1 cup barbecue sauce
- 1 cup grape jelly (or red pepper jelly for a bit of spice)
- Optional: 1 tablespoon Worcestershire sauce (for extra depth)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus 2 to 3 hours for cooking in the Crock Pot. Perfect for a stress-free snack or appetizer for your gathering!
Step-by-Step Instructions:
1. Prepare the Sausages:
Open the packages of Little Smokies sausages and place them directly into your Crock Pot. No need to brown them first; they’ll cook beautifully in the sauce!
2. Mix the Sauce:
In a medium bowl, combine the barbecue sauce and grape jelly. Stir them together well until they are fully blended. If you’re feeling adventurous, add Worcestershire sauce for an extra layer of flavor!
3. Coat the Sausages:
Pour the sauce mixture over the Little Smokies in the Crock Pot. Give everything a gentle stir to make sure the sausages are evenly coated in the yummy sauce. This helps the flavors stick to every bite!
4. Cook to Perfection:
Cover the Crock Pot and set it to low heat. Let the sausages cook for 2 to 3 hours, giving them a gentle stir every now and then to keep them coated and prevent sticking.
5. Serve and Enjoy:
Once the Little Smokies are warm and bubbling, turn off the Crock Pot and get ready to dig in! These tasty morsels are perfect for snacking, served with toothpicks for your guests to easily grab and enjoy!
Enjoy these sweet and tangy Little Smokies that are great for parties, game days, or casual get-togethers!
Can I Use Different Sauces for This Recipe?
Absolutely! While barbecue sauce and grape jelly create a classic sweet and tangy flavor, feel free to experiment with other sauces. Honey mustard, teriyaki sauce, or your favorite hot sauce can make for delicious twists!
How Long Can I Keep Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove over low heat, adding a splash of water or additional sauce to keep them moist.
Can I Prepare This Ahead of Time?
Yes! You can assemble everything in the Crock Pot insert the night before, cover it, and refrigerate. Just pop it into the slow cooker the next day and cook as directed. It’s a great time-saver for busy days!
What’s the Best Way to Serve These Little Smokies?
Serve them hot with toothpicks for easy grabbing. They pair wonderfully with snacks like chips, veggies, or sliders. You can also keep them warm in the Crock Pot on the “warm” setting during your gathering!
