Pin My brother-in-law brought these to our Super Bowl party three years ago, and I watched people gravitate toward the slow cooker like moths to flame. The combination of sweet apricot and tangy barbecue sauce coating those little smoked sausages felt almost too simple to work, but the magic was in how the flavors melded together during those two hours of gentle heat. He caught me sneaking a third toothpick and just laughed, then texted me the recipe the next day because he knew I'd be making them forever.
I made these for my daughter's soccer team celebration, and the coach actually asked me to make them again for the end-of-season party. That's when I realized these aren't just appetizers—they're the kind of dish that brings people together because they're nostalgic, delicious, and unexpected all at once.
Ingredients
- Cocktail smoked sausages (2 lbs): These little smokies are the foundation, and their existing flavor gets amplified beautifully by the sauce.
- Barbecue sauce (1 cup): Use whatever style you love—spicy, smoky, or thick and molasses-y all work wonderfully here.
- Apricot jam (1 cup): This is the secret weapon that adds sweetness and a subtle fruitiness that transforms the whole dish into something special.
- Dijon mustard (2 tbsp): Don't skip this; it adds a sharp note that cuts through the sweetness and keeps everything balanced.
- Apple cider vinegar (1 tbsp): The acidity is crucial for brightening flavors and preventing the sauce from feeling cloying.
- Worcestershire sauce (1 tsp): Just a touch gives depth and umami that makes people wonder what's in there.
- Black pepper (1/4 tsp): A gentle finish that lets all the other flavors shine without overpowering them.
Instructions
- Whisk the sauce into submission:
- In a medium bowl, combine the barbecue sauce, apricot jam, Dijon mustard, apple cider vinegar, Worcestershire sauce, and black pepper. Whisk until you have a smooth, glossy mixture with no jam lumps hiding at the bottom—this only takes about a minute but makes all the difference.
- Get the sausages nestled in:
- Dump your cocktail sausages directly into the crock pot and pour that sauce right over them. Stir everything together so each sausage gets coated, because the real magic happens when the sauce can reach every surface.
- Let time do the work:
- Cover and set your crock pot to LOW for 2 hours, stirring once halfway through so flavors get cozy with each other. You'll know it's ready when the sauce is gently bubbling around the edges and the sausages are steaming hot.
- Transfer to glory:
- Serve straight from the crock pot with toothpicks so guests can grab them as they mingle, or move them to a smaller serving dish if you want to keep the crock pot available for keeping them warm throughout your event.
Pin There's something deeply satisfying about watching people come back to the slow cooker three and four times, each time acting surprised that there are still some left. These sausages have become the dish I'm now known for, and honestly, I don't mind one bit.
Flavor Combinations That Work
The beauty of this recipe is how forgiving it is when you want to experiment. I've swapped the apricot jam for grape jelly when that's what I had on hand, and it creates a deeper, more jammy flavor that leans into comfort food territory. The Dijon mustard and Worcestershire sauce are the real anchors here—they keep everything from becoming one-note sweet, which is why I never skip them even when I'm improvising everything else.
Heat Levels and Spice Adjustments
My family ranges from mild-sauce enthusiasts to people who want everything to burn, so I've learned to make the base recipe and let heat adjustments happen at the table. When I'm cooking for the whole crew, I'll add a quarter teaspoon of cayenne pepper to the sauce mixture before cooking, which gives it a subtle warmth without making it aggressively spicy. For the serious heat seekers, I keep a bottle of hot sauce nearby so they can drizzle it on their toothpick before eating.
Make Ahead and Storage Secrets
You can whisk together the sauce the night before and store it in the fridge, then just dump it with the sausages the next day—this actually lets the flavors get even better acquainted. These keep warm in the crock pot on the WARM setting for hours, which is perfect for parties where people graze throughout the evening. If you have leftovers, they refrigerate beautifully for three days and can be gently reheated in a small pot or the microwave.
- Make the sauce up to 24 hours ahead and store it covered in the fridge for zero-stress party prep.
- Keep these on WARM setting during your event so the sauce stays silky and sausages stay hot.
- Leftovers taste even better the next day, so honestly, making extra is never a mistake.
Pin These little sausages have taught me that sometimes the best dishes are the ones that let you show up for people without stress. They're proof that you don't need complicated technique or obscure ingredients to make something unforgettable.
Recipe FAQ
- → Can I use a different type of jam instead of apricot?
Yes, grape jelly is a popular alternative that creates a slightly sweeter flavor profile. Peach preserves or orange marmalade also work wonderfully with the barbecue sauce.
- → How do I make this spicier?
Add 1/4 teaspoon cayenne pepper, a few dashes of hot sauce, or sriracha to the sauce mixture. You can also use a spicy barbecue sauce as your base.
- → Can I cook these on high heat for faster preparation?
Yes, you can cook on high for 1 to 1.5 hours instead of 2 hours on low. Stir occasionally to prevent sticking and ensure even heating.
- → How do I keep the sausages warm for serving at a party?
Keep the crock pot on the warm setting and serve directly from it. This keeps the sausages at the perfect temperature for hours without overcooking.
- → Can I make this ahead of time?
You can prepare the sauce mixture and refrigerate it up to 2 days in advance. On the day of serving, add the sausages and sauce to the crock pot and cook as directed.
- → What other proteins work well with this sauce?
Meatballs, chicken wings, or kielbasa slices all work beautifully with this sweet and tangy barbecue-apricot sauce in the slow cooker.