Crock Pot BBQ Cocktail Sausage (Print)

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

# Components:

→ Sausages

01 - 2 lbs 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

# Directions:

01 - In a medium bowl, whisk together barbecue sauce, apricot jam, Dijon mustard, apple cider vinegar, Worcestershire sauce, and black pepper until smooth.
02 - Place the cocktail 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 - Serve warm with toothpicks directly from the crock pot or transfer to a serving dish.

# Expert Advice:

01 -
  • They vanish in minutes at any gathering because nobody can eat just one.
  • The sweet-savory-tangy balance hits a flavor note that makes people ask for the recipe immediately.
  • You can literally dump everything in the crock pot and forget about it while mingling with guests.
02 -
  • Stirring halfway through isn't optional—it prevents the bottom from caramelizing too much while the top stays pale.
  • If your sauce looks too thick after cooking, a splash of water or apple cider vinegar brings it back to a lovely consistency.
03 -
  • Brown the sausages in a skillet for two minutes before adding them to the crock pot if you want extra richness and a slightly deeper flavor.
  • Use a combination of barbecue sauce styles—half spicy, half mild—if you want complexity without commitment to one flavor direction.
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