These little smokies are cocktail sausages simmered in the crockpot in a sweet and savory barbecue sauce. A super easy slow cooker appetizer that takes just minutes to put together and always gets rave reviews.
I love to offer a variety of snacks when I’m entertaining, including baked brie, potstickers and these super flavorful little smokies. Whenever I serve these smokies at a party, everyone always asks me for the recipe!
Little smokies are a classic snack that are easy to make and adored by kids and adults alike. These crockpot smokies are bathed in barbecue sauce and slow cooked until they’re piping hot and ready to devour.
Recipe Ingredients
The ingredients for this recipe include little smokies, barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion powder and garlic powder.
How do you make crockpot little smokies?
First make a sauce by whisking together the barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion powder and garlic powder. Place two packages of cocktail sausages in a crockpot, and pour the sauce over the top. Cook the sausages on low heat for 2-3 hours, then serve and enjoy!
Tips for the perfect appetizer
- You can use your favorite store bought barbecue sauce for this recipe, or make your own. Either way works great!
- I recommend cooking the sausages for at least 2 hours so that they’re warmed all the way through, but you can cook them for longer if needed. You can also cook on low for 2 hours, then keep the crockpot on the warm setting so that the little smokies stay hot throughout the whole party.
- The sauce for this recipe can be made up to 3 days in advance.
- I typically make this recipe with light brown sugar, but dark brown sugar will also work if you prefer a more pronounced molasses flavor.
- You can serve this recipe with toothpicks so everyone can help themselves, or use cocktail forks for a more elegant presentation.
- Feel free to add some garnishes such as cooked crumbled bacon or chopped parsley.
Recipe FAQs
Little smokies come pre-cooked, all you have to do is warm them up! While I like cooking these sausages in the slow cooker, they can also be heated through in the oven or microwave.
This recipe will stay fresh in the fridge for up to 4 days. You can also freeze the smokies in the sauce in an airtight container. Thaw the container overnight, then reheat the sausages on the stove or in a crockpot.
Little smokies are ready to eat when they are warmed all the way through, and plump. The sausages will plump up as they start to absorb the sauce.
Flavor Variations
There are so many different ways to customize the flavors of this dish to suit your tastes.
- Sweetener: Instead of brown sugar, try maple syrup, honey or even freshly squeezed orange juice.
- Spice: For smokies with a little kick, try adding buffalo wing sauce, hot sauce, sriracha or crushed red pepper flakes.
- Protein: Try using half frozen meatballs, half little smokies for a unique snack option.
- Sweet and Sour: Instead of the barbecue sauce mixture listed in the recipe, whisk together 12 ounces of chili sauce with 1 1/2 cups of melted grape jelly. Pour the grape jelly mixture over the smokies and cook as directed in the recipe.
Every time I serve this appetizer, there are never any leftovers! I love how easy it is to put together, and it’s always a welcome snack at any occasion.
More appetizers you’ll love
Crockpot Little Smokies Video
Crockpot Little Smokies
Ingredients
- 2 packages little smokies 12-14 ounce size
- 1 1/2 cups barbecue sauce
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Place the little smokies into a crockpot.
- Place the barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion powder and garlic powder in a medium bowl. Whisk until well combined.
- Pour the sauce over the little smokies. Cover and cook on low heat for 2-3 hours, then serve.
Notes
- You can use your favorite store bought barbecue sauce for this recipe, or make your own. Either way works great!
- I recommend cooking the sausages for at least 2 hours so that they’re warmed all the way through, but you can cook them for longer if needed. You can also cook on low for 2 hours, then keep the crockpot on the warm setting so that the little smokies stay hot throughout the whole party.
- The sauce for this recipe can be made up to 3 days in advance.
Love this recipe because it is delicious, I have all the ingredients in my kitchen at any time and my husband likes it too.
I used Eckrich skinless beef sausage that I cut up, 10 oz. It was perfect for my small crockpot. I just cut the recipe in half.
Served with Mac and cheese. We will definitely have this again.
What happened to the apricot jelly? It was mentioned in the intro to this recipe (on the page with 24 recipe using Lil’ smokies), but now I don’t see it in this recipe.
This recipe does not contain apricot jelly!
I made these for New Year’s day with homemade cornbread. They were gone before the pan cooled! The only change I made was swapping out the ketchup and using a dab of hot brown mustard instead, only because I didn’t have any. We loved them. Will definitely make them again. Thank you so much for sharing!
Can you make it in instant pot?
I haven’t tested this recipe in an Instant Pot, but I think it would work fine! You can also just simmer them on the stove over low heat for 20-30 minutes.
Are you able to do all the same thing but on stove top instead of crockpot?
Yes that will work, simmer on low for 20 minutes. Be sure to stir occasionally so that the sauce doesn’t burn.
Is there anyway to incorporate bacon around them? I looked at this recipe and it fit the ingredients I wanted to use, but didn’t have any bacon. Wpuld I be able to cook them in the crackpot still or cook them for longer?
If you’re looking for bacon wrapped smokies, try this recipe: https://www.dinneratthezoo.com/bacon-wrapped-smokies/
For the original recipe, what crockpot size should be used?
4 quart!
One word, Delicious. All of my guests enjoyed this treat.
I remembered these from picnics when I was a child, and I wanted to try to my hand at making my own. I looked through several recipes, deciding on this one because it looked like it had a good flavor profile and did NOT include grape jelly. I am extremely glad I made this version. These smokies were fantastic. I did try adding BBQ baked beans to half of the batch at the end – as per the suggestion of another review. I thought it was alright; my husband loved the addition of the beans. I will try a shot of bourbon in the next batch, as another review suggested. Thanks for this wonderful addition to our table!
Super yummy and super easy! Thanks!
What can I substitute for the ketchup? We don’t like it in this household, but would love to still try making these with a substitute. Excited to try them!
You could use plain tomato sauce instead!
You could also just use the BBQ sauce & a squirt of mustard for the tart.
Yummy! Super easy to make and one of my absolute favorite appetizers.
Oh yum! This is a favorite. Such a delicious and easy appetizer for the upcoming holidays and celebrations.
Make two batches they will disappear so quickly from the table!
I love this foolproof recipe! Always a crowd pleaser!
Made these for a cookout yesterday and my guests devoured them!! I love recipes like this that are so simple, yet absolutely delicious! I will definitely be making this again!
Added some Bushes barbecue beans ! Talk about beenie weenies! Along with two hunks of pork belly! 1/8 oz chunks. Beenie weenie belly? 😋3 hrs.
Excellent recipe! Made two batches. One for a Thanksgiving appetizer and another to freeze for later.
Could anyone tell me the ingredients for making for 50-75 people??
You can change the number of servings in the recipe card and it will automatically recalculate the ingredient amounts!