Save The smoky sweetness hit me the second I walked into my neighbors kitchen during a playoff watch party. She had her slow cooker tucked in the corner, and every few minutes someone would wander over with a toothpick. I asked what was in there, and she just grinned and said cocktail sausages and a little magic. Turns out the magic was apricot jam mixed with barbecue sauce, and I've been making this ever since. It's the kind of recipe that disappears before halftime.
I brought this to a potluck once without much fanfare, just set it on the table with a jar of toothpicks. Within twenty minutes, people were hovering around the crock pot like it was the main event. Someone asked if I'd catered it. I didn't have the heart to tell them it was four ingredients stirred together in under five minutes. Sometimes the simplest things are the ones that stick with people.
Ingredients
- Cocktail smoked sausages: Little Smokies are the classic choice here, pre-cooked and perfectly bite-sized, so all they need is a good soak in the sauce to get flavorful and glossy.
- Barbecue sauce: Use whatever you love, whether it's tangy, smoky, or sweet, because it sets the base flavor for the whole dish.
- Apricot jam or preserves: This is where the magic happens, adding a fruity sweetness that mellows the barbecue and gives the sauce a beautiful glaze.
- Dijon mustard: A little sharpness cuts through the sweetness and adds depth without making things too heavy.
- Apple cider vinegar: Just a tablespoon brightens everything up and keeps the sauce from feeling too sticky or one-note.
- Worcestershire sauce: It brings a savory, umami backbone that rounds out all the sweet and tangy flavors.
- Black pepper: A small amount adds a gentle warmth and keeps the sweetness in check.
Instructions
- Mix the sauce:
- In a medium bowl, whisk together the barbecue sauce, apricot jam, Dijon mustard, apple cider vinegar, Worcestershire sauce, and black pepper until everything is smooth and well blended. The jam can be a little stubborn, but a few good whisks will break it down.
- Add the sausages:
- Place the cocktail sausages in your crock pot and pour the sauce mixture over the top, then stir gently to make sure every piece gets coated. It might look like a lot of sauce, but it will thicken and cling as it cooks.
- Slow cook:
- Cover the crock pot and set it to LOW for 2 hours, stirring halfway through to keep the sausages evenly coated. You'll know they're ready when the sauce is bubbling and the sausages are heated all the way through.
- Serve warm:
- Keep the crock pot on the warm setting and serve directly from it with toothpicks, or transfer to a serving dish if you want to free up the pot. Either way, have extra toothpicks nearby because people will keep coming back.
Save There's something about watching people stand around a slow cooker with toothpicks in hand, talking and laughing, that makes a party feel relaxed. I've served fancy appetizers before, but this is the one that gets remembered. It's the one people text me about weeks later asking for the recipe. It's comfort food that doesn't ask for much and gives back everything.
Making It Your Own
If you like a little heat, stir in a quarter teaspoon of cayenne pepper or a few dashes of your favorite hot sauce when you mix the sauce. I've also swapped the apricot jam for grape jelly when that's what I had on hand, and it worked beautifully with a slightly different sweetness. You can even add a tablespoon of brown sugar if you want the sauce a little thicker and more caramelized by the end.
Serving Suggestions
These sausages are perfect on their own, but I like to set out a small bowl of pickles, some crusty bread, or even a handful of potato chips on the side. The acidity of the pickles cuts through the richness, and the bread is great for soaking up any extra sauce at the bottom of the bowl. If you're serving a crowd, keep the crock pot plugged in on warm so people can help themselves all afternoon.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to three days, and they reheat beautifully in the microwave or back in the slow cooker. The sauce thickens as it sits, so you might want to add a splash of water or apple cider vinegar when reheating to loosen it up. I've even tossed leftovers into a sandwich or served them over rice for a quick weeknight dinner.
- Check barbecue sauce and sausage labels if you need this to be gluten-free, as some brands sneak in wheat or malt.
- Double the recipe if you're feeding more than eight people because these go faster than you'd think.
- Keep a few extra toothpicks in your pocket, trust me on this one.
Save This recipe has saved me more times than I can count, and it never feels like I'm taking the easy way out. It feels like I'm sharing something warm and a little bit special, even if it only took ten minutes to put together.
Recipe FAQs
- → Can I use a different type of jelly or jam?
Yes, grape jelly is a popular alternative that creates a slightly different sweet flavor profile. You can also try peach preserves or orange marmalade for variety.
- → How do I keep the sausages warm for serving?
Keep them in the crock pot on the warm setting throughout your event. They'll stay at the perfect serving temperature for several hours without drying out.
- → Can I make this on the stovetop instead?
Absolutely. Combine everything in a large saucepan and simmer over low heat for 20-30 minutes, stirring occasionally, until the sausages are heated through and the sauce thickens.
- → How far in advance can I prepare this?
You can mix the sauce ahead and refrigerate it overnight. Add the sausages and sauce to the crock pot the day of your event and cook as directed.
- → What should I serve alongside these sausages?
They pair wonderfully with crusty bread, crackers, pickles, cheese cubes, or vegetable crudités. Potato chips and pretzels also make excellent accompaniments.
- → Can I double this for a larger crowd?
Yes, use a 6-quart crock pot and double all ingredients. The cooking time remains the same, just stir occasionally to ensure even heating.