Crock Pot BBQ Cocktail Sausage (Print Version)

Mini smoked sausages in sweet-tangy BBQ sauce with apricot jam. Perfect party appetizer ready in 2 hours.

# What You'll Need:

→ Sausages

01 - 2 pounds 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

# How To Make It:

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 slow cooker.
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.

# Top Tips:

01 -
  • It practically cooks itself while you do everything else, and the crock pot keeps it warm for hours without drying out.
  • The sweet apricot and tangy mustard balance each other so well that even picky eaters go back for seconds.
02 -
  • Stir the sausages at least once during cooking or the ones on the bottom will get too dark and the sauce will scorch slightly.
  • Do not skip the Dijon mustard, I tried it once without and the sauce tasted flat and too sweet, like something was clearly missing.
03 -
  • Make the sauce the night before and store it in the fridge, then in the morning just pour it over the sausages and turn on the crock pot for truly zero-effort hosting.
  • If your barbecue sauce is already very sweet, cut the apricot jam down to three-quarters of a cup so the finished dish does not taste like dessert.
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