Crock Pot BBQ Cocktail Sausage

My neighbor showed up one Sunday with her slow cooker tucked under one arm and a bag of groceries in the other, insisting I needed to learn this recipe before the Super Bowl party that weekend. She dumped everything into the pot, gave it one stir, and we spent the next two hours talking while the most incredible sweet and smoky smell filled my kitchen. By the time people arrived, those little sausages were gone in twenty minutes, and I've been making them ever since.

I brought these to a potluck once and watched a guy go back for thirds, then ask if I catered professionally. I laughed and told him it was five ingredients and a slow cooker, and he looked genuinely betrayed, like I'd revealed a magic trick. His wife asked for the recipe on the spot, and now she brings them to every gathering, which I consider the highest compliment.

Ingredients

• Cocktail smoked sausages: Little Smokies are the classic choice, already perfectly sized and smoky enough to stand up to the sweet sauce without disappearing into it.
• Barbecue sauce: Use whatever brand makes you happy, whether that is thick and sweet or tangy and sharp, because the apricot jam will smooth out any rough edges.
• Apricot jam or preserves: This is where the magic happens, turning ordinary barbecue sauce into a glossy, fruity glaze that clings to every sausage like it was meant to be there.
• Dijon mustard: Just enough to cut through all that sweetness with a little sharpness and complexity, the kind of flavor people notice but cannot quite name.
• Apple cider vinegar: Brightens everything up and keeps the sauce from feeling too heavy, a splash that makes the whole thing taste more alive.
• Worcestershire sauce: Adds a savory depth that balances the fruit and sugar, a quiet backbone that holds the sauce together.
• Black pepper: A small amount of heat and earthiness to remind everyone this is still food, not just candy in sausage form.

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 the mixture is smooth and the jam has loosened up. It should look glossy and smell like a county fair.

Load the slow cooker:

Place the cocktail sausages in the crock pot, spreading them out so they are not all piled in one corner. Pour the sauce over the top and stir gently to coat every sausage evenly.

Slow cook:

Cover the crock pot and set it to LOW, then let it cook for 2 hours, stirring once around the halfway point to keep the sauce from settling. The sausages should be heated through and the sauce bubbling lazily around the edges.

Serve warm:

Keep the crock pot on warm and serve directly from it with toothpicks, or transfer the sausages to a serving dish if you want to look fancy. Either way, they will disappear fast.

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One New Years Eve, I set these out at midnight and forgot about them until 2 a.m., when I found my brother in law standing by the slow cooker with a toothpick in each hand, talking to someone about philosophy. He looked up, shrugged, and said these sausages were the best part of the night, and honestly, I could not argue.

Making It Your Own

If you want heat, stir in a quarter teaspoon of cayenne or a few shakes of hot sauce, just enough to make people pause and wonder what that tingle is. I have also swapped grape jelly for the apricot jam when I was out, and it worked beautifully, a little more neutral and just as sticky. Some people add a splash of bourbon or a pinch of smoked paprika, and I say go for it, because this recipe is forgiving enough to handle your creativity.

Serving Suggestions

I like to set out toothpicks in a small jar and let people help themselves, but I have also seen folks pile these on slider buns with pickles, or serve them alongside potato chips and crusty bread for something more filling. They pair well with anything cold and crunchy, from coleslaw to carrot sticks, and they are excellent next to a cheese board if you are trying to feed a crowd without much effort.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully in the microwave or back in the slow cooker on low. The sauce thickens as it cools, so you might want to add a splash of water or apple juice when you reheat to loosen it back up. I have never had leftovers last longer than a day, but in theory, you could freeze them for up to a month, though the texture might soften a bit.

• Always taste the sauce before serving and adjust the sweetness or tang with a little more vinegar or jam.
• If your slow cooker runs hot, check the sausages after 90 minutes to avoid overcooking.
• Keep the lid on as much as possible so the heat stays consistent and the sauce does not dry out.

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This recipe has saved me more times than I can count, from last minute gatherings to planned parties where I needed one less thing to worry about. Make it once and it will become your go to, the kind of dish people remember long after the party ends.

Recipe Questions & Answers

→ Can I make these cocktail sausages ahead of time?

Yes, you can prepare the sauce mixture and store it in the refrigerator up to 2 days in advance. When ready to serve, add the sausages and sauce to the crock pot and cook as directed. The sausages can also be kept warm in the slow cooker on the warm setting for up to 2 hours after cooking.

→ What can I substitute for apricot jam?

Grape jelly is a classic alternative that creates a slightly sweeter flavor profile. You can also use peach preserves, pineapple jam, or orange marmalade for different fruit variations. Each will provide a unique sweet-tangy balance to complement the barbecue sauce.

→ How do I make this spicier?

Add 1/4 teaspoon cayenne pepper to the sauce mixture for mild heat, or increase to 1/2 teaspoon for more kick. You can also add hot sauce, sriracha, or use a spicy barbecue sauce as your base. Adding diced jalapeños during cooking is another excellent option.

→ Can I cook these on high heat instead of low?

Yes, you can cook on HIGH for 1 hour instead of LOW for 2 hours. However, cooking on low heat allows the flavors to meld together more thoroughly and prevents the sauce from reducing too quickly or the sausages from becoming too firm.

→ What type of barbecue sauce works best?

Any style of barbecue sauce works well depending on your preference. Sweet and tangy Kansas City-style complements the apricot jam nicely, while smoky varieties add depth. For a gluten-free version, verify your barbecue sauce is certified gluten-free.

→ How should I store leftovers?

Store leftover sausages and sauce in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over low heat, stirring occasionally until warmed through. You can also reheat in the crock pot on low for about 30 minutes.