Crock Pot BBQ Cocktail Sausage (Printable)

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

# What You’ll Need:

→ Sausages

01 - 2 lbs cocktail smoked sausages

→ Sauce

02 - 1 cup barbecue sauce
03 - 1 cup apricot jam or preserves
04 - 2 tbsp Dijon mustard
05 - 1 tbsp apple cider vinegar
06 - 1 tsp Worcestershire sauce
07 - 1/4 tsp black pepper

# How-To:

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 slow cooker or transfer to a serving dish.

# Expert Advice:

01 -
  • They require almost zero hands-on time, which means you can actually enjoy your guests instead of being stuck in the kitchen.
  • That sweet-tangy-smoky combination hits different, and people always ask what you put in them.
  • They stay warm and perfect in the crockpot for hours, so nobody gets stuck eating cold appetizers.
02 -
  • Don't skip the halfway stir—sausages on the bottom can scorch slightly if the sauce isn't redistributed, and you want them perfectly glazed, not stuck.
  • Use real jam, not jelly—jelly will make the sauce thin and watery, but preserves with actual fruit bits create this gorgeous, chunky glaze that clings beautifully.
03 -
  • Brown the sausages quickly in a skillet before the crockpot if you want extra depth—it's not necessary but adds a caramelized edge that feels fancier.
  • Keep the crockpot on WARM after cooking is done to maintain that perfect serving temperature without overcooking anything further.
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