Crockpot BBQ Cocktail Sausages
Mini smoked sausages slow cooked in a sweet and tangy barbecue sauce with grape jelly and brown sugar.
Equipment
- Slow cooker
- Mixing bowl
- Toothpicks
Ingredients
- 2 lb miniature smoked cocktail sausages fully cooked
- 18 oz barbecue sauce
- 1 cup grape jelly
- ¼ cup brown sugar
- 1 tbsp yellow mustard
- 1 tsp red pepper flakes
Instructions
- Load. Drain 2 pounds sausages and add them to the slow cooker.
- Stir. Mix 18 ounces barbecue sauce, 1 cup jelly, 1/4 cup brown sugar, 1 tablespoon mustard, and 1 teaspoon pepper flakes.
- Coat. Pour the sauce over the sausages and stir.
- Cook. Cook on low for 4 hours or on high for 2 hours.
- Serve. Switch to warm and serve with toothpicks.
Notes
Substitutions: Use chili sauce or apricot preserves in place of grape jelly, and add pineapple chunks for a fruity version.
Tips: Fill the pot only two thirds full and stir once or twice.
Storage: Refrigerate for up to four days or freeze for up to two months.
Nutrition is calculated per serving.