BBQ Cocktail Sausage (Printer View)

Mini smoked sausages in sweet barbecue-apricot sauce. Perfect party appetizer ready in 2 hours.

# Components:

→ 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

# Method:

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 crock pot.
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.

# Expert Advice:

01 -
  • These cook hands-free while you socialize or handle other dishes, so you're not stuck in the kitchen.
  • The sweet and tangy sauce tastes like you spent way more effort than the ten minutes of actual prep time.
  • They stay warm for hours in the crock pot, making them perfect for parties where guests arrive at different times.
02 -
  • Forgetting to stir halfway through means some sausages might cook faster than others and the sauce won't distribute evenly, so set a phone reminder if you're prone to distraction.
  • Using HIGH heat instead of LOW will make the sauce reduce too quickly and can cause the bottom to stick and burn slightly.
03 -
  • If you're bringing this to a potluck, invest in an insulated slow cooker carrier so the sausages stay hot during transport and hold temperature for hours without drying out.
  • Keep some extra toothpicks nearby because people will lose them or double-dip, and running out mid-party is a real problem I've faced.
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