This Crockpot Little Smokies recipe is the best throw-and-go appetizer or meal! Mini pork sausages are smothered in a sweet, tangy, slightly spicy BBQ brown sugar sauce, then warmed in the slow cooker!
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Little smokies, also known as “lil smokies” or cocktail weenies, are mini pork sausages that come pre-packaged and pre-cooked. They can be prepped and served in a number of different ways.
One of my favorite ways to cook these little bites, or really any appetizer, is in the slow cooker. Recipes that allow me to just throw everything into one pot and walk away, like my crockpot sweet and sour meatballs and my crockpot chicken wings, are perfect for entertaining!
This crockpot little smokies recipe consists of mini pork sausages that are slow-cooked in a simple but super flavorful sauce. They’re ridiculously quick to make and perfect served as an appetizer or as an entree!
I guarantee you they’ll be one of the firsts to disappear at any party!
- Little Smokies or Cocktail Sausages: you can use whatever variety you prefer. (This is the brand I usually use)
- BBQ Sauce, Brown Sugar, Apple Cider Vinegar: makes up a sweet and tangy sauce for the little smokies.
- Seasonings: the sauce is already so flavorful, but I like to add ground mustard and red pepper flakes to give it an extra kick of heat.
How to make Crockpot Little Smokies
Just 5 minutes to prep and you’ve done your job! This recipe could not be easier.
- Combine: Toss all of the ingredients into your slow cooker and mix well.
- Cook: Cover and cook on low for 3-4 hours or on high for 1.5-2 hours.
Lil Smokies FAQs
Yes! The cocktail sausages you get at the store are already cooked, so all you’re doing is warming them.
Absolutely! If you’re shorter on time, simply toss everything together into a saucepan and warm on low heat for 20 minutes or until heated through.
Leftover smokies will last in an airtight container in the fridge for 3-5 days. To reheat, microwave or warm on the stove until heated through.
Yes. To freeze, store the leftovers in an airtight container and keep them in the freezer for up to 2 months. To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave.
This recipe makes the perfect appetizer for a party or a delicious addition to a larger meal! Here are a few ideas:
- As an appetizer. Leave them in the crockpot for easy transportation and serve them with toothpicks for an easy finger food option at a party. Alternatively, serve them with slider buns as mini sandwiches!
- As a main dish. Serve them over mashed potatoes or rice, next to homemade mac and cheese, or with a side of potato wedges or roasted veggies.
Variations on these fun cocktail weenies
- Make sweet and sour smokies. Give the smokies a flavor twist by using the sauce from my sweet and sour meatballs recipe.
- Swap the protein. Switch things up and use meatballs in place of the smokies or use a combination of both. You can also use full size smokies or turkey smokies and just slice them thinly.
- Spice it up. Kick the heat up a notch by adding buffalo sauce, hot sauce, or sriracha.
- Use homemade BBQ sauce. Use classic homemade BBQ sauce or try it with cherry BBQ sauce, Dr. Pepper BBQ sauce, or pineapple brown sugar BBQ sauce.
- Add bacon. Mix in cooked and crumbled bacon for some added texture. Make sure you do this after the smokies are cooked and right before serving so the bacon doesn’t get soggy.
More meaty appetizers you’ll love
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Little Smokies recipe
- 500 grams little smokies (about 1 lb or 45 smokies)
- 1 cup barbecue sauce
- ½ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground mustard
- 1 pinch red pepper flakes (optional — for kick)
- Combine all ingredients in a 2-3 quart slow cooker and cook on low for 3-4 hours or high for 1.5-2 hours until heated through.
- Taste and adjust as needed (you can add more spice or more sweetness as you desire before serving).
- Serve with toothpicks as an appetizer, or with a ladle for a main dish.
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