Smoky Sweet Little Smokies

Name: Smoky Sweet Little Smokies
Prep time: 7 min
Cook time: 3 h
Total time: 3 h 7 min
Yield: 4 servings
Ingredients: 1 1/2 lbs cocktail sausages; 1 cup ketchup; 1/2 cup brown sugar; 1/4 cup barbecue sauce; 1/4 cup pineapple juice; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper; 1 teaspoon Worcestershire sauce; 1 small onion minced

By Emma

Certified Culinary Professional

Published on 09 February 2026 • Recipe tested & approved

CrockPot cocktail sausages in a tangy sauce with a hint of heat and smoky depth. Slow cooked to juicy, tender bites. Easy to prep, great party snack or game day hit. Slightly tweaked for bolder flavor and balanced sweetness.

Prep: 7 min

Cook: 3h

Total: 3h 7min

Servings: 4 servings

#American #slow cooker #appetizer #party food #game day #cocktail sausages #smoky flavor #barbecue

Before You Start

Sauce bubbling, sausages plump. Learned the hard way – throw all in, no rinsing, no cutting, just a big dumping bowl of sticky, smoky, sugary firepower. Tried just ketchup once: flat, no depth. Brown sugar adds chewiness; pineapple juice brightens up everything. Smoked paprika? Game changer. Not just color, true taste. The slow bubble, that’s key. Too fast, you lose smokiness, too slow, bitter edges creep. Stirs later on help everyone play nice. Thick sauce coating, glistening heat signals when ready. Toothpicks aren’t just for fun - they make it party-ready and stop fingers getting sticky disasters. Give it time, pay attention to feel and smell; your crockpot is whispering when those little spicy sausages transition from ok to stop-eating-now good. Gets my crowd every time.

Ingredients

1 1/2 lbs cocktail sausages
1 cup ketchup
1/2 cup brown sugar
1/4 cup barbecue sauce
1/4 cup pineapple juice
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 small onion minced

About the ingredients

Swapped original barbecue sauce for smoky, thicker style; adds real depth. Pineapple juice cuts sugar without adding artificial sour; perfect balance. Brown sugar adjusted down slightly - don’t want sickly sweet. Used smaller sausages, so cooking time shortened to prevent falling apart. If no crockpot, simmer on very low stove with lid, stir frequently to avoid burning. Onion minced finely, blends in without raw bite, builds savory backbone. Smoked paprika essential here. Without it, bland and one-dimensional. Cayenne pepper adds slight kick, adjustable to taste but never skip; lifts the whole flavor profile. Worcestershire sauce unlocks umami, acts like glue holding sweet and smoky together. Adapt by replacing pineapple juice with orange juice or apple cider vinegar if needed, both add brightness but distinct tang.

Method

Step 1

Dump sausages, ketchup, brown sugar, barbecue sauce, pineapple juice, smoked paprika, cayenne, Worcestershire sauce, and minced onion into the slow cooker. No fuss mixing - use a sturdy spoon to thoroughly coat every sausage piece. Get them well covered.

Step 2

Set CrockPot on low and forget for about 3 hours. Don't rush this. The low heat gently wakes up the sugars and melds the smoky, sweet, spicy notes. You want the sauce bubbling slowly around the edges, thickening up but still glossy, and sausages plump, skin tender with just a slight firmness to the touch.

Step 3

Give the batch a good stir after around 2 hours - lift a few sausages, check they're evenly cooked and the sauce is syrupy. If you peek too soon, sauce might still be watery – no good. Want that thick clingy glaze coating every bite.

Step 4

Switch to warm or keep on low until ready to serve. Toothpicks mandatory. Drinks optional but encouraged. The aroma – smoky sweet with clove-like spice from paprika – hits the nose first. Rich tang on the lip. Texture juicy, skin slightly slick but no tough chew. Touch, sound of fork sliding through, all signals done.

Step 5

If pressure mounts for a fast finish, crank to high for 1-1.5 hours, watch closely. Sauce can scorch or dry out if too hot. Better to extend low, let flavors marry. No one wants chewy bits or dry skins.

Step 6

Leftovers? Reheat gently in sauce or add splash pineapple juice. Keeps moist and juicy. If sauce thickened too much after chilling, stir in bit warm water or more pineapple juice while reheating. Saucy is the goal.

Cooking tips

No half-measures throwing stuff in the pot; stirring well ensures every sausage gets enveloped by sauce – crucial for even flavor sealing. Don’t lift the lid too often. Every peek releases steam and messes with moisture balance; trust the slow cooker’s magic. Check sauce thickness visually: want glossy, coating spoon thick enough to cling but pourable. If sauce too loose, cook uncovered for last 20-30 minutes if possible or mix in a touch of corn starch slurry. Re-stir after a couple hours for consistent cooking – sausages settle and sugars gather at bottom, risk burning. Avoid turning sausages too much; skin can tear, lose juices, ending up dry. Use toothpicks for finger food perfection, and to test if sausages feel plump and elastic yet firm, signals done. If rushed, high setting okay but watch timing carefully or risk overcooked skin and mushy texture. Leftover sauce freezes well for next batch or as a dipping condiment. Always taste before serving: adjust with splash vinegar or extra sweetness for balance if sauce seems dull or too heavy.

Chef's notes

💡 Mix all ingredients well before cooking. No half-hearted stirring here. Coat each sausage in sauce; crucial for flavor. Sausage skin fragile – handle gently after dumping. The sauce texture changes from watery to glossy syrupin stages; look for thick enough to cling but pour smooth.
💡 Low heat for long time unlocks smoky sweet notes. Patient wait, bubbles at edges — not roiling boil. Thickening sauce signals progress; shiny surface means sugars working. Lift sausages gently mid-cook - avoids burning bottom, plus check texture. Don’t rush stove high unless watching closely or risk dry skins and off taste.
💡 Pineapple juice brightness counters brown sugar heaviness; swap if needed but use acidic option. Orange juice or apple cider vinegar work but change final tang. Worcestershire sauce adds umami glue — no skip. Minced onion breaks down, lending subtle backbone without harsh bite – finely mince or sauce gets uneven.
💡 If sauce too runny near end, remove lid last 20-30 minutes for evaporation or stir corn starch slurry quickly. Re-stir every couple hours to prevent sugars settling and burning at bottom. Avoid too much stirring or sausages risk tearing skin, losing juice. Use toothpicks to handle and test firmness - feels plump, slight resistant skin means done.
💡 Leftovers reheat gently in sauce plus splash more pineapple juice or warm water if thickened too much. Freeze sauce separately if planned. For quick finish crank heat high 1-1.5 hours but needs attention time-wise or sauce scorches, dries. Slow wins flavor; quick high always gamble.

Common questions

Can I use regular sausages?

Smaller ones work best, cook time adjusts. Big link sausages tougher skin, longer cook, risk drying. Slice some to test internal doneness if unsure. Adjust sauce thickness as needed.

What if sauce burns?

Lower heat ASAP, add liquid. Scrap burnt bits carefully. Use metal spoons to check bottom early. Stirring prevents settling sugars. If scorched, rinse pot before next batch or residue ruins taste.

How thick should sauce be?

Not syrup thick paste; think spoon coated, glossy, runs slowly. Too thin means cook longer uncovered or slurry to thicken. Too thick after chilling? Add warm water or pineapple juice while reheating.

How store leftovers?

Refrigerate sealed container few days max. Freeze sauce and sausages separate if possible. Reheat low and slow with splash liquid to preserve texture. Avoid microwave drying out sausages.