Crockpot Little Smokies Recipe

I’m pretty sure there’s a law somewhere that says you can’t have a game day, holiday party, or casual gathering without a big bowl of Little Smokies simmering in a crockpot. These tiny sausages, drenched in a tangy, sweet, and smoky barbecue sauce, are pretty much irresistible. Whether you’re hosting friends, feeding a hungry family, or just craving a nostalgic snack, these Crockpot Little Smokies are always a hit. They take almost no effort and come out perfectly every time!

I’ll admit, I’ve been known to keep these Little Smokies on hand “just in case” — because you never know when a mini-party (or a serious snack craving) is going to pop up. Plus, they bring back memories of family gatherings when my mom would bring out a steaming crockpot full of these, and everyone would rush over, toothpicks in hand, ready to dive in. Ah, the joys of simple, crowd-pleasing recipes!

Now, let’s talk about how easy (and fun) it is to make these Little Smokies in the crockpot. It’s one of those recipes that doesn’t require much time or attention, which is a win in my book!

this RECIPE

🎉 What makes these crockpot Little Smokies so irresistible?

These bite-sized sausages are simmered in a barbecue sauce that’s sweet, savory, with just the right amount of smoky flavor. It’s the perfect party food that doesn’t require a lot of fuss, and the crockpot does all the heavy lifting while you sit back and enjoy your day. Whether you’re having a casual get-together or watching the big game, you can’t go wrong with this recipe.

The secret is in the sauce—literally. That rich combo of BBQ sauce, brown sugar, Worcestershire sauce, and spices turns these Little Smokies into something magical. There’s just enough sweetness to balance the savory sausage, and the smoky flavor ties it all together. Plus, making them in the crockpot allows the flavors to develop and mingle slowly over a few hours. It’s basically magic in your slow cooker!

A trip down memory lane

I can’t remember a holiday party growing up where Little Smokies didn’t make an appearance. My mom would pull out the crockpot, fill it with these juicy little sausages, and set it on low, letting the scent of barbecue and sausage fill the house. I vividly remember sneaking a few before anyone else could get their hands on them. It was like a tradition — as soon as the lid came off the crockpot, everyone would swarm around with toothpicks, ready to snag a Smokie (or five).

And honestly, Little Smokies are one of those nostalgic foods that never gets old. Every time I make them, it takes me back to those family parties where everyone gathered around the kitchen, chatting, laughing, and snacking on these mini sausages. It’s a recipe that’s more about the memories and good times than anything else.

The story behind Little Smokies

Little Smokies, also known as cocktail wieners or cocktail sausages, are miniature smoked sausages typically made from beef, pork, or a combination of the two. They’ve been a party favorite in the U.S. since the 1950s, when convenience foods became a staple at casual gatherings. While traditional Little Smokies are usually cooked on the stovetop or oven, using a crockpot makes them even easier to prepare and keeps them warm throughout the event.

They’ve evolved over time, and today you’ll find tons of variations of Little Smokies recipes. Some use grape jelly, while others add chili sauce or even sriracha for a kick. But the basic idea remains the same — simple, flavorful, and perfect for sharing.

Let’s talk ingredients: the star players in this recipe

This Little Smokies recipe is all about simplicity, but each ingredient plays a key role in delivering that delicious flavor.

• Little Smokies sausages: The base of the dish. These mini sausages are savory, with a hint of smokiness that pairs perfectly with the sauce. You can use beef, pork, or a combination, depending on your preference. If you’re out of Little Smokies, you can substitute with sliced kielbasa or even mini hot dogs.
• BBQ sauce: This is where most of the flavor comes from. I recommend using a barbecue sauce you love since it’ll be the dominant taste. You can go sweet, spicy, smoky, or tangy—whatever fits your mood. Homemade or store-bought both work well here.
• Brown sugar: This adds a subtle sweetness that complements the barbecue sauce without overpowering it. It also helps thicken the sauce as it cooks. In a pinch, you can substitute with honey or maple syrup, but brown sugar gives it a rich, deep flavor.
• Worcestershire sauce: This adds depth and umami to the sauce, making it more savory. If you don’t have it on hand, soy sauce or tamari could work as a substitute, though Worcestershire is best for that signature flavor.
• Garlic powder, onion powder, and paprika: These spices round out the flavors and give the sauce a bit more complexity. You can tweak the amounts to your liking or add a dash of cayenne for some heat.

Kitchen tools: keep it simple

One of the best parts about this recipe is that you don’t need any fancy kitchen equipment. Just grab these basics:

• Crockpot (slow cooker): This is essential for making these Little Smokies as the slow, low heat allows the sausages to absorb all that saucy goodness. If you don’t have a crockpot, you can make these on the stovetop in a large pot on low heat, but be sure to stir occasionally to prevent sticking.
• Whisk: To mix up the sauce ingredients before pouring them over the sausages. You want to make sure everything is combined evenly.
• Mixing bowl: For whisking the sauce ingredients together.
• Toothpicks: Not for the cooking, but essential for serving! There’s something fun about using a toothpick to nab your food, and it makes these Smokies a perfect party snack.

Step-by-step: My foolproof method

Here’s how to make these crowd-pleasing Crockpot Little Smokies in just a few easy steps:

1. Prep your sausages: Toss your Little Smokies straight into the bottom of the crockpot. No need to brown them first—just dump them in.
2. Whisk up your sauce: In a medium bowl, combine the BBQ sauce, brown sugar, Worcestershire sauce, garlic powder, onion powder, and paprika. Give it a good whisk until everything is mixed well. You want the sugar to dissolve a bit and the spices to blend in evenly.
3. Pour and mix: Pour that delicious barbecue mixture right over the sausages in the crockpot. Give them a little stir to make sure they’re all coated in sauce. It should already smell pretty amazing at this point.
4. Cook low and slow: Set your crockpot to low and let it cook for 2-3 hours. During that time, the sausages will soak up the sauce, and the flavors will meld together beautifully. If you’re in a rush, you can crank it up to high and have them ready in about an hour to an hour and a half, but I recommend the low-and-slow method for the best results.

Variations and tweaks: make it your own!

The beauty of this recipe is that it’s super flexible. Here are some fun ways to switch things up:

• Spicy kick: Add a teaspoon or two of sriracha or hot sauce to the barbecue sauce for a little heat.
• Grape jelly twist: Swap out half of the BBQ sauce for grape jelly. It sounds odd, but trust me—grape jelly adds a sweet and tangy flavor that’s surprisingly delicious.
• Vegan version: Use plant-based mini sausages, and opt for a vegan-friendly barbecue sauce. The result is just as tasty, and no one will even notice it’s meat-free!
• Seasonal flair: During the fall, you could add a touch of cinnamon and clove to the sauce for a warm, spiced version that pairs well with cooler weather.

Serving ideas: how to impress your guests

For serving, I like to keep it casual but festive. If it’s game day or a party, I’ll set out the crockpot with a stack of toothpicks and some small plates. These Little Smokies are also great with a side of pretzels or crackers for scooping up extra sauce. If you’re feeling fancy, sprinkle some chopped parsley or green onions on top for a pop of color.

Drink pairings: What goes well?

I’m a sucker for pairing these with an ice-cold beer, especially something crisp like a lager or a pilsner. If you’re more of a wine person, a Zinfandel or a sweet Riesling would complement the smoky, sweet flavors nicely. And for non-alcoholic options, ginger ale or a sparkling apple cider would work beautifully.

Storage and reheating tips

Got leftovers? These Little Smokies store wonderfully. Just transfer them to an airtight container and pop them in the fridge. They’ll keep for about 3-4 days. When you’re ready to enjoy them again, reheat them in the crockpot on low, or if you’re in a rush, a quick zap in the microwave works too. Just be sure to stir them halfway through so they heat evenly.

Scaling the recipe for a crowd

If you’re hosting a large party, you can easily double or even triple this recipe. Just be sure your crockpot is big enough to hold everything. If you’re scaling down for a smaller group, you can halve the ingredients without any trouble. The cooking time remains the same, no matter the amount.

Potential issues and how to fix them

The most common issue is the sauce getting too thick. If that happens, just add a splash of water or extra barbecue sauce to thin it out. Also, if the sauce seems too sweet, a little extra Worcestershire or a splash of vinegar can balance things out.

Give these Little Smokies a try!

Trust me, once you make these Crockpot Little Smokies, they’ll become a go-to for any event or casual gathering. The combination of sweet, savory, and smoky flavors is hard to beat, and the simplicity of using a crockpot makes it a stress-free crowd-pleaser. So go ahead, grab your crockpot, and let these Little Smokies work their magic!

FAQs

Q: Can I use different sausages instead of Little Smokies?
A: Absolutely! You can use sliced kielbasa, cocktail wieners, or even mini hot dogs if you’re in a pinch.

Q: What’s the best BBQ sauce to use?
A: Go with a BBQ sauce you love! Sweet, smoky, or tangy—it all works, so pick what you enjoy most.

Q: Can I make these ahead of time?
A: Yes! You can cook them a day ahead and reheat them in the crockpot on low before serving.

Q: How do I make them spicier?
A: Add hot sauce, sriracha, or a pinch of cayenne pepper to the sauce for a little heat.

Q: Can I freeze leftovers?
A: Yes, Little Smokies freeze well. Store them in an airtight container, and they’ll keep for up to 2 months.

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