Save My neighbor knocked on my door one Sunday morning holding a crockpot still plugged into an extension cord. She was headed to a potluck and panicking because she'd forgotten toothpicks. I grabbed a box from my drawer and peeked inside at these glistening little sausages swimming in a sauce that smelled like a county fair. She handed me three on a napkin as thanks, and I stood there in my pajamas eating what might have been the best accidental breakfast I'd ever had.
I made these for a work party once and watched a usually reserved accountant go back to the crockpot four times. By the end of the night, people were using spoons to get the last bits of sauce from the bottom. Someone asked if I'd made them from scratch, and I just smiled and said the secret was in the timing, which was technically true since all I did was wait two hours.
Ingredients
- Cocktail smoked sausages: Little Smokies are the classic choice here, already smoky and perfectly bite sized, so you don't have to do any slicing or prep work.
- Barbecue sauce: Use whatever bottle makes you happiest, whether that's smoky, spicy, or sweet, because it becomes the backbone of the glaze.
- Apricot jam: This is the surprise ingredient that makes people tilt their heads and wonder what that fruity sweetness is, and it balances the tang beautifully.
- Dijon mustard: Just enough sharpness to keep the sauce from being one note, and it adds a sophisticated edge without announcing itself.
- Apple cider vinegar: A splash of brightness that cuts through all that richness and makes you want to reach for another toothpick.
- Worcestershire sauce: It deepens everything with a savory umami kick you can't quite name but definitely notice.
- Black pepper: A little heat in the background that wakes up your taste buds without stealing the show.
Instructions
- Mix the magic sauce:
- In a medium bowl, whisk together the barbecue sauce, apricot jam, Dijon mustard, apple cider vinegar, Worcestershire sauce, and black pepper until it's smooth and glossy. Taste it if you want, it's dangerously good even before it meets the sausages.
- Load the crockpot:
- Dump the cocktail sausages into your crockpot and pour the sauce over them, then stir gently so every little sausage gets coated. It'll look like a lot of sauce, but trust me, it all comes together.
- Let it do its thing:
- Cover the crockpot and set it to LOW for 2 hours, giving it a stir halfway through if you remember. The sausages will plump up and the sauce will bubble into a thick, sticky glaze that clings to everything.
- Serve hot:
- Keep them warm right in the crockpot with a pile of toothpicks nearby, or transfer to a serving dish if you're feeling fancy. Either way, they'll disappear fast.
Save My dad once ate an entire batch of these while watching a football game and then fell asleep on the couch with a toothpick still in his hand. When he woke up, he asked if there were any left, and my mom just laughed and handed him a banana. Now every time I make them, someone in the family brings up the toothpick nap, and it's become part of the recipe's legend.
Making It Your Own
If you like heat, stir in a pinch of cayenne pepper or a few shakes of hot sauce, and suddenly these become the spicy option everyone gravitates toward. I've also swapped grape jelly for the apricot jam when that's all I had, and it turned out sweeter and more kid friendly, which made my nephew very happy. You can even try orange marmalade if you want a citrusy twist that feels a little more grown up.
Serving Suggestions
These are perfect straight from the crockpot with toothpicks, but I've also seen people pile them on slider buns with pickles or serve them over rice for a quick weeknight dinner. At parties, I put out a bowl of potato chips and some crusty bread nearby, and people start building little sausage sandwiches without being told. It's one of those dishes that invites creativity, even though it doesn't need any help being delicious on its own.
Storage and Reheating
Leftovers keep in the fridge for up to four days in an airtight container, and the sauce thickens even more as it sits, which is honestly a good thing. Reheat them gently in a saucepan over low heat or zap them in the microwave in short bursts, adding a splash of water if the sauce has gotten too thick. I've even frozen them in a freezer bag for up to three months, and they defrost beautifully for emergency appetizer situations.
- Always check your barbecue sauce and sausage labels if you're serving someone gluten free, because sneaky gluten hides in the strangest places.
- If you're making these ahead, you can prep the sauce the night before and store it in the fridge so you just have to dump and go.
- Use the LOW setting only, because HIGH will make the sauce too thin and the sausages a little sad and shriveled.
Save There's something about a crockpot full of these sausages that turns any gathering into a real party, even if it's just you and your cat on a Tuesday. Make them once, and they'll become your go to move whenever you need to show up with something that looks like effort but feels like a gift.
Recipe Questions & Answers
- → Can I use a different type of jam instead of apricot?
Yes, grape jelly is a popular alternative that creates a slightly sweeter flavor profile. You can also try peach preserves or orange marmalade for unique variations.
- → How do I make this spicier?
Add 1/4 teaspoon cayenne pepper to the sauce mixture, or stir in a few dashes of your favorite hot sauce. You can also use a spicy barbecue sauce as your base.
- → Can I cook these on HIGH instead of LOW?
Yes, you can cook on HIGH for 1 to 1.5 hours instead. Watch closely to ensure the sauce doesn't burn and stir occasionally for even heating.
- → How should I serve these at a party?
Keep them warm in the crock pot on the LOW or WARM setting and provide toothpicks for easy serving. They can stay warm for several hours this way.
- → Can I make these ahead of time?
Yes, you can prepare the sauce mixture and refrigerate it overnight. Add the sausages and sauce to the crock pot when ready to cook. You can also reheat leftovers gently on the stovetop or in the microwave.
- → What type of sausages work best?
Little Smokies or any cocktail-sized smoked sausages work perfectly. Look for fully cooked varieties so they only need heating through. Check labels if you need gluten-free options.