BBQ Cocktail Sausage Crock Pot (Print Version)

Mini smoked sausages in sweet apricot BBQ sauce. Perfect party appetizer ready in 2 hours with minimal effort.

# What You'll Need:

→ 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

# Directions:

01 - In a medium bowl, whisk together barbecue sauce, apricot jam, Dijon mustard, apple cider vinegar, Worcestershire sauce, and black pepper until smooth and well combined.
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 Tips:

01 -
  • It cooks itself while you do literally anything else, and people think you fussed.
  • The apricot jam creates this glossy, sweet tang that makes store bought barbecue sauce taste like something special.
  • You can keep it warm for hours without worrying, and it only gets better as it sits.
02 -
  • Stir halfway through or the sauce will settle and some sausages will stay pale while others get too dark.
  • If your jam has big chunks of fruit, mash them with a fork before whisking or theyll float around instead of melting in.
  • Dont skip the vinegar, without it the sauce tastes like straight sugar and loses its balance.
03 -
  • Use a liner in your crock pot and cleanup becomes a thirty second rinse instead of a scrubbing session.
  • If the sauce looks too thin after cooking, uncover and cook on HIGH for 15 minutes to thicken it up and concentrate the flavor.
  • Make a double batch if youre feeding a crowd, because one pound of sausages never feels like enough once people start eating.
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