Crockpot Sweet Heat Peach Barbecue Smokies Step-by-step instructions

Before you start

Before starting this recipe, ensure your slow cooker is clean and positioned on a level, heat-resistant surface. Gather all your ingredients so you can assemble the dish quickly. If you are using a slow cooker liner, insert it now to make cleanup significantly easier.

Have your serving platter and toothpicks ready nearby so that you are prepared to transition from the slow cooker to the serving stage without delay when the cooking time is complete.

Instructions

Assembly phase

1. 1Combine ingredients in the slow cooker
   Place the cocktail sausages into the base of the slow cooker. Add the peach preserves, crushed red pepper flakes, and spicy barbecue sauce over the sausages. Ensure the ingredients are evenly distributed to coat the meat during the cooking process.
   Look for The sausages are arranged in the bottom of the slow cooker and covered with the sauce ingredients.
   Tip Do not stir the mixture excessively at this stage, as the heat will naturally melt the preserves and combine the flavors.

At the end of this phase, all ingredients should be combined in the slow cooker. The sausages should be arranged at the bottom, and the peach preserves, red pepper flakes, and barbecue sauce should be layered on top.

Check that your slow cooker is plugged in and set to the low heat setting before covering it with the lid to begin the slow cooking process.

Cooking phase

2. 2Slow cook the smokies
   Cover the slow cooker with its lid and cook on low heat for 3 hours. This duration allows the sausages to heat through and the glaze to thicken into a glossy, flavorful coating. Ensure the internal temperature of the sausages reaches 160°F (71°C).
   Look for The sauce is bubbling and the sausages are heated through with a thick, shiny glaze.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Check the progress occasionally to ensure the sauce does not reduce too much, adding a splash of water if necessary.

After three hours, the smokies should be fully cooked, with the sauce transformed into a thick, sticky glaze that coats every sausage. The kitchen should smell savory and sweet. Check that the sauce is not sticking to the sides of the slow cooker; if it looks like it is drying out, add a tablespoon of water to loosen it up before serving.

Serving phase

3. 3Serve the dish
   Carefully remove the glazed smokies from the slow cooker and arrange them on a serving plate. Insert a party toothpick into each sausage to make them easy for guests to grab. Serve immediately while hot.
   Look for The smokies are glossy, steaming, and arranged neatly on a plate with toothpicks.
   Tip Keep the slow cooker on the warm setting if serving over an extended period to maintain the ideal serving temperature.

The final phase involves transferring the hot sausages to a serving plate. Each sausage should be skewered with a toothpick for easy handling. Ensure the plate is ready for guests and that the remaining smokies in the slow cooker remain on the warm setting if you are serving them over a longer duration during your event.

Common mistakes

A common mistake when making this dish is using too much heat, which can cause the sugars in the preserves and barbecue sauce to burn and turn bitter. Always stick to the low setting on your slow cooker.

Another error is overcrowding the slow cooker; make sure the sausages are in a single layer or at least not packed too tightly so that the heat circulates evenly. Finally, avoid lifting the lid too frequently, as this releases heat and steam, significantly increasing the cooking time.

How to tell it’s done

The smokies are considered done when they are heated through completely and the sauce has reduced to a thick, glossy consistency that clings to the meat. Because these are pre-cooked cocktail sausages, the primary goal is to ensure they reach a safe internal temperature of 160°F (71°C).

The glaze should look dark and shiny, and the sausages should feel tender when pierced with a toothpick, indicating they have absorbed the flavors of the preserves and barbecue sauce.

• Ground meat: 160°F (71°C) in the thickest part