Easy Crockpot Texas Hot Links with Peppers and Onions Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, consider charring the sausages in a hot skillet for a minute or two before adding them to the slow cooker. This extra step helps to build a deeper, smokier crust on the outside of the links that holds up well during the long, slow cook.

Additionally, you can experiment with different types of onions; red onions provide a slightly sharper bite that contrasts well with the sweetness of the brown sugar, while yellow onions offer a more traditional, mellow sweetness that complements the barbecue sauce perfectly.

If you prefer a bit more heat, add a pinch of cayenne pepper or some sliced jalapeños along with the bell peppers. This will elevate the spice profile of the dish without overpowering the other flavors. For a heartier meal, serve these hot links over a bed of fluffy white rice or alongside some creamy mashed potatoes. The extra sauce in the slow cooker is perfect for drizzling over your side dish, ensuring that every element of your plate is infused with the delicious barbecue glaze.

Variations

• Sweet and Spicy Version: Add two tablespoons of honey and a diced jalapeño to the mixture. The honey enhances the natural sweetness of the onions, while the jalapeño provides a fresh, bright heat that cuts through the richness of the barbecue sauce.
• Smoky Bourbon Style: Stir in two tablespoons of bourbon and a teaspoon of smoked paprika. The bourbon adds a sophisticated, oaky depth, while the smoked paprika reinforces the smoky undertones of the barbecue sauce, creating a complex and robust flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months.

Reheat

Reheat in the microwave or in a saucepan over low heat until the sausages reach 160°F (71°C). Add a splash of water if the sauce gets too thick.

If you have leftovers, allow them to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the dish will remain flavorful and safe to eat for up to three days in the refrigerator.

When storing, try to keep the sausages and the vegetable-glaze mixture together so the meat stays moist and continues to absorb the flavors. Always ensure the container is tightly sealed to prevent any cross-contamination or absorption of other odors from your refrigerator.

This recipe is an excellent candidate for making ahead of time. You can prep the ingredients, such as slicing the peppers and onions, the night before and store them in the refrigerator. When you are ready to cook, simply assemble everything in the slow cooker and start the cycle.

The flavors often taste even better the next day, as the ingredients have more time to meld. If you are serving this for a party, you can cook it in advance and keep it on a 'warm' setting for a few hours before serving.

Serving ideas

When serving, present the hot links on a large platter with the peppers and onions piled on top. Use a slotted spoon to ensure that the excess sauce is drizzled generously over the meat and vegetables.

For a complete meal, pair this dish with a side of coleslaw or some crusty bread to soak up the leftover barbecue sauce. The contrast between the spicy, savory links and the sweet, soft vegetables makes for a visually stunning and incredibly satisfying plate that is sure to impress your guests.

Consider setting out a few optional toppings if you are hosting a crowd, such as diced scallions for a fresh crunch or a squeeze of lime juice to brighten the heavy, smoky flavors. Serving the dish in a shallow bowl or on a plate with slightly raised edges is recommended to contain the delicious glaze. Whether you are serving this as a main course for a family dinner or as part of a larger buffet, it is sure to be a crowd-pleaser that is both easy to prepare and delightful to eat.

Frequently asked questions

Recipe card

Easy Crockpot Texas Hot Links with Peppers and Onions

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 8 links hot link sausages
• 2 large bell peppers, sliced
• 1 large yellow onion, sliced
• 2 tbsp brown sugar
• 1 tsp chili powder
• 1 cup barbecue sauce

Instructions

1. Place the hot link sausages into the base of the slow cooker, arranging them in a single layer to ensure even cooking throughout the process.
2. Layer the sliced bell peppers and onions over the sausages. Sprinkle the brown sugar and chili powder evenly over the top, then pour the barbecue sauce over everything.
3. Cover the slow cooker and cook on low for 4 hours. Once finished, verify the sausages reach an internal temperature of 160°F (71°C) before serving. Let the meat rest for 5 minutes.

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

22 g

Fat

28 g

Fiber

2 g

Sugar

18 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.