Slow Cooker Apple Bourbon Cocktail Smokies Step-by-step instructions

Before you start

Before starting, ensure that the slow cooker is clean and positioned on a level, heat-resistant surface. Gather all your ingredients and have your measuring tools ready. If your sausages were previously frozen, ensure they are completely thawed in the refrigerator before adding them to the slow cooker to ensure even cooking.

Remove any excess packaging and ensure the area around the cooker is clear to facilitate easy access during the assembly phase. Having everything pre-measured makes the assembly stage quick and efficient.

Instructions

Assembly of ingredients

1. 1Combine ingredients
   Place the mini sausages into the base of the slow cooker. Add the apple butter, ground cinnamon, and barbecue sauce over the top of the sausages.
   Look for Ensure the sausages are evenly distributed at the bottom.
   Tip Use a silicone spatula to scrape every bit of apple butter from the measuring cup.

At the end of this phase, the ingredients are layered in the slow cooker, ready for the long cooking process. The sausages should be at the bottom, topped with the measured apple butter, ground cinnamon, and barbecue sauce. Check that all ingredients are accounted for and that the slow cooker is plugged in and ready to be set to the low heat setting for the duration of the cooking time.

Low and slow cooking

2. 2Slow cook the sausages
   Cover the slow cooker with the lid and set to low. Cook the sausages for 3 hours, stirring once halfway through to ensure they are fully glazed in the sauce, until they reach an internal temperature of at least 160°F (71°C).
   Look for The sauce should thicken and bubble slightly around the sausages.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid lifting the lid too often to maintain the internal temperature of the slow cooker.

During this phase, the sausages slowly absorb the flavors of the barbecue sauce and apple butter. By the end of the three hours, the mixture should be fragrant, with the sauce having reduced significantly. The sausages should look plump and be thoroughly coated in a dark, sticky glaze. If the sauce still looks too thin, you can continue to cook for another 30 minutes, keeping a close eye on the consistency.

Serving the dish

3. 3Serve warm
   Once cooked, turn the slow cooker to the warm setting. Serve the cocktail smokies directly from the cooker or transfer them to a clean serving platter.
   Look for The sausages should be steaming hot and coated in a glossy, thick sauce.
   Tip Provide small cocktail toothpicks for guests to easily pick up the sausages.

Once the cooking is complete, the sausages are ready to be served hot. They should look inviting and glossy, with a rich, caramelized appearance. Before moving to the serving platter, confirm that the internal temperature is correct and that the sauce has achieved the desired thickness.

Ensure that the serving vessel is heat-safe and that you have appropriate serving utensils, such as toothpicks or small tongs, for your guests to use.

Common mistakes

A common mistake is overcrowding the slow cooker or using a vessel that is too large for the amount of ingredients, which can lead to uneven cooking or the sauce drying out. Avoid adding too much extra liquid, as the sausages will release their own juices during the cooking process.

Another error is failing to stir the mixture; stirring halfway through is crucial to redistribute the sauce and ensure that all the sausages are evenly coated and glazed, preventing any from sticking to the bottom.

How to tell it’s done

The cocktail smokies are done when they have reached an internal temperature of 160°F (71°C) and the sauce has thickened into a deep, glossy glaze. The sausages should feel firm yet tender to the touch, and the sauce should cling to them without running off.

If you are uncertain about the temperature, use a digital meat thermometer inserted into the center of a few sausages to verify they have reached the safe internal temperature for ground meat products.

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