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

Before you start

Before you begin, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface near an electrical outlet. Have all your ingredients measured and ready to go to make the layering process quick and efficient.

If you are using a slow cooker liner, insert it now to make the final cleanup significantly easier. Ensure you have a serving platter and a slotted spoon or tongs ready for when the sausages are finished and ready to be served to your guests.

Instructions

Layering the base

1. 1Layer the ingredients
   Place the cocktail mini sausages into the bottom of the slow cooker, ensuring they are evenly distributed. Add the brown sugar and onion powder directly over the sausages.
   Look for The sausages should be spread out to allow for even cooking.
   Tip Do not stir the ingredients yet; layering helps the flavors develop during the long cook time.

At this stage, the slow cooker is filled with the raw sausages, sugar, and onion powder. The ingredients are layered to ensure that the seasonings distribute evenly as they begin to heat. Check that the sausages are arranged in a single layer or slightly overlapping to allow the heat to circulate effectively throughout the cooker during the initial phase of the cooking process.

Adding the glaze

2. 2Add the sauce
   Pour the barbecue sauce over the layered sausages and aromatics. Ensure the sauce covers as much of the surface as possible for a consistent glaze.
   Look for The sauce should coat the top layer of sausages.
   Tip Use a silicone spatula to scrape every bit of sauce from the measuring cup.

The barbecue sauce is now poured over the top of the other ingredients. The cooker should look full, with the sauce beginning to settle between the sausages. Check that the sauce has been poured as evenly as possible to cover the top layer. Once the lid is placed on the slow cooker, the environment is sealed, and the transformation of the ingredients into the final glaze begins.

Finishing and serving

3. 3Cook and serve
   Cover the slow cooker and cook on low for 3 hours. Once the time is up, stir the mixture thoroughly to coat the sausages in the caramelized glaze, ensuring they reach an internal temperature of 160°F (71°C) for food safety.
   Look for The sauce should be thick, glossy, and bubbling slightly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sauce is too thin, leave the lid off for the final 20 minutes of cooking to let it reduce.

After three hours, the sausages are fully cooked and the sauce has reduced into a thick, syrupy consistency. The kitchen should smell like savory barbecue and caramelized sugar.

Give the mixture a final, thorough stir to ensure all sausages are uniformly coated in the glaze. Check the internal temperature to ensure it has reached 160°F (71°C) before turning the cooker to the warm setting for service.

Common mistakes

A common mistake is adding too much liquid, which prevents the barbecue sauce from thickening properly into a glaze. Stick to the recommended amount of sauce to ensure the consistency remains correct. Another error is failing to allow enough time for the flavors to meld.

While the sausages might seem hot after an hour, the true development of the rich, caramelized flavor happens during the full three-hour period. Avoid the temptation to stir too early, as this can disrupt the layering process.

How to tell it’s done

The sausages are ready when they are heated through and the sauce has reduced into a thick, glossy, and sticky glaze. The internal temperature must reach 160°F (71°C) to ensure the ground meat is cooked safely.

You can check this using a digital meat thermometer inserted into the center of a few sausages. The texture should be plump and tender, and the sauce should cling to the meat, coating it completely without being overly runny or watery at the bottom.

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