Slow Cooker Raspberry Chipotle Cocktail Sausages Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and dry. Gather all your ingredients and measure them out so they are ready to go. If you are using a slow cooker liner, now is the time to insert it, as it makes cleanup significantly easier given the sticky nature of the raspberry glaze.

Have your serving platter and a slotted spoon ready, as you will want to minimize the amount of excess sauce that transfers to the plate, ensuring the sausages remain easy to pick up.

Instructions

Mixing the ingredients

1. 1Combine ingredients
   Place the mini smoked sausages into the slow cooker insert. Add the chopped chipotle peppers in adobo, garlic powder, and the raspberry preserves directly over the sausages.
   Look for ensure the preserves are spread evenly over the top of the sausages
   Tip use a silicone spatula to scrape all the preserves from the measuring cup

At the start, the ingredients will look distinct: the sausages will be piled in the slow cooker with the dollop of preserves, peppers, and garlic sitting on top. There is no need to stir at this point, as the heat will naturally distribute the flavors as the jam melts. Ensure the ingredients are evenly distributed in the base of the slow cooker to promote consistent heating.

Slow cooking the sausages

2. 2Slow cook the sausages
   Cover the slow cooker with the lid. Cook on low for 3 hours, stirring once halfway through to ensure the sausages are thoroughly coated in the thickening glaze.
   Look for the sauce should be thick, glossy, and clinging to the sausages
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip keep the lid on as much as possible to maintain consistent heat

As the cooking progresses, the raspberry preserves will liquefy and begin to coat the sausages. You will smell a sweet, smoky aroma filling the kitchen. By the time you reach the halfway point, the mixture should be a cohesive, bubbling sauce.

Stirring at this stage is crucial to redistribute the glaze and ensure that all the sausages are evenly coated and heated through to the proper temperature.

Final service

3. 3Serve warm
   Transfer the finished sausages to a serving plate using a slotted spoon, leaving behind any excess thin liquid. Serve warm, ensuring the internal temperature is at least 160°F (71°C) for safety.
   Look for the sauce should look deep red and pourable
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip provide toothpicks on the side for easy snacking

When finished, the sausages will be glistening with a thick, deep red glaze that sticks to the meat. The sauce should have reduced enough that it does not run off the plate. The aroma will be a perfect blend of savory smoke and sweet fruit. Check that the sausages are steaming hot before transferring them to your serving platter for your guests to enjoy.

Common mistakes

A common mistake is using a preserve with seeds, which can alter the texture of the glaze; always look for seedless varieties. Another error is over-reducing the sauce, which can cause the sugars in the jam to turn bitter or burn.

Always monitor the heat, and if your slow cooker runs particularly hot, check the sausages earlier than the three-hour mark. Additionally, ensure the sausages are fully thawed before adding them to the slow cooker to maintain even, safe cooking temperatures throughout the dish.

How to tell it’s done

The sausages are ready when they reach an internal temperature of 160°F (71°C) throughout. Since these are pre-cooked sausages, the goal is primarily to heat them through thoroughly and ensure the glaze has reached the desired consistency.

The sauce should be thick, dark, and glossy, clinging tightly to the sausages rather than pooling at the bottom of the dish. If the sauce appears too thin, you can leave the lid off for the final 15 minutes of cooking to help it reduce further.

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