Slow Cooker Sweet and Smoky Cocktail Smokies Tips, FAQ & printable recipe

Tips for success

For a more intense smoky flavor, consider adding a tiny dash of liquid smoke to the barbecue sauce before pouring it over the sausages. This is a powerful ingredient, so start with just a few drops to avoid overpowering the other flavors.

If you prefer a spicy kick, stir in a teaspoon of crushed red pepper flakes or a dash of hot sauce along with the paprika. These small adjustments can tailor the flavor profile to better suit your personal preferences or the theme of your event.

Serving these smokies with toothpicks makes them much easier to eat at a party. You can place a small bowl of fresh toothpicks right next to the serving dish for convenience. If you are keeping them warm for a long period, switch the slow cooker to the keep-warm setting once the initial cooking time is complete. This prevents the sauce from burning or reducing too much, ensuring that the last person to eat gets the same quality as the first.

Variations

• Honey Garlic Smokies: Replace the barbecue sauce with a mixture of honey, soy sauce, and minced garlic. This creates a sweet and savory glaze that is lighter in color but just as flavorful as the original version.
• Spicy Bourbon Smokies: Add two tablespoons of bourbon and a teaspoon of cayenne pepper to the barbecue sauce. The alcohol cooks off, leaving a complex, oaky, and spicy depth that pairs perfectly with the sausages.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over low heat until warmed through, or microwave in 30-second intervals until the internal temperature reaches 160°F (71°C).

Store any leftovers in an airtight container to maintain the moisture of the glaze. If you have a large amount, transfer them to a shallow container so they cool down quickly before being placed in the refrigerator.

Ensure they are consumed within three days for the best quality and flavor. When storing, try to include as much of the leftover sauce as possible, as it helps prevent the sausages from drying out during the storage period or when you eventually decide to reheat them.

You can prepare the ingredients in the slow cooker insert up to 24 hours in advance, cover it, and keep it in the refrigerator until you are ready to cook. If you do this, add an extra thirty minutes to the cook time to allow the ingredients to come up to temperature from the fridge. This is an excellent way to save time on the day of your event, allowing you to simply plug in the slow cooker and start the process without any last-minute preparation.

Serving ideas

Present the cocktail smokies on a large, clean white platter to make the glossy, dark glaze stand out. Arrange them in a loose pile and offer decorative toothpicks on the side for easy grabbing.

If you want to add a touch of freshness, sprinkle a small amount of finely chopped green onion or fresh parsley over the top just before serving. This provides a pop of color that contrasts beautifully with the deep, rich tones of the barbecue sauce, making the dish look even more inviting.

These smokies pair exceptionally well with other classic party appetizers like vegetable crudités, cheese boards, or crispy potato skins. Because they are quite rich, they are best enjoyed alongside items that offer a bit of crunch or acidity to balance the palate.

Consider serving them as part of a larger buffet spread where guests can help themselves. They remain hot for quite a while in the slow cooker, so you can leave them out for a reasonable amount of time during the event.

Frequently asked questions

Recipe card

Slow Cooker Sweet and Smoky Cocktail Smokies

Prep 5 minCook 3 hTotal 3 h 5 minServes 8

Ingredients

• 32 count cocktail sausages
• 1 cup diced onion
• 1 tsp smoked paprika
• 1 1/2 cups barbecue sauce

Instructions

1. Place the cocktail sausages into the base of the slow cooker. Scatter the diced onion evenly over the sausages to ensure the flavor infuses during the cooking process.
2. Sprinkle the smoked paprika over the sausages and onions. Pour the barbecue sauce over the top, ensuring that all sausages are lightly coated for consistent cooking.
3. Cover the slow cooker and cook on low for 3 hours. Verify that the internal temperature of the sausages reaches 160°F (71°C) to ensure they are fully cooked through before serving.

Contains: gluten

Estimated nutrition per serving

Calories

280

Protein

12 g

Carbohydrates

18 g

Fat

17 g

Fiber

0.5 g

Sugar

15 g

Sodium

750 mg

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