Slow Cooker Brown Sugar BBQ Little Smokies

These Slow Cooker Brown Sugar BBQ Little Smokies are sweet, smoky, sticky, and perfect for parties, game day, holiday gatherings, or an easy appetizer night. Cocktail sausages simmer slowly in a glossy barbecue sauce made with brown sugar, garlic, Worcestershire sauce, and a touch of mustard until every bite is coated in rich, caramelized flavor.

They require only a few minutes of preparation, and the slow cooker keeps them warm for serving. For an extra-sticky finish, you can briefly broil the cooked sausages before serving to create those darker caramelized edges.

Why You Will Love This Recipe

Easy slow cooker appetizer
Sweet, smoky, and savory flavor
Perfect for parties and potlucks
Simple pantry ingredients
Easy to keep warm for serving
Can be made spicy or extra sweet

Ingredients

2 packages (14 ounces each) cocktail smoked sausages or little smokies
1 1/2 cups barbecue sauce
1/2 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon or yellow mustard
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon freshly cracked black pepper
1 tablespoon honey, optional for extra stickiness

Ingredient Notes

Little smokies: Fully cooked cocktail sausages are ideal because they only need to heat through and absorb the sauce. Beef, pork, or turkey varieties all work.

Barbecue sauce: Use a sauce you already enjoy. A smoky sauce creates a deeper flavor, while a sweeter barbecue sauce makes the appetizer more candy-like.

Brown sugar: Brown sugar melts into the barbecue sauce and creates the glossy, sticky coating.

Worcestershire sauce: This adds savory depth and balances the sweetness from the barbecue sauce and sugar.

How to Make Slow Cooker BBQ Little Smokies

Lightly coat the inside of a 3- to 5-quart slow cooker with nonstick cooking spray.
Add the cocktail sausages to the crockpot.
In a medium bowl, combine the barbecue sauce, brown sugar, Worcestershire sauce, mustard, minced garlic, smoked paprika, black pepper, and optional honey.
Whisk until the brown sugar is evenly incorporated.
Pour the sauce over the sausages.
Stir gently until every sausage is well coated.
Cover and cook on Low for 2 to 3 hours or High for about 1 to 1 1/2 hours.
Stir once or twice during cooking if convenient.
When the sausages are hot throughout and the sauce has thickened slightly, switch the slow cooker to Warm.
Serve directly from the crockpot with toothpicks.

How to Make the Sauce Extra Sticky

If you want a thicker glaze, remove the lid during the final 20 to 30 minutes and continue cooking on High. This allows some of the excess moisture to evaporate and concentrates the sauce.

You can also transfer the cooked sausages to a foil-lined baking sheet, brush them with extra sauce, and broil for two to four minutes.

Watch closely because the brown sugar and barbecue sauce can caramelize very quickly.

Spicy BBQ Little Smokies

Add 1 to 2 tablespoons of sriracha, chili garlic sauce, or hot sauce to the barbecue mixture.

Crushed red pepper flakes or cayenne pepper can also be used if you want a stronger kick.

Honey Garlic Variation

Replace half of the brown sugar with 1/3 cup honey and increase the minced garlic to four cloves.

Add two tablespoons low-sodium soy sauce for a sweet-savory honey garlic version with plenty of sticky glaze.

Grape Jelly BBQ Variation

For the classic party version, replace the brown sugar with about 1 cup grape jelly.

Mix the jelly with barbecue sauce and Worcestershire sauce, then cook exactly as directed. The jelly melts into the sauce and creates a smooth, sweet coating.

Maple Brown Sugar Variation

Add 1/4 cup pure maple syrup and reduce the brown sugar slightly.

This variation pairs especially well with smoky sausage and makes a great holiday appetizer.

How to Serve Little Smokies

For parties, keep the slow cooker on Warm and provide toothpicks so guests can serve themselves.

They are also delicious served over rice or mashed potatoes for a quick casual dinner.

For a larger appetizer spread, pair them with cheese cubes, crackers, deviled eggs, meatballs, vegetable trays, or sliders.

Can You Make Them Ahead?

Yes. Combine the sauce ingredients up to two days ahead and refrigerate in a covered container.

You can also cook the entire recipe one day ahead. Refrigerate after cooling, then reheat gently in the slow cooker on Low until hot.

How Long Can They Stay on Warm?

Once heated through, little smokies can stay on the Warm setting during a party for serving. Stir occasionally so the sauce remains evenly distributed.

If the glaze becomes too thick while sitting, stir in a tablespoon or two of water or barbecue sauce.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to three to four days.

Reheat in a saucepan over medium-low heat, in the microwave, or in the slow cooker until steaming hot.

For the best sticky texture, add a small spoonful of barbecue sauce when reheating.

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