Every year around this time, it’s the same thing.
The phone rings. Well, it used to ring. Now it just buzzes with texts.
And then I
hear read, “Heidi, can you send me your Little Smokies recipe again?”
Yep, like clockwork.
As the big game day draws near I start hearing—make that seeing—the requests. And every year I send the same recipe out to friends who have had these sweet little barbecued sausages in the crock pot (or my new Instant Pot) on game days of years past.
They’re craving them again, but this time in the comfort of their own home where the game day bets are a little looser, and a whole lot more forgiving.
I never thought this humble little recipe was worthy of a blog post, but given the requests I still receive, and the fact that I crack open my war-torn recipe binder for the recipe each year, I realized me and my friends might not be the only ones in need of a super simple, slow cooker game day appetizer.
About the recipe
These days there are a variety of cocktail weiner flavors out there. Turkey. Beef. Sausage, and combos of them all. I chose traditional pork sausages but also threw in a package of cheddar stuffed weiners for a little once-in-a-few-bites surprise.
A basic store-bought barbecue sauce is the base for this sauce so I choose a quality, honey sweetened version to lend the smoky, sweet flavor.
White vinegar adds tang and a puckery punch. I don’t use apple cider vinegar because it comes off a little too strong.
And then there’s beer. What would game day be like without another layer of it? The alcohol from the beer cooks out of the recipe but if you’d rather not add the beer, add the same amount of water or sparkling cider in its place.
If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram with #foodiecrusheats.
- 4 14-ounce packages cocktail sausages
- 16-18 ounce bottle honey flavored barbecue sauce
- ½ cup light brown sugar
- ¼ cup white vinegar
- 1 12-ounce bottle lager beer
- Place the sausages in the bowl of a slow cooker. Add the barbecue sauce, brown sugar, vinegar and beer and stir to combine.
- Cook on high for 2 to 3 hours or until the sausages are warmed through. Lower heat and keep warm to serve.
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