This might be the easiest most delicious sausage appetizer ever! It's sweet, savory and smoky. There's hardly any prep work, and less than 5 minutes on the stove are needed to enjoy these irresistible cocktail sausages, cocktail weenies, lil smokies, cocktail weiners, or whatever you call them. It's a perfect recipe for any type of gathering, to munch on before a barbecue, for game day, movie night, or just because. Any excuse is a good one!
Incredibly easy and tasty appetizer
Make them once, and you'll start finding excuses to make them.
Here, we just say, 'How about we make the little smokies recipe?' Boom! Ten minutes later, they're on the table.
- It's super easy to make. Yes, I'm saying it again, in case you skimmed through the paragraphs above: This is an extremely easy recipe. It's ready in minutes.
- Crowd-pleaser. This is the understatement of the year, at least in this house. We are huge fans-huge-and have yet to meet a friend who disagrees.
- Simple ingredients. They are mostly pantry staples because some of them are easy to substitute. So there's no excuse.
It's almost as easy as heating them in some purchased barbecue sauce mixed with grape jelly (which I know is a popular combination) but better. All households should have packages of Lil' Smokies or any other cocktail sausage in the fridge at all times to make recipes like this one.
I've been wanting to share these with you for ages. As it happens with so many heritage recipes I've been making for decades (hello French onion dip and best strawberry ice cream), it takes me a while to remember to post them.
But the wait is worth it. Trust me.
Ingredient list
They are so few, and this recipe is so delicious, you might want to be stocked at all times for spur-of-the-moment smokies cravings!
- Sausages: depending on where in the world you are, the possibilities are endless. Use Lil' Smokies or any other cocktail sausage or mini weiner you like. Or cut up some hot dogs in pieces if that's all you have available.
- Mustard: I use creamy Dijon, which is strong. If using any other type, taste and adjust.
- Liquid: use soy sauce (saltier) or balsamic vinegar (sweeter). Both are amazing.
- Brown sugar: it adds a caramel undertone that works better than white sugar.
How to cook cocktail sausages
It's so ridiculously easy! Simply put the ingredients in a saucepan and cook until syrupy. That's it.
Mix
Add all ingredients to the saucepan and stir to combine.
Simmer
Cook on medium heat until a syrup is formed. When it starts to boil make sure you stir it frequently so it doesn't stick to the bottom. It will be quite watery initially, so give it a few minutes.
Eat warm
Make sure the mini sausages don't break. If you feel they're getting too soft but the syrup is not fully reduced, take them out and cook the syrup a little longer. It should be silky and thick.
Kitchen Notes
- Pre-cook the sausages: depending on the type of sausage you use, they might already be fully cooked. If they're not, boil them for a few minutes first, according to the manufacturer's directions, before mixing them with the rest of the ingredients. But it's not always necessary.
- Saucepan or skillet: the first one will take longer to reduce; in the latter, the smokies will caramelize better individually and maybe char a little, which is a good thing.
- Slow cooker: for this particular recipe, I don't see the need to use it unless you don't have access to a stovetop. Cleaning the crockpot just to make these when they're ready in less than 10 minutes, doesn't sound like a great plan to me. But you can make them in a slow cooker!
- Oven: you can mix all the ingredients in a baking dish (not a baking sheet) and bake them until golden brown and a little shriveled. But it would have to be a small container so that the syrup coats the cocktail weiners before it becomes too thick. It's not one of my favorite ways of making these.
- Other sausages: this recipe can also be used with pork or turkey sausages, but beef sausages are still the best option.
- Variations: white wine can also be used instead of soy sauce. If you like honey or maple syrup, use 1 tablespoon with 2 tablespoons of brown sugar. Also, feel free to throw in a clove of garlic (crushed or chopped, depending on whether you want to remove it before serving or not) to the mix before heating it on the stove. Garlic powder also works. For a spicy kick, add a dash of hot sauce. Though it's great to adjust to our palates, if you change too many of the ingredients it will be a different recipe.
Related recipes you might like:
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
Cocktail Sausages
Ingredients
- 12 ounces 340g Lit'l smokies or mini weiners/cocktail sausages, preferably smoked (see Notes below for alternative)
- 3 tablespoons brown sugar
- 3 teaspoons dijon mustard
- 1 tablespoon soy sauce, see variations in the Notes, below
Instructions
- Put the smokies or sausages in a saucepan or skillet. See Notes below about pre-cooking them.
- Add brown sugar, mustard, soy sauce and mix.
- Cook on medium heat until a syrup is formed. When it starts to boil make sure you stir it frequently so it doesn't stick to the bottom. It will be quite watery initially, so give it a few minutes.
- Transfer to a bowl and serve with toothpicks or small cocktails forks.
- Refrigerate leftovers in an airtight container or a bowl covered with plastic wrap. Warm again before eating. The sauce will be much thicker.
Hannah Zupan says
Hello is there a way I can do this in a crockpot? Could I do it on the stove and transfer and they will be ok/ not burn if put on "warm"? Planning on serving at a party this winter.
Paula Montenegro says
Hi Hannah! You shouldn't have issues if set at low temp. Don't overcook them at a high temp or for a long time at first, as some sausages might tear or burst depending on the brand.
Joan says
How easy, how delicious!!! Finally, a recipe that they are not soaked in barbeque sauce. I just did a trial run using cut up hot dogs. Fantastic!! This will be one of our Father's Day appetizers. Great, simple recipe.
angiesrecipes says
They look GOOD! And I love the easy and quick preparation. Definitely a winner!