Mini smoked sausages in a tangy sauce, perfect for any gathering.
Party Cocktail Sausages
Meatballs and mini smoked sausages - most notably those Lit'l Smokies - are two party staples and the best part? The sauces you use can completely customize them.
One standard mixture is the old school chili sauce and grape jelly blend and frankly everybody I know, even my grandkids, love that, whether it's on meatballs or sausages.
I patterned this sauce after my burger and meatball sauce and decided to leave in the relish for the tang it provides, though you could certainly leave that out. I was thrilled with the taste on the Lit'l Smokies and I think you will be too!
Here's what you'll need to make my Party Cocktail Sausages:
2 (28 ounce) packages cocktail smoked sausages (like Lit'l Smokies), at room temperature
For the Sauce:
- 2 teaspoons cooking oil (or bacon drippings)
- 1 cup minced onion
- 1/2 tablespoon minced garlic
- 32 ounces ketchup
- 1/8 cup Creole (or yellow) mustard
- 1/2 cup pepper jelly or other jam or preserves (apricot, grape, mango, peach, chutney)
- 1 or 2 tablespoons whisky or bourbon
- 2 teaspoons Liquid Smoke
- 1/2 cup sweet pickle relish
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes, or to taste, optional
- 1/4 teaspoon kosher salt, or to taste
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Here's how to make them!
The most well known mini smoked sausages are the Hillshire brand of Lit'l Smokies and that's what I used here, although there are other brands available too. Bryan is another popular one. I have no relationship to either of those companies.
Truth is, a thin smoked sausage link like Conecuh, cut into 2 inch sections would work well too.
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Place cocktail sausages in a strainer and rinse; let drain and set aside. Here's that Easy Greasy strainer (#ad) again that I love so much! It's a total upgrade from the old school colanders we're all used to.
In a large saucepan, sauté minced onion in cooking oil about 3 minutes, or until tender; add garlic and cook another minute. You just want it softened, not browned.
Add ketchup and all remaining ingredients to the saucepan.
Bring to a boil, stirring regularly until well blended.
Add sausages and continue cooking until heated through. Remove from heat, taste and adjust seasonings as desired. Once the sausages are fully heated through, transfer to a 4-quart or larger slow cooker. Cover and cook on high for 1 hour on low for 3 hours. Switch to keep warm setting to serve from the slow cooker.
Delicious!
For more of my favorite appetizers, check out the collection on my Pinterest board!
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