Slow Cooker BBQ Cocktail Sausages
Cocktail sausages in a sticky barbecue glaze are about the easiest finger food there is: stir, cook and switch to WARM. Honey, a little vinegar and mustard balance the sweetness of the sauce, and smoked paprika adds a smoky edge. Use small cocktail sausages or sliced smoked sausage, as long as they are fully cooked.
By Maya Ellison
Published
- Prep Time
- 5 mins
- Cook Time
- 3 hrs
- Total Time
- 3 hrs 5 mins
- Servings
- 12 servings
How do you make Slow Cooker BBQ Cocktail Sausages?
Whisk 375 ml barbecue sauce, 80 ml honey, cider vinegar, mustard, Worcestershire sauce and smoked paprika in a slow cooker. Stir in 1 kg thawed, fully cooked cocktail sausages or sliced smoked sausage. Cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, until the sausages reach 74°C (165°F), then switch to WARM and serve with cocktail picks.
- Total time
- 3 hrs 5 mins
- Calories
- 330 per serving
- Protein
- 9 g
- Yield
- 12 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Sausages
Glaze
To finish
Equipment
Slow cooker (4-6 litre) · Whisk · Instant-read thermometer · Cocktail picks
Quick Directions
Mix the glaze
Whisk the barbecue sauce, honey, vinegar, mustard, Worcestershire sauce, smoked paprika, garlic powder and chili flakes together in the slow cooker until smooth.
Add the sausages
Pat the cocktail sausages dry, or slice the smoked sausage into 2 cm rounds, and stir them into the glaze until every piece is coated.
Slow cook
Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, stirring once or twice, until the glaze is bubbling and the sausages reach 74°C (165°F) in the centre.
Hold on WARM
Once the sausages are hot through, switch the slow cooker to WARM, sprinkle with green onion and set out cocktail picks.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker bbq cocktail sausages.
Mix the glaze
Whisk the barbecue sauce, honey, vinegar, mustard, Worcestershire sauce, smoked paprika, garlic powder and chili flakes together in the slow cooker until smooth.
Add the sausages
Pat the cocktail sausages dry, or slice the smoked sausage into 2 cm rounds, and stir them into the glaze until every piece is coated.
Slow cook
Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, stirring once or twice, until the glaze is bubbling and the sausages reach 74°C (165°F) in the centre.
Hold on WARM
Once the sausages are hot through, switch the slow cooker to WARM, sprinkle with green onion and set out cocktail picks. Stir now and then, and add a splash of water if the glaze gets too thick.
Recipe Tips
- Use only sausages labelled fully cooked, such as cocktail sausages, small smoked sausages or smoked kielbasa. Raw fresh sausages are not suitable for this recipe.
- Thaw frozen sausages in the fridge overnight first so they heat evenly and reach 74°C (165°F) in the usual time.
- Barbecue sauces vary a lot in sweetness and smokiness. Taste the glaze before adding the sausages and use less honey if your sauce is already sweet.
- For a stickier glaze, cook uncovered on HIGH for the last 20-30 minutes, stirring once or twice.
Variations
- Brown sugar glaze: use 70 g (1/3 cup) packed brown sugar instead of the honey for a deeper, molasses-like sweetness.
- Apricot glaze: swap the honey for 160 ml (2/3 cup) apricot jam for a fruity, tangy finish.
- For more heat, add 1-2 tsp hot sauce or 1 finely chopped chipotle pepper in adobo sauce to the glaze.
Nutrition (per serving)
| Calories | 330 |
|---|---|
| Protein | 9 g |
| Carbs | 24 g |
| Fat | 22 g |
| Saturated fat | 7.5 g |
| Fibre | 0.5 g |
| Sugar | 20 g |
| Sodium | 1170 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze the sausages in their glaze for up to 2 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over medium-low heat or in the microwave, stirring, until the sausages reach 74°C (165°F). Do not reheat leftovers in the slow cooker; heat them first, then hold on WARM.
Slow Cooker BBQ Cocktail Sausages FAQs
How long do cocktail sausages take in the slow cooker?
1 kg of thawed, fully cooked cocktail sausages takes 3-4 hours on LOW or 1.5-2 hours on HIGH. They are ready when they reach 74°C (165°F) in the centre, and then you can switch the slow cooker to WARM.
Can I use regular smoked sausage instead of cocktail sausages?
Yes. Slice fully cooked smoked sausage or kielbasa into 2 cm rounds and use the same weight. The cooking time stays the same, and the cut sides soak up more of the glaze.
Can I put frozen cocktail sausages in the slow cooker?
Fully cooked sausages can go in frozen, but they take longer to heat through and warm unevenly. For the best results, thaw them in the fridge overnight, and always check that they reach 74°C (165°F) before serving.
Can I make BBQ cocktail sausages ahead?
Yes. Mix the glaze up to 2 days ahead and refrigerate it, then add the sausages and cook as usual. If you cook the sausages ahead, chill them within 2 hours and reheat them on the stove or in the microwave to 74°C (165°F) before holding them on WARM.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
