I love a super easy and super delicious appetizer, and this little smokies recipe ticks both boxes. It’s rich, flavorful, and dead simple to make. I coat cocktail sausages in sweet grape jelly and tangy BBQ sauce to create this lip-smacking appetizer. It’s the epitome of finger food and always a crowd-pleaser.
Tips for Success
If you plan to make these for a crowd you can easily double or triple the recipe. Just double (or triple!) all the ingredients. You may also need a large pan. To make in a crockpot, combine all ingredients in a slow cooker and cook on low for 2 hours. Keep warm until serving. You can add some garnishes such as cooked crumbled bacon or chopped parsley.
How to Store and Reheat
On the rare instance you have leftover little smokies, store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop or in the oven.
Serving Suggestions
On game day, I like to serve these little smokies as part of my appetizer spread alongside some white queso, baked chicken wings, and bacon wrapped shrimp.
How to Make Little Smokies Step by Step
Heat the Sausages: Place 14 ounces (1 package) of little smokies sausages, 2 tablespoons of grape jelly, and 1 tablespoon of BBQ sauce in a medium saucepan over medium heat. Allow the mixture to boil slightly. Reduce heat and simmer for 5-10 minutes or until the cocktail sausages are cooked through. That’s it!
