Grape Jelly Little Smokies
Grape Jelly Little Smokies are the ultimate two-ingredient party appetizer that disappears faster than you can set them out. Cocktail sausages simmer low and slow in a glossy, sweet-and-smoky sauce made from grape jelly and BBQ sauce, creating an irresistible glaze that coats every bite. Set it in the slow cooker and forget it until guests start hovering around the table.
Equipment
- Slow cooker (3.5 to 6 quart) Preferred method; use the keep warm setting for serving at parties
- Medium saucepan For the stovetop method
- Wooden spoon or silicone spatula
- Measuring cups
- Can opener If jelly comes in a can
- Serving dish or small chafing dish For keeping warm at parties; optional
- Toothpicks For serving
Ingredients
- 2 lbs cocktail sausages / Little Smokies about 900g; such as Hillshire Farm Lit'l Smokies
- 1 cup grape jelly 240ml; standard store-brand works great
- 1 cup BBQ sauce 240ml; a smoky or sweet variety works best
Optional Add-Ins
- 1 tbsp brown sugar for extra sweetness and depth
- 1 tsp Worcestershire sauce adds a savory punch
- red pepper flakes pinch; for a subtle kick
For Serving
- fresh parsley optional garnish; finely chopped
- green onions optional garnish; sliced
Instructions
- Add the grape jelly, BBQ sauce, and any optional add-ins (brown sugar, Worcestershire sauce, red pepper flakes) to the slow cooker insert or a medium saucepan. Stir until fully combined.
- Drain the cocktail sausages and add them directly to the sauce. Stir gently to coat every sausage evenly.
- Cover and cook on LOW for 2 to 3 hours, stirring once halfway through, until the sauce is glossy and the sausages are heated through. Switch to KEEP WARM to serve.
- Bring the sauce and sausages to a gentle simmer over medium-low heat, then reduce to low and cook for 15 to 20 minutes, stirring frequently, until the sauce thickens and coats the sausages.
- Taste the sauce and adjust as needed: add more jelly for sweetness, a splash of vinegar for tang, or extra red pepper flakes for heat. Let rest 5 minutes before serving.
- Transfer to a serving dish or serve directly from the slow cooker with toothpicks alongside. Garnish with fresh parsley or sliced green onions if desired.
Notes
- Use full-fat grape jelly rather than jam or preserves for a smoother sauce that dissolves more evenly.
- Stir once halfway through slow cooker cooking to prevent the sausages on the bottom from overcooking.
- A sweeter, milder BBQ sauce pairs best with the jelly. Avoid heavily vinegary or very spicy varieties for the classic version.
- Double or triple the recipe easily for large parties. The slow cooker method scales up with no change in technique.
- Make ahead: prepare the sauce up to 24 hours in advance and refrigerate. Add sausages on party day and heat as directed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Reheat in the slow cooker on LOW with a splash of water or extra BBQ sauce, or microwave in 60-second intervals, stirring between each.
- For a grown-up twist, add a tablespoon of bourbon to the sauce before cooking.
- Swap grape jelly for whole berry cranberry sauce and add a pinch of orange zest for a festive holiday variation.
- Use Heinz Chili Sauce instead of BBQ sauce for the equally popular chili sauce version of this classic recipe.
Nutrition
Serving: 1ServingCalories: 210kcalCarbohydrates: 17gProtein: 7gFat: 13gSaturated Fat: 4.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 510mgPotassium: 150mgSugar: 14gVitamin A: 2IUVitamin C: 1mgCalcium: 2mgIron: 6mg
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