Sweet and Tangy Mississippi Lil’ Smokies are the ultimate party appetizer — juicy cocktail sausages slow-cooked in a rich, zesty glaze that’s equal parts savory, sweet, and tangy. I love how this recipe turns a simple pack of sausages into something everyone gathers around, whether it’s game day, a potluck, or just a snack-filled night in.
Why You’ll Love This Recipe
I make these when I want something effortless but loaded with bold flavor. The sauce is a blend of barbecue, ranch seasoning, and a hint of heat that clings to every little sausage, making them completely irresistible. It takes just minutes to prep, and the slow cooker does all the work — my kind of dish.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Lil’ smokies (cocktail sausages)
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Barbecue sauce
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Unsalted butter
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Ranch seasoning mix
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Brown sugar
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Pepperoncini peppers, sliced (plus a little juice)
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Optional: red pepper flakes or hot sauce for added heat
directions
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I place the lil’ smokies in the bottom of my slow cooker.
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In a small bowl, I mix the barbecue sauce, melted butter, ranch seasoning, brown sugar, and a tablespoon or two of pepperoncini juice.
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I pour the sauce over the sausages and stir to coat them evenly.
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I add the sliced pepperoncini on top for a little extra tang and kick.
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I cover and cook on low for 2–3 hours, stirring occasionally.
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Once heated through and glazed, I serve them straight from the slow cooker or transfer to a serving bowl with toothpicks.
Servings and timing
This recipe serves 8 to 10 people as an appetizer and takes about 2.5 to 3 hours total, with just 5 minutes of prep.
Variations
Sometimes I swap the barbecue sauce for sweet chili sauce for an Asian-inspired twist. I’ve also added grape jelly in place of brown sugar for that classic cocktail sausage feel. If I’m feeding a crowd, I double the recipe easily and it still turns out perfect.
storage/reheating
Leftovers can be stored in an airtight container in the fridge for up to 4 days. I reheat them in the microwave or return them to the slow cooker on low until warmed through. They’re just as tasty the next day.
FAQs
Can I make these without a slow cooker?
Yes — I simmer everything in a pot on the stove over low heat for about 20–25 minutes, stirring occasionally.
Are they spicy?
Not unless I add extra heat. The pepperoncini add a mild tang, but I can always skip them or use fewer for a milder version.
Can I use turkey or plant-based cocktail sausages?
Absolutely — I’ve used both with great results. The sauce works well with any type of sausage.
Do I need to brown the sausages first?
No browning needed — the slow cooking warms them up and thickens the sauce perfectly.
Can I freeze them?
Yes — I freeze cooled leftovers in a freezer-safe container for up to 2 months. I thaw in the fridge and reheat in the slow cooker or stovetop.
Conclusion
Sweet and Tangy Mississippi Lil’ Smokies are one of my favorite low-effort, high-reward appetizers. With just a few ingredients and big flavor, they’re perfect for entertaining, snacking, or adding to a finger food spread. Every time I make them, there’s never a single one left behind.
Print
Sweet and Tangy Mississippi Lil’ Smokies
- Prep Time: 5 minutes
- Cook Time: 2.5 hours
- Total Time: 2 hours 35 minutes
- Yield: 8 to 10 servings
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Sweet and Tangy Mississippi Lil’ Smokies are slow-cooked cocktail sausages coated in a bold, zesty glaze made with barbecue sauce, ranch seasoning, brown sugar, and tangy pepperoncini — the ultimate party appetizer that disappears fast.
Ingredients
- 1 (14 oz) package Lil’ smokies (cocktail sausages)
- 1 cup barbecue sauce
- 2 tbsp unsalted butter, melted
- 1 tbsp ranch seasoning mix
- 2 tbsp brown sugar
- 2–3 pepperoncini peppers, sliced
- 1–2 tbsp pepperoncini juice
- Optional: red pepper flakes or hot sauce, to taste
Instructions
- Place lil’ smokies in the bottom of a slow cooker.
- In a bowl, combine barbecue sauce, melted butter, ranch seasoning, brown sugar, and pepperoncini juice.
- Pour the sauce over the sausages and stir to coat evenly.
- Add sliced pepperoncini on top.
- Cover and cook on low for 2–3 hours, stirring occasionally, until heated through and glazed.
- Serve warm directly from the slow cooker or transfer to a serving bowl with toothpicks.
Notes
- Use grape jelly instead of brown sugar for a classic twist.
- Try sweet chili sauce for an Asian-inspired version.
- Easily double the recipe for larger crowds.
- Store leftovers in the fridge up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 190
- Sugar: 10g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg
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