Save My cousin showed up to a Super Bowl party with a crockpot of these glazed sausages one February, and they disappeared faster than anyone could grab a seat on the couch. The kitchen smelled like apricot and smoke, and I found myself going back for thirds while pretending to watch the game. That's when I realized the magic wasn't just in the food—it was in how something so simple could make people actually linger around the appetizer table instead of rushing to the main event.
I made these for a potluck at work during a snowstorm, and they became the reason people remembered the day as less miserable than it could've been. One coworker ate so many she joked she'd need the crockpot itself as a ride home, and somehow we all ended up in this ridiculous conversation about what jam flavors we'd try next. It was one of those random Tuesday moments where food bridged the gap between strangers and made everyone feel a little less alone in the break room.
Ingredients
- Cocktail smoked sausages (2 lbs): These little gems are the foundation, and their smoky flavor is what makes this whole thing work—cheaper brands actually do fine here since the sauce is doing the heavy lifting.
- Barbecue sauce (1 cup): Your favorite style is the way to go; I've used tangy vinegar-based, thick and sweet, even spicy versions, and they all shine differently.
- Apricot jam or preserves (1 cup): This is the secret weapon that nobody expects—it adds brightness and a subtle fruit note that plain BBQ sauce never achieves alone.
- Dijon mustard (2 tbsp): This cuts through the sweetness and adds complexity; regular yellow mustard will make it taste flatter, so don't skip the upgrade.
- Apple cider vinegar (1 tbsp): Just enough tang to keep the sauce from feeling one-dimensional or cloying.
- Worcestershire sauce (1 tsp): A tiny amount adds umami depth that makes people wonder what that secret ingredient is.
- Black pepper (1/4 tsp): Freshly cracked makes a real difference, but ground will work if that's what you have.
Instructions
- Build your sauce:
- Whisk barbecue sauce, apricot jam, Dijon mustard, apple cider vinegar, Worcestershire sauce, and black pepper in a bowl until smooth—you're aiming for a consistency that coats the back of a spoon but still flows. Take a taste and adjust; this is your moment to tweak the balance before everything goes into the crockpot.
- Load the crockpot:
- Dump all those little sausages into your slow cooker and pour the sauce right over them, then give everything a good stir so every piece gets coated. You want the sausages nestled in that glaze, not sitting on top like they're avoiding it.
- Low and slow:
- Cover and cook on LOW for 2 hours, stirring halfway through so the sauce clings to every sausage evenly. You'll know it's ready when the sauce is bubbling gently at the edges and smells like the best decision you've made all day.
- Serve with style:
- Transfer to a serving dish or leave them warming in the crockpot with toothpicks nearby—either way, they should stay warm for the duration of your gathering. The residual heat keeps them perfect, so don't stress about timing.
Save These sausages taught me that some of the best dishes are the ones that let you be present with people instead of stressed about execution. My neighbor's kid asked for the recipe after devouring a whole handful, which somehow meant more than any compliment from an adult.
Flavor Tweaks Worth Trying
This recipe is a blank canvas if you want it to be—I've swapped the apricot jam for fig jam when I was feeling fancy, and it added this almost savory undertone that knocked everyone's socks off. On nights when I'm feeding people who like heat, a quarter teaspoon of cayenne pepper goes into the sauce, and suddenly these become the appetizer people remember next time they see you. Even something simple like a splash of bourbon adds a whiskey-forward warmth that makes the dish feel elevated without requiring actual effort.
Make-Ahead Magic
You can mix the sauce the night before and store it in the fridge, then just dump it with cold sausages into the crockpot on party day—everything still cooks perfectly in 2 hours on LOW. I've also made these in a regular pot on the stovetop over medium heat for about 45 minutes if I'm short on time, stirring occasionally until the sausages are heated through and the sauce is glossy.
Serving and Storage Secrets
These are best served directly from the crockpot because they stay at that perfect warm temperature for hours, and guests can keep helping themselves throughout the event. Leftover sausages keep in the fridge for up to 4 days and actually taste even better the next day when the flavors have melded, so don't hesitate to make extra.
- Serve with toothpicks or small forks for easy grabbing, and set out small napkins nearby—that apricot glaze gets sticky.
- If you're transporting them somewhere, use a small cooler with a hot pack to keep the crockpot warm during the drive.
- Leftovers can even be chopped up and tossed into cream cheese for a stellar appetizer spread the following day.
Save This recipe proves that the best party food is often the simplest, the kind that tastes like someone cared but didn't spend the whole day proving it. Make these once and you'll understand why they keep getting requested.
Recipe Help
- → Can I use a different type of jam instead of apricot?
Yes, grape jelly is a popular alternative that creates a sweeter flavor profile. You can also experiment with peach preserves or orange marmalade for different taste variations.
- → How do I keep the sausages warm for serving at a party?
Keep your slow cooker on the WARM setting throughout your event. The sausages will stay at the perfect serving temperature for several hours without overcooking.
- → Can I make this ahead of time?
Absolutely. You can prepare the sauce mixture and store it in the refrigerator up to 2 days ahead. On the day of serving, simply combine with sausages in the crock pot and cook as directed.
- → What type of barbecue sauce works best?
Any style works well, but a sweet and tangy barbecue sauce complements the apricot jam nicely. Avoid overly smoky or spicy sauces unless you want a bolder flavor.
- → How long can leftovers be stored?
Store leftover sausages in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
- → Can I double this for a larger crowd?
Yes, double all ingredients and use a larger 6-quart slow cooker. The cooking time remains the same, though you may want to stir more frequently to ensure even coating.