BBQ Lil Smokies Recipe

A close up of BBQ Lil Smokies with a tooth pick in the main one.

This BBQ lil smokies recipe is the kind of easy appetizer everyone loves, and the kind you toss together in minutes and forget about until it’s time to eat. The sausages simmer in a sweet, smoky sauce that tastes like you spent way more time on it than you actually did.

Course Appetizer

Cuisine American

Diet Low Lactose

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 399kcal

Author Jessy Freimann

Equipment

Ingredients

2 cups tomato ketchup
2 Tablespoons liquid smoke (or you can substitute soy sauce for an Asian-inspired sauce)
1 ½ cups brown sugar
½ cup onion, minced
26 ounces Little Smokies
Green onions for garnish, chopped (optional)

Instructions

Slow cooker instructions

Place ketchup, liquid smoke, brown sugar and onion into the crockpot. Stir to combine.
Add Little Smokies and stir until everything is well coated.
Cover the crockpot and cook on high for 2 hours or low for 3 hours. Set crockpot to warm and serve immediately with chopped green onions to garnish.

Instant Pot instructions

Place ketchup, liquid smoke, brown sugar and onion into the Instant Pot. Stir to combine.
Add Little Smokies and stir until everything is well coated.
Cover the instant pot and set it for 5 minutes on manual high pressure with a natural release for 10-15 minutes. If the sauce isn’t thick enough for you, remove the Lil’ Smokies and reduce the sauce on the saute function until it reaches your desired level of thickness.
Serve immediately with chopped green onions to garnish.

Video

Notes

Mix the sauce right in the pot. No need to pull out an extra bowl! Just add everything to the slow cooker or Instant Pot and stir until smooth.
Let the slow cooker do the work. You don’t need to fuss with them while they cook. I usually give them a quick stir once or twice, but it’s totally optional.
If you’re making a big batch of crock pot lil smokies for a party, switch the slow cooker to Warm so guests can help themselves throughout the night.
Skip the smoky flavor. If liquid smoke isn’t your thing, swap it for the same amount of soy sauce. It adds a savory, Asian-inspired twist to the sauce.
Adjust the sauce to taste. Want it sweeter? Add a little extra brown sugar. Prefer more tang? Stir in a splash of vinegar or a dash of hot sauce.
Ingredients to prep ahead- Mince the onion and measure the ketchup, brown sugar, and liquid smoke (or soy sauce) so you can dump everything in quickly.
Leftovers and storage- Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or in the microwave. Big batches can be rewarmed in the slow cooker. For the best texture, freeze before cooking rather than after.

Nutrition