Slow Cooker Little Smokies Appetizer Recipe(s)
It's a 2 for 1 day! I made two different types of Little Smokies a little bit ago to see which ones the kids liked better.
I made one batch the super easy way that our family has made for parties numerous times, and I made a slightly-more-difficult (and sophisticated? can Little Smokies ever be considered sophisticated?) version to do a blind taste test.
The results?
It was a tie. It was me and Adam and the two girls and it was a complete split down the middle.
One kid and one adult on each side.
Oh! and since I made them both a few weeks ago and am evidently getting really really old, I have no idea which finish picture goes with which stack of ingredients.
grr.
So! I think we should let the internet decide...
:-)
Oh! and since I made them both a few weeks ago and am evidently getting really really old, I have no idea which finish picture goes with which stack of ingredients.
grr.
So! I think we should let the internet decide...
- which photo do you think goes with which smokies? and
- if you do make these, which do you and your family prefer?
:-)
Grape Jelly and Chili Sauce Little Smokies
The Ingredients
serves 10 - 12
- 1 pound Little Smokies sausage
- 1 (12-ounce) bottle chili sauce (housed by the ketchup)
- 1 (18-ounce) jar grape jelly
The Directions.
Use a 4-quart slow cooker.Put the smokies into the slow cooker, and pour in the sauces.
Stir to combine.
Cover and cook on low for 4 hours, or high for 2 or until the smokies are heated through.
Serve out of the crock with toothpicks.
Big Barbecue Little Smokies
The Ingredients
serves 10 - 12
- 1 pound Little Smokies sausage
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 teaspoon gluten free Worcestershire sauce
- 1/2 cup barbecue sauce (check for gluten!)
The Directions.
Use a 4-quart slow cooker.Dump it all in!
Stir well and cook on low for 4 hours, or high for about 2.
Make sure the smokies are hot throughout and serve out of the crock with toothpicks.
alrighty then! My verdict is mixed, so let me know yours when you have the opportunity.
Dump & Go: Slow Cooker Freezer Meal Cookbook
Your Freezer Meal Cookbook is 47 Pages long and includes: 30 Recipes, 3 grocery lists and 30 freezer labels
Get the cookbook!
Little Smokies Appetizer (2 recipes!)
Yield: 10 -12
Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M
how to make Little Smokies in the crockpot slow cooker. gluten free option available
Ingredients
Grape Jelly and Chili Sauce Little Smokies
- 1 pound Little Smokies sausage
- 1 (12-ounce) bottle chili sauce (housed by the ketchup)
- 1 (18-ounce) jar grape jelly
Big Barbecue Little Smokies
- 1 pound Little Smokies sausage
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 teaspoon gluten free Worcestershire sauce
- 1/2 cup barbecue sauce (check for gluten!)
Instructions
Grape Jelly and Chili Sauce Little Smokies
- Use a 4-quart slow cooker.
- Put the smokies into the slow cooker, and pour in the sauces.
- Stir to combine.
- Cover and cook on low for 4 hours, or high for 2 or until the smokies are heated through.
- Serve out of the crock with toothpicks.
Big Barbecue Little Smokies
- Use a 4-quart slow cooker.
- Dump it all in!
- Stir well and cook on low for 4 hours, or high for about 2.
- Make sure the smokies are hot throughout and serve out of the crock with toothpicks.
thanks for posting this!!
ReplyDeletewe are having a bonfire/soup&Chili fellowship at our church tonight and this will be perfect and EASY. (I forgot about these tasty guys!)
I've done frozen meatballs with the grape jelly and chili sauce but I bet it's great with Lil Smokies. I bet the second one is good too so maybe I'll try that one when we have people over to watch football this year.
ReplyDeleteWe do cocktail sauce instead of chili sauce in our family, but its STILL NUMMY!
ReplyDeleteMy mom showed me how to make them with the grape jelly and I love them!! Probably my second most favorite (indulgent) thing to make with my crock!!
ReplyDeleteThis reicpe is also great with frozen meatballs swapped for the Little Smokies.
ReplyDeleteMy kids love Little Smokies, so any variations on how to prepare them is great!
ReplyDeleteI can already tell you that the winner for me will be the grape jelly Little Smokies. That's how my family has always made them and I LOVE them. Thanks for posting the recipe!! These make great appetizers.
ReplyDeleteHeinz organic ketchup is NOT gluten-free. Don't ask me why...
ReplyDeletehttp://www.myheinz.com/faq.asp
~M---thank you SO MUCH for that link! I wonder why? the ingredients on the bottle seem fine.
ReplyDeletecrazy.
We do it even simpler--just BBQ sauce on the little smokies! We like Saz's (is that only regional?) or Sweet Baby Rays--one of the funky variations.
ReplyDeleteWe've done little smokies for years! And call them "Drunken Weiners" 1 package, BBQ sauce and a can of beer. Low until heated through. I will have to try the grape jelly version this year though.
ReplyDeleteThese look INCREDIBLE! I can't wait to try them!
ReplyDeletethis are a Christmas Eve staple in my family. LOVE THEM! They go great for a crowd of any size.
ReplyDeleteHi. I just stumbled upon your blog by accident! I love my slow cooker and I'm so excited to swap recipes with you. I just put a chicken slow cooker recipe on my blog yesterday. Come take a peek! Thanks,
ReplyDeleteShel
We make the second recipe in our family. LOVE THEM! I do, however, like FabBecky's recipe for Drunken Weiners. Sounds interesting!
ReplyDeleteI use whole berry cranberry sauce instead of grape jelly. I have also substituted turkey meatballs for the little smokies
ReplyDeleteDefinately the grape jelly and chili sauce recipe...hands down at this house. But I like to also add frozen meatballs with this!
ReplyDeleteI love this cookbook! Thank you~ lots of fun, simple recipes that I already know...but many that are brand new to me.
ReplyDeletePS...my teens are eating oatmeal again and it's at all hours of the day!! (apple oatmeal is a big hit!)
love little smokies and these recipes! our recipe is similar to the grape jelly one, however add 1/4 to 1/2 bottle (to taste) of Beaver Brand Sweet Hot Mustard. It adds a zippy tang!
ReplyDeleteWe've always done it the 'easy way' (grape jelly and chili sauce)
ReplyDeleteI was just reading another slow cooking cookbook on Indian food and the author mentioned you and your yogurt recipe.
ReplyDeleteAm I unsophisticated that I love Lil Smokies? Seriously!!
ReplyDeleteI'll be the bottom picture goes with the grape jelly. As for me I looooove the barbecue sauce recipe. I might just have to go out and buy some little smokies this morning! Mmm. I go nuts making teeny piggies in a blanket with them and crescent roll dough. Always a hit at any event!
ReplyDeleteI prefer the recipe with the grape jelly, less ingredients and tastier! I think the second picture is the recipe with the jelly.
ReplyDeleteI have used the grape jelly recipe except instead of using the jelly, used canned jellied cranberry sauce. It's incredible, and always a hit. I usually make it with meatballs, but the Li'l Smokies are awesome too!
ReplyDeleteWe use apple jelly and yellow mustard. Delish! I'm gonna have to try yours!
ReplyDeleteI use the grape jelly recipe with frozen meatballs (my mom once did homemade meatballs...that's just too much work!!). I get rave reviews everytime, and it's great fun to watch people try to guess just what is in the sauce, they make up the silliest things!
ReplyDeleteI LOVE the one with grape jelly and chili sauce. I like to make this for big get togethers and everyone LOVES it! It sounds really weird, but it tastes oh so good! :-)
ReplyDelete"Jelly Dogs" in our house... yellow mustard and currant jelly. yum!
ReplyDeleteThis might sound strange, but these (and the meatball variety) also taste good with Ranch dressing on top. I am a saucy kind of girl though, so that might be why I like it!!
ReplyDeleteLove them Lil 'Mokie 'Mokies!
ReplyDeleteI made the standard ones, but now I want to try the sweet chili ones! Check out my full review: Perfect for #MNF or your next tailgate! Little Smokies! Thanks Stephanie O'Dea for the #recipe http://heatskitchen.blogspot.com/2013/10/little-smokies.html
ReplyDeleteI use cranberry sauce & chili sauce for meatballs & ltl smokies. Everyone loves them!
ReplyDeleteI'll be making this today for New Year's Eve. I like the jelly recipe. I also add in a little allspice and pineapple chucks.
ReplyDeleteMaking the BBQ sauce one for the Super Bowl today. The kids and the hubby can't wait!
ReplyDeleteWe do grape jelly with mustand...weird combo, but so good!
ReplyDeleteTry the little smokies with cherry preserves!
ReplyDeleteI use the grape jelly and bbq sauce and both lil smokies and frozen meatballs with maple syrup hot sauce and brown sugar. and a little a1 sauce for a added kick
ReplyDeleteThe one with the most fluid is the first one. Haven't tried the last one. Bet both are weiners. I couldn't help myself...
ReplyDeleteSame recipe but added a can of dole chunk pineapple, meatballs, smoking. Everyone fought for the pineapple chunks first. Note, only use half the pineapple juice. It ALL was to die for!!!!
ReplyDeleteLoved bbq sauce version but without the sugar (bbq and ketchup are plenty for my fam). Thanks for a new family fave!
ReplyDeleteQuick question can you make these the day before and just store the crockpot in the fridge?
ReplyDeletehi anon -- so hotdogs are already cooked -- these aren't raw. If you "cook" them the day before it really doesn't do anything --- so you might as well heat them thoroughly when you are ready to serve them. I hope this helps a bit!
ReplyDelete