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Slow Cooker Cranberry BBQ Little Smokies Everyone Loves

Slow Cooker Cranberry BBQ Little Smokies

Tender cocktail sausages simmer in a sweet, tangy cranberry barbecue glaze until hot, glossy, and ready for easy party serving. Whole-berry cranberry sauce adds pleasant texture and a festive color.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 14-ounce package Beef or pork Little Smokies/cocktail sausages
  • 1 14-ounce can Whole-berry cranberry sauce
  • 1 cup Barbecue sauce
  • 1/2 cup Packed light brown sugar
Optional Flavor Additions
  • 1 tablespoon Orange juice or water
  • 1/2 teaspoon Garlic powder
  • 1 tablespoon Worcestershire sauce

Method
 

Step-by-Step
  1. Add the cranberry sauce, barbecue sauce, brown sugar, and any optional orange juice or water, garlic powder, and Worcestershire sauce to the slow-cooker insert. Stir until the mixture is reasonably combined.
  2. Add the Little Smokies and toss gently until the sausages are coated in the cranberry barbecue mixture.
  3. Cover and cook on LOW for 3–4 hours or on HIGH for 1 1/2–2 hours, until the sausages are hot and the sauce is glossy and slightly thickened. Stir once or twice during cooking.
  4. Serve hot with toothpicks or small appetizer forks. If needed, keep the sausages warm for up to about 2 hours, stirring occasionally.

Notes

Do not add extra liquid unless needed because the sausages release moisture and the sauce becomes thinner while hot. For a thicker glaze, remove the lid during the final 20–30 minutes on HIGH, or transfer the cooked sausages to a serving dish and simmer the sauce separately until reduced. To double the recipe, use 2 packages sausages, 2 cans cranberry sauce, 2 cups barbecue sauce, and 1 cup brown sugar.