Description

Yield: 10–12 appetizer servings
Prep time: Approximately 10 minutes
Slow cooker: Approximately 3–4 hours on LOW or 1 1/2–2 hours on HIGH, subject to package and appliance guidance
Optional reduction: Approximately 5–15 minutes or as needed
Total on LOW: Approximately 3 hours 10 minutes to 4 hours 10 minutes, plus any reduction

Ingredients

Scale

Cocktail Sausages and Glaze

2 packages fully cooked beef Lil’ Smokies cocktail sausages, 14 ounces each
3/4 cup regular Dr Pepper
1 cup whole-berry cranberry sauce
1/2 cup barbecue sauce
1/3 cup packed brown sugar
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
A small pinch of cayenne pepper, optional

Optional Garnishes

2 tablespoons chopped dried cranberries
1 tablespoon chopped fresh parsley
A little finely grated orange zest

Yield: Approximately 10 to 12 appetizer servings. Package counts vary, so determine the number of sausages in a portion from the actual packages rather than assuming a universal piece count.

A light coating of cooking spray may be used in the slow cooker if needed. It is not necessary to add butter or oil to the sauce.

Instructions

Place two 14-ounce packages thawed, fully cooked beef cocktail sausages in a suitable slow cooker.
Whisk 3/4 cup Dr Pepper, 1 cup whole-berry cranberry sauce, 1/2 cup barbecue sauce, 1/3 cup brown sugar, 2 tablespoons ketchup, and 1 tablespoon each Dijon, Worcestershire, and cider vinegar.
Add 1/2 teaspoon each smoked paprika and garlic powder, 1/4 teaspoon each onion powder and black pepper, and optional cayenne.
Pour over the sausages and stir. Cover and cook until thoroughly hot according to the package, using the listed times as estimates.
For a stickier glaze, remove the sausages temporarily and reduce the sauce in a saucepan, stirring. Return to coat and warm.
Taste, garnish if desired, and serve hot. Hold at 140°F or above in appropriate equipment.

Storage: Refrigerate promptly at 40°F or below for 3–4 days. Freeze up to two months for best quality. Reheat leftovers to 165°F before hot holding.

Little tip: Glossiness does not prove that enough liquid has evaporated. A wide saucepan gives more reliable control over a sticky cranberry glaze than a short uncovered slow-cooker finish.