Description
Prep time: 10 minutes
Stovetop cook time: Approximately 25–35 minutes, or as needed for heating and reduction
Servings: 10–12 appetizer portions
Ingredients
Scale
- 2 packages (14 ounces each) fully cooked cocktail sausages
- 1/2 cup barbecue sauce
- 1 cup Dr Pepper plus 1/4 cup reserved pineapple juice
- 3/4 cup packed brown sugar
- 1 can (20 ounces) pineapple chunks, drained, reserving 1/4 cup juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- 2 tablespoons ketchup
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water, optional
- Sliced green onions, optional garnish
Instructions
- Whisk the barbecue sauce, Dr Pepper, reserved pineapple juice, brown sugar, Worcestershire, Dijon, garlic, paprika, pepper, and ketchup together.
- Combine with drained sausages and pineapple in a large skillet or wide saucepan.
- Bring to a gentle simmer over medium heat, then reduce to low. Simmer uncovered for about 25–35 minutes, stirring frequently as it thickens, until the sausages are heated according to the package and the glaze coats them. Allow more time if needed.
- Thin with a little water if too thick, or reduce the sauce separately if it remains thin after the sausages are hot.
- If needed, stir in the optional slurry and simmer 1–2 minutes. Serve warm, garnished if desired.
Slow cooker: Combine the sausages, pineapple, and glaze ingredients, leaving the optional slurry aside. Cover, and cook approximately 2–3 hours on LOW, until hot throughout according to the sausage package instructions. Reduce thin sauce separately in a saucepan if needed. Hold hot at 140°F or above.
Storage: Refrigerate promptly in shallow containers for 3–4 days or freeze for up to 2 months for quality. Reheat leftovers to 165°F before serving or hot holding.