Description
Prep time: 10 minutes
Stovetop cook time: Approximately 25–35 minutes, or as needed for heating and reduction
Servings: 8–10 appetizer portions
Ingredients
Scale
- 2 packages (14 ounces each) fully cooked cocktail sausages
- 1 cup barbecue sauce
- 2 tablespoons pineapple juice
- 1/2 cup packed light brown sugar
- 1 cup crushed pineapple with a little of its juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- A pinch of cayenne, optional
- 1 teaspoon apple cider vinegar, optional
- Parsley or green onions, optional garnish
Instructions
- Whisk the barbecue sauce, crushed pineapple, pineapple juice, brown sugar, Worcestershire, Dijon, spices, and optional vinegar together.
- Combine with drained sausages in a large skillet or wide saucepan.
- Bring to a gentle simmer over medium heat, then reduce to low. Cook partially covered for 20–25 minutes, stirring occasionally, until heated according to the sausage package. Uncover for a further 5–10 minutes if needed to reduce the sauce, stirring frequently.
- Thin with a little water if too thick, or reduce the sauce separately if it remains thin after the sausages are hot.
- Serve warm, garnished if desired.
Slow cooker: Combine all ingredients, cover, and cook approximately 2–3 hours on LOW or 1–1 1/2 hours on HIGH, 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.