This little smokies recipe (aka beanie weenies) made in the CrockPot® slow-cooker is a fan favorite and perfect for game days and parties.
I always feel like a star when I put little effort into a recipe and people go crazy. These little smokies (beanie weenies) are a great example, and they’re the ideal party magnet and perfect for game day, or holiday parties, right up there with my pigs in a blanket, French bread pizza, and my chicken taquitos. Everyone loves these CrockPot® little smokie appetizers because they’re sweet, savory, saucy, and easy to serve to a crowd. I like to make them because they’re easy to prep, flip the switch, and pretty much ignore until it’s time to serve.
In This Post
Why You’ll Love Them
- These lil smokies couldn’t be simpler to make–the slow cooker does all the work
- All you need is 5 ingredients to make this recipe
- They are ALWAYS a huge crowd-pleaser, but be warned–they’ll disappear fast!
Little Smokies Ingredients List
- Cocktail sausages—There’s a variety of cocktail weiners out there. Turkey. Beef. Sausage, and combos of them all. I chose traditional pork sausages but also threw in a package of cheddar-stuffed weiners for a little once-in-a-few-bites surprise.
- BBQ sauce—A basic store-bought barbecue sauce is the base for this sauce, so I choose a quality, honey-sweetened version to lend the smoky, sweet flavor.
- Brown sugar—adds sweetness to the BBQ sauce (you could use maple syrup if you wanted)
- White vinegar—Adds tang and a puckery punch. I don’t use apple cider vinegar because it comes off a little too strong.
- Beer—I like using a lager for this but you could substitute with apple cider if you prefer
Find the complete recipe with measurements below.
How to Make Little Smokies (Beanie Weenies)
- Let your CrockPot or slow cooker do all the work. This game day appetizer couldn’t be simpler. Just add everything to your slow cooker, pop the lid on, and let the cocktail weenies cook on high for 2 to 3 hours until warmed through.
- Keep them warm and party on. Once cooked, turn the heat to “warm” to keep the little smokies warm all afternoon.
FAQ and Recipe Tips
- Can I omit the beer? The alcohol from the beer cooks out of the cocktail sausages, but if you’d rather not add the beer, add the same amount of water or sparkling cider in its place.
- What type of beer should I use? You want to use a light beer in this recipe. Bud Light or something similar will work.
- Sweeten to your personal tastes. I add ½ cup brown sugar to the little smokies sauce to amp up its sweet flavor. If you don’t like your little smokies to be too sweet, scale back the amount of sugar you use.
- Brown sugar is best. I don’t recommend using granulated sugar in place of brown sugar, as brown sugar’s caramel-y flavor pairs better with the honey barbecue sauce.
- Don’t forget the serving utensils. If serving this little smokies recipe to guests, be sure to have a serving spoon in the slow cooker so they can easily serve themselves. A stash of clean toothpicks to eat these cocktail weenies with also makes for less cutlery to clean after the big game.
Storage Tips
These little smokies will keep in the fridge for about 5 days. You could also store them in an airtight container in the freezer for about 3 months.
The CrockPot® I Use
This is the CrockPot® slow cooker I use. I like it for its locking lid so I can transport the whole dish to potlucks or parties without spills.
More Easy Appetizers You’ll Love
- Bacon Beer Cheese Dip
- Slow Cooker Buffalo Chicken Cheese Dip
- Easy Yogurt Fruit Dip
- French Onion Dip
- Pigs in a Puff Pastry Blanket
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #every_day_delicious_kitchen.
Little Smokies Recipe (Beanie Weenies)
Ingredients
- 4 14- ounce packages cocktail sausages
- 16- to 18- ounce bottle honey-flavored barbecue sauce
- ½ cup light brown sugar
- ¼ cup white vinegar
- 12- ounce bottle lager beer
Instructions
- Place the sausages in the bowl of a slow cooker. Add the barbecue sauce, brown sugar, vinegar, and beer and stir to combine.
- Cook on high for 2 to 3 hours or until the sausages are warmed through.
- Lower heat and keep warm to serve.
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