Easy BBQ Smokies Recipe

This little saucy snack is exactly what it sounds like: mini smoked sausages (aka smokies) tossed in a sticky, smoky BBQ glaze until everything is charred in the best way and begging to be eaten with your hands. It’s stupidly easy, crowd-pleasing, and perfect for last-minute parties, a lazy weeknight with kids, or when you need something smoky and sweet to soak up cold weather blues.

My husband practically proposes to this recipe. Not even kidding—he’ll bring home random packs of cocktail sausages just to surprise me, and our kiddo hoards them like tiny meaty treasures. Once we started making these, they became our go-to “I forgot dinner” hero and the thing I make when friends drop by with wine and zero notice. One time I burned the edges a touch and everyone declared them more “charred and delicious” than usual. That’s how you know it’s a keeper.

Kitchen Talk

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I always think of these saucy smokies as my “throw-everything-in-and-see” recipe. Sometimes I use brown sugar, sometimes maple syrup, sometimes a spoonful of jam left in the back of the fridge—none of it is wrong. I’ve cooked them in a skillet, in the oven, and once in a slow cooker when I wanted to make them ahead for a party (spoiler: slow cooker is soft and pillowy, skillet gets you crunchy edges). Pro tip: if you toss them under the broiler at the end for 90 seconds you get that caramelized, slightly scorched edge that people will loudly compliment.

Shopping Tips

– Protein: Look for pre-cooked cocktail smokies or little kielbasa links; pre-cooked saves time and crisps up nicely.
– Canned Goods: Grab a bottle of your favorite BBQ sauce—sweet, smoky, or spicy—and don’t overthink the brand; mix two sauces if you want depth.
– Spices: Smoked paprika and a pinch of chili powder lift these from fine to unforgettable; make sure your spices aren’t ancient and flat.
– Sweeteners: Brown sugar or maple syrup works great; honey is fine too if you like a thinner glaze.
– Frozen Aisle: If fresh smokies are out, frozen cocktail sausages thaw fast and are a perfectly fine swap in a pinch.

Prep Ahead Ideas

– You can mix the BBQ glaze (sauce + sweetener + a splash of vinegar and spices) the day before in a jar; it actually tastes brighter after a night in the fridge.
– Chop any garnish—green onions or parsley—in advance and store in a small airtight container or a zip-top bag with a paper towel to absorb moisture.
– For parties: cook the smokies to warm through and toss in sauce, then reheat briefly in the oven or on the stovetop right before serving so the glaze is tacky and hot.

✔Time-Saving Tricks

– Use pre-cooked smokies so you only need to brown and glaze them—no long cooking.
– Make the glaze in a blender or jar and shake it up; very little cleanup.
– Finish under the broiler for caramelized edges in 1–2 minutes instead of long simmering.
– If you’re short on time, cook everything in a wide skillet so you get more browning surface per minute.

✔Common Mistakes

– Too-sweet glaze: Been there. If the sauce tastes cloying, add a splash of apple cider vinegar or lemon juice to cut the sugar.
– Watery sauce: If your glaze is runny, simmer it down for a few minutes to thicken, or whisk in a teaspoon of cornstarch slurry.
– Burning the sauce: BBQ sauces can char fast under high heat—watch closely and pull them off the heat before the sugars go from delicious caramel to bitter.
– Soggy smokies: Don’t overload the pan; crowding causes steaming instead of browning. Give them room or do batches.

What to Serve It With

– Soft slider buns or mini rolls for sloppy-but-glorious handhelds.
– Crunchy coleslaw (plain or vinegar-based) to cut the sweetness.
– Roasted sweet potato wedges or simple herbed potato chips.
– Pickles and mustard on the side for acid and bite.

✔Tips & Mistakes

– Use a roomy skillet so each smokie can get some browning; don’t toss 50 in a small pan.
– Add acid at the end (a splash of vinegar or lemon juice) to brighten the glaze—don’t cook it out too early.
– If the sauce separates, whisk in a tiny bit of hot water and reheat gently to bring it back together.
– Oops moment: I once served completely room-temp smokies at a picnic—still tasty, but reheating in a hot skillet (or air fryer) revives the texture.

✔Storage Tips

Leftovers keep well in the fridge in an airtight container for 3–4 days. Reheat in a skillet or air fryer to bring back crispy edges—microwaving makes them soft but still fine if you’re lazy. Cold smokies are zero shame for breakfast: throw them in a scramble or chop them into fried rice.

✔Variations and Substitutions

– Swap smoked sausages for mini meatballs if you want a meatier bite—same sauce, same results.
– For a spicy kick add sriracha or hot honey to the glaze.
– Make it maple-bourbon by stirring a splash of bourbon into the glaze and using maple syrup as the sweetener.
– Vegetarian? Use vegan sausages or hearty mushrooms for a similar chew and soak up the glaze.

Frequently Asked Questions

Easy BBQ Smokies Recipe

These cocktail smokies simmer in a sweet-tangy BBQ glaze for an effortless party appetizer. Minimal prep, huge crowd appeal.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 2 lb cocktail smoked sausages
• ▢ 1.75 cup barbecue sauce use your favorite style
• ▢ 0.75 cup grape jelly
• ▢ 1.5 tbsp light brown sugar
• ▢ 1 tbsp Worcestershire sauce
• ▢ 2 tsp apple cider vinegar adds a little tang
• ▢ 0.75 tsp garlic powder
• ▢ 0.5 tsp onion powder
• ▢ 0.5 tsp smoked paprika
• ▢ 1 tsp hot sauce optional, to taste

Instructions

Preparation Steps

• Whisk barbecue sauce, grape jelly, brown sugar, Worcestershire, vinegar, garlic, onion, paprika, and hot sauce in a pot.
• Warm over medium heat, stirring, until the jelly melts and the sauce is smooth, 3–4 minutes.
• Add the smokies and stir to coat well.
• Lower heat and simmer gently, stirring occasionally, until sausages are heated through and sauce thickens, 12–15 minutes.
• Serve warm with toothpicks, keeping the pot on low or transfer to a small slow cooker to hold.

Notes

Variation: Swap grape jelly with pepper jelly for a mild kick, or stir in 1–2 tbsp bourbon for depth. Slow cooker method: Combine sauce in the crock, add smokies, and cook on LOW 2–3 hours; switch to WARM for serving.

Storage: Refrigerate leftovers up to 4 days; reheat gently on the stove or microwave until hot.

This recipe is an original creation inspired by classic Easy BBQ Smokies Recipe flavors. All ingredient ratios and instructions are independently developed.