These cocktail sausages with a touch of zing are perfect for an appetizer or tailgate food.
Ingredients
- 1 18-ounce bottle mesquite barbecue sauce
- 1 cup grape jelly
- 2 tbsp Dijon mustard
- 1 lb Conecuh Original Smoked Sausage sliced 1 inch thick
Instructions
- In a 4- to 6-quart slow cooker, whisk together barbecue sauce, jelly, and mustard. Stir in sausage. Cook on high 3 hours.
Tried this recipe?Let us know how it was!
My husband and I took these to a big party of family and friends. We did 5 times the recipe, and they rocked! Except for the few bites while making it, I did not getting any.
The only thing I do differently than the recipe instructs is cut the sausage in ¾” slices and brown them all over, then drain on paper towels. This reduces fat in end, and we like the sausages crispy.