These cocktail sausages with a touch of zing are perfect for an appetizer or tailgate food.
- 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
- 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!