These crock pot mini hot dogs are the ultimate set-and-forget party appetizer. Smoked cocktail sausages simmer low and slow in a sweet-and-tangy sauce until they’re glossy, plump, and packed with flavor. The slow cooker keeps them warm for hours, making them perfect for game day, potlucks, or any gathering where you want a crowd-pleasing bite without hovering over the stove.
Ingredients
- 2 packages (14 oz / 400 g each) mini smoked sausages or cocktail hot dogs (about 48 pieces)
- 1 cup (240 ml) ketchup
- 1/2 cup (120 ml) barbecue sauce
- 1/4 cup (60 ml) grape jelly or red currant jelly
- 2 tablespoons (30 ml) brown sugar, packed
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) yellow mustard
- 1/2 teaspoon (2.5 g) garlic powder
- 1/4 teaspoon (1.5 g) onion powder
- 1/4 teaspoon (0.5 g) cayenne pepper (optional, for heat)
Instructions
- In a medium bowl, whisk together the ketchup, barbecue sauce, jelly, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and cayenne (if using) until the jelly and sugar are mostly dissolved.
- Place the mini hot dogs in the slow cooker. Pour the sauce over them and stir gently to coat every piece evenly.
- Cover and cook on LOW for 2 hours, or on HIGH for 1 hour, until the hot dogs are heated through and the sauce is bubbly and thickened slightly. Stir once halfway through if you’re around, but it’s not essential.
- If you want a thicker, more caramelized sauce, leave the lid off for the last 15 minutes of cooking.
- Serve directly from the slow cooker on the warm setting, with toothpicks and small buns if desired.
Tips
- Don’t overcook on HIGH: Hot dogs are already cooked, so you’re just warming them through. Long cooking on high can make them split or turn rubbery. Stick to 1 hour on HIGH or 2 hours on LOW.
- Make it ahead: You can mix the sauce and add the hot dogs to the insert the night before. Store in the fridge, then pop it in the slow cooker when ready. Add 30 minutes to the cook time since you’re starting from cold.
- Substitute the jelly: Grape jelly is classic, but apricot preserves, orange marmalade, or even honey (use 2 tablespoons / 30 ml) work well. Each changes the flavor slightly—marmalade adds a citrusy note, honey adds floral sweetness.
- Use a liner: The sugary sauce can stick and scorch on the edges. A slow cooker liner makes cleanup effortless, or spray the insert with nonstick spray before adding the ingredients.
Serving Suggestions
Serve these straight from the crock pot with a pile of toothpicks and small slider buns or Hawaiian rolls. They’re also great alongside a platter of deviled eggs, potato salad, or coleslaw. For a heartier spread, offer bowls of shredded cheese, diced onions, and pickled jalapeños so guests can dress their own little dogs. They’re a natural fit for game day buffets, birthday parties, or any casual gathering.
Variations
- Spicy Version: Add 1–2 finely minced chipotle peppers in adobo sauce (or 1 teaspoon adobo sauce) to the sauce mixture. This adds a smoky, deep heat that pairs well with the sweet jelly.
- Honey Mustard: Replace the barbecue sauce with 1/2 cup (120 ml) honey mustard and use only 2 tablespoons (30 ml) of jelly. This yields a tangier, less sweet sauce.
- Bourbon Glaze: Add 2 tablespoons (30 ml) bourbon to the sauce. The alcohol will mostly cook off, but it adds a rich, oaky depth. Note: This is for adults of legal drinking age—keep it away from kids and those avoiding alcohol.
- Meatball Swap: Use frozen fully cooked meatballs instead of hot dogs. Cook on LOW for 3–4 hours, until the meatballs are heated through (they’re already cooked, so just until hot).
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, place them in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling—about 10 minutes. Or microwave in a covered bowl in 1-minute intervals, stirring in between, until heated through. The sauce will thicken as it sits; add a splash of water or beef broth when reheating to loosen it if needed. You can also freeze the cooked hot dogs and sauce for up to 3 months—thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
Can I use regular-sized hot dogs instead of mini ones? Yes. Slice 8–10 full-size hot dogs into 1-inch (2.5 cm) pieces. The cook time stays the same. They won’t look as neat, but the flavor is identical.
Do I need to brown the hot dogs first? No. They’re already cooked and will absorb the sauce beautifully without browning. If you prefer a slightly firmer texture, you can pan-sear them in a hot skillet for 2–3 minutes before adding to the slow cooker, but it’s not necessary.
Can I make this in a small slow cooker? Absolutely. This recipe fits in a 2.5-quart (2.4 L) slow cooker. If using a larger one, the sauce may reduce faster—check at the 1.5-hour mark and add 2–3 tablespoons (30–45 ml) of water if it looks too thick.
Why is grape jelly used in a savory dish? It’s a classic Midwestern trick. The jelly melts into the sauce and adds a subtle sweetness that balances the tangy ketchup and mustard, creating a glossy, sticky glaze without tasting like a dessert. You won’t taste grapes—just a rich, rounded flavor.
Can I use sugar-free jelly or ketchup? Yes, you can substitute sugar-free versions of both. The sauce may be slightly thinner and less glossy, but it will still taste good. You might want to add a pinch of salt to compensate for the reduced sweetness.
How long can I keep them on the warm setting? You can keep them on the warm setting for up to 3 hours. Stir occasionally to prevent the edges from drying out. If they start to look dry, add a splash of water or extra ketchup. After 3 hours, it’s best to refrigerate and reheat later to maintain quality and safety.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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