Mini hot dogs are most commonly called cocktail sausages, cocktail wieners, or little smokies. These small, smoked sausages are typically served as appetizers, party snacks, or in children’s meals. They are made from finely ground pork, beef, or a combination, and are fully cooked before packaging. This recipe shows you how to transform them into a sticky-sweet, tangy glaze that makes them irresistible at any gathering.
Ingredients
- 2 packages (14 oz / 400 g each) mini hot dogs (cocktail sausages or little smokies)
- 1 cup (235 ml) barbecue sauce
- 1/2 cup (170 g) grape jelly or red currant jelly
- 2 tablespoons (30 ml) Dijon mustard
- 1 tablespoon (15 ml) Worcestershire sauce
- 1/2 teaspoon (1 g) smoked paprika
- 1/4 teaspoon (0.5 g) garlic powder
- 1 tablespoon (15 ml) vegetable oil (for skillet, if using)
Instructions
- Drain the mini hot dogs and pat them dry with paper towels. This helps the glaze stick better.
- In a medium bowl, whisk together the barbecue sauce, grape jelly, Dijon mustard, Worcestershire sauce, smoked paprika, and garlic powder until smooth.
- Heat a large skillet over medium heat and add the vegetable oil. Add the mini hot dogs and cook, stirring occasionally, for 5–7 minutes until they are browned on all sides. (Alternatively, you can skip this step and add them directly to the sauce, but browning adds flavor.)
- Pour the sauce mixture over the hot dogs in the skillet. Stir to coat evenly.
- Reduce heat to low and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and the hot dogs are heated through. If using a slow cooker, combine all ingredients and cook on low for 2 hours.
- Transfer to a serving dish and serve warm with toothpicks.
Tips
- Substitutions: If you can’t find mini hot dogs, you can use regular hot dogs cut into 1-inch pieces. The cooking time will be slightly shorter, about 8–10 minutes.
- Make ahead: You can prepare the sauce and brown the hot dogs a day ahead. Store them separately in the refrigerator, then combine and heat when ready to serve.
- Common mistake: Don’t boil the hot dogs in the sauce. A gentle simmer is enough; boiling can make them split and become rubbery.
- Thickening: If the sauce is too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in during the last 5 minutes of cooking.
Serving Suggestions
Serve these mini hot dogs straight from the skillet or a slow cooker set to warm. Provide toothpicks or small forks. They pair well with other party appetizers like deviled eggs, potato skins, or a cheese platter. For a game-day spread, serve them alongside sliders, nachos, and veggie sticks with ranch dip. They also work as a main dish over rice or mashed potatoes for a casual weeknight dinner.
Variations
- Spicy: Add 1–2 teaspoons of sriracha or a minced jalapeño to the sauce for heat.
- Honey Mustard: Replace the barbecue sauce with 1/2 cup honey and 1/4 cup yellow mustard for a sweeter, tangier version.
- Pigs in a Blanket: Wrap each mini hot dog in a strip of crescent roll dough and bake at 375°F (190°C) for 12–15 minutes until golden.
- Smoky Bourbon: Add 2 tablespoons of bourbon and 1 teaspoon of liquid smoke to the sauce. Simmer for an extra 5 minutes to cook off the alcohol.
Storage and Reheating
Store leftover mini hot dogs in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet over medium heat with a splash of water or extra sauce, and warm for 5–7 minutes, stirring occasionally. You can also microwave them in a covered dish for 2–3 minutes, stirring halfway. For longer storage, freeze the cooled hot dogs in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Are mini hot dogs already cooked? Yes, most commercial mini hot dogs are fully cooked and smoked. You only need to heat them through, not cook them from raw. Always check the package label to confirm.
Can I make these in a slow cooker? Absolutely. Combine all ingredients in a slow cooker and cook on low for 2–3 hours, or on high for 1 hour. Stir occasionally. The slow cooker is great for parties because it keeps them warm.
What is the difference between cocktail sausages and little smokies? Cocktail sausages are usually smaller and may be made from a finer grind. Little smokies are a brand name for a type of smoked sausage, often slightly larger and with a more pronounced smoky flavor. Both work in this recipe.
Can I use regular hot dogs? Yes, slice them into 1-inch pieces. They will have a softer texture than cocktail sausages, but they taste great with the glaze.
How do I prevent the sauce from burning? Use a low heat and stir frequently. If using a slow cooker, keep it on the warm setting after the hot dogs are heated through.
Can I double the recipe? Yes, this recipe scales easily. Just use a larger skillet or slow cooker and increase the cooking time by about 5–10 minutes.
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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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