Crock Pot BBQ Cocktail Sausage (Printable Version)

Tangy BBQ and apricot-glazed sausages simmered slowly with vegetables in a smoky, savory broth perfect for gatherings.

# What You'll Need:

→ Meats

01 - 1 pound smoked cocktail sausages, sliced into bite-sized pieces

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced

→ Liquids & Bases

05 - 4 cups low-sodium chicken broth
06 - 1 cup tangy-style BBQ sauce
07 - 1/2 cup apricot jam or preserves
08 - 1 can (14.5 ounces) diced tomatoes, drained

→ Seasonings

09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon cayenne pepper (optional)
13 - Salt to taste

# Steps:

01 - Add sliced cocktail sausages, chopped yellow onion, diced red bell pepper, and minced garlic to the slow cooker.
02 - Pour chicken broth, BBQ sauce, and apricot jam into the slow cooker. Stir until jam dissolves completely and mixture is thoroughly combined.
03 - Stir in drained diced tomatoes, Worcestershire sauce, smoked paprika, black pepper, and cayenne pepper if using.
04 - Cover and cook on low setting for 4 hours until vegetables are tender and flavors have fully melded together.
05 - Taste soup and adjust salt as needed. Serve hot, optionally garnished with fresh chopped parsley.

# Expert Insights:

01 -
  • The combination of apricot and BBQ sauce creates a glaze like depth that standard broth just cannot match.
  • It turns humble cocktail sausages into something that feels surprisingly sophisticated and hearty.
02 -
  • Always drain your canned tomatoes or the extra liquid will dilute the intensity of the BBQ base.
  • If your jam is too firm microwave it for ten seconds to make it easier to stir into the broth.
03 -
  • Browning the sausages in a pan for three minutes before adding them to the crock pot adds a deeper caramelized flavor.
  • Letting the soup sit for ten minutes after turning off the heat helps the sauce thicken slightly.
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