Get ready to discover your new favorite party appetizer that combines the beloved flavors of Mississippi pot roast with bite-sized cocktail sausages. These Mississippi Lil Smokies transform humble little smokies into an irresistible dish that’ll have everyone asking for the recipe.
This genius mashup takes the tangy, savory elements we all love from Mississippi-style dishes and applies them to tender cocktail wieners, creating the perfect balance of rich, zesty flavors in every bite-sized morsel.
Why You’ll Love This
- Ready in just 30 minutes with minimal prep work
- Perfect for potlucks, game days, or holiday gatherings
- Made entirely in one pot for easy cleanup
- Can be prepared in advance and kept warm in a slow cooker
- Budget-friendly crowd pleaser that feeds a group
Ingredients
- 1 tablespoon butter (just enough to sauté the onions—you can add a touch more if needed)
- 1 small onion, finely diced (this is where the flavor starts!)
- 2 cloves garlic, minced (because everything’s better with garlic)
- 1/2 cup ketchup (classic, right?)
- 1/2 cup chili sauce (it’s like ketchup’s bolder cousin—find it in the condiment aisle)
- 1/4 cup brown sugar (for that rich sweetness)
- 1 teaspoon Dijon mustard (this adds a little zing—don’t skip it!)
- 1 teaspoon Worcestershire sauce (adds depth and a savory punch)
- 1/4 teaspoon liquid smoke (optional, but it brings a wonderful smoky note)
- 1/2 teaspoon smoked paprika (honestly, my favorite spice for that subtle smokiness)
- 1/4 cup water (to loosen the sauce and balance everything out)
- 1 package of Little Smokies sausages (I prefer turkey Smokies, but beef works just as well)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Add cocktail smokies to a large pot or Dutch oven
- Place butter on top and sprinkle with both seasoning packets
- Add pepperoncini peppers, brine, and water
- Cover and simmer over medium-low heat for 20-25 minutes, stirring occasionally
- Serve hot directly from the pot or transfer to a slow cooker to keep warm
Tips & Variations
- For extra heat, add a pinch of red pepper flakes
- Turkey or chicken cocktail sausages work great as alternatives
- Double the recipe easily for larger crowds
- Add a splash of beef broth instead of water for richer flavor
- Chop pepperoncinis for more even distribution of tangy flavor
Serving Suggestions
Serve these saucy little smokies with toothpicks for easy grabbing at parties. They pair perfectly with soft dinner rolls for mini sandwiches, or alongside other game day favorites like mac and cheese or potato salad.
Notes
- Store leftovers in an airtight container for up to 3 days
- Sauce will thicken as it cools; thin with a splash of water when reheating
- Can be made ahead and reheated on low heat or in a slow cooker
FAQs
- Can I make this in a slow cooker? Yes! Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Can I use regular hot dogs instead? Yes, simply cut regular hot dogs into bite-sized pieces.
- Is this recipe too spicy? No, it’s mild but flavorful. The pepperoncinis add tang more than heat.
- Can I freeze leftovers? While possible, the texture is best when fresh or refrigerated.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 1 tablespoon butter (just enough to sauté the onions—you can add a touch more if needed)
- 1 small onion, finely diced (this is where the flavor starts!)
- 2 cloves garlic, minced (because everything’s better with garlic)
- 1/2 cup ketchup (classic, right?)
- 1/2 cup chili sauce (it’s like ketchup’s bolder cousin—find it in the condiment aisle)
- 1/4 cup brown sugar (for that rich sweetness)
- 1 teaspoon Dijon mustard (this adds a little zing—don’t skip it!)
- 1 teaspoon Worcestershire sauce (adds depth and a savory punch)
- 1/4 teaspoon liquid smoke (optional, but it brings a wonderful smoky note)
- 1/2 teaspoon smoked paprika (honestly, my favorite spice for that subtle smokiness)
- 1/4 cup water (to loosen the sauce and balance everything out)
- 1 package of Little Smokies sausages (I prefer turkey Smokies, but beef works just as well)
- Fresh parsley, chopped (optional, for garnish)
Steps
- Add cocktail smokies to a large pot or Dutch oven
- Place butter on top and sprinkle with both seasoning packets
- Add pepperoncini peppers, brine, and water
- Cover and simmer over medium-low heat for 20-25 minutes, stirring occasionally
- Serve hot directly from the pot or transfer to a slow cooker to keep warm
Notes
- Store leftovers in an airtight container for up to 3 days
- Sauce will thicken as it cools; thin with a splash of water when reheating
- Can be made ahead and reheated on low heat or in a slow cooker
