Why You’ll Love This Recipe
These little smokies are incredibly easy to prepare, yet they deliver bold, layered flavor. The smoker adds depth and a gentle wood-fired taste that takes this simple appetizer to the next level.
They’re also highly customizable. You can adjust the sweetness, increase the heat, or experiment with different sauces. Best of all, they require minimal prep and cook hands-off, making them ideal for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cocktail sausages (Little Smokies)
barbecue sauce
brown sugar
hot sauce
Dijon mustard
garlic powder
onion powder
black pepper
red pepper flakes (optional)
Directions
- Preheat your smoker to 225°F (107°C). Use a mild wood such as apple, cherry, or pecan.
- In a large bowl, combine barbecue sauce, brown sugar, hot sauce, Dijon mustard, garlic powder, onion powder, black pepper, and red pepper flakes if using. Mix well.
- Add the cocktail sausages to the bowl and toss until evenly coated.
- Transfer the coated sausages to a disposable aluminum pan or smoker-safe dish.
- Place the pan on the smoker and smoke for 1 1/2 to 2 hours, stirring occasionally to ensure even glazing.
- The sauce should thicken and become glossy. Remove once heated through and caramelized.
- Let rest for a few minutes before serving.
Servings and timing
Servings: 10–12 servings
Prep time: 10 minutes
Cook time: 1 1/2 to 2 hours
Total time: Approximately 2 hours 10 minutes
Variations
Add a tablespoon of honey for extra sweetness and shine.
Use a spicy barbecue sauce for more heat.
Stir in a splash of apple cider vinegar for tang.
Add pineapple chunks for a sweet contrast.
For a thicker glaze, simmer the sauce briefly on the stovetop before mixing with the sausages.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a saucepan over low heat or in a 300°F (150°C) oven until heated through.
They can also be reheated in a slow cooker on low.
Freezing is possible for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make these without a smoker?
Yes, cook them in a slow cooker on low for 2–3 hours or bake at 300°F (150°C) for about 1 hour.
What wood works best?
Apple or cherry wood provides mild sweetness that complements the glaze.
How spicy are they?
They have a mild to moderate heat level, which can be adjusted by increasing or reducing the hot sauce.
Can I make them ahead of time?
Yes, they can be prepared and reheated before serving.
Do I need to stir them while smoking?
Stirring occasionally helps ensure even coating and prevents sticking.
Can I double the recipe?
Yes, just use a larger pan to avoid overcrowding.
What type of barbecue sauce works best?
Any favorite brand works well, whether sweet, smoky, or spicy.
Are these good for potlucks?
Absolutely. They travel well and stay warm easily in a slow cooker.
How do I thicken the sauce more?
Let them cook a bit longer uncovered to allow excess moisture to evaporate.
Can I use different sausages?
Yes, small smoked sausages or sliced kielbasa also work well.
Conclusion
Sweet & Spicy Smoked Little Smokies are an easy, crowd-pleasing appetizer bursting with smoky, sticky flavor. With minimal prep and big results, they’re perfect for parties, tailgates, and holiday spreads. Once you try this sweet and spicy smoked version, they’ll quickly become a must-have at every gathering.
PrintSweet & Spicy Smoked Little Smokies
Sweet & Spicy Smoked Little Smokies are bite-sized sausages coated in a sticky barbecue glaze and slowly smoked for rich, bold flavor. Perfect for parties and game days, this easy appetizer delivers sweet heat in every bite.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 10–12 servings
- Category: Appetizer
- Method: Smoked
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 pounds cocktail sausages (Little Smokies)
- 1 1/2 cups barbecue sauce
- 1/4 cup brown sugar
- 1 tablespoon hot sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat smoker to 225°F (107°C) using mild wood such as apple or cherry.
- In a large bowl, mix barbecue sauce, brown sugar, hot sauce, Dijon mustard, garlic powder, onion powder, black pepper, and red pepper flakes if using.
- Add cocktail sausages and toss until evenly coated.
- Transfer sausages and sauce to a disposable aluminum pan or smoker-safe dish.
- Place on smoker and cook for 1 1/2 to 2 hours, stirring occasionally.
- Cook until sausages are heated through and the sauce is thick and glossy.
- Remove from smoker and let rest a few minutes before serving.
Notes
- Adjust hot sauce and red pepper flakes to control spice level.
- A splash of apple cider vinegar adds tangy depth.
- Store refrigerated for up to 4 days and reheat gently before serving.
- Can be prepared in a slow cooker on low for 2–3 hours if no smoker is available.
- Freeze leftovers for up to 2 months.
Nutrition
- Serving Size: 6 sausages
- Calories: 290 kcal
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 45 mg
