Prep 15 mins
Cook 45 mins
This isn't your typical BBQ sauce and jelly recipe. These are great for the holidays, Super Bowl and any special occasion. They can be made on the stovetop or crockpot and are always the first to go!
- 2 (907.18 g) package Little Smokies sausages
- 396.89 g ketchup
- 29.58 ml white vinegar
- 44.37 ml dark brown sugar
- 4.92 ml french's yellow mustard
- 0.59 ml ground cloves
- 1.23 ml ground cinnamon
- In a large saucepan, combine: ketchup, vinegar, brown sugar, mustard, cloves and cinnamon.
- Mix well.
- Add the Little Smokies (drain out the liquid from packages) and cover.
- Simmer on medium-low heat for about 30-45 minutes or until Little Smokies are heated through, stirring occasionally.
- If doing these in a crockpot; combine ketchup, vinegar, brown sugar, mustard, cloves and cinnamon in a bowl.
- Mix well.
- Add the Little Smokies (drain out the liquid from packages) to the crockpot and pour sauce mixture over them.
- Stir to evenly coat Little Smokies.
- Cook on high heat 2-4 hours before serving, or until Little Smokies are heated through, stirring occasionally.
These were delicious!! I arrived at my get together with friends and whipped out my crockpot and they loved the little smokies! They wanted to know the recipe! I was a little doubtful at first about how the ketchup would turn out, but I think it's the mustard and brown sugar that really do the trick. It's quite tasty and has a little bit something more then the normal BBQ sauce.
I believe this recipe is a winner. I just used the little smokies with regular honey barbecue sauce, a cup of water, cinnamon, two whole cloves, and about a tablespoon of balsamic vinegar. It was just wonderful.
Very good and easy to make. Made these for Christmas Eve and everyone raved about them. I did them on the stove, but next time I will do them in the crockpot. Seems easier. I was interested in how this would taste as I have made them with just bbq sauce before, but I was not disappointed. The cloves and cinnamon had a nice hint in the background which didn't overpower the sauce at all. This one will be in my recipe files for good!