Sausage Bites in Sweet and Tangy Barbecue Sauce

Barbecue Sausages in the Slow Cooker
Crock Pot Barbecue Sausages. Diana Rattray
Ratings (10)
  • Total: 4 hrs 15 mins
  • Prep: 15 mins
  • Cook: 4 hrs
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
282 Calories
18g Fat
22g Carbs
10g Protein
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Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 282
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 33%
Cholesterol 47mg 16%
Sodium 790mg 34%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 3%
Protein 10g
Calcium 29mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy slow cooker barbecue sausages are flavored with a simple homemade barbecue sauce along with chunks of onions and optional peppers. I added chunks of pineapple from a 9-ounce can to give it some sweet-sour flavor. 

Serve the sausages hot from the slow cooker as an appetizer with toothpicks, plates, and napkins provided for your guests. Or serve them as an entree with rice and steamed green beans or broccoli.

I used andouille sausages in the pictured dish, but kielbasa, cooked Italian sausages, or another type of smoked or fully cooked sausage may be used. Or use little smoked sausages, hot dog chunks, or cocktail wieners in the dish.

Ingredients

  • 1 to 2 pounds fully cooked smoked sausage (chicken-apple sausage, andouille, kielbasa,  cocktail wieners, etc.)
  • 1 medium onion, cut into chunks or sliced
  • 1 green bell pepper, seeded and cut into squares, optional
  • For the Sweet and Tangy Barbecue Sauce:
  • 1/2 cup brown sugar
  • 1/2 cup ketchup or chili sauce
  • 1 tablespoon cider vinegar or white vinegar
  • 1 tablespoon prepared regular or Dijon mustard
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon garlic powder
  • 1 tablespoon melted butter

Steps to Make It

  1. Gather the ingredients.
  2. Cut the sausage into 1-inch to 2-inch lengths and transfer them to the slow cooker crockery insert. Add the onion chunks and pepper squares, if using.
  3. Combine the brown sugar, ketchup, vinegar, mustard, soy sauce, garlic powder, and melted butter. Pour the mixture over the sausage and vegetables.
  4. Stir to coat all of the sausage pieces.
  5. Cover and cook for 4 to 6 hours on LOW.
  6. The recipe may be doubled.

Tips and Variations

  • Add some heat with about 1/4 to 1/2 teaspoon of cayenne pepper.

  • Add some pineapple chunks to the sausage and onion mixture.

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