Can I make these in a slow cooker?
Yes. For the smoothest sauce, make it on the stove first so the cream cheese melts properly, then transfer everything to a slow cooker. Keep on Warm for serving (about 2 to 3 hours is a good window), stirring occasionally.
If you want to start and heat everything in the slow cooker, it can work, but it is a little more “hands-off” than “hands-free.” Add everything, cover, and cook on Low for 1 to 2 hours, stirring every 20 to 30 minutes, until fully hot and glossy. Avoid High, since dairy sauces are more likely to split.
What if my sauce looks broken or grainy?
Turn the heat down. Dairy sauces break when they get too hot. Stir in a splash of milk and keep stirring over low heat until it smooths out. If needed, whisk in an extra tablespoon of sour cream off heat.
Are these spicy?
They are “noticeably zippy,” not face-melting. For mild, use less hot sauce and skip the cayenne. For spicy, add more hot sauce or a pinch of crushed red pepper. Hot sauces vary a lot, so start small if you are using something hotter than a classic vinegar-style sauce (like Frank’s or Louisiana-style).
Can I use different sausages?
Absolutely. Beef little smokies work, and sliced kielbasa is great too. If your sausage is larger, slice into bite-size coins so the sauce can coat every edge.
What should I serve them with?
Toothpicks are classic, but they are also incredible over rice, tucked into slider buns, or paired with pretzels and pickles for a snack board situation.
Any easy swaps?
You can swap Greek yogurt for sour cream (it will be a little tangier). Light cream cheese works too. I do not recommend fat-free dairy here since it is more likely to go grainy when heated.
