Mom's Best Recipes
Recipe

Little Smokies

A sweet, tangy, glossy little-smokies sauce you can make on the stove or in a slow cooker. Perfect for game day, holidays, and snacky dinners.

Author By Matt Campbell
4.8
A serving dish filled with little smokies coated in glossy barbecue sauce, garnished with sliced green onions on a warm-toned kitchen table
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Little smokies are the kind of party food that disappears while you are still setting out napkins. They are salty, smoky, and basically built for a sticky-sweet sauce that clings to every bite.

This version keeps the ingredient list friendly but still tastes like you tried harder than you did: barbecue sauce for body, brown sugar for that shiny glaze, a little mustard to keep it from going flat, and a tiny pinch of spice so it hits and then lingers. Make it on the stovetop when you need it fast, or in the slow cooker when you want zero drama.

Little smokies, barbecue sauce, brown sugar, mustard, apple cider vinegar, garlic powder, and spices arranged on a bright kitchen counter

Why It Works

  • Big flavor with pantry staples: BBQ plus brown sugar plus mustard gives you sweet, tangy, and savory without anything fancy.
  • Glossy sauce that actually sticks: A short simmer thickens the sauce so the smokies come out coated, not swimming.
  • Two easy methods: Stovetop for speed, slow cooker for parties where you want it warm for hours.
  • Easy to scale: Double it for a crowd and keep the ratios the same.

Pairs Well With

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Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Warm gently on the stovetop over low heat with a splash of water, or microwave in 30-second bursts, stirring in between. (The sauce thickens when cold, so it may look tight until it warms.)

Freeze: Yes, you can freeze them. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat low and slow so the sauce does not scorch.

Common Questions

Do I need to brown the little smokies first?

Nope. They are already cooked, so you are just heating and flavoring. If you want crisp edges, you can quickly sear them in a skillet for 3 to 5 minutes before adding the sauce, but it is optional.

Can I make little smokies in a slow cooker?

Yes. Add everything to the slow cooker, stir, and cook on LOW for 2 to 3 hours or HIGH for 1 to 1 1/2 hours, stirring once or twice. Switch to WARM for serving.

How do I keep the sauce from getting too thick?

Keep the heat low once it is hot. If it thickens too much, stir in 1 to 3 tablespoons of water or apple cider vinegar until it loosens up.

How many little smokies should I plan per person?

As an appetizer, plan about 6 to 8 pieces per person. If it is part of a snack dinner spread, go 10 to 12 per person because people will hover.

Can I make this less sweet?

Absolutely. Cut the brown sugar to 1/3 cup and add an extra tablespoon of vinegar or mustard to keep the sauce balanced.

Little smokies are one of those foods I used to pretend were “just for parties,” but if I am being honest, I have made them on a random Tuesday and called it dinner with a side of pickles. I love how they give you that slow-cooked, cozy vibe in under an hour, and I really love that you can tweak the sauce to match your mood. Some days it is sweet and mellow. Other days it is sweet with a little heat, because apparently my personality is also a little heat.