Ideas to spice up the traditional crock pot little smokie recipe?

Question

the one with chili sauce and grape jelly. I love the recipe, but I'm a little bored of it.

Answer 1

I use a homemade bbq sauce and mix it with orange juice. It always becomes a big hit! You can always use a store bought barbeque sauce (I recommend one that's light weight like Open Pit) mix it with ketchup, brown sugar, mustard, lemon juice, and hot sauce. And than add half a cup of OJ

Answer 2

Lil Smokies Recipe Ideas

Answer 3

I, too, like that recipe, it's an oldie but tried and true.......I remember in the late 60's and 70's EVERY cocktail hour had these featured.....Sometime I tweak the recipe just a bit., to the basic chili sauce and grape jelly, add 2 or 3 canned chopped chipotle peppers and some the adobo sauce that they're packed in........Changes the flavor, plus I throw some prepared frozen mini meat balls in so there are little smokies and meatballs.....I also like to make it 2 days ahead of the party, it seems like chili, stew or soup, gets better after a couple days in the fridge.........Some great ideas here, though!! Enjoy!!

Christopher

Answer 4

I use this recipe with little smokies, taste great and its a wonderful change.

********Marmalade Meat Balls

Ingredients
2 pounds fully cooked frozen meatballs
1 bottle (16-ounce) Catalina salad dressing
1 cup orange marmalade
3 tablespoons Worcestershire sauce
1/2 teaspoon red pepper flakes

Instructions
Place frozen meatballs in the insert of a slow cooker. In a bowl, stir
to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for
2 to 3 hours.

Answer 5

Sweet and Sour Lil Smokies
INGREDIENTS:
2 20-ounce cans pineapple chunks, drained, reserve the juice
1 large package little smokies
2 green peppers, chopped
1 tsp ginger
1/2 tsp garlic powder
4 tablespoons soy sauce
1/4 cup brown sugar
splash of white wine
PREPARATION:
Add the pineapple chunks and smokies to your slow cooker.
In a saucepan, combine remaining ingredients with the reserved pineapple juice.

Simmer until the peppers are tender. Add 2 to 3 tablespoons cornstarch to thicken.

(Add as much as you need to get it to a thickness you like.) Pour this over the pineapples and sausages. Cook on hot for an hour, then low for a couple hours, however long you want to wait to eat it. You just want to heat it all up, really.

Answer 6

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Answer 7

Why not get some Mesquite BBQ sauce?I use that and it is a hit.I also squirt some mustard in mine...Hope this helps.

Answer 8

I use chili and beer!

Or BBQ sauce and beer.....