Little Smokies Recipe with Jelly
This little smokies recipe with jelly combines just three simple ingredients to create an irresistible party appetizer that disappears in minutes. Sweet grape jelly mingles with tangy chili sauce to coat each smoky sausage in a glossy, caramelized glaze — a nostalgic crowd-pleaser that's been a staple at potlucks, game day parties, and holiday gatherings for decades.
Equipment
- Slow cooker - 4-quart or larger
- Slow cooker liners - (optional) makes cleanup significantly easier
- Wooden spoon or spatula - for stirring
- Serving dish or platter
- Toothpicks - for serving
Ingredients
- 2 packages little smokies sausages - 14 oz / 400g each; fully cooked cocktail sausages
- 1 cup grape jelly - 320g; Concord grape jelly recommended (e.g., Welch's)
- 1 cup chili sauce - 280g; tomato-based, not spicy (e.g., Heinz)
Instructions
- If using a slow cooker liner, place it inside and press it against the bottom and sides. If not using a liner, lightly spray the interior with cooking spray.
- Drain any liquid from both packages of little smokies, then add all the sausages to the slow cooker in an even layer.
- Pour the grape jelly and chili sauce over the sausages, then stir everything together until the smokies are as evenly coated as possible — the jelly will look clumpy at first but will melt as it heats.
- Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, stirring once halfway through, until the sauce is smooth, glossy, and thickened.
- Give the smokies a final stir, switch the slow cooker to WARM, and serve directly from the insert with toothpicks nearby.
Notes
- Drain the sausages thoroughly before adding them — excess liquid can thin out the sauce.
- Stir once halfway through cooking to ensure even coating and prevent sticking.
- If the sauce becomes too thick while serving, stir in 1–2 tablespoons of water to loosen it.
- Make ahead: Combine all ingredients in the slow cooker insert the night before, refrigerate, and cook the next day — add 30 minutes to cooking time when starting cold.
- Slow cooker liners make cleanup much easier since the sauce becomes very sticky as it cools.
- Substitute barbecue sauce for the chili sauce for a smokier flavor, or use cranberry sauce instead of grape jelly for a festive holiday twist.
- For a spicy kick, stir in 1–2 teaspoons of sriracha or add a minced jalapeño to the sauce.
- No slow cooker? Combine all ingredients in a large saucepan over medium-low heat, stirring frequently, for 15–20 minutes until heated through and sauce is thickened.
- Leftovers keep refrigerated in an airtight container for up to 3 days, or freeze with sauce for up to 2 months.
- Reheat gently in the slow cooker on LOW, on the stovetop over low heat, or in the microwave in 30-second intervals, stirring between each.