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Sharpen your toothpicks. Barbecue Little Smokies are the easiest, most festive appetizer you’ll ever make. Two ingredients, zero prep, and 100% addictive, exactly the way all good party food should be.

2 ingredient barbecue little smokies in a white bowl.

Game days, birthday parties, movie night, sleepovers, and cocktail gatherings all have one thing in common: people who love little smokies simmered in BBQ sauce.

So instead of toiling in the kitchen for hours on end, I suggest giving them what they want – especially if it makes things easy for you! This recipe is so simple, it’s barely even a recipe. It’s just two ingredients that make one insanely delicious snack.

Recipe ingredients:

Labeled ingredients for 2 ingredient barbecue little smokies.

Ingredient notes:

  • Little smokies: Famous things usually go by many names. You may know them as cocktail wieners, cocktail franks, lil smokies, or as my grandma says “baby wursts.” They’re small smoked sausages sold in 12- to 14-ounce packages at the store, in the deli section. (I’ve even heard that Costco sells them in 3-pound bags, and Trader Joe’s carries them sometimes on a seasonal basis.)
  • Barbecue sauce: Sweet Baby Rays is my personal fave, so much so that I even made a copycat Sweet Baby Rays recipe. But you can use any tomato-based BBQ sauce, as long as it isn’t a vinegary, Carolina-style sauce.

Instructions:

  • To make on the stove: Heat the BBQ sauce and the smokies in a saucepan over medium heat, stirring occasionally, until hot throughout, about 10 minutes.
    Barbecue little smokies being cooked in a skillet.
  • To make in a slow cooker: Add the BBQ sauce and the smokies and stir them up. Cover and cook on HIGH for 1 to 2 hours, until hot. Once hot, they can be turned down for serving.
    Barbecue little smokies being cooked in a crockpot.

Recipe tips and variations:

  • Yield: 1 pound of cocktail wieners has about 40 sausages. With 5 sausages per serving, you can get about 8 servings per pound (assuming you are serving this at a party as part of a buffet with other choices).
  • Serve with toothpicks: Forks might be too easy; toothpicks slow things down a bit. Everyone can jab what they want, and you don’t have to worry about running low.
  • Leftovers: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or over medium-low heat on the stove.
  • Make it sweeter or spicier: The brand of sauce you choose will determine the flavor profile of the appetizer. You can also try the classic Cocktail Sauce and Grape Jelly combination that is so popular on crockpot meatballs.
  • Or use the big ones: You can cook the larger-sized sausages, too. Slice them up into rounds before cooking and heat as directed.
  • Bangers and Mash: Serve these over mashed potatoes and call it dinner!

2 ingredient barbecue little smokies in a white bowl.

More delightful appetizers:

 

Barbecue little smokies in a white bowl.

2-Ingredient Barbecue Little Smokies

Sharpen your toothpicks. Barbecue Little Smokies are the easiest, most festive appetizer you'll ever make. Two ingredients, zero prep, and 100% addictive, exactly the way all good party food should be.
4.99 from 88 votes
Cook Time 10 mins
Total Time 10 mins
Servings 16 servings
Course Appetizer
Cuisine American
Calories 169

Ingredients 

  • 2 packages cocktail wieners (see note 1)
  • 1 (18 ounce) bottle Sweet Baby Ray’s barbecue sauce or any other barbecue sauce (see note 2)

Instructions 

To make on the stove:

  • In a small saucepan over medium heat, add little smokies and barbecue sauce and cook until hot, stirring occasionally, about 10 minutes.

To make in a slow cooker:

  • In a slow cooker, add little smokies and barbecue sauce and stir to combine. Cover and cook on HIGH for 1 to 2 hours, until sausages are hot.

Recipe Video

Notes

  1. Little smokies: Famous things usually go by many names. You may know them as cocktail wieners, cocktail franks, lil smokies, or as my grandma says "baby wursts." They're small smoked sausages sold in 12- to 14-ounce packages at the store, in the deli section. (I've even heard that Costco sells them in 3-pound bags, and Trader Joe's carries them sometimes on a seasonal basis.)
  2. Barbecue sauce: Sweet Baby Rays is my personal fave, so much so that I even made a copycat Sweet Baby Rays recipe. But you can use any tomato-based BBQ sauce, as long as it isn't a vinegary, Carolina-style sauce.
  3. Yield: 1 pound of cocktail wieners has about 40 sausages. With 5 sausages per serving, you can get about 8 servings per pound (assuming you are serving this at a party as part of a buffet with other choices). 
  4. Serve with toothpicks: Forks might be too easy; toothpicks slow things down a bit. Everyone can jab what they want, and you don't have to worry about running low.
  5. Leftovers: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or over medium-low heat on the stove.
  6. Make it sweeter or spicier: The brand of sauce you choose will determine the flavor profile of the appetizer. You can also try the classic Cocktail Sauce and Grape Jelly combination that is so popular on crockpot meatballs.
  7. Or use the big ones: You can cook the larger-sized sausages, too. Slice them up into rounds before cooking and heat as directed.
  8. Bangers and Mash: Serve these over mashed potatoes and call it dinner!

Nutrition

Serving: 5smokiesCalories: 169kcalCarbohydrates: 1gProtein: 7gFat: 15gSaturated Fat: 5gCholesterol: 36mgSodium: 576mgPotassium: 97mgSugar: 1gCalcium: 6mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Made the Bangers & Mash variation, added some hot sauce to the bbq, put the smokies aside & made the potatoes in the residue sauce in the same pan. Delicious.5 stars

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