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.
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.
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.
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.