Ingredients
- 28–36 ounces beef Little Smokies sausages (2 packages)
- 18 ounces barbecue sauce (your favorite brand)
- ¾ cup light brown sugar, packed
- ½ cup Frank’s RedHot cayenne pepper sauce
- 1 teaspoon garlic powder
Instructions
- Set out a large 6–8 quart slow cooker.
- Add the Little Smokies to the crockpot.
- Pour in the barbecue sauce, brown sugar, cayenne pepper sauce, and garlic powder.
- Stir everything together until well combined.
- Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours.
- Stir before serving and enjoy warm!
Notes
- Storing Leftovers: Store in an airtight container with sauce in the refrigerator for up to 3 days.
- Freezing: Freeze in a freezer-safe container or zip-top bag for up to 2 months. Wrap container in foil for extra protection against freezer burn.
- Reheating: Reheat on the stovetop in a small saucepot or in the microwave at 50% power in short bursts. Add more BBQ sauce if needed.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 320
- Sugar: 20g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 45mg
