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Cyndi Allison

Favorite Little Smokie Appetizer Recipes
Author, Date, etc.

Kum Ba Ya
Little Smokies - Yum!

Lit’l Smokies by Hillshire Farms can be used to make loads of different appetizers for the holidays. Actually you can use most any mild link sausage or kielbasa or even regular hot dogs cut in chunks in this collection of Little Smokies recipes.


The package size here is 1 pound in all recipes. That’s the standard size, although some Food Clubs like Sam’s have a 3 pound plus package of Little Smokies. In most cases, it’s fine to use more meat and go with 2 packs of the 1 pound Smokies or half of the larger size package. Sauce amounts tend to be generous and will work with larger amounts of wieners. Leftover sauce can also be frozen and used to make smaller batches of the recipes without having to mix up a sauce recipe again.   
The Little Smokies with sauce recipes can generally be made on top of the stove in a saucepan if you need to make these quick or can be slow heated in the crock pot and kept warm throughout a party.


The easiest way to make Lit’l Smokies is to heat with barbecue sauce. Lit’l Smokies are very mild and generally take on the flavor of the sauce. So, it’s important to pick a barbecue sauce flavor that you really like. I prefer the recipes with multiple ingredients below over the plain barbecue sauce wieners, but I do that in a pinch.


I start our collection of favorite Lit’l Smokie appetizers with the classic recipe with chili sauce and grape jelly and then move on to other interesting and tasty ways to serve Little Smokies.


Classic Lit’l Smokies (jelly and chili sauce recipe)


1 package of Lit'l Smokie sausages  
1 can of chili sauce (12 oz. can)
1 small jar grape jelly (10 oz.)
Directions:

Stir together the chili sauce and grape jelly in a sauce pan big enough to hold 1 lb of Lit’l Smokies. Heat until smooth and add sausages. Heat until warm through.

Or – place all ingredients in a crock pot. Stir. Heat on low for a couple of hours or until hot.

Note: Chili sauce is often in the section with Mexican foods or near the catsup. It is not the hot dog chili sauce like Texas Pete. There’s a huge difference, so don’t use hot dog chili in the recipe, or these won’t taste very good at all.

Little Smokie Sweeties

1 pack Lit’l Smokies
1 cup brown sugar
½ cup water

Directions:

Place Lit’l Smokies in crock pot. Sprinkle with brown sugar. Pour water over wieners and stir. Turn crock pot to low and heat for 2 to 4 hours or until Smokies are hot and sauce is gooey.

Cocktail Franks with Pineapple Juice Sauce

1 cup brown sugar
2 tsp. dry mustard powder
3 TBS. plain flour
1 cup pineapple juice
½ cup vinegar
1 ½ tsp. soy sauce
2 packs Lit’l Smokie franks

In a saucepan on top of the stove, mix together the brown sugar, mustard, and flour. Then, add the pineapple juice, vinegar, and soy sauce. Cook until the mixture begins to thicken. Add Lit’l Smokies. Heat until warm through.
1 c. brown sugar


Lit’l Smokies with Mustard Sauce

1 pack Little Smokies
1 10 oz. jar red currant jelly
1 8 oz. jar of mustard (yellow is fine or can use gourmet brands)

Directions:

Mix the jelly and mustard and heat on top of stove or in crock pot (on low). Add cocktail wieners and heat until meat is hot through.

Beer Sauced Lit’l Smokies

1 pack Lit’l Smokies sausages
1 12 oz. can beer
1 bottle barbecue sauce (around 2 cups)
¼ cup vinegar
½ cup brown sugar
1 TBS. ketchup
1 tsp. prepared mustard (regular yellow hot dog mustard is fine)

Directions:

Simmer Lit’l Smokie sausages in beer in a skillet on top of the stove for around 10 minutes. Combine barbecue sauce, vinegar, brown sugar, ketchup and mustard in crock pot. Drain Lit’l Smokies and add to crock pot mixture. Save the beer sauce and add just a little as indicated to make the sauce the right thickness. Go very easy on the beer added, or the sauce will be too thin.

 
Bourbon Lit’l Smokie Appetizers

2 packs Lit’l Smokies
1 1/2 cup catsup
1/2 cup firmly packed brown sugar
1/2 cup bourbon
1/2 cup water
 
Directions:

Mix together catsup, sugar, bourbon and water. Add Lit’l Smokies and stir well. Heat in crock pot for a couple of hours or until warm.

Bacon Wrapped Lit’l Smokies

1 pack Lit’l Smokies
1 lb. pack of bacon.
½ cup brown sugar (or to taste)
¼ cup pineapple juice

Directions:

Cut bacon into half or third pieces depending on thickness and length of bacon slices. You need enough bacon to wrap and overlap a little bit. Use a toothpick pierced through each Little Smokie to hold the bacon in place. Pour pineapple juice in bottom of casserole dish 9 x 11. Place Little Smokies in casserole dish. Sprinkle brown sugar over top. Refrigerator overnight so that the sauce gets cold and thick over the wieners. Right before serving, bake at 350 degrees F for around a half hour or until the cocktail sausages are hot with a browned crust on top.

Little Smokie Taco Dippers

1 pack Lit’l Smokie
1 8 oz. jar Cheese Whiz
½ cup taco sauce

Directions:

Heat Lit’l Smokies in the microwave or in a skillet a bit, since this is a thick sauce and could burn if set on a high setting. Mix the Cheese Whiz and taco sauce in a crock pot and add Lit’l Smokie sausages. Turn on low. Stir occasionally.

Little Smokies in Blankets

1 pack crescent rolls (8 pack size)
16 Lit’l Smokie sausages

Directions:

Unroll crescent rolls and cut each roll in half lengthwise to make two long strips. Lay a Lit’l Smokie Sausage at the fat end of each piece of crescent roll and roll and wrap. Press down on little tip of crescent roll and place down on baking sheet so that the tip is on the under side and held in place. Bake for 10 to 12 minutes at 375 degrees F or until the roll is golden brown.

Pigs in a Blanket with Lit’l Smokies

1 pack small sized canned biscuits
Lit’l Smokies

Directions:

Cut biscuits in half. Mash a half biscuit a bit and wrap around Lit’l Smokie sausage. Place seam down on baking sheet. Cook as directed on biscuit pack or around 8 to 10 minutes until biscuit cover is golden brown.

For more flavor, you can add just a dab of mustard or barbecue sauce on the side of the biscuit that will wrapped against the Smokie. Don’t overdo it on the condiments, or the biscuits will be kind of soggy.

 

Specials