Dump-and-Go Honey BBQ Little Smokies – Easy, Crowd-Pleasing Appetizer

If you need a fast appetizer that everyone will love, these Dump-and-Go Honey BBQ Little Smokies are your answer. They’re sweet, tangy, smoky, and take almost no effort. You literally toss a handful of ingredients into a slow cooker or saucepan, stir, and let the heat do the work.

They’re perfect for game day, potlucks, or last-minute guests. You’ll get big flavor with minimal dishes and zero fuss.

Dump-and-Go Honey BBQ Little Smokies - Easy, Crowd-Pleasing Appetizer

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Prep Time 5 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 5 minutes mins

Servings 12 servings

Ingredients

  

• 2 (14-ounce) packages little smokies (cocktail sausages)
• 1 1/2 cups barbecue sauce (use your favorite)
• 1/3 cup honey
• 2 tablespoons ketchup (adds body and tang)
• 1 tablespoon yellow mustard (or Dijon for a sharper bite)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional, for extra smoky flavor)
• Pinch of red pepper flakes (optional heat)
• Salt and black pepper to taste
• Fresh parsley or chives, chopped, for garnish (optional)

Instructions

 

• Mix the sauce: In a bowl or directly in your slow cooker, whisk together the barbecue sauce, honey, ketchup, mustard, Worcestershire, onion powder, garlic powder, smoked paprika, and red pepper flakes. Taste and add a pinch of salt and pepper if needed.
• Add the sausages: Pour in the little smokies and stir to coat them evenly in the sauce.
• Slow cooker option: Cover and cook on Low for 2–3 hours or High for 1–1.5 hours, stirring once halfway through. They’re ready when heated through and the sauce is glossy.
• Stovetop option: Add everything to a medium saucepan over medium heat. Bring to a gentle simmer, then reduce to low and cook for 12–15 minutes, stirring occasionally until fully heated and slightly thickened.
• Adjust and finish: If the sauce tastes too sweet, add a splash of apple cider vinegar or more mustard. If it’s too tangy, add an extra drizzle of honey.
• Serve: Transfer to a serving bowl, garnish with chopped herbs if you like, and set out toothpicks. Keep warm in the slow cooker on the Warm setting for parties.

What Makes This Special

This recipe nails that sweet-and-smoky combo people crave. The honey rounds out the barbecue sauce, while a touch of spice keeps it interesting.

You can cook them on the stovetop in 15 minutes or set-and-forget them in the slow cooker. It scales easily, travels well, and reheats like a dream. Best of all, it uses pantry staples and budget-friendly sausages, so it’s easy on time and wallet.

Ingredients

• 2 (14-ounce) packages little smokies (cocktail sausages)
• 1 1/2 cups barbecue sauce (use your favorite)
• 1/3 cup honey
• 2 tablespoons ketchup (adds body and tang)
• 1 tablespoon yellow mustard (or Dijon for a sharper bite)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional, for extra smoky flavor)
• Pinch of red pepper flakes (optional heat)
• Salt and black pepper to taste
• Fresh parsley or chives, chopped, for garnish (optional)

How to Make It

1. Mix the sauce: In a bowl or directly in your slow cooker, whisk together the barbecue sauce, honey, ketchup, mustard, Worcestershire, onion powder, garlic powder, smoked paprika, and red pepper flakes.

   Taste and add a pinch of salt and pepper if needed.

2. Add the sausages: Pour in the little smokies and stir to coat them evenly in the sauce.
3. Slow cooker option: Cover and cook on Low for 2–3 hours or High for 1–1.5 hours, stirring once halfway through. They’re ready when heated through and the sauce is glossy.
4. Stovetop option: Add everything to a medium saucepan over medium heat. Bring to a gentle simmer, then reduce to low and cook for 12–15 minutes, stirring occasionally until fully heated and slightly thickened.
5. Adjust and finish: If the sauce tastes too sweet, add a splash of apple cider vinegar or more mustard.

   If it’s too tangy, add an extra drizzle of honey.

6. Serve: Transfer to a serving bowl, garnish with chopped herbs if you like, and set out toothpicks. Keep warm in the slow cooker on the Warm setting for parties.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring between each.

  Add a splash of water if the sauce thickens too much.

• Make-ahead: Mix the sauce up to 3 days in advance and store it separately. On the day of, dump, add sausages, and cook.

Why This is Good for You

This isn’t a health food, but it does have a few perks. Protein from the sausages helps keep you satisfied, especially when served alongside lighter snacks. You can control the sugar and sodium by choosing a lower-sugar, lower-sodium barbecue sauce and adjusting the honey.

If you pair these with crunchy veggies or a simple salad, you get balance without sacrificing flavor. And because it’s easy to make at home, you avoid the extra additives often found in store-bought party trays.

Pitfalls to Watch Out For

• Overly sweet sauce: Some barbecue sauces are already sweet. Taste your sauce before adding honey and adjust accordingly.
• Burning on the stovetop: Keep the heat low and stir often.

  Sugary sauces can scorch quickly.

• Watery sauce: Some brands of sausages release more liquid. Simmer uncovered for a few minutes to thicken, or stir in a teaspoon of cornstarch mixed with water.
• Bland flavor: Don’t skip the mustard and Worcestershire. They add depth.

  A squeeze of lemon or splash of vinegar can brighten the sauce right before serving.

• Running out too fast: These go quickly. If feeding a crowd, double the recipe and keep a second batch warming.

Alternatives

• Meat swap: Use turkey smokies, plant-based sausages, or sliced smoked sausage/Polish kielbasa.
• Sauce swap: Try buffalo sauce with honey, teriyaki with a little sriracha, or a grape jelly–chili sauce combo for a classic throwback.
• Spice it up: Add chipotle powder, hot sauce, or a diced jalapeño for heat.
• Sweeteners: Replace honey with maple syrup, brown sugar, or a sugar-free alternative. Adjust to taste.
• Add-ins: Stir in a spoonful of apricot jam, a splash of bourbon, or a pinch of cinnamon for a unique twist.
• Serving ideas: Serve over rice for a quick dinner, stuff into slider buns with coleslaw, or skewer with pineapple chunks.

FAQ

Can I make these in the oven?

Yes.

Combine everything in a baking dish, cover with foil, and bake at 325°F for 25–30 minutes, stirring once. Remove the foil for the last 5 minutes to thicken the sauce.

What barbecue sauce works best?

Use one you already love. A balanced, medium-sweet sauce works well here.

If you choose a very smoky or spicy sauce, reduce the smoked paprika or red pepper flakes.

How can I keep them warm for a party?

Keep them in the slow cooker on Warm, and stir occasionally. If the sauce gets too thick, add a tablespoon of water or apple juice.

Are little smokies fully cooked?

Most brands are fully cooked. You’re mainly reheating them and letting the sauce meld.

Always check the package to be sure.

Can I prep this the night before?

Yes. Mix the sauce and refrigerate. On the day of your event, dump in the sausages, stir, and cook.

You can also fully cook and reheat gently the next day.

How do I make it less sweet?

Cut the honey to 2 tablespoons and add 1–2 teaspoons of apple cider vinegar or more mustard. Taste and adjust until it’s balanced.

What sides go with this?

Try simple picks like coleslaw, cornbread, potato wedges, or a veggie platter. For a heartier spread, add mac and cheese or baked beans.

Can I use hot dogs instead?

Yes.

Slice hot dogs or smoked sausages into bite-size pieces and cook as directed. The texture will be slightly different but still tasty.

Is there a way to reduce sodium?

Choose lower-sodium sausages if available and use a reduced-sodium barbecue sauce. You can also thin the sauce with a splash of water and boost flavor with spices instead of salt.

How much should I make per person?

Plan on about 4–6 ounces per person for an appetizer portion.

For a crowd, two 14-ounce packages usually serve 8–10 as a snack.

Wrapping Up

Dump-and-Go Honey BBQ Little Smokies hit that sweet spot of easy, affordable, and wildly tasty. With pantry ingredients and almost no prep, you can feed a crowd without stress. Keep the base recipe as-is or tweak it with your favorite sauces and spices.

Either way, expect the bowl to be empty well before the party ends. Keep a second batch on standby—you’ll be glad you did.