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Crock-Pot Little Smokers are a popular appetizer made from miniature smoked sausages, often slow-cooked in a blend of sauces. They are sold pre-cooked and can be used in various recipes, including a take on the classic bean and franks dish. Different types of sausages can be used, and toothpicks are often used to serve.
Crock-Pot Little Smokers are an appetizer dish that pairs well with typical family reunions, office parties, and other events. Made from miniature smoked sausages, Crock-Pot’s Little Smokers are often prepared in a bath of barbecue sauce to create a spicy meat-based snack. Many recipes for small Crock-Pot smokers call for the meat to be slow-cooked in a special blend of the cook’s favorite sauces, and many of the sauces begin with or include grape jelly and chili sauce. Using a slow cooker allows you to snack early in the day and be ready in time for the evening festivities.
Being a variant of a typical smoked sausage, these sausages are produced and distributed by several companies with similar names, each with a different and unique variation of the word “little” in the title. The common denominator of all these miniature meat delicacies is that they are typically sold pre-cooked. By placing the slow cooker on a low setting, the Crock-Pot’s small fumes can rise to temperature while absorbing the flavor of your chosen sauce. It’s not unusual for a feast or dinner to include several varieties of sausage treats, each with a unique flavor and experience.
Some smoked sausage manufacturers offer the meat in a blend of beef and pork and a whole-wheat sausage. Each type can be used for a typical Crock-Pot smoke dish, but the flavor can be affected by using a different sausage. When choosing a recipe, it is recommended that a cook identify the type of sausage the chef is using. It can also be fun to use a blend of sausage types in a single dish, or make the same dish using each type of sausage in different slow cookers. This allows guests to decide which type of sausage they like best.
One type of recipe calls for little Crock-Pot balloons simmered in baked beans. This take on the classic bean and franks recipe lends a distinct, smoky flavor to the dish by substituting the smoked sausage for franks. Other options for this dish include sweet onions, green peppers, and a multi-bean blend. The dish can also be sweetened with brown sugar or molasses, and a chili pepper can also spice up this version of the sausages. Toothpicks are often used to spit sausages out of their sauce and onto a plate or napkin.
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