What's a cocktail party without cocktail weenies? Typically, mini cocktail sausages are cooked with barbecue sauce and grape jelly for this somewhat sinful treat. This is the slow-cooked grownup version.
This recipe is all about the sauce. I have been making different variations of this barbecue sauce while cooking in restaurants as well as at home for friends. My kitchen friends lovingly call it Sweet Baby JJ's (no relation to Ray's). In this version, I have replaced the grape jelly with pureed blackberries and added bourbon and mushroom broth for a more complex and flavorful sauce. Molasses adds sweetness, and vinegar brings on the tang. I have also added a few slices of bacon for an amazing smoky flavor. I suggest a Polish sausage because it won't fall apart during cooking. But don't be afraid to play around. After all, cocktail weenies are all about fun!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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