Aunt Denise sets these down and suddenly everyone is “just grabbing one more” until they’re gone. These Southern honey mustard lil smokies are exactly that kind of party food: sticky, sweet, tangy, and impossible to stop picking at. They’re made with simple cocktail sausages, pantry-friendly honey and mustard, and baked until the edges get a little browned and caramelized. I love them for busy nights when I’m hosting, because I can whisk the sauce together in a couple minutes, toss everything in a disposable aluminum pan, and let the oven do the rest while I’m getting the house ready. They’re very Midwestern potluck meets Southern church social—nothing fancy, just good, crowd-pleasing food that disappears fast.
Serve these Southern honey mustard lil smokies straight from the disposable aluminum pan or portioned into paper takeout boxes with toothpicks or small cocktail forks on the side. They’re perfect with other easy appetizers like cheese and crackers, veggie trays, or a slow cooker of queso. For something more substantial, pair them with soft dinner rolls or slider buns so people can make mini sandwiches, plus a simple coleslaw or potato salad. They also travel really well, so you can pop the pan on a salt-and-pepper granite counter at a friend’s house and let everyone help themselves while you set out drinks.
Southern Honey Mustard Lil Smokies Made with Cocktail Sausages and HoneyServings: 10-12 as an appetizer
Ingredients
2 (14-ounce) packages cocktail sausages (lil smokies), about 2 pounds total
1/2 cup honey
1/3 cup yellow mustard
1/4 cup Dijon mustard
1/4 cup brown sugar, packed
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional, for a little heat)
Nonstick cooking spray (for the pan)
Directions
Preheat your oven to 375°F (190°C). Set a disposable aluminum pan on a rimmed baking sheet for extra stability, and lightly coat the inside of the pan with nonstick cooking spray. If you’re packing some to go, set out 1–2 small paper takeout boxes for serving later.
In a medium bowl, whisk together the honey, yellow mustard, Dijon mustard, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using). Whisk until the sauce is smooth and the sugar is mostly dissolved.
Add the cocktail sausages to the prepared aluminum pan and spread them into an even layer. Pour the honey mustard mixture over the sausages, using a spatula to scrape the bowl so you get every bit of the sauce.
Toss the sausages gently in the pan until they’re all evenly coated in the honey mustard sauce. Try to keep them in a single layer so they brown nicely instead of just steaming.
Place the pan (on the baking sheet) into the preheated oven. Bake for 25–30 minutes, stirring gently halfway through, until the sausages are heated through and the sauce is bubbling and starting to thicken.
Turn the oven to broil on high for 2–4 minutes, watching very closely, until the edges of the sausages are slightly browned and the sauce looks glossy and sticky. This is what gives them that irresistible, caramelized look and flavor. Do not walk away while broiling; they can go from perfect to scorched quickly.
Carefully remove the pan from the oven and let the lil smokies rest for about 5–10 minutes. The sauce will thicken more as it cools, turning into that clingy, finger-licking glaze everyone loves.
If you’re serving right away, set the disposable aluminum pan on your salt-and-pepper granite counter with a small spoon for extra sauce and a cup of toothpicks. If you’re packing some up, use a spoon to divide a portion of the glazed lil smokies and plenty of sauce into the paper takeout boxes. Serve warm, and expect people to keep circling back, “just grabbing one more,” until the pan is totally wiped out.
Variations & Tips
For a little more heat, add up to 1/2 teaspoon cayenne pepper or a few dashes of hot sauce to the honey mustard mixture. If you like things extra smoky and Southern-style, swap the yellow mustard for spicy brown mustard and add 2–3 drops of liquid smoke. To make these in a slow cooker, whisk the sauce as written, pour it over the sausages in a greased slow cooker, and cook on LOW for 2–3 hours, stirring once or twice; then crack the lid for the last 30 minutes so the sauce can thicken. For a slightly lighter version, you can use turkey cocktail sausages instead of pork or beef. If you want a bit more texture, sprinkle 2–3 tablespoons of finely chopped green onions or parsley over the top right before serving. For game day or potlucks, double the recipe and split it between a large disposable aluminum pan and a couple of paper takeout boxes so you can set some out on the counter and keep a backup portion ready to swap in when the first pan mysteriously “disappears.”
