These Buttery Mississippi Lil' Smokies Are the First Thing Gone at Every Party (Print Version)
Buttery Mississippi Lil' Smokies simmered with ranch, au jus, pepperoncini, and butter for a tangy slow-cooker party bite.
# Ingredients:
For the smokies
01 -
2 packages (14 oz each / 794 g total) fully cooked Lil' Smokies or cocktail sausages
02 -
1/2 cup (120 ml) pepperoncini juice
03 -
1 packet (1 oz / 28 g) ranch seasoning mix
04 -
1 packet (1 oz / 28 g) au jus gravy mix, low-sodium if available
05 -
1/2 cup (113 g) unsalted butter, sliced into tablespoons
06 -
1 cup (120 g) sliced pepperoncini peppers
07 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Place the Lil' Smokies in a 4- to 6-quart slow cooker and spread them into an even layer.
02 -
Pour the pepperoncini juice evenly over the sausages so there is liquid in the bottom of the cooker.
03 -
Sprinkle the ranch seasoning and au jus gravy mix evenly over the top. Do not add extra salt.
04 -
Arrange the butter slices over the sausages, then scatter the sliced pepperoncini over everything.
05 -
Cover and cook on low for 2-3 hours, stirring once halfway through, until the sausages are hot and the sauce is glossy. For a faster option, cook on high for 1-1 1/2 hours.
06 -
Stir well, garnish with parsley if using, and keep on the warm setting for serving. Stir occasionally as guests snack.
# Notes:
01 -
Best served warm from the slow cooker with toothpicks.
02 -
Use low-sodium au jus mix if you are sensitive to salt.
03 -
Leftovers keep refrigerated for 3-4 days.