Pineapple Brown Sugar Mississippi Lil' Smokies Bites (Print Version)
Sweet, smoky slow-cooker Lil' Smokies with pineapple, brown sugar, ranch, au jus, and pepperoncini brine.
# Ingredients:
For the bites
01 -
2 packages (14 oz each / 396 g each) fully cooked cocktail smoked sausages
02 -
1 can (20 oz / 567 g) pineapple chunks in juice, drained, 1/2 cup juice reserved
03 -
2 tablespoons (28 g) unsalted butter, cut into pieces
04 -
1 tablespoon chopped parsley or thinly sliced green onion, for garnish
For the Mississippi pineapple glaze
05 -
1/2 cup (105 g) packed light brown sugar
06 -
1/2 cup (120 ml) reserved pineapple juice
07 -
1 tablespoon pepperoncini brine
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon ranch seasoning mix
10 -
2 teaspoons au jus gravy mix
11 -
1/2 teaspoon garlic powder
12 -
1/4 teaspoon black pepper
13 -
1/8 teaspoon cayenne pepper, optional
# Instructions:
01 -
Drain the pineapple chunks and reserve 1/2 cup of the juice. Set the chunks aside.
02 -
In a bowl, whisk brown sugar, reserved pineapple juice, pepperoncini brine, Worcestershire sauce, ranch seasoning, au jus mix, garlic powder, black pepper, and cayenne until mostly smooth.
03 -
Add the cocktail sausages and drained pineapple chunks to a 4-quart slow cooker. Pour the glaze over them and stir gently to coat.
04 -
Scatter the butter pieces over the top. Cover the slow cooker.
05 -
Cook on low for 2-3 hours or on high for 1 1/2-2 hours, stirring once halfway through, until the sausages are hot and the glaze is thick and shiny.
06 -
Stir well, sprinkle with parsley or green onion, and serve warm with toothpicks. Keep the slow cooker on warm for a party spread.
# Notes:
01 -
Use pineapple packed in juice, not heavy syrup, for better balance.
02 -
If the sauce is thin, cook uncovered on high for 15-20 minutes before serving.
03 -
For a stovetop version, simmer uncovered in a skillet for 20-25 minutes over medium-low heat.