Description
Prep time: 10 minutes
Cook time: Approximately 25–35 minutes, plus initial heating
Servings: 10–12
Ingredients
Scale
- 2 packages (14 ounces each) fully cooked cocktail sausages
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 cup Dr Pepper
- ½ cup barbecue sauce
- ⅓ cup packed brown sugar, or less to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 garlic cloves, minced
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional
- Chopped parsley or green onions, optional
Instructions
- Mix all glaze ingredients except the cornstarch slurry and garnish.
- Combine with drained sausages in a large skillet or wide saucepan.
- Bring to a gentle simmer over medium heat, then reduce to medium-low.
- Simmer uncovered for 25–35 minutes, stirring regularly, until properly heated and the sauce has reduced.
- If needed, add the slurry gradually and simmer for 1–2 minutes. Stop when the glaze coats the sausages but remains spoonable.
- Taste, adjust tang if desired, garnish, and serve warm.
Slow cooker: Combine sausages and glaze, leaving slurry aside. Cover and cook on LOW for approximately 2–3 hours, until properly heated. Reduce or thicken the sauce separately on the stovetop if needed. Hold at 140°F or above.
Storage: Refrigerate promptly for 3–4 days or freeze for up to 2 months for quality. Reheat leftovers to 165°F.