Description
Prep time: 10 minutes
Stovetop cook time: Approximately 25–30 minutes, or as needed for heating and reduction
Servings: 8–10 appetizer portions
Ingredients
Scale
- 2 packages (14 ounces each) fully cooked cocktail sausages
- 1 cup barbecue sauce
- 3/4 cup pineapple juice
- 1/2 cup packed light brown sugar
- 1/2 cup pineapple tidbits, drained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- A pinch of cayenne, optional
- 1 teaspoon apple cider vinegar, optional
- Parsley or green onions, optional garnish
Instructions
- Whisk the barbecue sauce, pineapple juice, brown sugar, Worcestershire, Dijon, spices, and optional vinegar together.
- Combine with drained sausages and pineapple in a large skillet or wide saucepan.
- Bring to a gentle simmer over medium heat, then reduce to low. Simmer uncovered for about 20–25 minutes, stirring frequently as it thickens, until the sausages are heated according to the package and the glaze coats them. Allow more time if needed.
- Thin with a little water if too thick, or reduce the sauce separately if it remains thin after the sausages are hot.
- Serve warm, garnished if desired.
Slow cooker: Combine all ingredients, cover, and cook approximately 2–3 hours on LOW or 1–1 1/2 hours on HIGH, until hot throughout according to the sausage package instructions. Reduce thin sauce separately in a saucepan if needed. Hold hot at 140°F or above.
Storage: Refrigerate promptly in shallow containers for 3–4 days or freeze for up to 2 months for quality. Reheat leftovers to 165°F before serving or hot holding.