Crock Pot BBQ Cocktail Sausage Soup

The first time my cousin brought this to a Super Bowl party, I honestly thought it was just going to be cocktail weenies in sauce. That was before I dipped my bread in and realized the broth was this incredible smoky sweet situation that had everyone abandoning the main spread. Now whenever cold weather hits, my slow cooker gets pulled out for this exact reason.

Last winter during that massive snowstorm, my neighbor texted asking what smelled so good. Two hours later, there were six of us crowded around my kitchen table with crusty bread, passing bowls while the storm raged outside. Something about this soup just makes people linger.

Ingredients

• Smoked cocktail sausages: These little guys are the flavor engine of the whole dish, their smokiness permeates everything as they simmer
• Yellow onion: Finely chopped so they practically melt into the broth, giving that savory foundation
• Red bell pepper: Brings sweetness and color that cuts through the rich BBQ flavors
• Garlic: Minced fresh is best, it mellows beautifully during long cooking
• Chicken broth: Low sodium lets you control the salt level since the BBQ sauce brings plenty of seasoning
• BBQ sauce: A tangy style works best here, sweet and smoky is the goal
• Apricot jam: The secret ingredient that balances the BBQ and creates that velvety finish
• Diced tomatoes: Drained well so they add body without watering down your soup
• Worcestershire sauce: That umami bomb that ties everything together
• Smoked paprika: Doubles down on the smoky notes in the sausages
• Black pepper and cayenne: Adjust the cayenne based on your heat tolerance, it builds as it cooks

Instructions

Pile everything into the pot:

Add your sliced sausages, onion, bell pepper, and garlic right into the slow cooker insert, no pre cooking needed

Build the broth base:

Pour in the chicken broth, BBQ sauce, and apricot jam, stirring until that jam completely disappears into the liquid

Add the remaining flavors:

Stir in the drained tomatoes, Worcestershire, smoked paprika, black pepper, and cayenne if you like some heat

Let it work its magic:

Cover and cook on low for 4 hours until the vegetables are tender and that BBQ apricot broth has thickened slightly

Final season and serve:

Taste and add salt only if needed, then ladle into bowls and maybe scatter some parsley on top if you want it to look fancy

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My dad claims he could eat this every Sunday during football season, and honestly, I cannot argue with him. Theres something about the combination that just works.

Make It Your Own

Chipotle BBQ sauce transforms this into something with real fire, while a honey BBQ keeps it family friendly. Turkey or chicken sausages lighten it up considerably, but honestly the smoked version is where the magic happens.

Serving Suggestions

Crusty bread is non negotiable here, you need something to sop up that incredible broth. A simple green salad with sharp vinaigrette cuts through the richness perfectly.

Make Ahead Wisdom

This soup actually tastes better the next day when those flavors have had even more time to marry. I like making it the evening before and just reheating on low for a couple hours before serving.

• Freezes beautifully for up to three months
• The broth thickens overnight, so add a splash of broth when reheating
• Reheat gently so the sausages dont toughen up

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Theres nothing quite like standing over the slow cooker, spoon in hand, taking that first taste test while the house fills with that smoky sweet aroma. Pure comfort.

Recipe Q&A

→ Can I make this sausage soup on the stovetop instead?

Yes. Simmer over low heat for 1-2 hours, covered, stirring occasionally to prevent sticking. The flavors will develop faster, so taste and adjust seasonings before serving.

→ What type of cocktail sausages work best?

Smoked cocktail sausages like Lit'l Smokies or beef cocktail wieners provide the best flavor. Fully cooked mini bratwursts or Polish sausages also work wonderfully.

→ Can I freeze leftovers?

Absolutely. Cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.

→ How can I make this soup less sweet?

Use a tangy or vinegar-based BBQ sauce and reduce the apricot jam to 1/4 cup. Add extra Worcestershire sauce or a tablespoon of Dijon mustard for balance.

→ What sides pair well with this soup?

Crusty bread, cornbread, or buttery dinner rolls help soak up the flavorful broth. For a lighter meal, serve with a simple green salad dressed with vinaigrette.

→ Can I add other vegetables?

Diced carrots, celery, or green beans add nutrition and texture. Add them with the onions and peppers so they soften properly during the slow cooking time.