Crock Pot BBQ Cocktail Sausage Soup

I stumbled upon this idea when I had leftovers from a game night and a nearly empty jar of apricot jam in the fridge. The air was crisp and I wanted something that felt like a warm hug but tasted like a summer cookout. I tossed the sausages into the crock pot on a whim and the smell that filled the kitchen was incredible. It reminded me that the best meals are often born from a bit of pantry chaos.

One rainy Tuesday I served this to my neighbor who was convinced cocktail sausages only belonged on toothpicks. Watching his expression change from skeptical to delighted after the first spoonful was the ultimate reward. We ended up sitting on the porch listening to the rain and dipping crusty bread into the tangy broth until the pot was empty.

Ingredients

• 1 lb smoked cocktail sausages sliced into bite sized pieces: Slicing them thin allows the savory juices to seep out and flavor the entire base.
• 1 medium yellow onion finely chopped: These melt down into the broth and provide a foundational sweetness that grounds the vinegar in the sauce.
• 1 red bell pepper diced: I like to dice these small so you get a little crunch and a pop of color in every bite.
• 2 cloves garlic minced: Freshly minced cloves provide a sharp bite that cuts through the rich sugar of the jam.
• 4 cups low sodium chicken broth: Using low sodium gives you total control over the seasoning especially since BBQ sauce can be quite salty.
• 1 cup BBQ sauce: Choose a tangy variety to ensure the soup has enough acid to keep it from feeling too heavy.
• 1/2 cup apricot jam or preserves: This is the secret ingredient that provides a glossy texture and a fruity depth you cannot get from sugar alone.
• 1 can (14.5 oz) diced tomatoes drained: Draining them first ensures the soup stays concentrated and bold rather than watered down.
• 1 tbsp Worcestershire sauce: This adds an earthy umami layer that bridges the gap between the sweet and savory components.
• 1 tsp smoked paprika: A little goes a long way in reinforcing that wood fired flavor we all love.
• 1/2 tsp black pepper: I always use a coarse grind to give the soup a subtle back note of heat.
• 1/4 tsp cayenne pepper optional: This is optional but a tiny pinch helps wake up all the other flavors without making it spicy.
• Salt to taste: I always start with a small pinch and let the slow cooker concentrate the flavors before adding more.

Instructions

Prep the base:

Toss the sliced sausages and aromatics into the slow cooker and listen for that soft thud as they hit the ceramic.

Whisk the liquids:

Pour in the broth and sauces then stir until the apricot jam dissolves into a beautiful amber swirl.

Season the pot:

Sprinkle in the spices and watch the colors deepen as you gently incorporate the tomatoes into the mix.

Slow simmer:

Lock the lid and let the heat work its magic until the vegetables are tender and the aroma fills every corner of your home.

Final touch:

Give it one last stir to ensure everything is cohesive before serving it steaming hot in your favorite bowls.

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My youngest nephew calls this party soup and always asks for seconds whenever he sees the crock pot on the counter. It has become our go to meal for those busy nights when we just want to sit together and talk without worrying about the stove.

Choosing The Right Sausage

I once tried using regular sized hot dogs but they just did not have the same snap or smoky depth as the cocktail variety. If you want a leaner version turkey sausages work surprisingly well as long as they are pre smoked for flavor.

Texture And Thickness

The soup naturally thickens as it cools so do not be alarmed if it looks a bit thin mid way through the cooking process. If you prefer a real stew consistency you can mash a few of the tomatoes against the side of the pot to release their starches.

Serving Suggestions

This dish is incredibly versatile and can be dressed up or down depending on the occasion. A dollop of sour cream on top adds a cooling element that contrasts beautifully with the warm spices.

• Serve it over a bed of white rice to soak up every drop of the sweet sauce.
• Offer a side of buttered cornbread for the ultimate comforting texture combination.
• Garnish with fresh parsley to add a bright grassy note that cuts through the richness.

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This soup proves that simple ingredients can create something truly memorable when given enough time to simmer. I hope it brings as much warmth to your table as it does to mine.

Recipe Questions & Answers

→ Can I use fresh sausages instead of smoked cocktail sausages?

Yes, fresh sausages work well. Brown them in a skillet before adding to the slow cooker to develop flavor and render excess fat. Adjust cooking time to ensure they're fully cooked through.

→ What can I substitute for apricot jam?

Peach preserves, pineapple jam, or even fig spread work beautifully. Each adds a slightly different sweetness profile while maintaining the tangy-sweet balance with the BBQ sauce.

→ Can I make this on the stovetop instead?

Absolutely. Simmer everything in a large pot over medium-low heat for about 45-60 minutes, stirring occasionally, until vegetables are tender and flavors have melded together.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors actually improve after a day or two. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. The texture of the vegetables may soften slightly, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating.

→ How can I make this soup spicier?

Increase cayenne pepper to 1 teaspoon, add diced jalapeños with the vegetables, or use a spicy BBQ sauce. A dash of hot sauce before serving also works well.