21 Delicious Little Smokies Recipes for Every Occasion

Are you ready to transform those little smokies into the star of your next meal? Whether you’re whipping up a quick weeknight dinner, planning a game day feast, or searching for the perfect comfort food, we’ve got you covered. Dive into our roundup of 21 Delicious Little Smokies Recipes that promise to delight your taste buds and impress your guests. Let’s get cooking!

BBQ Little Smokies

Sometimes, the simplest dishes bring the most joy, and that’s exactly what BBQ Little Smokies do for me. Whether it’s a game day or a cozy night in, these bite-sized sausages smothered in a sweet and tangy sauce are always a hit. I remember my first time making them; the aroma filled the kitchen, and before I knew it, they were gone in minutes!

Ingredients

• 1 package (14 oz) Little Smokies sausages
• 1 cup ketchup
• 1/2 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, combine 1 cup ketchup, 1/2 cup brown sugar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, and 1/2 tsp onion powder. Stir until the mixture is smooth and the sugar is dissolved. Tip: For a smoother sauce, you can warm the mixture slightly in the microwave for about 30 seconds before stirring.
3. Add the Little Smokies to the bowl and toss them gently until they’re evenly coated with the sauce. Tip: Using a spatula for this step can help prevent the sausages from breaking.
4. Transfer the coated sausages to a baking dish, spreading them out in a single layer to ensure even cooking.
5. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the sausages are heated through. Tip: For a caramelized finish, broil for an additional 2-3 minutes, watching closely to prevent burning.

Here’s how these BBQ Little Smokies turn out: the sauce thickens into a glossy glaze that clings to each sausage, offering a perfect balance of sweetness and tang. Serve them straight from the oven with toothpicks for easy grabbing, or pile them high on a slider bun for a mini sandwich twist.

Honey Garlic Little Smokies

First off, let me tell you, there’s nothing quite like the smell of Honey Garlic Little Smokies wafting through the kitchen. It’s one of those recipes that reminds me of family gatherings, where the appetizers disappear faster than you can make them. I’ve tweaked this recipe over the years to get that perfect balance of sweet and savory, and I’m thrilled to share it with you today.

Ingredients

• 1 package (14 oz) Little Smokies
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tbsp ketchup
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium heat. This prevents the Little Smokies from sticking and adds a slight crispness.
2. Add the Little Smokies to the skillet. Cook for 5 minutes, turning occasionally, until they start to brown. Browning adds depth to the flavor.
3. In a small bowl, whisk together honey, soy sauce, ketchup, minced garlic, and red pepper flakes. This ensures the sauce is well combined before adding it to the smokies.
4. Pour the sauce over the browned Little Smokies. Stir to coat evenly. The sauce will start to thicken as it heats.
5. Reduce heat to low and simmer for 10 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
6. Serve warm. For an extra touch, garnish with sesame seeds or chopped green onions.

Last but not least, these Honey Garlic Little Smokies are irresistibly sticky, with a perfect hint of heat from the red pepper flakes. They’re fantastic served over a bed of rice for a heartier dish or as is for a quick party appetizer.

Sweet and Spicy Little Smokies

Nothing brings back memories of family gatherings quite like the aroma of Sweet and Spicy Little Smokies simmering on the stove. I remember my aunt always had a batch ready during game nights, and now, I’ve made it a tradition in my own home. These bite-sized sausages are the perfect blend of sweet, spicy, and smoky flavors, making them a hit at any party.

Ingredients

• 1 package (14 oz) Little Smokies sausages
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup honey
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper

Instructions

1. In a medium saucepan, combine 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup honey, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, and 1/2 tsp cayenne pepper over medium heat.
2. Stir the mixture constantly until the brown sugar has completely dissolved, about 3 minutes. Tip: Keeping the heat at medium prevents the sugars from burning too quickly.
3. Add the package of Little Smokies sausages to the saucepan, stirring to ensure each sausage is evenly coated with the sauce.
4. Reduce the heat to low and let the sausages simmer in the sauce for 15 minutes, stirring occasionally. Tip: Simmering on low allows the flavors to meld together beautifully without reducing the sauce too much.
5. After 15 minutes, remove the saucepan from the heat and let it sit for 5 minutes to thicken the sauce slightly. Tip: Letting the dish rest before serving helps the sauce cling better to the sausages.

Best served warm, these Sweet and Spicy Little Smokies have a sticky glaze that’s irresistibly good, with just the right kick of heat. Try skewering them with toothpicks and serving over a bed of rice for a fun twist.

Little Smokies in Blankets

Very few appetizers bring back childhood memories quite like Little Smokies in Blankets. I remember sneaking them off the tray at family gatherings, the savory sausage wrapped in a fluffy, buttery blanket was irresistible. Today, I’m sharing my go-to recipe that’s sure to be a hit at your next party.

Ingredients

• 1 package (14 oz) Little Smokies sausages
• 1 can (8 oz) refrigerated crescent roll dough
• 1 tbsp melted butter
• 1 tbsp everything bagel seasoning

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough on a clean surface and separate it into triangles along the perforated lines.
3. Cut each triangle into 3 smaller triangles to make them the right size for wrapping the sausages.
4. Place a Little Smokie at the wide end of each small triangle and roll it up towards the point, ensuring the sausage is completely covered.
5. Arrange the wrapped sausages on the prepared baking sheet, leaving a little space between each one.
6. Brush the tops of the wrapped sausages with melted butter for a golden finish.
7. Sprinkle the everything bagel seasoning evenly over the tops for an extra flavor boost.
8. Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and puffed up.
9. Let them cool for a minute before serving to avoid burning your fingers.

Flaky, buttery, and packed with flavor, these Little Smokies in Blankets are perfect for dipping in mustard or barbecue sauce. For a fun twist, try using different seasonings like garlic powder or smoked paprika to customize the flavor to your liking.

Maple Bacon Wrapped Little Smokies

Fall is just around the corner, and that means it’s time to start thinking about all those cozy, comforting dishes we love to share with friends and family. One of my all-time favorites for game day or any gathering has to be these irresistible Maple Bacon Wrapped Little Smokies. They’re the perfect combination of sweet, smoky, and savory, and they always disappear faster than I can make them.

Ingredients

• 1 package (14 oz) little smokies
• 1/2 pound bacon, cut into thirds
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1 tbsp Dijon mustard

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Wrap each little smoky with a piece of the cut bacon and secure with a toothpick. Tip: Partially cooking the bacon for about 5 minutes in the microwave can make it easier to wrap.
3. In a small bowl, whisk together the maple syrup, brown sugar, and Dijon mustard until smooth.
4. Arrange the bacon-wrapped smokies on the prepared baking sheet and brush generously with the maple syrup mixture.
5. Bake for 20-25 minutes, or until the bacon is crispy and the glaze is bubbly. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.
6. Let cool for a few minutes before serving. Tip: These are best served warm, so keep them in a low oven if you’re not serving immediately.

So there you have it—a dish that’s as fun to make as it is to eat. The contrast between the crispy bacon and the tender little smokies, all coated in that sticky-sweet glaze, is absolutely addictive. Try serving them skewered on toothpicks with a side of extra maple syrup for dipping, and watch them disappear before your eyes.

Crockpot Grape Jelly Little Smokies

Perfect for those busy weeknights or game day gatherings, these Crockpot Grape Jelly Little Smokies are a throwback to the potlucks of my childhood. I remember sneaking them off the table before dinner was even served—they’re that irresistible!

Ingredients

• 1 cup grape jelly
• 1 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 lb little smokies sausages

Instructions

1. In a medium bowl, whisk together 1 cup grape jelly, 1 cup ketchup, and 1 tbsp Worcestershire sauce until smooth. Tip: If the grape jelly is too thick, microwave it for 10 seconds to loosen it up.
2. Place 1 lb little smokies sausages in the crockpot.
3. Pour the sauce mixture over the sausages, ensuring they’re evenly coated. Tip: Stir gently to avoid breaking the sausages.
4. Cover and cook on low for 2 hours or on high for 1 hour, stirring occasionally. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking.
5. Once the sausages are heated through and the sauce has thickened slightly, they’re ready to serve.

Finger-licking good, these little smokies are perfectly sweet and tangy with a sauce that clings to each bite. Serve them straight from the crockpot with toothpicks for easy grabbing, or pile them high on a slider bun for a fun twist.

Little Smokies with Brown Sugar Mustard Glaze

Zesty and irresistible, these Little Smokies with Brown Sugar Mustard Glaze have been my go-to appetizer for every gathering since I first stumbled upon the recipe at a friend’s potluck. There’s something about the sweet and tangy glaze that keeps everyone coming back for more, and I love how effortlessly they come together.

Ingredients

• 1 package (14 oz) Little Smokies sausages
• 1/2 cup brown sugar
• 1/4 cup yellow mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, whisk together 1/2 cup brown sugar, 1/4 cup yellow mustard, 1 tbsp apple cider vinegar, and 1/2 tsp garlic powder until smooth. Tip: For a smoother glaze, sift the brown sugar before mixing.
3. Add the Little Smokies to the bowl and toss until evenly coated with the glaze.
4. Transfer the coated sausages to a baking dish, arranging them in a single layer to ensure even cooking.
5. Bake in the preheated oven for 20 minutes, then stir the sausages to redistribute the glaze. Tip: Stirring halfway through prevents the glaze from burning and ensures each piece is perfectly coated.
6. Return to the oven and bake for an additional 10 minutes, or until the glaze is bubbly and the sausages are heated through. Tip: For a caramelized finish, broil for the last 2-3 minutes, watching closely to avoid burning.

Out of the oven, these Little Smokies are sticky, sweet, and slightly tangy, with a glaze that clings beautifully to each bite. Serve them straight from the baking dish for a rustic touch, or skewer them with toothpicks for easy grabbing at your next party.

Pineapple Teriyaki Little Smokies

Remember those potlucks where you’d sneak back for just one more bite of something irresistibly sweet and savory? That’s exactly the vibe these Pineapple Teriyaki Little Smokies bring to the table. I first made them for a game day gathering, and let’s just say the bowl was licked clean—figuratively, of course.

Ingredients

• 1 package (14 oz) Little Smokies
• 1 cup pineapple juice
• 1/2 cup teriyaki sauce
• 1/4 cup brown sugar
• 1 tbsp cornstarch
• 1 tbsp water

Instructions

1. In a medium saucepan over medium heat, combine the pineapple juice, teriyaki sauce, and brown sugar. Stir until the sugar dissolves completely, about 2 minutes.
2. Add the Little Smokies to the saucepan, stirring to coat them evenly with the sauce. Tip: For deeper flavor, let the smokies marinate in the sauce for 10 minutes before heating.
3. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
4. In a small bowl, mix the cornstarch and water to create a slurry. Tip: This ensures the sauce thickens evenly without clumps.
5. Stir the slurry into the saucepan. Increase the heat to medium and cook, uncovered, for another 5 minutes or until the sauce thickens to your liking. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Remove from heat and let stand for 5 minutes before serving. The sauce will continue to thicken as it cools.

Absolutely bursting with a sticky-sweet glaze, these little smokies are a crowd-pleaser that’s as easy to make as it is to devour. Serve them with toothpicks for a fuss-free appetizer, or pile them high on a bed of rice for a playful twist on dinner.

Little Smokies and Cheese Stuffed Biscuits

Kicking off the weekend with a recipe that’s become a staple in my household, especially when we’re craving something indulgent yet easy to whip up. These Little Smokies and Cheese Stuffed Biscuits are the perfect blend of smoky, cheesy, and buttery goodness, guaranteed to disappear the moment they hit the table.

Ingredients

• 1 can (16.3 oz) refrigerated biscuit dough
• 1 package (14 oz) Little Smokies sausages
• 1 cup shredded cheddar cheese
• 2 tbsp melted butter
• 1 tbsp chopped parsley

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Separate the biscuit dough into 8 pieces and flatten each into a 4-inch circle.
3. Place 2 Little Smokies and a sprinkle of cheddar cheese in the center of each dough circle.
4. Fold the dough over the filling, pinching the edges to seal tightly. Tip: Ensure the edges are well-sealed to prevent cheese from leaking during baking.
5. Brush the tops of each biscuit with melted butter and sprinkle with chopped parsley.
6. Bake for 12-15 minutes, or until the biscuits are golden brown. Tip: For an even golden color, rotate the baking sheet halfway through baking.
7. Let cool for 5 minutes before serving. Tip: They’re best enjoyed warm, when the cheese is perfectly gooey.

The combination of fluffy biscuit, smoky sausage, and melted cheese creates a bite that’s irresistibly comforting. Try serving these with a side of spicy mustard or barbecue sauce for an extra kick.

Buffalo Little Smokies

Sometimes, the best party snacks are the ones that bring a little heat and a lot of flavor without much fuss. That’s exactly what these Buffalo Little Smokies do, and they’ve been a game-changer at my gatherings. I remember the first time I made them; they disappeared before I could even grab one!

Ingredients

• 1 package (14 oz) Little Smokies sausages
• 1/2 cup buffalo sauce
• 1/4 cup unsalted butter
• 1 tbsp honey
• 1/2 tsp garlic powder

Instructions

1. In a medium saucepan over low heat, melt the unsalted butter completely, about 2 minutes.
2. Add the buffalo sauce, honey, and garlic powder to the saucepan, stirring to combine. Tip: For a smoother sauce, ensure the honey is fully dissolved.
3. Increase the heat to medium and bring the mixture to a simmer, stirring occasionally, about 3 minutes.
4. Add the Little Smokies to the saucepan, stirring to coat them evenly in the sauce. Tip: For even coating, gently fold the sausages in the sauce rather than stirring vigorously.
5. Reduce the heat to low and let the sausages simmer in the sauce for 10 minutes, stirring occasionally. Tip: Keep the heat low to prevent the sauce from reducing too much and becoming too thick.
6. After 10 minutes, remove the saucepan from the heat and let it sit for 2 minutes to allow the flavors to meld.

Absolutely irresistible, these Buffalo Little Smokies are the perfect blend of spicy, sweet, and savory. Serve them straight from the saucepan for a warm, gooey treat, or skewer them with toothpicks for easy grabbing. Either way, they’re sure to be the star of your snack table.

Little Smokies in a Blanket with Puff Pastry

Yesterday, I found myself staring at a package of Little Smokies in my fridge, wondering how to turn them into something special for game night. That’s when the idea of wrapping them in puff pastry hit me—easy, delicious, and always a crowd-pleaser.

Ingredients

• 1 package (14 oz) Little Smokies
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 1 tbsp water

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any creases.
3. Cut the puff pastry into strips, each about 1 inch wide and 3 inches long, ensuring you have enough to wrap each Little Smokie.
4. Wrap each Little Smokie in a strip of puff pastry, pressing the edges lightly to seal. Tip: If the pastry isn’t sticking, dab a little water on the edges.
5. Place the wrapped smokies seam side down on the prepared baking sheet, spacing them about 1 inch apart.
6. In a small bowl, whisk together the beaten egg and water to create an egg wash.
7. Brush the tops of each wrapped smokie with the egg wash for a golden finish.
8. Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown. Tip: Rotate the baking sheet halfway through for even browning.
9. Remove from the oven and let cool for 5 minutes before serving. Tip: Serve with a side of mustard or cheese dip for extra flavor.

Now, these Little Smokies in a Blanket come out with a flaky, buttery crust that contrasts beautifully with the juicy sausage inside. Next time, try adding a sprinkle of everything bagel seasoning before baking for an extra crunch and flavor boost.

Ranch Little Smokies

Every time I whip up a batch of Ranch Little Smokies, I’m reminded of those cozy game nights with friends where these savory bites disappeared faster than we could say ‘uno’. There’s something irresistibly comforting about the creamy ranch coating hugging each little smoky, making them the perfect finger food for any gathering.

Ingredients

• 1 package (14 oz) Little Smokies
• 1 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a mixing bowl, combine the Little Smokies with the ranch dressing, ensuring each piece is evenly coated. Tip: Letting them sit for 5 minutes allows the flavors to meld beautifully.
3. Transfer the mixture to a baking dish, spreading it out into a single layer for even cooking.
4. Sprinkle the shredded cheddar cheese evenly over the top. Tip: For a golden, bubbly cheese crust, place the dish under the broiler for the last 2 minutes of baking.
5. Bake in the preheated oven for 15 minutes, or until the cheese is melted and the edges are slightly bubbly.
6. Garnish with chopped fresh parsley before serving. Tip: Serve straight from the baking dish to keep them warm and gooey for your guests.

Velvety smooth ranch and melted cheese make these Little Smokies a decadent treat, while the parsley adds a fresh contrast. Try skewering them with toothpicks for an easy, mess-free serving option that’ll have everyone coming back for more.

Little Smokies with a Spicy Sriracha Glaze

Yesterday, I found myself staring at a pack of Little Smokies in my fridge, wondering how to turn them into something extraordinary for game night. That’s when the idea of a Spicy Sriracha Glaze hit me—a perfect blend of sweet, spicy, and smoky that’s sure to be a crowd-pleaser.

Ingredients

• 1 package (14 oz) Little Smokies
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp Sriracha sauce
• 1 tbsp soy sauce
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together 1/2 cup ketchup, 1/4 cup brown sugar, 2 tbsp Sriracha sauce, 1 tbsp soy sauce, and 1 tsp garlic powder until smooth. Tip: Adjust the Sriracha to control the heat level.
3. Add the Little Smokies to the bowl and toss until evenly coated with the glaze. Tip: Let them sit in the glaze for 10 minutes to absorb more flavor.
4. Spread the coated Little Smokies in a single layer on the prepared baking sheet.
5. Bake for 20 minutes, then stir and bake for an additional 10 minutes until the glaze is sticky and the edges are slightly caramelized. Tip: Keep an eye on them during the last 5 minutes to prevent burning.

Craving something with a kick? These Little Smokies come out sticky, smoky, and with just the right amount of heat. Serve them straight from the oven with toothpicks for an easy grab-and-go appetizer, or pile them high on a slider bun for a spicy twist on classic pigs in a blanket.

Little Smokies and Meatballs Combo

Little Smokies and Meatballs Combo is the ultimate party pleaser that never fails to disappear first from the buffet table. I remember the first time I made this for a family gathering; the blend of flavors was so irresistible that my cousin sneakily took the last piece when he thought no one was looking.

Ingredients

• 1 package (14 oz) Little Smokies sausages
• 1 package (16 oz) frozen meatballs
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, whisk together 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, and 1/2 tsp onion powder until smooth. Tip: For a smoother sauce, ensure the brown sugar is fully dissolved.
3. Place 1 package (14 oz) Little Smokies sausages and 1 package (16 oz) frozen meatballs in a large baking dish, spreading them out evenly.
4. Pour the sauce over the sausages and meatballs, stirring gently to coat them completely. Tip: Use a spatula to fold the ingredients in the sauce to avoid breaking the meatballs.
5. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the meatballs are heated through. Tip: For a caramelized finish, broil for an additional 2-3 minutes, watching closely to prevent burning.

Out of the oven, this combo boasts a perfect balance of sweet and tangy, with the Little Smokies adding a smoky depth to the tender meatballs. Serve them straight from the baking dish for a rustic look, or skewer them with toothpicks for easy grabbing at your next get-together.

Little Smokies with a Honey Mustard Dip

Hosting a game night or just craving something sweet and savory? These Little Smokies with a Honey Mustard Dip are the perfect bite-sized treat that’s sure to be a hit. I remember the first time I made these for a friend’s party—they disappeared before I even got to try one!

Ingredients

• 1 package (14 oz) Little Smokies sausages
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. Arrange the Little Smokies in a single layer on the prepared baking sheet, ensuring they’re not touching for even cooking.
3. Bake for 15 minutes, or until the sausages are lightly browned and heated through. Tip: Turning them halfway through ensures all sides get crispy.
4. While the sausages bake, combine the honey, Dijon mustard, yellow mustard, apple cider vinegar, and garlic powder in a small saucepan over medium heat.
5. Stir the mixture constantly for about 3 minutes, until it’s smooth and slightly thickened. Tip: Keep the heat medium to prevent the honey from burning.
6. Remove the saucepan from the heat and let the dip cool for 2 minutes before serving. Tip: The dip thickens as it cools, so don’t worry if it seems thin at first.
7. Serve the warm Little Smokies with the honey mustard dip on the side for dipping.

Velvety smooth with a tangy kick, this honey mustard dip perfectly complements the smoky sweetness of the Little Smokies. Try serving them in mini cups for a fun, mess-free appetizer that’ll have everyone coming back for more.

Little Smokies Wrapped in Crescent Rolls

Delightfully simple yet irresistibly tasty, these Little Smokies wrapped in crescent rolls have been a game-changer for my party appetizers. I stumbled upon this recipe during a frantic search for last-minute party food, and now, it’s my go-to for any gathering.

Ingredients

• 1 package (14 oz) Little Smokies sausages
• 1 can (8 oz) refrigerated crescent roll dough
• 1/4 cup melted butter
• 1 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Unroll the crescent dough on a lightly floured surface and separate it into triangles along the perforations.
3. Cut each triangle into 3 smaller triangles to make them the right size for wrapping the sausages.
4. Place a Little Smokie at the wide end of each small triangle and roll it up towards the point, ensuring the sausage is completely covered.
5. Arrange the wrapped sausages on the prepared baking sheet, leaving a little space between each for even baking.
6. Brush each wrapped sausage lightly with melted butter for a golden finish.
7. Sprinkle the tops with Parmesan cheese, garlic powder, and dried parsley for added flavor.
8. Bake in the preheated oven for 12-15 minutes, or until the crescent dough is golden brown and puffed.
9. Let them cool for a couple of minutes before serving to avoid burning your mouth.

So, these little bites come out perfectly flaky on the outside with a juicy, flavorful sausage inside. I love serving them with a side of spicy mustard or a cheese dip for an extra kick.

Little Smokies with a Sweet Chili Sauce

Whenever I’m in need of a quick yet irresistible appetizer that’s sure to please a crowd, I turn to these Little Smokies with a Sweet Chili Sauce. There’s something about the combination of smoky sausages and the sweet, slightly spicy glaze that makes them disappear within minutes at any gathering.

Ingredients

• 1 package (14 oz) Little Smokies sausages
• 1 cup sweet chili sauce
• 1/4 cup brown sugar
• 1 tbsp soy sauce
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, whisk together 1 cup sweet chili sauce, 1/4 cup brown sugar, 1 tbsp soy sauce, and 1 tsp garlic powder until well combined. Tip: Adjust the brown sugar if you prefer a sweeter or less sweet sauce.
3. Add the Little Smokies to the bowl and stir until they’re evenly coated with the sauce.
4. Transfer the coated sausages to a baking dish, spreading them out in a single layer. Tip: For easier cleanup, line the baking dish with aluminum foil.
5. Bake in the preheated oven for 20 minutes, then stir the sausages to ensure they’re evenly coated with the sauce.
6. Continue baking for another 10 minutes, or until the sauce has thickened and the sausages are heated through. Tip: Keep an eye on them during the last few minutes to prevent the sauce from burning.

Every bite of these Little Smokies offers a perfect balance of sweet and spicy, with a sticky glaze that’s finger-licking good. Serve them straight from the baking dish with toothpicks for easy grabbing, or pile them high on a platter for a more dramatic presentation.

Little Smokies and Pineapple Skewers

Whenever I’m looking for a quick, crowd-pleasing appetizer that’s both sweet and savory, I turn to these Little Smokies and Pineapple Skewers. They’re a hit at every gathering, and the best part? They’re incredibly easy to make, even when you’re short on time.

Ingredients

• 1 package (14 oz) Little Smokies sausages
• 1 can (20 oz) pineapple chunks in juice, drained
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together 1/2 cup brown sugar, 1/4 cup soy sauce, 1 tbsp Dijon mustard, and 1/2 tsp garlic powder until smooth.
3. Thread one Little Smokies sausage and one pineapple chunk onto each skewer, repeating until all ingredients are used.
4. Arrange the skewers in a single layer on the prepared baking sheet.
5. Brush each skewer generously with the brown sugar mixture, ensuring they’re well coated.
6. Bake in the preheated oven for 15 minutes, then flip each skewer and brush with more sauce.
7. Continue baking for another 10 minutes, or until the sausages are browned and the pineapple is caramelized.
8. Tip: For extra flavor, let the skewers marinate in the sauce for 30 minutes before baking.
9. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
10. Tip: Serve with extra sauce on the side for dipping, if desired.

Just out of the oven, these skewers offer a delightful contrast between the juicy, caramelized pineapple and the savory, slightly crispy Little Smokies. They’re perfect for serving on a platter at your next barbecue or as a fun finger food at parties.

Little Smokies in a Blanket with Cheese

Whenever I think of comfort food that’s both easy to make and a hit at any gathering, Little Smokies in a Blanket with Cheese always comes to mind. There’s something about the combination of fluffy pastry, savory sausage, and melted cheese that feels like a warm hug. I remember making these for the first time during a chilly fall evening, and now they’re a staple in my recipe rotation.

Ingredients

• 1 package (14 oz) Little Smokies sausages
• 1 sheet (8 oz) puff pastry, thawed
• 1 cup shredded cheddar cheese
• 1 egg, beaten
• 1 tbsp water

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and roll it out to a 10×12-inch rectangle.
3. Cut the pastry into 24 equal rectangles, each about 2×2.5 inches.
4. Place a Little Smokie and a pinch of shredded cheddar cheese at the end of each pastry rectangle.
5. Roll the pastry around the sausage and cheese, sealing the edge with a dab of water.
6. Arrange the wrapped sausages seam side down on the prepared baking sheet.
7. Mix the beaten egg with 1 tbsp of water to create an egg wash.
8. Brush the tops of each pastry with the egg wash for a golden finish.
9. Bake for 15-18 minutes, or until the pastries are puffed and golden brown.
10. Remove from the oven and let cool for 5 minutes before serving.

Golden and flaky on the outside with a gooey cheese and savory sausage center, these Little Smokies in a Blanket are irresistible. Serve them with a side of spicy mustard or your favorite dipping sauce for an extra flavor kick.

Little Smokies with a Bourbon Glaze

Perfect for those cozy nights when you’re craving something sweet, savory, and just a little bit fancy, these Little Smokies with a Bourbon Glaze are a game-changer. I stumbled upon this recipe during a lazy Sunday experiment, and now it’s my go-to for impressing guests or treating myself.

Ingredients

• 1 package (14 oz) Little Smokies sausages
• 1/2 cup bourbon
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan over medium heat, combine bourbon, brown sugar, soy sauce, Dijon mustard, garlic powder, and black pepper. Stir until the sugar dissolves completely.
2. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 10 minutes, stirring occasionally, until the glaze thickens slightly. Tip: Keep an eye on the glaze to prevent it from burning.
3. Add the Little Smokies to the saucepan, stirring gently to coat them evenly with the glaze.
4. Continue to cook on low heat for another 5 minutes, stirring occasionally, until the sausages are heated through and the glaze has thickened to a syrupy consistency. Tip: If the glaze thickens too much, add a tablespoon of water to loosen it.
5. Remove from heat and let sit for 2 minutes before serving. Tip: This resting time allows the glaze to adhere better to the sausages.

Mouthwateringly delicious, these Little Smokies boast a perfect balance of sweetness from the bourbon glaze and a savory kick from the sausages. Serve them skewered on toothpicks for an elegant appetizer or piled high on a bun for a decadent slider.

Conclusion

Bringing together a variety of flavors and occasions, these 21 Little Smokies recipes are sure to delight any crowd. Whether you’re hosting a party or looking for a quick snack, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty bites too. Happy cooking!

Bella Bacinos