SaveIngredients
Method
Whisk the barbecue sauce, grape jelly, Worcestershire and pepper flakes in a wide saucepan over medium heat until the jelly melts.
Add the cocktail sausages and stir to coat.
Simmer, stirring now and then, until the sauce is thick and sticky and the sausages are hot through.
Serve warm with toothpicks, or keep warm in a small slow cooker on low.
Tips
- Any jelly works: apricot or pepper jelly give a different twist.
- For a crowd, double the batch and hold it in a slow cooker on the warm setting.
- Check the labels if you need these gluten-free; some sausages and sauces contain wheat.
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Gear that helps
- Balloon whisk Smooth sauces and lump-free batters.
- Heavy saucepan Even heat, so sauces don’t scorch.
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