12. Slow Cooker Cocktail Sausages
You may want to double the batch here because these are sure to disappear fast.
INGREDIENTS:
- 1 1/2 cups ketchup
- 1/4 cup brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Sriracha, or more, to taste
- 1 teaspoon Dijon mustard
- 2 (16-ounce) packages beef hot dogs, quartered
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- In a large bowl, whisk together ketchup, brown sugar, Worcestershire, Sriracha, Dijon and 3 tablespoons water.
- Place hot dogs into a slow cooker. Stir in ketchup mixture and gently toss to combine.
- Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours.
- Serve immediately, garnished with parsley, if desired.
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