Description
This fiery little smokies crockpot recipe features tender beef or chicken cocktail sausages coated in an irresistible sweet and savory Gochujang-Maple Glaze, perfect for easy weeknights, game day, or family gatherings. It offers maximum flavor with minimal fuss, making it a crowd-pleasing dish using simple pantry staples.
Ingredients
- 1 kg (2.2 lb) Halal-Certified Beef or Chicken Cocktail Sausages
- 120 ml (0.5 cup) Pure Maple Syrup
- 60 g (0.25 cup) Gochujang (Korean Chili Paste)
- 60 ml (0.25 cup) Alcohol-Free Tamari or Soy Sauce
- 30 ml (2 tablespoons) Alcohol-Free Rice Vinegar
- 4 cloves Garlic, minced
- 2.5 cm (1-inch piece) Fresh Ginger, grated
- 60 ml (0.25 cup) Water
- 15 g (2 tablespoons) Toasted White Sesame Seeds, for garnish
- 2 Green Scallions (Spring Onions), thinly sliced, for garnish
Instructions
- Prepare the Sausages: Drain cocktail sausages thoroughly and pat them dry with paper towels to help the glaze stick better.
- Whisk the Glaze: In the bowl of a 6-quart (5.7-liter) slow cooker, whisk together the maple syrup, gochujang, alcohol-free tamari or soy sauce, alcohol-free rice vinegar, minced garlic, grated ginger, and water until smooth and well combined.
- Add the Sausages: Gently add the drained cocktail sausages to the slow cooker with the glaze. Stir carefully until each sausage is evenly coated and submerged in the sauce.
- Cook to Perfection: Cover the slow cooker and cook on low for 2-3 hours, or on high for 1-1.5 hours. Stir once halfway through to redistribute the glaze.
- Caramelize (Optional): For a richer, more caramelized glaze, increase the heat to high for the last 30 minutes of cooking. Stir occasionally to prevent sticking and encourage a deep, glossy finish.
- Garnish and Serve: Transfer the glazed sausages to a serving bowl. Sprinkle generously with toasted white sesame seeds and scatter with thinly sliced green scallions.
Notes
To save time, use pre-minced ginger and garlic. There is no need to brown the little smokies beforehand. For extra heat, add another teaspoon of gochujang or a pinch of red pepper flakes. For a sweeter glaze, stir in a tablespoon of brown sugar with the maple syrup. If the glaze is too thin after cooking, simmer uncovered on high for an extra 30 minutes to reduce it.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Korean-American
Nutrition
- Serving Size: Approximately 6-8 sausages
- Calories: 250 calories
- Sugar: 18 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg