Wicked Wienies

 

 

Wicked Wienies don't last long when you have them at a party or get-together, even if you have a crock pot full. The original recipe calls for heating them in a pot on a burner and you can certainly do that, especially for a small batch, but ..... something special happens to Little Smokies when you cook them in a crock pot for hours. They "de-plump". Seriously, they get skinnier, more dense and terrifically more delicious. To be more technical, I think a lot of the fat and juice cooks out of them and what is left is a most wonderful little wienie ..... and they are 'wicked good'.  For the de-plumping to occur, from my experience, they have to be in the crock pot for at least six hours and if they go longer than that, so much the better.

Making Wicked Wienies doesn't get much easier and once you get them going in the crock pot, you can forget them .... until it's appetizer time. I think these are my very favorite hot hors d'oeuvre .

Large Batch in the Crock Pot:

• 2 packages Little Smokies (50 per pack, total 100)
• 1 bottle (32 or 36 oz.) ketchup*
• 1 bottle (10-16 oz.) BBQ sauce*
• 1/2 cup bourbon*
• 1/2 cup brown sugar
• 2-3 tablespoons Worcestershire sauce

Mix all, add sausages, put in the crock pot on high for several hour, then switch to low for a couple of hours - total 6-8 hours minimum.

Small Batch for Pot or Small Crock Pot:

• 1 package Little Smokies (50 per package)
• 2 cups ketchup
• 1 cup BBQ sauce
• 1/4 cup bourbon
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce

Heat in a pot until good and hot or follow crock pot directions above.

*recipe note - I use cheap ..... store brand ketchup & BBQ sauce ... cheap bourbon. If you want to use Hunts/Heinz ketchup, Sweet Baby Ray's/Bone Suckin' BBQ sauce, and your Wild Turkey, feel free to do that, but I'm here to tell 'ya that after 8 hours in the crock pot, Great Value ketchup/BBQ sauce and a cheap bourbon blend just fine and I doubt you would be able to tell the difference.