Easy Crock Pot Mississippi Lit'l Smokies (Print version)

Smoky cocktail sausages simmered low and slow with ranch, au jus, butter, and pepperoncini for a tangy party appetizer.

# Ingredients:

01 - 2 packages (14 oz each / 794 g total) Lit'l Smokies or fully cooked cocktail sausages

02 - 1/4 cup (60 ml) pepperoncini juice

03 - 6 whole pepperoncini peppers

04 - 1 packet (1 oz / 28 g) au jus gravy mix, low-sodium if available

05 - 1 packet (1 oz / 28 g) ranch seasoning mix

06 - 1/2 cup (113 g) unsalted butter, cut into tablespoon-size pieces

07 - 1 tablespoon chopped fresh parsley, optional for serving

01 - Place the Lit'l Smokies in a 4- to 6-quart slow cooker and spread them into an even layer.

02 - Add the pepperoncini juice and scatter the whole pepperoncini peppers over the sausages.

03 - Sprinkle the au jus mix and ranch seasoning evenly over the top. Do not add extra salt.

04 - Place the butter pieces over the seasonings so they melt down into the sauce as the sausages warm.

05 - Cover and cook on low for 2-3 hours, stirring once halfway through, until the sausages are hot and coated in a glossy sauce.

06 - Stir well, garnish with parsley if using, and keep on the warm setting for serving. Stir occasionally so the sauce stays smooth.

01 - Use low-sodium seasoning packets if you are sensitive to salt.

02 - Keep warm in the slow cooker for serving and stir every 30 minutes.

03 - Leftovers keep refrigerated for up to 3 days.