Mississippi Lil Smokies (Print version)
Buttery, tangy Mississippi lil smokies simmered in ranch, au jus, and pepperoncini. A slow-cooker appetizer that feeds a crowd.
# Ingredients:
01 -
36 oz (1 kg) lil smokies cocktail sausages
02 -
1 (1 oz) packet au jus gravy mix
03 -
1 (1 oz) packet ranch seasoning mix
04 -
1/2 cup (1 stick / 115 g) unsalted butter, sliced
05 -
1/2 cup (120 ml) pepperoncini juice
06 -
6-8 pepperoncini peppers, sliced into rings
07 -
2 tablespoons fresh parsley, chopped (optional)
# Instructions:
01 -
Pour the lil smokies into a 6-quart slow cooker. If they are frozen, add an extra 30 minutes to the cook time.
02 -
Sprinkle the au jus gravy mix and ranch seasoning mix evenly over the sausages. Drizzle the pepperoncini juice on top and stir gently so the powders do not clump.
03 -
Lay the butter slices on top of the sausages and scatter the pepperoncini rings across the surface. Cover with the lid.
04 -
Cook on low for 2 to 3 hours, stirring once halfway through, until the sauce is bubbling and glossy and the sausages are heated through.
05 -
Toss everything together so the sauce coats evenly. Taste for salt, then spoon into a serving bowl and garnish with parsley if desired.
# Good to know:
01 -
Best served hot straight from the slow cooker or kept on warm for up to 2 hours.
02 -
Stir occasionally if holding on warm to prevent scorching.