Mississippi Smokies
Soaked in the signature spicy flavor!
you're making mealtime meaningful.
There are some recipes that just seem destined to become party staples, and these Mississippi Smokies most definitely fall into that category. With only a handful of ingredients and practically no prep work, you end up with a dish that’s bold, savory, and full of that signature you’d expect from a Mississippi Roast. All the beloved flavor in
a bite-sized party appetizer. Yes, it’s as good as it sounds!
The beauty of this recipe is how easily it comes together in the slow cooker. The Lit’l Smokies soak up the punchy flavor of pepperoncinis, while the au jus mix, garlic powder, and onion powder round things out. A stick of butter on top ties it all together, melting into the sausages and upping the richness factor even more.
These Mississippi Smokies are perfect for game day, holiday gatherings, or any time you want to set out an appetizer that practically disappears the moment it hits the table. Guests will love their tangy flavor and you’ll love how little effort they take to whip up. Just stir once during cooking and let the slow cooker do the rest—it doesn’t get easier than that.
Serve them straight from the slow cooker to keep them warm during a party, or pile them onto a platter with toothpicks for easy grabbing. No matter how you serve them, you’ll want to keep this recipe in your back pocket.
Mississippi Smokies
Yield(s): Serves 24
5m prep time
2h cook time
Allergens: Poultry
you're making mealtime meaningful.
Ingredients
- 3 (14 oz) packages lit’l smokies sausages
- 1 (16 oz) jar sliced pepperoncinis
- 1 (1 oz) packet au jus gravy mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup butter, sliced into pats
Preparation
- Add all the Lit’l Smokies to a large slow cooker and pour the pepperoncinis with juices over the top.
- Add the gravy mix, garlic powder, and onion powder and mix to combine.
- Place the sliced butter pats on top and place lid on slow cooker.
- Cook on low for 2 hours stirring halfway through.
Recipe adapted from Thecountrycook.net
