Equipment Needed
- A 3 to 4-quart slow cooker OR a medium saucepan
- A sturdy spoon for stirring
- A serving bowl (if transferring)
- Toothpicks for serving
Step-by-Step Instructions
My favorite way to make this is hands-down in a slow cooker because it’s the ultimate “set it and forget it” method. I simply dump the entire package of Lit’l Smokies into the crock. Then, I pour over the whole bottle of barbecue sauce—no need to rinse the bottle, just glug it all in. Next comes the magic: I open the can of pineapple chunks and pour everything right in, juice and all. Finally, I add my spoonful of chili paste. I give it all a gentle but thorough stir to make sure every little sausage is coated in the nascent sauce.
Now, I pop the lid on and set it to cook. If I have 2-3 hours, I use the LOW setting. If I’m in a bigger hurry (we’ve all been there), HIGH for about 1 hour works, but I check on it more often. The first time I made these, I made a timing mistake: I left them on low for over 5 hours. While they were still delicious, the sauce had reduced a bit too much for my liking. I learned that the sweet spot is when the sauce has thickened slightly but is still wonderfully glossy and clingy, and the sausages are heated all the way through.
About 30 minutes before I plan to serve them, I lift the lid. This is the sensory payoff. The aroma is incredible—smoky, fruity, and irresistible. I always give it another good stir here, scraping the sides gently. This is also my last chance to adjust the flavor. I taste a bit of the sauce on a spoon. Want it sweeter? A tiny pinch of brown sugar works. More heat? Another half-spoon of chili paste. This little taste-test is my personal ritual.(See the next page below to continue…)