This one’s a cozy classic with a twist—and it’s so easy, you’ll wonder why you haven’t made it before. Mississippi Little Smokies are juicy little sausages slow-cooked in a buttery, tangy, savory sauce that’s packed with flavor. You just throw everything into the crockpot, give it a stir, and let the magic happen.
Perfect for game day, family hangouts, potlucks, or just a low-effort snack that feels like comfort food.
Why I Love This Recipe
I’ve made this recipe more times than I can count. It’s one of those set-it-and-forget-it dishes that makes your whole kitchen smell incredible while it cooks—and every time I serve it, people always ask for the recipe.
- It only takes a few minutes to prep
- You can toss everything in one pot
- The flavor is bold, buttery, and just a little tangy
- It stays warm in the crockpot, so it’s great for parties or potlucks
- It uses simple ingredients but tastes like a lot more work went into it
What You’ll Need
- 2 (14 oz) packages of little smokies (about 28 oz total)
- ½ cup unsalted butter (1 stick), sliced
- 1 oz packet of dry ranch seasoning mix
- 1 oz packet of au jus gravy mix
- 10 whole pepperoncini peppers (plus ¼ cup juice from the jar)
Servings and Cook Time
Servings: 10
Cook Time: 2 hours on high or 4 hours on low
Recipe and Instructions
Step 1: Add Little Smokies to Crockpot
Dump both 14 oz packages of little smokies (28 oz total) into the bottom of your black oval crockpot. No need to rinse or cut—just open and pour.
Step 2: Add Butter
Slice ½ cup (1 stick) of unsalted butter into thick pats and place them evenly over the smokies. Don’t worry about melting it—it’ll do that in the crockpot.
Step 3: Sprinkle Ranch & Au Jus
Sprinkle 1 packet of dry ranch seasoning and 1 packet of au jus gravy mix evenly across the top of the butter and smokies. Don’t stir yet.
Step 4: Add Pepperoncinis & Juice
Place 10 whole pepperoncini peppers over the top and drizzle 1 tbsp of pepperoncini juice over everything. This gives the dish that signature Mississippi tang.
Step 5: Cook
Put the lid on the crockpot and cook on LOW for 4 hours or HIGH for 2 hours, until everything is hot, the butter is melted, and the sauce is bubbling. Stir before serving.
Step 6: Cook
Pro Tips
- Don’t skip the pepperoncini juice—it’s what gives that zesty Mississippi flavor
- Use unsalted butter to keep the salt level balanced since the mixes already have plenty
- Stir before serving to mix all the flavors and coat every sausage
- Keep it on WARM during parties so guests can snack all night
- Double the recipe in a larger crockpot for big groups
Tools You’ll Need
- Black oval crockpot (4 to 6 qt)
- Knife for slicing butter
- Measuring spoon (1 tbsp)
- Serving spoon
Substitutions and Variations
- Spicy version: Use hot pepperoncinis or add crushed red pepper
- Swap the sausages: Use kielbasa chunks or turkey smokies
- Make it cheesy: Stir in shredded cheddar before serving
- Low-sodium version: Use low-sodium ranch and unsalted butter
Make-Ahead Tips
You can add everything to the crockpot insert, cover, and store it in the fridge up to 24 hours ahead. Just pop it into the base and cook when ready.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of water or broth. These make awesome sliders the next day.
Why This Recipe Works (Quick Science)
This recipe hits all the flavor notes: fat from the butter, salt and umami from the au jus and ranch, and acid from the pepperoncini juice. Slow cooking melts everything together into a rich, tangy glaze that clings to every sausage. It’s balance in a pot.
Common Mistakes
- Using salted butter—the end result will be too salty
- Adding too many pepperoncinis—10 is the sweet spot before it gets too tangy
- Not stirring before serving—you’ll miss out on that perfect saucy coating
- Cooking too long—4 hours on low is plenty or they’ll start to shrivel
What to Serve With
- Soft slider buns
- Toothpicks for easy snacking
- Mac and cheese
- Potato salad
- Baked beans
FAQ
Can I make this on the stove?
Yes! Use a large saucepan, combine all ingredients, and simmer on low for about 30 minutes.
Can I use sliced pepperoncinis instead?
Sure! Just use about ½ cup sliced and 1 tbsp juice.
Can I freeze it?
Yes—freeze cooled leftovers in a freezer-safe bag for up to 2 months. Reheat in a pan with a splash of water.
Do I need to brown the smokies first?
Nope! They’re fully cooked, so just heat and go.
Final Thoughts
This Mississippi Little Smokies recipe is proof that something simple can still be packed with flavor. It’s the kind of recipe that’s always a hit—whether it’s a party, game night, or just a cozy snack. If you try it, let me know how it turned out in the comments and drop any questions there too. I’d love to hear how you made it your own!