These Spicy Honey Mustard Little Smokies are sweet, spicy, and super easy to make. If you’re into bold flavors and simple prep, this one’s a winner. You toss everything into a crockpot, let the sauce bubble and coat those little sausages, and boom—delicious. Great for game day, potlucks, or just snack night.
What You’ll Need
- 2 (14 oz) packages of little smokies
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1/4 cup yellow mustard
- 2 tbsp sriracha
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar, packed
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of red pepper flakes (optional)
- Chopped fresh parsley for garnish (optional)
Why I Love This Recipe
This one’s been my go-to for family gatherings for years. The first time I made these, I wasn’t expecting the mix of sweet, tangy, and spicy to be such a hit. But they disappeared fast—and every time I bring them somewhere, someone always asks for the recipe.
- You only need 10 minutes of prep
- All the flavor builds in the crockpot
- The sauce is thick, sticky, and perfect for dipping
- Feeds a group, but easy to scale
- No chopping, no babysitting
Serves: 10–12 as an appetizer
Cook Time: 2 hours on high or 3–4 hours on low
Prep Time: 10 minutes
Total Time: About 2 hours 10 minutes
Why This Recipe Works (Quick Science)
The sugars in the honey and brown sugar caramelize slowly in the crockpot, giving the sausages that deep sticky glaze. The mustard brings acidity, which balances out the sweetness, while sriracha adds heat without overpowering. The garlic and onion powders round it all out with flavor that clings to the sausages.
Common Mistakes
- Not stirring early: Give it a stir 30 minutes in so the sauce coats everything.
- Overcooking: Don’t let it go past 4 hours or the sausages get wrinkly.
- Using the wrong mustard: Dijon and yellow mustard work best together. Don’t sub in spicy brown unless you want a whole different taste.
- Skipping the sriracha: It adds depth, not just heat.
Tools Needed
- Black oval crockpot (4–6 qt)
- Measuring cups and spoons
- Mixing bowl
- Silicone spatula
- Serving spoon or fork
- Small whisk (optional)
Substitutions and Variations
- Turkey smokies instead of beef or pork
- Maple syrup instead of honey
- Spicy brown mustard if you want extra kick
- BBQ sauce for a smoky twist
- Skip the sriracha for a milder version
Make-Ahead Tips
- Mix the sauce ingredients ahead and store in a jar for up to 3 days in the fridge.
- You can fully cook the dish, cool it, and reheat it in the crockpot on low the next day.
Full Recipe + Instructions
Step 1: Add the Little Smokies to Crockpot
Add 2 (14 oz) packages of little smokies to a black oval crockpot and spread them out evenly.
Step 2: Mix the Sauce
In a medium mixing bowl, combine:
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1/4 cup yellow mustard
- 2 tbsp sriracha
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar, packed
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of red pepper flakes (optional)
Step 3: Whisk the Sauce Until Smooth
Whisk everything together until the sauce is smooth and golden-orange.
Step 4: Pour the Sauce Over the Smokies
Pour the sauce over the little smokies in the crockpot. Use a spatula to scrape all of it in so none goes to waste. Stir gently to coat the sausages.
Step 5: Cook on HIGH for 2 Hours (or LOW for 3–4 Hours)
Cover and cook on HIGH for 2 hours or on LOW for 3–4 hours. About halfway through, give everything a stir so the sauce thickens and sticks to all the smokies.
Step 6: Stir & Serve
When done, uncover and stir again gently to fully coat the smokies in that thick, sticky sauce. If you’d like, sprinkle in a bit of chopped fresh parsley.
Step 7: Transfer to Bowl and Garnish
Transfer to a serving bowl and finish with another sprinkle of parsley and a pinch of red pepper flakes for color and a little heat.
Pro Tips
- Stir halfway through so the sauce coats evenly
- Want extra heat? Add a bit more sriracha
- Let it sit for 10 minutes after cooking so the sauce thickens more
- For parties, keep the crockpot on warm setting
- Use a silicone spatula to avoid scratching your crockpot
Leftovers & Storage
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or crockpot on low with a splash of water to loosen the sauce.
What to Serve With
- Pretzel sticks or toothpicks for dipping
- Warm dinner rolls
- Mac and cheese
- Coleslaw
- Baked beans
Macros Information (Per Serving – about 1/2 cup)
Calories: 280
Protein: 7g
Carbs: 15g
Fat: 22g
Sugar: 12g
FAQ
Can I double the recipe?
Yes, just use a 6–7 qt crockpot and double the sauce too.
Is this too spicy?
It’s mild with a little heat. You can skip the sriracha if you want it totally mild.
Can I make it on the stove?
Yep! Simmer everything in a large pot for 20–25 minutes, stirring often.
What’s the best mustard to use?
Dijon and yellow together give the perfect balance. Don’t sub both for spicy mustard unless you’re ready for a kick.
Final Thoughts
This Spicy Honey Mustard Little Smokies recipe is the kind of thing people remember. Sticky, sweet, tangy, and just enough heat to keep it interesting. It’s low-effort, crowd-pleasing, and just flat-out good. Try it out and drop a comment to let me know how yours turned out or if you have any fun twists!