Mississippi Little Smokies bring creamy cheese and tangy BBQ together in bite-sized sausages that are perfect for game-day gatherings. These mini sausages swim in velvety melted cheese, zesty tomatoes, and a kiss of chili spice, delivering sweet-and-savory bites straight from the slow cooker. Easy enough for beginners but impressive enough to earn rave reviews, this appetizer will have everyone reaching for seconds—so grab your slow cooker and let’s dive in!
Key Ingredients
Before we get cooking, let’s meet the stars of this recipe. Each ingredient plays a vital role in building that signature creamy, tangy, and slightly sweet sauce around every sausage.
- 1 pound cocktail sausages: Bite-sized savory sausages that form the meaty base of this crowd-pleaser.
- 8 ounces Velveeta cheese: Creamy processed cheese that melts smoothly to coat each sausage in a velvety sauce.
- 10 ounces diced tomatoes and green chilies: Adds a zesty kick and juicy texture while bringing mild heat to every bite.
- 1/2 cup barbecue sauce: Sweet-tangy binder that layers on barbecue flavor, balancing the cheese and chilies.
- 1/4 cup brown sugar: Sweetens the sauce and helps thicken it for a glossy, caramelized finish.
- 1 tablespoon Worcestershire sauce: Deepens the savory flavor with a hint of umami richness.
- 1 teaspoon chili powder: Provides warmth and a touch of spice—adjustable to taste.
How To Make Mississippi Little Smokies
Getting these little smoky bites ready is as effortless as gathering your ingredients and letting the slow cooker do all the work. With just a bit of stirring and slow cooking on low heat, you’ll end up with a luscious blend of melty cheese, tangy BBQ sauce, and spicy diced chilies wrapped around each juicy sausage. Follow these step-by-step directions, and in just a couple of hours, you’ll have a hot, bubbly appetizer that’s perfect for dipping or snacking.
1. Cube the Velveeta cheese into uniform pieces and layer them evenly at the bottom of your slow cooker.
2. Add the cocktail sausages, diced tomatoes and green chilies, barbecue sauce, brown sugar, Worcestershire sauce, and chili powder directly on top of the cheese.
3. Gently stir all ingredients to combine, ensuring every sausage is coated in the cheesy, tangy sauce.
4. Cover the slow cooker and cook on low heat for 2 to 3 hours, or until the cheese has fully melted and the sauce is bubbling around the edges.
5. Give everything one final stir, then serve hot straight from the slow cooker with toothpicks for easy snacking.
Serving Suggestions
Now that your Mississippi Little Smokies are perfectly cooked, let’s talk about how to present them so they disappear faster than you can say “game day.” Whether you’re hosting a casual gathering or a big party, these bite-sized sausages pair beautifully with crunchy crackers, fresh veggies, and more—each serving suggestion designed to make dunking into that creamy, tangy sauce even more satisfying.
- Cracker Platter: Arrange assorted crackers around the slow cooker or on a large platter to scoop up each cheesy, BBQ-coated sausage.
- Crusty Bread Slices: Serve thick-cut baguette or ciabatta slices toasted until golden—perfect for soaking up every bit of sauce.
- Fresh Vegetable Sticks: Offer celery, carrot, and bell pepper sticks for a crisp, refreshing contrast to the rich, creamy bites.
- Tangy Coleslaw: Pair with a simple coleslaw dressed in a vinegar-based dressing to cut through the sweetness and add a cool crunch.
Tips For Perfect Mississippi Little Smokies
You’ll be the talk of the party when your Mississippi Little Smokies turn out perfectly every time. Quick tweaks and smart prep can make a world of difference—whether you like things mild or extra spicy, or you want to make the most of your leftovers. Here are a few friendly tips to keep in mind as you build this cheesy, tangy appetizer.
- Adjust the amount of chili powder to control the spiciness—start with a half teaspoon for a milder flavor or add extra for an extra kick.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave in 30-second bursts or on the stovetop over low heat, stirring occasionally until warmed through.
- Serve alongside crackers or crusty bread to make dipping into the luscious sauce even more irresistible.
How To Store It
Once the party winds down, you’ll want to keep your Mississippi Little Smokies tasting just as delicious when you reach for seconds or plate them the next day. Proper storage helps maintain that creamy cheese texture and tangy BBQ punch without drying out the sausages. Here are the best methods to lock in flavor and freshness.
- Store cooled Little Smokies in an airtight container in the refrigerator for up to 3 days, preventing moisture loss.
- Reheat individual portions in the microwave, heating in 30-second intervals until warmed through, stirring halfway.
- Warm leftovers on the stovetop over low heat, stirring occasionally until the cheese melts and the sausages are heated evenly.
Frequently Asked Questions
Here are answers to the top questions about making and enjoying Mississippi Little Smokies:
- Q: What ingredients are needed to make Mississippi Little Smokies?
You will need one pound of cocktail sausages, eight ounces of Velveeta cheese cubed, ten ounces of diced tomatoes and green chilies (such as Ro-Tel), a half-cup of your favorite barbecue sauce, a quarter-cup of brown sugar, one tablespoon of Worcestershire sauce, and one teaspoon of chili powder.
- Q: How do I assemble and cook the dish in a slow cooker?
Start by cubing the Velveeta cheese and placing it in the bottom of the slow cooker. Add the cocktail sausages, diced tomatoes and green chilies, barbecue sauce, brown sugar, Worcestershire sauce, and chili powder on top. Gently stir to combine all ingredients evenly. Cover and cook on low heat for two to three hours, or until the cheese is fully melted and the sauce is bubbly. Give it one more stir just before serving.
- Q: Can I adjust the level of spiciness in this recipe?
Yes. The recipe calls for one teaspoon of chili powder, but you can reduce or increase that amount to control heat. For a milder flavor, use a half teaspoon or omit it entirely. For extra kick, swap the chili powder for cayenne or add chopped jalapeños along with the diced tomatoes and green chilies.
- Q: How should I store and reheat leftovers?
Store any leftover Little Smokies in an airtight container in the refrigerator for up to three days. To reheat, place the desired portion in a microwave-safe dish and heat in 30-second intervals, stirring between each until warmed through. Alternatively, reheat on the stovetop over low heat, stirring occasionally until the cheese melts and the sausages are heated.
- Q: Can I use regular cheddar or another cheese instead of Velveeta?
You can substitute regular processed cheese or shredded cheddar, but the texture will be a bit different. Velveeta provides a smooth, creamy consistency when melted. If using cheddar, consider adding a splash of heavy cream to help achieve a similar creaminess and stir more frequently to prevent cheese from separating.
- Q: What side dishes or accompaniments pair well with Mississippi Little Smokies?
This dish is perfect with crackers, crusty bread, or toasted baguette slices for dipping into the cheesy sauce. It also complements fresh vegetable sticks, such as celery or carrot, and can be served alongside coleslaw or a green salad to balance the richness.
- Q: Is it possible to cook this recipe on high heat in the slow cooker or in an oven?
You can cook on high heat in a slow cooker for about one to one and a half hours, but watch carefully to prevent the cheese from scorching. If using an oven, assemble the ingredients in an oven-safe casserole dish, cover with foil, and bake at 325°F for 45 minutes to an hour, stirring halfway through until the cheese is melted and the sauce bubbles.
What Makes This Special
Mississippi Little Smokies hit all the right notes—creamy Velveeta swirls, tangy BBQ sauce, and a gentle chili kick wrapped around juicy cocktail sausages. It works because the slow cooker melds flavors over time, creating a rich, bubbly sauce that clings to every bite. Go ahead, print and save this recipe for your next game day or cozy get-together; you’ll be amazed at how quickly these disappear. If you try it out or have questions, drop a comment below—I’d love to hear how your cheesy, saucy creation turns out!
Mississippi Little Smokies
Description
These mini sausages swim in velvety melted cheese, zesty tomatoes, and a kiss of chili spice. Each sweet-and-savory bite emerges warm, creamy, and bursting with tangy BBQ flavor straight from the slow cooker.
Ingredients
Instructions
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Cube the Velveeta cheese and place it in the bottom of a slow cooker.
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Add the cocktail sausages, diced tomatoes and green chilies, barbecue sauce, brown sugar, Worcestershire sauce, and chili powder.
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Gently stir all ingredients to combine evenly.
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Cover and cook on low heat for 2 to 3 hours until the cheese is fully melted and the sauce is bubbly.
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Stir once more before serving hot with toothpicks.
Note
- Adjust the amount of chili powder to control the spiciness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop over low heat until warmed through.
- Serve alongside crackers or crusty bread for dipping.
