These Southern Honey Mustard Lil Smokies are a magnificent, savory-sweet, and incredibly addictive crowd-pleaser. By tossing juicy cocktail sausages in a velvety blend of honey, sharp Dijon, tangy yellow mustard, and dark brown sugar, you get a beautiful balance of flavors. Roasted to perfection and quickly broiled, the sauce caramelizes into a glossy, sticky glaze that clings to every bite, making them the ultimate appetizer for game days, parties, or family gatherings.
Ingredients:
| Ingredient |
Quantity |
| Cocktail sausages (Lil Smokies) |
2 packages (14 ounces each, about 2 pounds total) |
| Honey |
1/2 / cup |
| Yellow mustard |
1/3 / cup |
| Dijon mustard |
1/4 / cup |
| Brown sugar (packed) |
1/4 / cup |
| Apple cider vinegar |
2 / tablespoons |
| Worcestershire sauce |
1 / tablespoon |
| Smoked paprika (or regular) |
1 / tablespoon |
| Garlic powder |
1/2 / teaspoon |
| Onion powder |
1/2 / teaspoon |
| Black pepper |
1/4 / teaspoon |
| Cayenne pepper |
1/8 / teaspoon (optional) |
| Nonstick cooking spray |
as needed |
Step-by-Step Directions:
Phase 1: Prep and Sauce Creation
1.Oven and Pan Setup: 5 min.
Preheat your oven to 375°F (190°C). Place a disposable aluminum baking pan on a sturdy rimmed baking sheet for extra stability when moving it in and out of the oven. Lightly coat the inside of the aluminum pan with nonstick cooking spray.
2.Whisk the Sweet & Tangy Sauce: 5 min.
In a medium mixing bowl, whisk together the 1/2 cup of honey, 1/3 cup of yellow mustard, 1/4 cup of Dijon mustard, 1/4 cup of packed brown sugar, 2 tablespoons of apple cider vinegar, and 1 tablespoon of Worcestershire sauce. Whisk in the 1 tablespoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of black pepper, and the optional 1/8 teaspoon of cayenne pepper until the mixture is completely smooth and the sugar dissolves.
Phase 2: Baking and Caramelizing
1.Coat the Smokies: 2 min.
Empty the 2 packages of cocktail sausages directly into your prepared aluminum pan, spreading them into an even layer. Pour the honey mustard glaze over the top, using a flexible spatula to scrape every last drop out of the bowl. Gently toss the sausages around until every single one is thoroughly coated. Arrange them back into a flat, single layer so they brown evenly rather than steaming.
2.Bake Until Bubbling: 25 / to 30 / minutes.
Slide the baking sheet into your preheated oven. Bake for 25 to 30 minutes, pausing halfway through to give them a gentle stir. You’ll know they are ready when the sausages are hot and plump and the sauce is bubbling intensely around the edges.
3.Broil for Glaze Finish: 2 / to 4 / minutes.
Switch your oven over to a high broil setting. Standing right by the oven door, watch them closely for 2 to 4 minutes. Let the intense direct heat darken the edges of the sausages and transform the honey-mustard pool into a glossy, sticky, deeply caramelized glaze. Do not walk away during this step, as the sugars can transition from perfectly bubbly to scorched very rapidly.
4.Rest and Cling: 5 / to 10 / minutes.
Carefully remove the pan from the oven and set it aside to rest for 5 to 10 minutes. As the ambient temperature drops slightly, the honey and melted brown sugars will cool and condense, turning into a wonderfully thick, clingy coating that perfectly hugs the sausages.
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