Ingredients
Scale
- 2 (14-ounce) packages beef or chicken cocktail sausages (mini sausages), drained
- 1 (1-ounce) packet ranch seasoning mix
- 1 (0.6-ounce) packet au jus gravy mix
- 1/2 cup unsalted butter, cut into cubes
- 1/4 cup sliced pepperoncini peppers, plus 2 tablespoons of their juice
- 1/4 cup water or beef broth (optional, for thinner sauce)
- Fresh parsley, chopped, for garnish
Instructions
- Drain the cocktail sausages and place them evenly in the bottom of your slow cooker. For best results, use a 4-quart or larger slow cooker.
- Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the sausages. Distribute the cubes of unsalted butter over the top of the seasonings and sausages.
- Add the sliced pepperoncini peppers and their juice to the slow cooker. If you prefer a slightly thinner sauce, add 1/4 cup of water or beef broth now.
- Cover the slow cooker and cook on LOW for 3-4 hours or on HIGH for 2 hours, or until the sausages are heated through and the sauce is bubbly and thickened. Stir occasionally to ensure the sausages are well-coated.
- Once cooked, give the sausages a final stir. Garnish with fresh chopped parsley, if desired, and serve directly from the slow cooker with toothpicks or small forks. These are fantastic on their own or alongside slider buns.
Notes
For a spicier kick, add a pinch of red pepper flakes along with the seasonings. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop. This recipe is easily doubled for larger gatherings – just ensure you have a large enough slow cooker!
- Prep Time: 10 minutes
- Cook Time: 2-4 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 5-6 sausages with sauce
- Calories: 280
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 55mg