With only 4 ingredients, these bite sized wieners are a quick and tasty appetizer for any get together.
Sandra Aylor is a barbecue expert in the quintessential barbecue town, Memphis (that’s her and her husband Kyle, below). She and Kyle compete (and win) on the barbecue circuit.
We both met on an BBQ forum. In a discussion of cocktail wienies (you know, those little thumb-sized skinless franks), I learned that there seems to be a basic core recipe that is popular everywhere for party appetizers, especially in the South. This is what Sandra says: “My mother taught this recipe to me when I was in high school in Batesville, MS. Everyone in our family (she has six sisters) has made it at one time or another for parties or pot lucks. My husband grew up in Memphis and says that his Mom taught him how to make them too. They are always very popular at parties, as you serve them in the slow cooker so they stay warm and guests eat them with a toothpick.”
Serve with: a pilsner or pale ale.
- 24 cocktail wieners
- 1 8-ounce jar grape jelly
- 1 16-ounce bottle sweet tomato based Kansas City style barbecue sauce
- 2 tablespoon prepared yellow mustard
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Fire up. Warm your crock pot.
- Cook. Dump in the grape jelly, the mustard and 12 ounces (355 ml) of the barbecue sauce. Stir until the jelly has melted and everything is blended well. Once this has warmed through, taste to see if you need to add the remaining 4 ounces of the barbecue sauce. It should be sweet and tangy. If you wish you can adjust it with a splash of vinegar or hot sauce or a pinch of salt.
- Add the cocktail wieners. Stir well and simmer for 1 hour on low.
- Serve. Serve warm with toothpicks on the side.