BBQ Cocktail Sausage Soup (Printable Version)

Smoked sausages slowly simmer in tangy BBQ sauce with sweet apricot jam and aromatic vegetables for a comforting, flavor-packed bowl.

# What You Need:

→ Meats

01 - 1 lb smoked cocktail sausages, sliced into bite-sized pieces

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced

→ Liquids & Bases

05 - 4 cups low-sodium chicken broth
06 - 1 cup tangy-style BBQ sauce
07 - 1/2 cup apricot jam or preserves
08 - 1 can (14.5 oz) diced tomatoes, drained

→ Seasonings

09 - 1 tbsp Worcestershire sauce
10 - 1 tsp smoked paprika
11 - 1/2 tsp black pepper
12 - 1/4 tsp cayenne pepper, optional
13 - Salt, to taste

# How To Make It:

01 - Add sliced cocktail sausages, chopped onion, red bell pepper, and minced garlic to the slow cooker.
02 - Pour in chicken broth, BBQ sauce, and apricot jam. Stir until jam is fully dissolved and mixture is well combined.
03 - Add drained diced tomatoes, Worcestershire sauce, smoked paprika, black pepper, and cayenne pepper if using. Gently stir to distribute seasonings evenly.
04 - Cover and cook on low setting for 4 hours until vegetables are tender and flavors have fully melded.
05 - Taste and adjust salt as needed. Serve hot, optionally garnished with fresh chopped parsley.

# Expert Advice:

01 -
  • The apricot jam is the secret weapon that transforms basic ingredients into something restaurant-worthy without any fussing.
  • It's a set-it-and-forget-it situation—perfect when you're juggling life and just want something delicious waiting at dinner time.
  • This soup works equally well as a casual weeknight meal or an impressive appetizer that'll have guests asking what's in it.
02 -
  • If you forget to drain the canned tomatoes, your soup will be thin and sad by serving time—the tomato liquid keeps releasing water through those four hours of cooking.
  • The first hour might smell like straight BBQ sauce, but don't panic; as it cooks, the apricot jam mellows everything into balance, and by hour three, it smells absolutely incredible.
03 -
  • Use a slow cooker liner to make cleanup almost nonexistent—you'll actually want to make this again and again without the dread of scrubbing.
  • If your slow cooker runs hot, cook on low for three and a half hours instead; every cooker is different, and you want vegetables tender but not disintegrated.
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