Little Smokies
Little smokies are miniature smoked sausage links, usually made from pork, beef, or a pork-beef blend, seasoned and smoked much like a hot dog or kielbasa but cut and stuffed into small casings around 1 to 2 inches long. They come fully cooked and vacuum-sealed, so they only need reheating, which is why they show up so often in slow cooker appetizers and party trays.
Varieties
Little smokies are distinct from Vienna sausages, which are canned in broth and much softer, and from full-size smoked sausage or kielbasa, which is the same general flavor profile but several times larger and meant to be sliced rather than served whole. 'Cocktail smokies' and 'lit'l smokies' are the same product under different labeling.
Buying tips
Look for a 'fully cooked' label and firm, evenly colored links with no sliminess or excess liquid pooling in the package. If buying frozen, avoid packages with visible ice crystals, which signal freezer burn and a mealier texture once reheated.
Substitutes
Cocktail sausages or cocktail wieners — 1:1
Nearly identical size and use case; often just a different brand name for the same product, though flavor can be milder and less smoky.
Regular smoked sausage (kielbasa), sliced into 1-inch rounds — 1:1 by weight
Bigger diameter and a heartier, more garlicky flavor. Slice on a slight diagonal so pieces spear easily with toothpicks.
Vienna sausages, drained — 1:1
Softer texture with no casing snap since they're canned in broth rather than smoked and vacuum-packed. Good in a pinch but they fall apart more easily in sauce.
Mini hot dogs, cut into thirds — 1:1
Milder and less smoky, but familiar to kids. Works fine in the grape jelly and barbecue sauce combo.
Chorizo links, sliced into rounds — 1:1 by weight
Adds real heat and a fattier, spiced profile. Cut back on any sweet sauce or balance it with extra vinegar since chorizo is more assertive.
Storage
Unopened vacuum-sealed packages keep in the refrigerator until the date on the package, typically several weeks out. Once opened, transfer to an airtight container and use within 3 to 4 days. They freeze well for up to 2 months; thaw overnight in the fridge before reheating.
How to use
Simmer in a slow cooker with barbecue sauce and grape jelly or brown sugar for the classic party appetizer, wrap in half-strips of bacon and bake until crisp, skewer with pineapple chunks for cocktail picks, or slice into baked beans, breakfast hash, or mac and cheese for a quick smoky protein addition.
What it pairs with
Barbecue sauce, grape jelly, and yellow or spicy brown mustard are the standard glaze options. On a party platter, they pair well with cubed cheese, pretzels, and pickles, and they hold up nicely skewered alongside pineapple or bell pepper chunks.
Nutrition
Little smokies run high in sodium and saturated fat since they're processed and smoked like hot dogs. A typical serving of 5 links runs around 180 to 220 calories with roughly 8 to 10 grams of protein, so they're best treated as a party snack rather than a main protein source.
FAQ
Are little smokies already cooked?
Yes. They're fully cooked and smoked during processing, so heating them in a slow cooker or oven is just to warm them through and let them absorb the sauce, not to cook them safely.
How long do little smokies need in a slow cooker?
About 2 to 3 hours on low, stirring occasionally so the sauce coats evenly. On high, they're ready in about 1 hour, though low heat gives the sauce more time to thicken and cling.
Can I make my own little smokies from regular sausage?
Yes. Slice smoked sausage or kielbasa into 1-inch rounds; the flavor is similar, though the pieces will be thicker and less uniform than store-bought little smokies.
What's the difference between little smokies and Vienna sausages?
Vienna sausages are canned in broth and have a soft, almost pate-like texture, while little smokies are vacuum-packed, firmer, and have a casing with a slight snap when bitten.
Can little smokies be served cold?
They can be eaten cold since they're precooked, but the texture is much better reheated; cold links taste noticeably fattier and less smoky than warmed ones.
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