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I first came across these Mississippi Lit'l Smokies while getting ready for a gameday hangout, and honestly, they've turned into my favorite dish to share. The way those bite-sized sausages soak up the buttery, zippy pepperoncini sauce in your slow cooker is just out of this world. Whenever I make these, they vanish before I can even grab seconds.
Unbeatable Party Treat
What really gets me about this one is it’s nearly hands-off. You toss in a few things, set it, then your slow cooker does all the magic, bringing those bold Mississippi flavors together. Smoky, zesty, buttery, and totally craveable—there aren’t ever leftovers when I bring these to the table.
What You’ll Grab
- Pepperoncini Peppers: These give a mellow kick, and banana peppers are a good backup.
- Unsalted Butter: Adds that velvety finish to every bite.
- Lit’l Smokies: Pick up these tiny sausages, or slice up some kielbasa if that’s what you’ve got.
- Au Jus Gravy Mix: Makes everything extra savory—I go for low sodium sometimes.
- Pepperoncini Juice: Brings a bright punch—if you want things gentler, just use water instead.
- Ranch Seasoning Mix: Adds tang and zest—you can shake up your own mix if you want.
Get Things Simmering
- Ready to Serve
- Keep them warm right in your slow cooker, or move to a nice dish, and have some toothpicks close by.
- Let Time Work
- Set it on low so the flavors get a good mingle, giving a little stir now and then.
- Add Some Goodness
- Scatter seasonings, dot on the butter, and top with the pepperoncini pieces.
- Start Off
- Pour the smokies in your cooker and douse them with pepperoncini juice.
Tasty Matches
These bites go perfectly with anything from crispy breadsticks to hot garlic bread. I’ve even piled them over fluffy rice or mashed potatoes for a filling meal. However you serve ‘em, they’re the first dish gone every time people gather.
Save Yourself Work
I like to have everything ready the night before—just stash the loaded insert in the fridge and drop it in when you’re ready. Leftovers hold up great for quick munchies or can go in the freezer for your next get-together.
Change Things Up
If I’m feeling adventurous I’ll toss in sliced onions or give them a sprinkle of chili flakes for extra heat. Melting a little shredded cheese on top at the end is totally next level. Once you know the basics, you can riff however you want.
Why Folks Dig These
The flavors just work—they’re bold but not too crazy. You hardly have to do anything for that deep savory sauce, and folks just eat them up at every get-together. Appetizer or full-on meal, they always win people over.
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Frequently Asked Questions
- → Can I make them less spicy?
Absolutely! Swap out pepperoncini juice for water and leave out the peppers for a mild version.
- → Can these be made ahead of time?
Definitely. Cook them as outlined and keep them warm in the crockpot for a few hours before serving.
- → Why use both ranch and au jus mixes?
Using both gives you that special Mississippi flavor. It's tangy, savory, and completely irresistible.
- → Can I make a double batch?
Sure! Just make sure you use a slow cooker big enough to handle double the amount and stick to the same ingredient ratios.
- → Do frozen smokies need thawing?
Yes, let frozen smokies defrost first so they cook evenly through.