Little Smokies Appetizers: 13 Party Bites That Disappear First at Every Holiday Potluck

Little smokies appetizers have a way of vanishing before anyone even finds a plate. Picture Grandma’s slow cooker on the end of the buffet, lid fogged up, a jar of toothpicks standing guard, and a crowd of cousins hovering nearby pretending they are not on their fourth helping. Those tiny cocktail franks are cheap, they come fully cooked, and they soak up almost any sauce you pour over them. That is why every family seems to have its own version, from the classic grape jelly glaze to bacon-wrapped bites and buttery sliders. Even the food editors at Taste of Home keep a long list of little smokies appetizers. Below are 13 easy party bites for Thanksgiving, Christmas and game day, each with a short shopping list and simple steps. Grab a slow cooker, a skillet or a sheet pan, and let the toothpicks do the rest..

Grape Jelly Little Smokies Appetizers

This is the one that started it all. Somewhere in the 1960s, church cooks figured out that grape jelly and tangy chili sauce melt into the stickiest, shiniest glaze imaginable. It sounds odd until you taste it: sweet, a little tangy, with just enough kick to make you reach for another. The same sauce made crockpot party meatballs famous, but the little franks soak it up even faster. Set the slow cooker to warm and this pot will carry the entire party..

You will need: 2 packages (14 oz each) little smokies, 1 cup grape jelly, 1 cup chili sauce, 1 teaspoon Worcestershire sauce, toothpicks.

How to make it: 1. Whisk jelly, chili sauce and Worcestershire in a slow cooker. 2. Stir in the little smokies until coated. 3. Cook on low 3 hours, stirring once or twice, then switch to warm and serve with toothpicks.

Honey Garlic Little Smokies

If grape jelly feels too sweet for your crowd, honey and garlic is the grown-up cousin. The honey caramelizes around each frank while the garlic and soy sauce keep it savory. A pinch of dried herbs on top makes the platter look like you fussed, even though it took ten minutes. If you keep a jar of homemade seasoning blend in the pantry, a shake of an Italian or garlic herb mix works beautifully here. Serve them hot from the skillet so the glaze stays glossy.

You will need: 1 package (14 oz) little smokies, 1/3 cup honey, 3 garlic cloves minced, 2 tablespoons soy sauce, 1 tablespoon butter, 1/2 teaspoon dried herbs.

How to make it: 1. Melt butter in a skillet and cook garlic 30 seconds. 2. Add honey and soy sauce and simmer 2 minutes. 3. Toss in the little smokies, cook 6 to 8 minutes until sticky, then sprinkle with herbs.

Cranberry Glazed Little Smokies Appetizers

Leftover cranberry sauce after Thanksgiving? This is where it belongs. Mixed with a little barbecue sauce, the berries turn into a ruby glaze that tastes exactly like the holidays. A handful of fresh cranberries tossed in at the end pop open and add a tart bite. Set the bowl next to Grandma’s holiday relish tray and the colors alone will draw people over. It is also a smart way to stretch one can of sauce into a brand new batch of little smokies appetizers.

You will need: 2 packages (14 oz each) little smokies, 1 can (14 oz) jellied cranberry sauce, 3/4 cup barbecue sauce, 1/2 cup fresh cranberries.

How to make it: 1. Melt cranberry sauce and barbecue sauce together in a slow cooker or saucepan. 2. Add the little smokies and stir to coat. 3. Cook on low 2 to 3 hours, add fresh cranberries for the last 20 minutes, then keep warm.

Little Smokies Sliders on Sweet Rolls

Party sliders took over potlucks a few years ago, and little smokies fit right inside them. Slice a full pan of sweet dinner rolls in half, tuck in the franks and cheese, then brush the tops with poppy seed butter. The cheese melts into every gap and the rolls bake up golden and soft. A thin swipe of spicy jelly, the kind used in pepper jelly appetizers, adds a sweet heat that guests love. Cut them apart at the table so they stay warm.

You will need: 1 package (12 count) sweet dinner rolls, 24 little smokies, 6 slices Swiss cheese, 4 tablespoons melted butter, 1 teaspoon poppy seeds, 1 teaspoon Dijon mustard.

How to make it: 1. Slice the rolls in half as one slab and lay the bottom in a baking pan. 2. Layer cheese, then two little smokies per roll, then the top slab. 3. Brush with butter, mustard and poppy seeds, cover with foil and bake at 350 F for 15 minutes, then uncover 5 minutes more.

Sweet and Sour Pineapple Little Smokies

This one tastes like a 1970s dinner party in the best way. Pineapple chunks, red bell pepper and a glossy sweet and sour sauce turn plain franks into one of the most cheerful little smokies appetizers on the table. The pineapple juice does double duty, sweetening the sauce and helping it turn shiny as it simmers. If you like making sauces from scratch, our homemade barbecue sauce styles make a great base for a smoky version. Spear one frank, one pineapple chunk and one pepper on each toothpick for a pretty platter.

You will need: 1 package (14 oz) little smokies, 1 can (20 oz) pineapple chunks with juice, 1 red bell pepper diced, 1/2 cup brown sugar, 1/3 cup ketchup, 1/4 cup vinegar, 1 tablespoon cornstarch.

How to make it: 1. Drain pineapple, saving the juice, and whisk the juice with sugar, ketchup, vinegar and cornstarch. 2. Simmer the sauce in a skillet until thick. 3. Add little smokies, pineapple and pepper and cook 8 minutes until heated through.

Buffalo Little Smokies Appetizers with Ranch

For the football crowd, swap the sweet glaze for buffalo sauce. Hot sauce and melted butter cling to every frank, and a cool bowl of ranch on the side calms things down. Add celery sticks and the platter looks just like a plate of wings, only cheaper and with no bones to deal with. If your family already loves buffalo chicken recipes, these little smokies appetizers will be gone by halftime. Keep a few napkins nearby, because the sauce gets everywhere.

You will need: 2 packages (14 oz each) little smokies, 3/4 cup cayenne hot sauce, 4 tablespoons butter, 1 tablespoon honey, ranch dressing and celery sticks for serving.

How to make it: 1. Melt butter with hot sauce and honey in a slow cooker or saucepan. 2. Stir in the little smokies. 3. Cook on low 2 hours or simmer 10 minutes on the stove, then serve with ranch and celery.

Bacon-Wrapped Brown Sugar Little Smokies

Wrap each frank in a strip of bacon, roll it in brown sugar, and bake until the sugar turns to candy. That is the entire secret behind the appetizer people ask about at every party. The trick is cutting the bacon into thirds so it wraps snugly and crisps all the way around. If you are building a full spread, these sit nicely beside bacon-wrapped shrimp bites on a holiday table. Line the pan with foil, because the sugar caramelizes into a sticky layer.

You will need: 1 package (14 oz) little smokies, 1 pound bacon cut into thirds, 1 cup packed brown sugar, toothpicks.

How to make it: 1. Wrap each little smokie in a piece of bacon and secure with a toothpick. 2. Roll in brown sugar and line up on a foil-lined pan with a rack. 3. Bake at 375 F for 30 to 35 minutes until the bacon is crisp and the sugar bubbles.

Little Smokies in a Blanket

Kids and grandparents agree on these little smokies appetizers. A strip of soft dough wrapped around each tiny frank bakes into a golden little pastry that is easy to grab and eat in two bites. You can use canned crescent dough or a sheet of puff pastry, and both work. For more flaky ideas, browse our puff pastry appetizers and pick a few to serve together. Brush the tops with egg wash and add sesame seeds so they shine on the platter.

You will need: 1 package (14 oz) little smokies, 1 tube (8 oz) crescent roll dough or 1 sheet puff pastry, 1 egg beaten, 1 tablespoon sesame seeds.

How to make it: 1. Cut the dough into thin strips. 2. Wrap one strip around each little smokie and place seam side down on a lined pan. 3. Brush with egg, sprinkle with sesame seeds and bake at 375 F for 12 to 15 minutes.

Everything Bagel Crescent Little Smokies Appetizers

Give the classic blanket a deli twist with everything bagel seasoning. The garlic, onion, poppy and sesame seeds toast in the oven and make every bite taste like a warm bagel. It is a small change that makes these little smokies appetizers stand out and makes people stop and ask what is different. Serve them with a dish of spicy mustard on the side, next to a plate of homemade cheese straws, and you have a snack board ready for any party. They reheat well, too.

You will need: 1 package (14 oz) little smokies, 1 tube (8 oz) crescent roll dough, 2 tablespoons melted butter, 2 tablespoons everything bagel seasoning, spicy mustard for dipping.

How to make it: 1. Cut each crescent triangle into three thin strips and wrap around the little smokies. 2. Brush with butter and press the tops into the seasoning. 3. Bake at 375 F for 12 to 14 minutes until golden and serve with mustard.

Skillet Apricot Mustard Little Smokies

In Sweden, tiny prince sausages browned in a skillet are a must on the Christmas table, and the idea works just as well with little smokies. Brown them first so the skins blister, then add apricot preserves and a spoon of mustard. The result is one of the most rustic little smokies appetizers, sweet and tangy. If you grew up on cheap hot dog dinners, this tastes like a fancier take on those weeknight suppers. Bring the skillet straight to the table for a cozy touch.

You will need: 1 package (14 oz) little smokies, 1 tablespoon butter, 1/2 cup apricot preserves, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar.

How to make it: 1. Melt butter in a skillet and brown the little smokies for 5 minutes. 2. Stir in preserves, mustard and vinegar. 3. Simmer 5 minutes, stirring, until the glaze thickens and coats each one.

Maple Dijon Little Smokies Appetizers

Maple syrup and Dijon mustard is a pairing that tastes like a cold morning by the stove. Sear the franks until they split slightly at the ends, then pour in the glaze and let it bubble down. They are terrific on their own and even better next to a pot of one of our crockpot dips, so guests can swipe them through warm cheese. A sprinkle of black pepper at the end balances the sweetness. Use real maple syrup for the best little smokies appetizers.

You will need: 1 package (14 oz) little smokies, 1/3 cup maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon butter, 1/4 teaspoon black pepper.

How to make it: 1. Sear the little smokies in butter over medium heat for 5 minutes. 2. Whisk maple syrup and mustard and pour into the pan. 3. Cook 4 minutes until sticky, then season with pepper and serve warm.

Air Fryer Little Smokies

Short on time? The air fryer turns plain little smokies into crisp, snappy bites in about eight minutes. The skins tighten and blister while the inside stays juicy, so they need nothing more than a few dipping sauces. Set out mustard, barbecue sauce and ketchup and let everyone choose. If you already love your machine for air fryer bread, these are the easiest little smokies appetizers you will make all season. Shake the basket halfway for even browning.

You will need: 1 package (14 oz) little smokies, 1 teaspoon oil, 1/2 teaspoon smoked paprika, dipping sauces such as mustard and barbecue sauce.

How to make it: 1. Toss the little smokies with oil and paprika. 2. Air fry at 380 F for 7 to 9 minutes, shaking the basket halfway. 3. Pile into a bowl and serve with dipping sauces.

Little Smokies Mini Corn Dogs

Mini corn dogs bring the county fair to your living room. Each little smokie goes on a short skewer, takes a dip in sweet cornmeal batter, and comes out golden and crunchy. You can fry them or bake the same batter in mini muffin tins for an easier version. These little smokies appetizers are the dish kids remember long after the party ends, and they travel well to any crockpot potluck spread. Serve with mustard and ketchup, of course.

You will need: 1 package (14 oz) little smokies, 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, 1 egg, 1 cup milk, oil for frying, short wooden skewers.

How to make it: 1. Whisk cornmeal, flour, sugar, baking powder, egg and milk into a thick batter. 2. Pat the little smokies dry, push each onto a skewer and dip in batter. 3. Fry at 350 F for 2 to 3 minutes until golden, or bake the batter with franks in mini muffin tins at 400 F for 12 minutes.