Save The scent of BBQ wafting through my kitchen on a rainy Sunday afternoon changed everything about that gloomy day. I had these cocktail sausages sitting in the fridge and was frankly tired of serving them the same old way at gatherings. Something about the combination of tangy BBQ sauce and the sweet apricot jam in my pantry sparked an idea - what if I turned these into a hearty soup? The experiment that followed became one of those happy kitchen accidents my family now requests by name.
Last fall, I brought a thermos of this to my sons football game, and by halftime, parents were huddled around me with paper cups extended. The temperature had dropped unexpectedly, and this smoky, slightly sweet soup became the unofficial MVP of the sidelines. A dad from the opposing team even tracked me down for the recipe, proving good food transcends rivalries.
Ingredients
- Cocktail Sausages: The smokiness of these little guys is what gives the soup its backbone - I tried it once with regular hot dogs and while good, it missed that essential depth.
- Apricot Jam: This might seem odd but trust me - it balances the tangy BBQ sauce perfectly and adds a subtle sweetness that makes the soup special without tasting like dessert.
- BBQ Sauce: Go for something with a bit of tang rather than overly sweet - I learned that a good bourbon or Carolina-style sauce works beautifully here.
- Smoked Paprika: This reinforces the smoky flavor and gives the broth a gorgeous reddish hue that makes the soup look as good as it tastes.
Instructions
- Prep your players:
- Slice those sausages into bite-sized pieces and dice your vegetables - I like to keep the red pepper chunks slightly larger than the onion for texture contrast.
- Layer the flavors:
- Add everything to your slow cooker, making sure to stir until that jam completely dissolves into the broth. This creates a silky base that coats every spoonful.
- Let magic happen:
- Cover and cook on low for 4 hours, resisting the urge to peek too often. The aromas will start to fill your home about halfway through, signaling good things to come.
- Taste test time:
- Before serving, give it a good stir and taste for salt levels. The sausages and BBQ sauce bring plenty of flavor, but a little salt at the end can really make everything pop.
Save My neighbor Tom, who swears he doesnt like sweet elements in savory dishes, had three bowls of this at our block party last summer. When I revealed the apricot jam secret, he just shook his head and said sometimes being wrong tastes pretty darn good. Now he texts me when he sees apricot jam on sale at the grocery store, a subtle hint that its time for me to make another batch.
Serving Suggestions
While this soup is perfectly satisfying on its own, Ive discovered it reaches new heights when ladled over a small scoop of white rice or quinoa. The grains soak up that flavorful broth, creating little pockets of deliciousness in every bite. For casual gatherings, I set out a basket of pretzel rolls alongside - theres something about the salty crunch that complements the sweet-savory soup perfectly.
Make It Your Own
One weekend when my pantry was running low, I substituted peach preserves for the apricot jam and discovered an equally delicious variation. Another time, I tossed in a cup of frozen corn during the last 30 minutes of cooking, which added a lovely pop of sweetness and texture. The recipe is wonderfully forgiving - I once accidentally doubled the garlic and nobody complained, in fact, my garlic-loving sister declared it the best version yet.
Storage & Reheating
Like many soups and stews, this one actually tastes better the next day after the flavors have had time to meld and deepen overnight in the refrigerator. I discovered this by accident when we had leftovers, and now sometimes I deliberately make it a day ahead for gatherings.
- Store in an airtight container in the refrigerator for up to 4 days - the flavors actually improve with time.
- Freeze portions in freezer-safe containers for up to 3 months for emergency comfort food.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth if its thickened too much.
Save This soup reminds me that sometimes the most memorable recipes come from taking a chance on unusual combinations. When guests ask for the recipe, I always tell them to make it their own - thats how good food traditions really begin.
Recipe FAQs
- → Can I make this on the stovetop instead of using a slow cooker?
Yes, though the texture will be slightly different. Simmer everything in a large Dutch oven or heavy pot over medium-low heat for 1.5 to 2 hours, stirring occasionally to prevent sticking. The vegetables may retain more texture compared to the slow cooker method, but flavors will still develop beautifully.
- → What type of cocktail sausages work best?
Smoked cocktail sausages like Lit'l Smokies or beef cocktail wieners provide the most authentic flavor. Turkey or chicken varieties offer a lighter option with slightly less richness. For a gourmet twist, try andouille or chorizo bites—they'll add extra spice and complexity to the final dish.
- → Can I freeze leftovers?
Absolutely. Cool completely, then transfer to airtight containers or freezer bags. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. The broth may thicken slightly after freezing, but a splash of chicken broth will restore the perfect consistency.
- → How can I make this spicier?
Start with the optional cayenne pepper, then adjust to taste. For more heat, use chipotle BBQ sauce instead of regular, add diced jalapeños with the vegetables, or stir in hot sauce during the last 30 minutes of cooking. Remember that flavors concentrate over time, so taste before adding too much spice early on.
- → What sides pair well with this soup?
Crusty bread or cornbread are perfect for soaking up the flavorful broth. For a lighter meal, serve over steamed rice or mashed potatoes. A crisp green salad with vinaigrette cuts through the richness, while roasted vegetables like Brussels sprouts or sweet potatoes complement the sweet-savory profile beautifully.
- → Can I make this ahead of time?
This dish actually tastes better the next day as flavors have more time to meld. Prepare it up to 24 hours in advance, cool completely, and refrigerate. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. The texture remains excellent, making it ideal for meal prep or party planning.