Ingredients:

  • 28 oz cocktail sausages (Little Smokies)
  • 1 stick (113g) unsalted butter
  • 1 packet (28g) dry ranch seasoning mix
  • 1 packet (28g) au jus gravy mix
  • 8 whole pepperoncini peppers
  • 1/4 cup pepperoncini juice

Instructions:

  1. Place the cocktail sausages into the ceramic insert of a 3-quart or 6-quart slow cooker.
  2. Sprinkle the dry ranch seasoning and the dry au jus mix evenly over the sausages, then pour the pepperoncini juice over the top.
  3. Place the whole stick of butter and the whole pepperoncini peppers directly on top of the seasoned sausages. Do not stir at this stage to allow for proper emulsification as it heats.
  4. Cover and cook on LOW for 2 hours until the sausages are plump and the sauce has thickened into a dark glaze.
  5. Before serving, use a silicone spatula to gently toss the sausages, incorporating the melted butter and seasonings into a cohesive velvet glaze.