A ubiquitous recipe for little smokies cooked in BBQ sauce and grape jelly is floating around church potlucks. I created a healthier, naturally-sweetened version using grass-fed, uncured hotdog bites, homemade BBQ sauce, and a grape juice reduction. I couldn’t keep little fingers (or my own, for that matter) out of the pot, so I think I did the original recipe justice.
Prep time 15 minutes
2 cups (475 ml) unsweetened grape juice
2 pounds (905 g) grass-fed, uncured hotdogs, cut into 1-inch (2.5 cm) pieces
11/2 cup (375 g) homemade BBQ sauce
1/4 teaspoon liquid smoke
1 Simmer the grape juice in a medium skillet over medium-high heat until it has reduced to about 1/2 cup (160 g).
2 Put the hotdog bits into a 2- or 3-quart (1.9 or 2.8 liter) slow cooker.
3 Pour the BBQ sauce, liquid smoke, and reduced grape juice on top of the hotdogs and give it a big stir.
4 Cover and cook on high for 2 to 21/2 hours.