Everything goes into a three- to four-quart slow cooker at once: sausages, sliced pepperoncini, a quarter cup of their brine, butter, Worcestershire, brown sugar and dry ranch-style seasoning.
Two hours on LOW brings them to 165°F in a glossy glaze, stirred once halfway. For serving, the cooker switches to WARM and holds at or above 140°F.
Why This Recipe Works
- The pepperoncini brine gives the glaze its tang against the brown sugar.
- Butter carries the ranch-style seasoning through the sauce.
- Low heat reduces the glaze without splitting it.
- Holding at 140°F or above keeps the sausages safe on a buffet table.
What Balances the Glaze
Five additions, one pot.
- TangySliced pepperoncini and 1/4 cup brine
- The defining flavour of the glaze.
- Rich2 tbsp butter
- Carries the seasoning and gives the gloss.
- Savoury1 tbsp Worcestershire and 1 tbsp dry ranch-style seasoning
- The depth behind the tang.
- Sweet2 tbsp brown sugar
- Just enough to round the brine.
Stir once halfway through the two hours on LOW.
How to Make It
All in the cooker
Add cocktail sausages, pepperoncini peppers, pepperoncini brine, butter, Worcestershire sauce, brown sugar and ranch-style seasoning to a 3- to 4-quart slow cooker. Stir to coat.
Cooked on LOW
Cover and cook on LOW for about 2 hours, stirring once halfway through, until the sausages are glossy and reach 165°F.
Held on WARM
For serving from the slow cooker, switch to WARM and keep the sausages at or above 140°F.
Ingredient Notes
- Cocktail sausages
- Two 14-ounce packages, fully cooked, reheated to 165°F.
- Pepperoncini
- Half a cup sliced plus a quarter cup of the brine.
- Dry ranch-style seasoning
- One tablespoon, generic seasoning rather than a branded mix.
Success Tips
- Stir once at the halfway point so every sausage is coated.
- Keep some pepperoncini slices visible when serving.
- Switch to WARM as soon as they reach 165°F.
Serving Ideas
Serve straight from the cooker with toothpicks, pepperoncini slices spooned over.
Storage and Reheating
Refrigerate
Refrigerate leftovers within 2 hours and use within 4 days.
Frequently Asked Questions
How hot should they be?
165°F, then held at or above 140°F on WARM.
Is this a sweet glaze?
Only lightly; pepperoncini and brine keep it savoury and tangy.
