BBQ Brown Sugar Sausage

This BBQ brown sugar sausage is one of those easy party recipes I always circle back to. Just three ingredients, nothing fancy, and somehow it’s always the first thing gone at any get-together.

The sweet barbecue glaze turns sticky in the oven and works perfectly with those crispy sausage edges. Serve it with toothpicks, and people will hover until the pan’s empty.

Ingredients

• 2 (14 oz) packages fully cooked smoked sausage (Conecuh, Johnsonville, or Hillshire Farm)
• 1 cup brown sugar
• ½ cup barbecue sauce (Sweet Baby Ray’s, mustard-based, or your favorite)

Optional: If you want to change things up a little, toss in some pineapple chunks. The sweetness works surprisingly well with the sausage and barbecue sauce.

How to Make BBQ Brown Sugar Sausage

Preheat your oven to 350°F.

Slice the smoked sausage into ½-inch thick rounds and place them cut-side down in a 9×13 baking dish. Keep the slices in a single layer so the glaze cooks evenly.

In a separate bowl, mix together the brown sugar and barbecue sauce until smooth. Spoon the sauce mixture over the sausage slices, trying to coat as much of the top as possible.

Bake uncovered for 45 minutes, or until hot and bubbly. The sauce will thicken as it bakes and may caramelize slightly around the edges.

Remove from oven and let sit for 5 minutes before serving. Serve them warm with toothpicks, or transfer everything to a small slow cooker to keep them hot for hours.

Helpful Tips

I didn’t line the pan and didn’t find cleanup to be an issue, but if you’re using a sticky or extra sugary BBQ sauce, spray the pan lightly or line it with foil for easier cleanup.

The flavor and texture really depend on the barbecue sauce you use. Sweet Baby Ray’s gives a thick, sticky glaze. Mustard-based sauces add tang and heat, while thinner sauces won’t thicken as much but still work fine.

Great for Parties, Potlucks, and Game Day

This recipe makes about 48 sausage rounds, which is plenty for a small crowd. If you’re feeding more people, it doubles easily in a larger baking dish, just dont stack them on each other.

It’s a great addition to any appetizer spread and pairs perfectly with other warm party favorites like my Cocktail Meatballs, or this cheesy Queso Dip loaded with ground beef and Rotel. You can even serve this alongside Bacon Wrapped Lil’ Smokies for a sweet-and-savory mix.

How to Store and Reheat

Let leftovers cool, then transfer to an airtight container. Refrigerate for up to three days. Reheat in the microwave or warm in the oven at 300°F until heated through.

What Kind of Sausage Should I Use?

This recipe works with any fully cooked smoked sausage including pork, beef, or turkey. Johnsonville, Hillshire Farm, and Conecuh all hold up great in the glaze.

Can I Make This Ahead of Time?

Yes, this is a lot like how I prep my Slow Cooker Little Smokies the day before. You can assemble everything ahead, cover the dish, and refrigerate it overnight.

Just bake it the next day, noting that you may need to add 5–10 extra minutes if you’re starting straight from the fridge. Prepping ahead like this is a huge time saver, especially on busy days.

What’s a Good Substitute for Brown Sugar?

If you want to skip the brown sugar, here are a few options that might work. Just note that skipping the brown sugar will change the glaze texture, it may be thinner or less sticky depending on what you use.

• Maple Syrup (¼–⅓ cup): Adds depth and still caramelizes nicely in the oven.
• Honey (¼ cup): Great with spicier or mustard-based sauces.
• Pineapple Juice (2–3 tablespoons): If you’re adding pineapple chunks, use the drained juice for natural sweetness.
• Just BBQ Sauce: You can skip added sugar if your sauce is already sweet. The result will be thinner but still flavorful.