My husband ate half the slow cooker before the cookout guests even arrived. Now I have to make a double batch every time.

These southern 4-ingredient bourbon weenies are the kind of thing that disappear before you can even set them on the table. The first time I made them for a summer cookout, my husband stood at the slow cooker with a spoon and ate so many that I had to hide the rest for the guests. Now I automatically make a double batch, because they’re just that easy and that dangerous. This recipe leans on the old Midwestern church-basement tradition of sweet-and-savory cocktail sausages, but adds a splash of bourbon for a warm, grown-up depth. Everything goes into the slow cooker, then gets finished in a cast iron skillet so the brown sugar glaze turns glossy and caramelized, just the way we like it out here in the country.

Serve these bourbon weenies right in the warm cast iron skillet with a little spoon or toothpicks for easy nibbling. They’re perfect alongside potato salad, coleslaw, baked beans, or a pan of cornbread. At cookouts, I like to set them next to the burgers and brats as a starter, but they also make a cozy football-watching snack with a platter of cheese and crackers. A crisp dill pickle or simple veggie tray helps cut through the sweetness, and if you’re serving drinks, they pair nicely with cold beer, iced tea, or a light bourbon cocktail.

Servings: 10-12 appetizer servings

2 pounds cocktail smoked sausages (little smokies)

Spray the inside of your slow cooker lightly with cooking spray for easier cleanup.

Add the cocktail smoked sausages (little smokies) to the slow cooker, spreading them out in an even layer.

In a medium bowl, whisk together the barbecue sauce, brown sugar, and bourbon until the sugar is mostly dissolved and the mixture is smooth.

Pour the bourbon barbecue mixture over the sausages, stirring gently to coat every piece.

Cover and cook on LOW for 3 to 4 hours, or on HIGH for about 2 hours, until the sausages are heated through and the sauce is bubbly and slightly thickened. Stir once or twice during cooking to keep everything coated.

About 15 to 20 minutes before serving, place a large cast iron skillet over medium heat on the stovetop.

Using a slotted spoon, transfer the sausages from the slow cooker into the warm cast iron skillet. Pour enough of the sauce over the top to almost cover the sausages, but don’t flood the pan; you want a good glaze, not soup.

Cook the sausages in the skillet, stirring gently, for 8 to 12 minutes, or until the sauce reduces and becomes glossy and caramelized, clinging thickly to the weenies. Adjust the heat as needed so the sugars don’t scorch.

Taste a bit of the sauce (careful, it’s hot). If you’d like it a little thicker, let it bubble a few more minutes, stirring often, until it coats the back of a spoon.

Serve the bourbon weenies hot right in the cast iron skillet, or transfer to a warm serving dish. Keep toothpicks or small forks nearby, and be prepared for someone to park themselves beside the pan and eat half before the guests arrive.

To tame the sweetness, use a more tangy or smoky barbecue sauce, or cut the brown sugar down to 3/4 cup. For extra heat, stir in 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of hot sauce with the bourbon mixture. If you don’t cook with alcohol, you can replace the bourbon with apple juice plus 1 teaspoon of vanilla extract; you’ll still get a warm, rounded flavor without the booze. For a slightly smokier, more rustic version, add 4 to 6 slices of chopped, cooked bacon to the skillet step so the bacon crisps in the glaze. You can also use this same glaze on meatballs instead of sausages; just be sure they are fully cooked before glazing. Food safety tips: Keep the sausages refrigerated until you’re ready to cook, and don’t leave the finished weenies out at room temperature for more than 2 hours (1 hour if it’s very hot outside at a cookout). If you’re serving over a long period, keep them on LOW in the slow cooker after the skillet step, adding a splash of water or extra barbecue sauce if the glaze gets too thick. Reheat leftovers thoroughly until steaming hot before serving again, and store them covered in the refrigerator for up to 3 to 4 days.