Slightly Potted Cocktail Franks

This is the cocktail-hour classic with a grown-up wink, the ‘slightly potted’ nod being the splash of bourbon in the sauce. Cut-up frankfurters simmer in a glossy, sweet-and-tangy glaze built from chili sauce, dark brown sugar, Dijon and a little tomato, with the bourbon adding warmth and a faint smoky-sweet depth.

It couldn’t be simpler. Bring the sauce to a boil, simmer it to meld the flavors, then add the franks and let them bubble away until they soak up the glaze and turn sticky and irresistible.

Transfer the whole thing to a chafing dish to keep warm, stick a cup of toothpicks beside it, and watch them vanish. It’s the kind of effortless, make-ahead appetizer that anchors a party spread or game-day table.

Pro Tips

• Simmer the sauce on its own first to meld and thicken before the franks go in, so they pick up a concentrated glaze.
• Score or cut the franks so the sauce clings and they soak up more flavor.
• Keep them warm in a chafing dish or slow cooker on low. They hold beautifully through a long party.
• Make them ahead and reheat gently, since the flavor only improves as they sit in the sauce.

Variations

• Use cocktail-size little smokies in place of cut franks.
• Swap the bourbon for whiskey or dark rum, or leave it out for an alcohol-free version.
• Add a dash of hot sauce or smoked paprika for a spicier, smokier glaze.