MIX tomato juice, vodka, horseradish, Worcestershire sauce, red pepper hot sauce, celery salt and garlic salt together in a large pitcher. Refrigerate for at least 2 hours.
HEAT oil in a large skillet over medium-high heat. Add sausages and cook, stirring occasionally, until fully heated through, about 3 to 5 minutes.
SKEWER 3 to 4 Li’l Smokies widthwise onto small skewers.
COMBINE salt and chili powder in a small shallow bowl. Run lemon wedges around the outer rim of each rocks glass and dip into the kosher salt mixture.
SERVE drinks in prepared rocks glasses filled halfway with ice.
GARNISH with sausage skewers, pickles, pepperoncini and onions.