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5 minutes
4 hours 5 minutes
- 1 jar (10.5 oz) red pepper jelly
- 1/2 cup packed brown sugar
- 1/3 cup barbecue sauce
- 2 cans (8 oz each) pineapple chunks in juice, drained
- 2 packages (14 oz each) cocktail-size smoked link sausages
- 1 tablespoon cornstarch
- 2 tablespoons water
- Skewers, if desired
- Prepare the slow cooker by greasing it with cooking spray. Combine pepper jelly, brown sugar, barbecue sauce, and pineapple in the slow cooker. Add sausages and mix everything well.
- Cover and simmer on low heat for 3 hours to develop rich flavors and tender textures.
- Combine cornstarch with water in a small bowl until smooth. Gradually stir the cornstarch mixture into the sausage mixture, stirring constantly. Increase heat to High and cook uncovered for 1 hour more, or until the glaze thickens. Serve warm on skewers if desired.
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