Ingredients
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
Preparation
Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix pepper jelly, brown sugar, barbecue sauce and pineapple. Stir in sausages.
Cover; cook on Low heat setting 3 hours.
In small bowl, mix cornstarch and water until smooth. Gradually add cornstarch mixture to sausage mixture, stirring constantly. Increase heat setting to High. Cook uncovered 1 hour longer or until glaze is thickened. Serve warm on skewers, if desired.
