This sweet-and-tangy appetizer pairs pineapple chunks with barbecue sauce and three kinds of sausage. It’ll tide over even the biggest appetites until dinner.
—REBEKAH RANDOLPH GREER, SC
PREP: 10 MIN. • COOK: 2 1/2 HOURS • MAKES: 12-14 SERVINGS
1 package (16 ounces) miniature smoked sausages
3/4 pound fully cooked bratwurst links, cut into 1/2-inch slices
3/4 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1 bottle (18 ounces) barbecue sauce
2/3 cup orange marmalade
1/2 teaspoon ground mustard
1/8 teaspoon ground allspice
1 can (20 ounces) pineapple chunks, drained
1. In a 3-qt. slow cooker, combine the sausages. In a small bowl, whisk the barbecue sauce, marmalade, mustard and allspice. Pour over sausage mixture; stir to coat.
2. Cover and cook on high for 2 1/2 to 3 hours or until heated through. Stir in pineapple. Serve with toothpicks.