Dump sliced smoked sausage in the slow cooker and 3 other ingredients to get an appetizer so delicious your friends will be begging for more.

This 4-ingredient slow cooker sweet and sour kielbasa is the kind of no-fuss appetizer I lean on when I’m feeding a crowd and don’t want to hover over the stove. You literally slice smoked sausage, dump it in the slow cooker, add three pantry-friendly ingredients, and let the pot do the work. Sweet-and-sour glazed sausages show up in Midwestern potlucks, game-day spreads, and holiday buffets for good reason: they’re inexpensive, familiar, and disappear fast. This version leans on smoked kielbasa or any smoked sausage, giving you deep, savory flavor under a glossy, tangy-sweet sauce.

Serve the sweet and sour kielbasa straight from the slow cooker on the warm setting with toothpicks or small cocktail forks so guests can help themselves. It pairs nicely with other game-day snacks like cheese and crackers, veggie trays, and chips with dip. If you’d like to turn it into more of a meal, spoon the sausage and sauce over steamed rice or buttered egg noodles, and add a simple green salad or roasted vegetables on the side to balance the richness and sweetness.

Servings: 8-10 as an appetizer

2 pounds smoked kielbasa or smoked sausage, sliced into 1/2-inch rounds

Slice the smoked kielbasa or smoked sausage into 1/2-inch thick rounds. Pile the sliced rounds into the bottom of a 4- to 6-quart slow cooker so they form an even layer.

In a medium bowl, whisk together the grape jelly, barbecue sauce, and apple cider vinegar until the mixture is smooth and evenly combined. This is your simple sweet and sour sauce.

Pour the sauce mixture evenly over the sliced sausage in the slow cooker, making sure most of the pieces are coated or at least touching the sauce.

Cover the slow cooker with the lid. Cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours, until the sausage is heated through and the sauce is bubbling and slightly thickened. Stir once or twice during cooking to keep everything coated.

Once cooked, give the sausage a final stir to coat every slice in the sweet and sour glaze. Switch the slow cooker to the WARM setting for serving so the appetizer stays hot throughout your gathering.

Serve the sweet and sour kielbasa directly from the slow cooker with toothpicks or small forks for easy snacking, spooning a little extra sauce over the top if desired.

For a spicier version, stir 1 to 2 teaspoons of crushed red pepper flakes or a few dashes of hot sauce into the sauce mixture before pouring it over the sausage. If you prefer a more classic sweet-and-sour profile, swap the barbecue sauce for ketchup and add 2 tablespoons of brown sugar and 1 tablespoon of soy sauce for extra depth. You can also use pineapple preserves instead of grape jelly and toss in 1 cup of drained pineapple chunks for a tropical twist. To make it slightly less sweet, reduce the jelly to 3/4 cup and increase the apple cider vinegar to 1/2 cup. Any smoked sausage works here—Polish kielbasa, turkey kielbasa, or even a lean chicken sausage—just keep the total weight about the same. If you’re cooking for a smaller group, halve the recipe and use a smaller slow cooker so the sauce doesn’t reduce too quickly. For make-ahead prep, slice the sausage and whisk the sauce up to a day in advance; store separately in the refrigerator, then dump everything in the slow cooker a few hours before guests arrive.