My uncle brings this to every spring potluck and it vanishes instantly. Just 3 ingredients for a sticky savory bite that costs practically nothing.

This slow cooker 3-ingredient sweet barbecue sausage recipe is the kind of thing you bring to a spring potluck and carry home an empty crock. My uncle has been making a version of this for years for church gatherings and Little League parties, and it always disappears first. It’s budget-friendly, uses only pantry-style ingredients, and turns simple sliced sausages into plump, sticky bites coated in a thick, sweet-and-savory barbecue glaze that bubbles and caramelizes around the edges.

Serve these sweet barbecue sausages right from the slow cooker on the warm setting so they stay hot and glossy. Set out toothpicks or small forks for easy snacking, and offer a bowl of plain potato chips, coleslaw, or a simple green salad on the side to balance the richness. They’re great spooned over buttered rice or mashed potatoes for a quick family dinner, or tucked into soft slider buns with pickle chips for a heartier potluck option.

Servings: 10-12 appetizer servings

3 pounds fully cooked smoked pork sausage or kielbasa, sliced into 1/2-inch rounds

Spray the inside of a 4- to 6-quart slow cooker lightly with cooking spray for easier cleanup.

Add the barbecue sauce and grape jelly to the slow cooker. Stir well until the jelly is mostly broken up and the mixture looks smooth and combined.

Add the sliced smoked sausages to the slow cooker and stir until every piece is coated in the sweet barbecue mixture.

Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the sausages are heated through and the sauce is thick, glossy, and bubbling around the edges.

Once hot and slightly caramelized, give everything a good stir to re-coat the sausage slices in the sticky sauce.

Turn the slow cooker to WARM for serving and keep the lid slightly ajar if you’d like the sauce to thicken a bit more as it sits. Serve straight from the slow cooker with toothpicks, or spoon into a serving dish if you prefer.

For a little heat, stir in 1 to 2 teaspoons of crushed red pepper flakes or a few dashes of hot sauce along with the barbecue sauce and jelly. If your family prefers things less sweet, use a tangier barbecue sauce (like a smoky or vinegar-based style) or reduce the grape jelly to 1 cup and add 1/2 cup water to keep the sauce from getting too thick. For picky eaters, choose a mild, smooth barbecue sauce and slice the sausages a bit smaller so they’re easy to spear with a toothpick. You can swap in turkey sausage or chicken sausage for a lighter option, just make sure it’s fully cooked. If you don’t have grape jelly, you can use strawberry, raspberry, or even apricot jelly; the flavor will be slightly different but still delicious and sticky. To stretch this for a bigger crowd without spending much more, add 1 extra pound of sausage and a splash of water, then cook on LOW a bit longer, stirring occasionally so everything stays coated and glossy.