My neighbor brought this to the potluck and the tray was licked clean. Sticky, sweet, and addicting. Just 4 ingredients!

Instructions:

1. Prepare for later: Line a large rimmed baking sheet with aluminum foil and set aside for the broiler step.

2. Slice the sausage: Cut the kielbasa into even ½-inch coins and place them in a 5- to 6-quart slow cooker.

3. Make the glaze: In a medium bowl, whisk together the brown sugar, ketchup, and mustard until completely smooth and no lumps of sugar remain.

4. Combine: Pour the glaze over the kielbasa and stir well to coat every piece evenly.

5. Slow cook: Cover and cook on LOW for 4–5 hours or on HIGH for 2–2½ hours, until bubbling and heated through. Stir once or twice during cooking if possible.

6. Preheat the broiler: When cooking is complete, position an oven rack in the upper third and preheat the broiler to high.

7. Transfer for broiling: Using a slotted spoon, transfer the kielbasa to the foil-lined baking sheet in a mostly single layer. Spoon a little extra glaze from the slow cooker over the top.

8. Caramelize: Broil for 3–6 minutes, watching closely, until the glaze bubbles, darkens slightly, and the edges look sticky and caramelized. Rotate the pan once if needed for even browning. Do not walk away—sugar burns quickly.

9. Rest: Remove from the oven and let rest for 5 minutes. The glaze will thicken and become glossy as it cools slightly.

10. Serve: Serve warm directly from the tray or transfer to a serving dish with toothpicks or small forks.

Serving Suggestions:

Pair with classic potluck sides like creamy coleslaw, potato salad, baked beans, or a crisp green salad. For a heartier spread, offer soft dinner rolls or slider buns for mini sandwiches, along with a veggie platter and tangy pickles or pickled peppers to balance the sweetness.

Notes:

• For heat: Whisk 1–2 teaspoons crushed red pepper flakes or your favorite hot sauce into the glaze before adding to the slow cooker.

• For deeper flavor: Substitute half the light brown sugar with dark brown sugar.

• For variety: Use smoked kielbasa or a mix of kielbasa and andouille sausage.

• For tangier glaze: Replace half the ketchup with barbecue sauce (keep total liquid the same).

• To scale up: Add up to 1 more pound kielbasa, increase brown sugar to 2½ cups and ketchup to 1¼ cups; keep mustard at ¼ cup.

• Leftovers: Reheat in a skillet over medium-low heat until the glaze loosens and becomes glossy. Serve in rolls with sharp mustard for quick sandwiches.