- 1 pound kielbasa
- 1 (10 ounces) jar red currant jelly
- 3 to 4 tablespoons spicy mustard (for spicier sauce, add more)
Cut the kielbasa into bite-size pieces.
Put the kielbasa in a saucepan and cover with water. Place the pan over high heat and bring to a boil. Boil the kielbasa for 10 minutes.
Combine the currant jelly and mustard in the slow cooker. Add kielbasa to slow cooker mixture, stirring to coat well. Cover and cook on LOW for 1 to 2 hours.