The Instructions
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Prep the Sauce: In a small bowl, whisk together the brown sugar, chili sauce, and mustard until mostly smooth.
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Combine: Place your sliced sausage in a slow cooker (or a foil-lined baking sheet if you want to oven-roast them like the photo). Pour the sauce over the top and toss to coat every piece.
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Cook: * Slow Cooker: Low for 3–4 hours or High for 2 hours.
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Oven: Bake at 400°F (200°C) for 20–25 minutes, tossing halfway through, until the sauce is bubbling and tacky.
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The Secret Step: If using a slow cooker, vent the lid for the last 30 minutes. This allows the liquid to reduce into that thick, sticky glaze that clings to the meat.
Why it Works
The fat from the smoked sausage renders out and mingles with the melting brown sugar and the vinegar in the chili sauce. It’s a textbook example of the Maillard reaction meeting caramelization.
Pro Tip: If you want a tiny kick of heat, add a pinch of cayenne or a teaspoon of sriracha to the sauce.
