1 lb. miniature smoked sausage links
3/4 lb. fully cooked bratwurst links, cut into 1/2 inch slices
3/4 lb. fully cooked kielbasa, cut into 1/2 inch slices
1 bottle (18 oz) barbecue sauce
2/3 c. orange marmalade
1/2 tsp. ground mustard
1/8 tsp. ground allspice
1 can (20 oz) pineapple chunks, drained

In a 3-qt. slow cooker, combine the sausages. In a small bowl, whisk the barbecue sauce, marmalade, mustard and allspice. Pour over sausage mixture; stir to coat. Cover and cook on high for 2-1/2 to 3 hours or until heated through. Stir in pineapple. Serve with toothpicks.

Serves 12 to 14.