1 pound kielbasa
1 (10 oz.) jar red currant jelly
1/2 (5 oz.) jar golden spicy mustard


Cut kielbasa to bite-size pieces. Add to boiling water. Boil for about 10 minutes to reduce the fat. In slow cooker, melt jelly on low heat. Add mustard. Add kielbasa to slow cooker mixture, stirring to coat well. Cover and cook on LOW for 1 to 2 hours.