Ingredients
3 pounds smoked kielbasa or Polish sausage, cut into 3-inch pieces2 bottles (12 ounces each) chili sauce1 can (20 ounces) pineapple tidbits, undrained1/4 cup packed brown sugar12 hoagie buns, splitThinly sliced green onions, optional
Preparation
Place kielbasa in a 3-qt. slow cooker. Combine the chili sauce, pineapple and brown sugar; pour over kielbasa. Cover and cook on low until heated through, 3-4 hours. Serve on buns. If desired, top with green onions.
