Slow Cooker Directions:
In a 1-1/2- or 2-quart slow cooker, combine cranberry sauce, ketchup, lemon juice, dry mustard, and allspice. Stir in sausage links. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. If no heat setting is available, cook for 3 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Use cocktail picks, toothpicks, or a slotted spoon to serve sausages.