Christmas Kielbasa

There are two ways to prepare the glaze:
Stove-top Method: Combine the sugar, honey, and mustard in a small saucepan and cook on medium-low heat until the sugar has dissolved and the mixture starts to bubble slightly. Remove from heat and set aside until ready to mix with the cooked sausage.
Oven method: Mix these ingredients in a small bowl and after mixing with the cooked sausage, pop it into a 400 degree oven for about 10 minutes to heat through. This results in a more 'sticky' sauce. Just be careful and not overcook the sausage to prevent drying it out and toughening it up.

Cut the sausage on a diagonal into 1/4' - 1/2" slices. I like the thinner slices because they caramelize and crisp up during cooking, offering a great texture when glazed afterwards.

In a large non-stick skillet, cook the sausage slices on medium-high heat until heated through and edges are crispy. I don't add any oil or butter to the skillet since the fat from the sausage is usually enough to keep the meat from sticking. If you find that you have too much fat accumulating at the bottom of the pan, go ahead and drain some. You don't want to have too much moisture to prevent the meat from crisping up. It is also best not to overcrowd the pan, so depending on the size of your skillet, you may choose to cook the meat in several batches.

Add the glaze to the sausage and remove from heat. If you're using the oven-method, transfer the glazed sausage to an oven-proof dish and finish in the oven. (See step #1)

Serve with a spoon or toothpicks.