Cut the smoked sausage in widthwise slices that are a little thicker than 1/2-inch (between 1/2-inch and 3/4-inch wide).
Heat a large skillet on medium heat and add the sliced sausage.
Using a spatula or a pair of cooking tongs, turn the sausage over as it cooks so that each side of the sausage will brown.
Once the sausage is browned on both sides (about 5 minutes) turn the heat off of the pan and transfer the sausage onto a paper towel-lined plate. Pat the sausages with a paper towel to remove any excess grease.
Remove any excess grease left in the pan if needed. Heat the same skillet on medium heat and add the browned slices of sausage back to the pan.
To the pan, add prepared barbecue sauce. Stir the sausages and BBQ sauce together until each slice is completely coated with the sauce.
Continue stirring as the barbecue sauce gets thicker and caramelizes. The barbecue sauce should get sticky.
As soon as the barbecue sauce is thick, caramelized and sticky (about 5 minutes), remove the pan from the heat.
Serve while warm. When dishing up the sausages on serving plates, use a spatula to get all of the delicious caramelized sauce from the pan and add it to the plated sausages.
Serve as a main dish or add toothpicks to each slice of sausage and serve as an appetizer.