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In a large saucepan, combine cranberry sauce, ketchup, lemon juice, dry mustard and allspice. Stir in sausage links. Cook over medium-high heat until heated through, stirring occasionally.
Serve immediately or keep warm, covered, in a 1-1/2- or 2-quart slow cooker on Warm or Low for up to 2 hours. Use cocktail picks, toothpicks or a slotted spoon to serve sausages.