1. Whisk together barbecue sauce, cherry preserves, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Add smoked sausages, and return to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes.
Note: To serve, keep warm in a slow cooker on LOW, if desired. Serve with miniature rolls, if desired.