Preheat oven to 425. Line a baking sheet with parchment paper. Place each sausage ring on a baking sheet. Cut each ring of the smoked sausage into hasselback style. Cut down a little more than halfway, but don't slice the sausage all the way through.

Mix the remaining ingredients (except the brown sugar) in a small bowl and then divide the sauce into two bowls. One bowl will be your dipping sauce. Brush the other bowl over the sausage. Make sure two get between the slices. I then sprinkled a teaspoon of brown sugar over the top to add a touch of sweetness, but that is entirely optional. Bake sausages for 20-22 minutes or until browned. Cut each ring into bites and serve with dipping sauce.