Kielbasa with Plum Mustard
2 (14 ounces) packages turkey kielbasa + 1 tablespoon olive oil
1 jar (18 ounces) red plum jam
1/4 cup Dijon mustard
Add olive oil to a large skillet and heat over medium. While pan is heating up, cut kielbasa into 1/4-inch medallions and add to pan when oil is hot.
Cook on each side to achieve a caramelized crust. Remove to a paper towel to pat residual oil.
Meanwhile, in a medium sauce pan heat jam and mustard over medium-low heat. Stir occasionally until mixture is combined and smooth.
Add kielbasa medallions and continue to heat through, about 10-15 minutes.
Transfer to a chafing dish or slow cooker to keep warm while entertaining.
Candied Kielbasa
2 lbs kielbasa, sliced into half-inch rounds
1 cup grape or strawberry jelly (not jam)
1/2 cup Heinz chili sauce
In a medium sauce pan over medium low heat add in the jelly and chili sauce.
Whisk together until combined and simmer stirring occasionally.
While the sauce is simmering, heat a large non-stick pan over medium heat.
Place each round of kielbasa cut-side down. Do not crowd the pan – you want to sear the cut sides, not steam them.
Cook for 5 minutes or until the bottom is golden brown and seared. Flip over and continue cooking for another 5 minutes or until seared on the bottom.
Once all the kielbasa bites are seared, place them into the sauce and gently stir to coat all pieces.
Reduce the heat to low and cook for 25-30 minutes or until the sauce has thickened.
To plate allow to cool for about 5-10 minutes in the pan, insert a party fork or toothpick into each bite, allow the extra sauce to drip off then plate.
Garnish with chives. Serve the extra sauce on the side.
Notes
You can also use little smokies, cooked meatballs and even cut up hotdogs. Omit the searing part for the smokies and meatballs.
Apricot Kielbasa Slices
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 jar (12 ounces) apricot preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ground ginger
In a large cast-iron or other heavy skillet, cook and stir sausage until browned. Remove from pan; discard drippings.
Add remaining ingredients to skillet; cook and stir over low heat until heated through, 2-3 minutes. Stir in sausage; heat through.
Glazed Kielbasa and Pineapple
2 (13 ounce) packages Kielbasa
1 20 ounce can Pineapple chunks
1 tbsp Cocktail sauce
1 tbsp Honey
3 tbsp Teriyaki sauce
Preheat oven to 425f degrees. Slice kielbasa into 1-inch pieces.
Place kielbasa and pineapple chunks into a 9×9 square baking dish. In a bowl whisk together, reserved pineapple juice, teriyaki sauce, cocktail sauce and honey.
Pour mixture over kielbasa and pineapple chunks. Stir well.
Bake (uncovered) for about 20 minutes – stirring once during baking.
Once finished cooking, carefully take toothpicks and skewer a piece of pineapple and a piece of kielbasa. Continue until all are finished. Then serve!
Glazed Kielbasa and Pineapple (Variation)
2 lbs. kielbasa sliced into 1/2 inch pieces
14 oz can pineapple slices in juice, quartered
3 T teriyaki sauce
1 T sweet chili sauce
1 T honey
1 T pineapple juice from can
Preheat oven to 425 degrees.
Place a piece of pineapple on top of a slice of kielbasa and stick a toothpick into them.
In a small bowl combine remaining ingredients.
line a baking sheet with foil and spray with cooking spray. Place kielbasa bites onto the baking sheet. Brush glaze over tops and sides of bites.
Place in oven and cook for 15 to 20 min (keeping an eye on them). Remove and enjoy hot!
Grilled Kielbasa and Veggie Kabobs
1 package kielbasa, cut into 1/2 inch pieces
1 red pepper, cut into 1 inch squares
2 small zucchinis, cut into 1 inch pieces
6 small red potatoes, cut in half
1/2 yellow onion, cut into 1 inch pieces
1/2 pint sliced mushrooms
1/4 – 1/2 cup Italian dressing
Microwave potatoes on a microwave safe plate for 4 minutes.
Assemble kielbasa and veggies onto kabobs.
Place kabobs onto the grill over medium low heat. Rotate every few minutes and baste with dressing when they are turned.
Take kabobs off when veggies are tender, between 20-30 minutes.
Kielbasa Chips with Honey Mustard Dip
1 pkg. Kielbasa Rope or Sausage
1/3 cup Duke’s Mayonnaise
1/4 cup Spicy Brown Mustard
2 Tablespoons Honey
Preheat oven to 300F degrees.
Carefully cut sausage, on a diagonal, into half inch thin slices.
Line baking sheet with parchment. Arrange sausage slices in single layer on baking sheet.
Bake 15 minutes. Turn slices over. Bake 10 minutes longer, until lightly browned.
Prepare the dip. Place Duke’s mayonnaise in small mixing bowl. Add brown mustard.
Add honey. Stir well until combined.
Serve dip with sausage chips.
Notes:
If you need more, just double the amount of sausage used. You will have more than enough Honey Mustard Dip so you don’t need to double that part.
Kielbasa Bites with Honey Mustard
1 pound kielbasa sausage
1 1/2 cups ginger ale
1 teaspoon brown sugar
8 ounces honey mustard
Preheat oven to broil. Line a baking sheet with aluminum foil. Slice kielbasa diagonally into 1/4 inch pieces.
In a medium-size skillet saute kielbasa in ginger ale until they are heated through. Drain well. Arrange the kielbasa on the prepared baking sheet, then sprinkle them with brown sugar.
Broil the kielbasa until the brown sugar melts and begins to crystallize, check after 3 to 5 minutes. Serve the kielbasa with honey mustard for dipping.
Hot Kielbasa Dip
1 package (8 ounces) cream cheese
1/2 cup sour cream
1/3 cup milk
1 tablespoon mayonnaise
1/2 teaspoon Worcestershire sauce
8 ounces fully cooked kielbasa or Polish sausage, finely chopped
1/2 cup sliced green onions, divided
1/4 cup grated Parmesan cheese
Assorted crackers or raw vegetables
In a 1-1/2-qt. microwave-safe bowl, heat cream cheese, uncovered, on high for 45 seconds. Stir in the sour cream, milk, mayonnaise and Worcestershire sauce. Add the kielbasa, 1/4 cup of onions and Parmesan cheese; mix well.
Microwave, uncovered, on high for 2-3 minutes or until heated through, stirring once. Sprinkle with remaining onions. Serve with crackers or vegetables. Store in the refrigerator.
Stovetop Apple Kielbasa
2 pounds cooked kielbasa sausage
3/4 cup brown sugar, packed
1 cup chunky applesauce
1/4 cup Dijon mustard
2 cloves garlic, minced
Cut the kielbasa into 2-inch pieces using a very sharp knife.
Combine the sausage with the brown sugar, applesauce, mustard, and garlic in a large saucepan. Place the saucepan over medium heat and bring the mixture to a simmer.
Reduce the heat to low and simmer the sausage in the sauce, stirring frequently, until the sausage reaches an internal temperature of 165 F when tested with a meat thermometer. The sausage should be glazed at this point. This whole process should take about 10 to 14 minutes.
Serve and enjoy!
Slow Cooker Sweet Chili BBQ Kielbasa
2-13.5oz packages or 1-3/4lb kilebasa (I used Johnsonville)
1 cup sweet chili sauce
1 cup bbq sauce
Slice kielbasa into 1″ rounds then add to a 6 quart crock pot (could use a 4 or 5 quart as well.) Whisk sweet chili sauce and bbq sauce together in a bowl then add to crock pot and stir to combine.
Cook on low for 3 hours or high for 1-1/2 – 2 hours, or until hot.
Let crock pot sit with the lid off for 10-15 minutes after cooking to help sauce thicken up a bit.
NOTES:
This recipe can be easily doubled – increase cooking time by an hour or until kielbasa is hot.
Hawaiian Kielbasa
3 pounds Kielbasa, sliced into 2-inch chunks
1 15-1/4 oz. can crushed pineapple
1 18-oz. bottle barbecue sauce
1/2 cup brown sugar, packed
1 tablespoon ground ginger
1 teaspoon onion powder
1 teaspoon garlic powder
Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes.
Sweet Island Kielbasa
2 lbs kielbasa
2 cups ketchup
1 cup brown sugar
1 (20 ounce) can pineapple chunks (undrained)
Slice Kielbasa into 1/2 inch slices and place in crockpot. Add ketchup, brown sugar and the can of pineapples. Stir until thoroughly blended. Cook on low in crockpot for approximately 4-5 hours.
Hot Pepper Jelly Kielbasa
1 pound Kielbasa
3/4 cup hot pepper jelly
Preheat oven to 375° F. Grease an 8×8 inch baking dish.
Cut the Kielbasa into 24 slices.
Place the Kielbasa and the Hot Pepper Jelly in the baking dish and stir until Kielbasa is well coated.
Bake for 30-45 minutes until heated and slightly caramelized stirring several times during the cooking process.
Serve hot with toothpicks.