Kielbasa Bites Recipes

Steps:

• Cut kielbasa into 2-inch slices. Place in a large skillet with the ginger ale (regular, this does not work with diet ginger ale).
• Bring to boil, then reduce heat to medium. Do not cover pan.
• After 15 to 20 minutes, ginger ale will be reduced and start to caramelize.
• WATCH CAREFULLY because you don't want it to burn.
• At this point, keep stirring until chunks are glazed.
• Serve on a platter with toothpicks inserted. They are sticky and yummy!

Steps:

• Mix together chili sauce, jelly, cinnamon, nutmeg, ginger, wine, mustard and soy sauce in a saucepan or chafing dish until mixture can be smoothly blended.
• Add kielbasa and heat until sausage is hot.
• Serve with toothpicks.

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

Steps:

• Heat olive oil in large saute pan over medium heat. Add sliced kielbasa and cook, turning often, until sausage pieces are golden brown and cooked through. Remove browned kielbasa and set aside. Drain off fat from pan and return pan to stove over medium heat. Add lime juice to pan to deglaze, scraping up any browned bits from bottom of pan. Add LA VICTORIA® Mango Habanero Salsa, honey and cilantro and stir to combine. Season with salt and pepper. Add sliced sausage back to pan. Cook 2 minutes to meld the flavors. Serve sausage bites with French bread slices.

Steps:

• Mix the sugar, ketchup, water and horseradish in a saucepan.
• Add the kielbasa, and stir to coat completely.
• Cook stirring frequently on medium heat until it starts to boil.
• Reduce heat to minimum, cover and cook stirring regularly until sauce thickens, 30-45 minutes.
• Serve in a shallow dish with toothpicks (or else stick a toothpick in each piece and arrange on a platter).

Steps:

• Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour.

Steps:

• Cut kielbasa into bite-size pieces.
• Dip pieces into a mixture of maple syrup whisked with mustard.
• Thread the kielbasa chunks onto skewers and grill over medium heat, about 3 minutes per side or until browned and heated through.

Steps:

• Slice kielbasa into bite-size pieces. Using a griddle or frying pan, brown both sides of the kielbasa slices.
• While the kielbasa is grilling: In a large saucepan, combine mustard and honey. Bring to a boil over medium heat. Stir in hot sauce.
• Next, add the kielbasa to the honey-mustard sauce, stirring to coat.
• Transfer everything to a small crock pot or serving bowl and serve with toothpicks. I recommend using a crock pot -- then you don't have to worry about keeping them hot during the party.