Spicy Kielbasa Dip Recipes

Steps:

• 1. In large nonstick skillet heat caraway seeds over medium heat for 2 to 3 minutes or until fragrant, stirring frequently. In small bowl combine caraway seeds, mustard, mayonnaise and horseradish. Set aside.
• 2. In same skillet cook kielbasa slices in hot oil about 8 minutes or until no longer pink, turning once halfway through cooking. Drain on paper towels. Cut each slice in half.
• 3. Spread mustard mixture on pretzel side of KEEBLER TOWN HOUSE FLIPSIDES Original crackers. Top with kielbasa piece and relish. Serve warm.
• Entwine Pairing: Cabernet Sauvignon (the wine has a mouth feel galore to stand up to smoky kielbasa; mustard makes the wine's blackberry and smoke notes shine)
• Nutrition Information:
• Serving Size: 2 crackers, 2 tsp mustard mixture, 1/2 slice kielbasa plus 1 tsp pickle relish; Calories 120, Calories From Fat 80, Saturated Fat 2 g, Trans Fat 0g, Total Fat 9g, Cholesterol 10mg, Sodium 350mg, Total Carbohydrates 7g, Sugars 3g, Dietary Fiber 0g, Protein 3g, Vitamin A 2%, Vitamin C 2%, Calcium 0%, Iron 2%

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:

• 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Fold cream cheese, mayonnaise, sausage, green onions, Italian cheese blend, jalapeno pepper, and garlic powder together in a bowl until evenly mixed; transfer to a small baking dish.
• Bake in preheated oven until hot and bubbling, 15 to 20 minutes.

Steps:

• Place half of chicken in a food processor; pulse 6 times or until chicken is coarsely chopped.
• Spoon into a large bowl; repeat procedure with remaining chicken.
• Add onion, garlic, and egg.
• Combine breadcrumbs and next 6 ingredients; add chicken mixture, stirring well.
• Shape mixture into 40 (1-inch) balls.
• Place flour in a medium bowl.
• Roll each chicken ball in flour; place in an 11 x 7-inch baking dish.
• Microwave at medium-high (70% power) 6 minutes, stirring every 2 minutes.
• Combine oil and paprika in a skillet; place over medium heat until hot.
• Add chicken balls; cook 10 minutes, stirring occasionally.
• Serve warm with Cucumber Dip.
• Cucumber Dip: Place cucumber on several layers of paper towels; cover with additional paper towels.
• Let stand 15 minutes, pressing down occasionally.
• Combine cucumber and remaining ingredients in a bowl; cover and chill.

Steps:

• 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.