Sweet And Sour Kielbasa Kabobs Recipes

Steps:

• Drain pineapple, reserve juice (*for a substitute to the chicken broth, you can use 1 cup juice/water with 1 bouillon cube and omit the salt); set aside.
• Slice sausage into 1/2 inch thick slices; set aside.
• In a 9x13 baking dish, blend cornstarch, soy sauce, vinegar, sugar, salt & broth with a whisk until smooth.
• Add meat and pineapple chunks. Mix well.
• Bake, uncovered, at 350 degrees for 45-50 minutes, until hot, bubbly, and sauce has thickened.
• Serve hot with a container of cocktail picks. Servings listed are for appetizer portion.

Steps:

• In a slow cooker set for low heat, mix the ketchup, brown sugar, Worcestershire sauce, butter, onion, lemon juice, water, salt and pepper. Place the kielbasa sausage in the mixture. Cook 30 minutes, until the onions are soft, or as desired.

Steps:

• In a large resealable bag, combine 1/4 cup of the apricot preserves, the tamari, chili paste and sesame oil. Add the diced chicken and toss to combine. Marinate in the refrigerator for at least 4 hours or up to overnight.
• Preheat a grill pan over medium heat. Thread each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.
• Drizzle the skewers with the olive oil and place them in the hot grill pan. Cook, rotating often, until the chicken is cooked through and edges of the pineapple are golden brown, about 10 minutes.
• Meanwhile, place the reserved marinade and the remaining 2 tablespoons apricot preserves in a small saucepan and bring to a boil. Baste the skewers with this mixture 2 or 3 times during cooking.

Steps:

• Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
• Place sausage in a slow cooker with the sauce and onions. Cook on low for 4 to 5 hours. The longer it simmers the better!

Steps:

• Stir the sausage slices, chili sauce, red currant jelly, red pepper flakes, and water together in a slow cooker, cover, and set the cooker to Low. Cook at least 4 hours, stirring once every hour.

Steps:

• If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning. Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
• Cut kielbasa at an angle into 48 chunks, about 1 inch each. On each skewer, thread 4 chunks of sausage; place in pan.
• In small bowl, mix preserves and orange juice with fork; brush glaze over kabobs. Turn kabobs over; brush other side.
• Bake about 45 minutes or until kielbasa is browned.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the sliced kielbasa into a 9x13 inch baking dish. In a medium bowl, stir together the cranberry sauce and pineapple chunks. Pour over the kielbasa and stir to coat.
• Bake for about 1 hour in the preheated oven or until sauce thickens.

Steps:

• Cut Kielbasa into 1/4 inch rounds.
• In a large pot, combine chili sauce, jelly, lemon juice, light brown sugar and mustard.
• Stir over medium low heat.
• Add Kielbasa and pineapple chunks.
• Simmer 15 minutes.

Steps:

• In small saucepan, combine brown sugar, cornstarch, apple juice, cider vinegar and orange peel; blend well.
• Cook over medium heat until it boils and thickens, stirring constantly.
• Thread skewers with kielbasa, bell peppers, onions, and pineapples.
• When ready to barbeque, place kabobs on preheated grill.
• Cook 4 minutes.
• Brush with glaze, turn and glaze again.
• Cook 3-5 minutes or until hot and browned.
• Serve with any remaining glaze.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine sausage, bell peppers, onion, and jalapeno in a large bowl. Pour sweet and sour sauce on top and mix until vegetables are evenly coated.
• Layer 2 to 3 sheets of aluminum foil; transfer sausage and vegetables to the foil and wrap up tightly so that no liquid is able to leak out.
• Cook on the preheated grill until sausage is browned and no longer pink in the center and peppers and onions are tender, 20 to 30 minutes. An instant-read thermometer inserted into the center of a sausage should read 160 degrees F (70 degrees C).

Steps:

• Combine juice,brown sugar,and crushed red pepper in small bowl;set aside.
• Thread cod, red pepper, pineapple, and onion evenly onto six -8 inch skewers (if wooden soak in water first for 1/2 hour)and place in shallow baking dish.
• Drizzle with lime juice mixture.
• Cover and chill for 30 minutes.
• Coat grill rack with non-stick cooking spray. Preheat grill to medium-high direct heat. Grill skewers,covered with grill lid, 5-7 minutes per side,turning occasionally, or until fish flakes with fork.