Sweet Sour Kielbasa 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:

• Mix together the chili sauce and grape jelly in a large baking pan.
• Cut the Kielbasa into 1 to 2 inch thick slices and add to the chili / jelly mixture.
• Bake at 350 degrees Fahrenheit for 30 to 40 minutes.
• Spoon off grease; serve.
• This can be made ahead and kept warm in a crockpot for serving.
• The amounts of chili sauce and grape jelly can be different. Don't sweat it. Use medium bottles/jars. :).

Steps:

• Slice kielbasa and place in crock pot.
• Mix remaining ingredients and add to kielbasa.
• Stir till kielbasa is coated well.
• Cook on low until heated thoroughly, about 2-3 hours.

Steps:

• Melt butter in a large skillet.
• Sauté onions until soft and translucent.
• Add brown sugar, ketchup, vinegar, mustard, Worcestershire sauce and pepper sauce. If using sucralose, acesulfame or saccharine, add it at this point also. Simmer 20 minutes.
• Put sausage in a slow cooker. Add sauce and onions. Cook on low 4-8 hours.
• If using aspartame, stir in just before serving.

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:

• 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:

• Place pineapple, kielbasa sausage, and onions into the bottom of a slow cooker.
• Combine water and cornstarch in a bowl and whisk until smooth.
• Whisk together reserved pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a saucepan. Bring mixture to a simmer; pour in cornstarch slurry. Whisk until well combined and thickened slightly, 3 to 5 minutes. Remove from heat and pour over the ingredients in the slow cooker. Mix well to coat.
• Cover and cook on High until kielbasa is cooked through, and mixture has thickened and reduced, 3 to 4 hours.

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 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:

• 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:

• Slice kielbasa, less than 1/2 inch thick. Boil in juice of the canned pineapple for around 15 minutes. Remove and place in deep baking dish 12x12x2 is good. Do not drain, add pineapple, sugar and ketchup, mix well.
• Put in 350°F oven uncovered for 1 hour. Stir occasionally, remove when done.
• Add the cherries. Mix cornstarch with a little water and add that also; stir well. Put back in oven for 10 minutes. Enjoy!!

Steps:

• Mix all ingredients in a crock pot; cover and cook on Low for 4-1/2 hours.

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:

• In a medium bowl pour in the grape jelly and mustard. Stir together. Spray a deep baking dish with cooking spray. Cut the kielbasa into 1/4-1/2 inch slices. Put kielbasa into baking dish, pour jelly mixture over the kielbasa. Bake at 375 degrees until the sauce has caramelized the kielbasa on the top. Make sure you stir the dish a couple times during cooking. Cooking time could be between 45 minutes and an hour.