Sweet and Tangy Kielbasa Bites
Sweet & Tangy Kielbasa Bites combine smoky sausage with a simple sweet and savory glaze for an appetizer that’s as easy as it is delicious. With just a handful of ingredients and about 15 minutes of cooking time, they’re perfect for serving at parties, potlucks, backyard barbecues, and family get-togethers. Let’s get cooking!
For my long-time readers, I know you roll your eyes when I say something is easy. I get it…it’s always a matter of degree. I constantly cook and bake whereas some of you may not be as comfortable in the kitchen, so “easy” is subjective. BUT LISTEN UP…this is really easy!
You combine the pomegranate juice (or cranberry juice, whichever you prefer) and ketchup in a large skillet and bring it to a boil over medium-high heat. Continue to cook until the sauce reduces down to a syrup-like consistency. That usually takes about 5-7 minutes.
Add the kielbasa slices and toss to coat.For my long-time readers, I know you roll your eyes when I say something is easy. I get it…it’s always a matter of degree. I spend a lot of time cooking and baking, so what seems easy to me may not feel quite as easy to everyone else.
But listen up…these Sweet & Tangy Kielbasa Bites really are easy!
Simply combine the pomegranate juice (or cranberry juice cocktail) and ketchup in a large skillet and bring the mixture to a boil. Let it cook until it reduces to a syrupy consistency, about 5 to 7 minutes.
Add the kielbasa slices and toss to coat. Continue cooking until the sauce thickens into a glossy glaze that clings to each piece.
Remove the skillet from the heat and stir in the whole-grain mustard. Dijon mustard works too, but I love the little crunch and texture the whole-grain mustard adds.
Let the kielbasa cool slightly, then transfer to a serving platter with toothpicks for easy snacking.
So easy, so delicious, and definitely a recipe you’ll want to make again and again!
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Sweet and Tangy Kielbasa Bites
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
- 1 cup pomegranate juice (or cranberry juice cocktail)
- 2 tbsp ketchup
- 1 (13-ounce) kielbasa, cut into 1/2-inch thick slices
- 1 tbsp whole grain mustard
Instructions
Combine the pomegranate juice and ketchup in a large skillet over medium-high heat. Bring the mixture to a boil, stirring until the ketchup is fully incorporated. Continue cooking until the liquid reduces and thickens to a syrup-like consistency, about 5 to 7 minutes.
Add the kielbasa slices and toss to coat. Cook, stirring occasionally, until the sauce reduces further and forms a glossy glaze around the sausage. Remove the skillet from the heat and stir in the whole grain mustard.
Allow the kielbasa to cool slightly before transferring to a serving dish. Serve warm with toothpicks for easy snacking.
Chef’s Notes:
Cranberry juice cocktail can be substituted for the pomegranate juice for a slightly sweeter flavor.
For easy party serving, keep the kielbasa warm in a small slow cooker after glazing.
Whole grain mustard adds texture and flavor, but Dijon mustard works well too.
Inspired by a recipe from Once Upon a Chef
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