Preheat oven to 375 degrees F. Grease an 8x8-inch baking dish.
Cut the kielbasa into 24 sllices.
Place the kielbasa and the hot pepper jelly in the baking dish and stir until kielbasa is well coated.
Bake for 30-35 minutes until heated and slightly caramelized, stirring several times during the cooking process.
Serve hot with toothpicks.
Boil kielbasa for 5 minutes.
In a plastic bowl, place water, butter and entire box of brown sugar.
Microwave for 2 minutes or until mixture is melted.
Stir in 2 tablespoons of mustard until smooth.
Taste and add more mustard if desired.
Slice kielbasa into bite size pieces.
In a large dish, combine sauce and kielbasa and serve.
Serves 8 to 10.
Cut kielbasa into 2-3 inch pieces.
Place into crock pot. Pour pineapple topping over kielbasa.
Cook on high for 1 hour then turn to low for 2-3 hours.
Boil kielbasa for 1/2 an hour, then slice thin.
Mix together vinegar, brown sugar and dry mustard and heat thoroughly.
Add kielbasa to sauce mixture.
Serve on toothpicks.
Cut kielbasa into 6-inch chunks.
Then boil in water 15 minutes.
Remove from water. When cool or partially cool, cut into half-inch slices.
In baking dish or 13 x 9 x 2-inch pan, mix the jar of barbecue sauce, the crushed pineapple and mandarin oranges. For a thick sauce, omit juices from pineapple and oranges. Thinner sauce, add juices.
Add the kielbasa slices and stir until they are covered with sauce.
Bake in 375\u00b0 oven until sauce bubbles.
Simmer onion in margarine until softened.
Add apple juice, sugar and ketchup to onion.
Slice and quarter 1/4-inch slices of Kielbasa; add to sauce and simmer for 1 hour.
Keep warm while serving with toothpicks.
Slice kielbasa to desired thickness and combine with brown sugar until mixed well. Pour into baking dish and bake at 350 for 45 min's and serve. You can also microwave in 5 min intervals if you're in a rush. Enjoy!
Boil a kielbasa link for about 10 minutes.
Cool and slice. Mix 1/2 jar apricot preserves and 1 jar of sweet and sour sauce. Add sliced kielbasa and heat.
Serve hot on toothpicks.
Melt butter in frying pan; add garlic powder and vermouth, then the thin sliced kielbasa or whole tiny franks.
Serve hot before or with cocktails.
Combine the kielbasa, onion, mustard, and jalapeno jelly in a slow cooker; stir.
Set slow cooker to high. Cook until completely heated, about 30 minutes.
Cut kielbasa into bite size pieces and put in a large saute pan. Cook on high, adding the remaining ingregients except for the cornstarch. Mix well making sure there are no lumps of ingredients.
Bring to a boil for about 10 minutes and then add the cornstarch (dissolved in water). Bring back to a boil for a few minutes more until sauce thickens. Serve or refridgerate and reheat in a sauce pan or microwave (warning: sauce will thin out a little over night).
In a medium sauce pan, combine all ingredients except kielbasa. Mix well, and cook over low heat until well balanced (clear and smooth).
Cut kielbasa into bite size pieces.
Add kielbasa and heat thoroughly.
Make sure heat is low, and cook for at least an hour until the sauce cooks down. The longer it cooks, the better.
icks. Servings listed are for appetizer portion.
Slice kielbasa (size dependent on how being served -- dinner versus appetizer).
Pour Coca-Cola into skillet and add brown sugar. Stir to dissolve.
Add sliced kielbasa to skillet and bring to a boil.
Turn heat down and allow kielbasa to simmer until the sauce has thickened and coats the sausage with a dark coating.
Preheat oven to 350.
Cut sausages into bite size rounds, about 1\".
In casserole dish, mix together brown sugar, taco sauce and Southern Comfort and stir until sugar is dissolved.
Toss in kielbasa pieces and bake for approximately 30 minutes uncovered then another 30-45 minutes covered, stirring every 15 minutes until sauce is thickened and coats kielbasa. If necessary, bake longer.
Remove from oven and allow grease to settle. Spoon off excess grease and serve warm as an appetizer.
Slice kielbasa in 1/4-inch slices.
Boil about 10 minutes on medium fire.
Set aside.
Mix Grey Poupon and jelly in saucepan and cook until well blended, about 10 minutes.
Add kielbasa to jelly mixture.
Serve as an appetizer.
rock pot, combine hash browns, kielbasa, broth and onions. Stir well
Slice kielbasa about 1/2-inch thick.
Simmer in chili sauce, bourbon and brown sugar mixture for 2 hours.
May be made ahead and reheated.
Serve as an appetizer.
Cook sausage over low heat in a large skillet 8 to 10 minutes. Drain; set aside.
Combine chili sauce and next 3 ingredients in large skillet; stir well.
Add kielbasa and pineapple chunks. Simmer 15 minutes.
Stir occasionally.
Serve in chafing dish. Yields 24 appetizer servings.
killet heats, prepare onion and kielbasa sausage. A few minutes before