Stovetop Apple Kielbasa

Kielbasa

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  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 12 appetizers (12 servings)
Nutritional Guidelines (per serving)
240 Calories
14g Fat
20g Carbs
9g Protein
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Nutrition Facts
Servings: 12 appetizers (12 servings)
Amount per serving
Calories 240
% Daily Value*
Total Fat 14g 19%
Saturated Fat 5g 25%
Cholesterol 38mg 13%
Sodium 509mg 22%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 2%
Protein 9g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sausages make a great appetizer for almost any meal, but especially for a hearty meal served on a cold winter day. The combination of tender, juicy, and savory sausage with the brown sugar, applesauce, mustard, and garlic is wonderful. You can also serve this recipe as a main course, perhaps with some mashed potatoes and sauerkraut.

Serve this recipe with toothpicks or plates and small forks for a more elegant presentation. For the crockpot version, take a look at crockpot appley kielbasa.

Ingredients

  • 2 pounds sausage (kielbasa, fully cooked)
  • 3/4 cup sugar (brown)
  • 1 cup applesauce (chunky)
  • 1/4 cup mustard (Dijon)
  • 2 cloves garlic (minced)

Steps to Make It

  1. Cut the kielbasa into 2" pieces using a very sharp knife.

  2. Combine the sausage with the brown sugar, applesauce, mustard, and garlic in a large saucepan. Place the saucepan over medium heat and bring the mixture to a simmer.

  3. Reduce the heat to low and simmer the sausage in the sauce, stirring frequently, until the sausage reaches an internal temperature of 165 F as tested with a meat thermometer. The sausage should be glazed at this point. This whole process should take about 10 to 14 minutes.

  4. If you like it hot, add some diced jalapeno peppers or some crushed red pepper flakes or cayenne pepper to this recipe.