Glazed Kielbasa Bites

ElaineAnn's Note:

This is a great appetizer for holiday buffets. So simple to make.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 2 lbs kielbasa
• 12 ounces ginger ale

Directions:

1. Cut kielbasa into 2-inch slices. Place in a large skillet with the ginger ale (regular, this does not work with diet ginger ale).
2. Bring to boil, then reduce heat to medium. Do not cover pan.
3. After 15 to 20 minutes, ginger ale will be reduced and start to caramelize.
4. WATCH CAREFULLY because you don’t want it to burn.
5. At this point, keep stirring until chunks are glazed.
6. Serve on a platter with toothpicks inserted. They are sticky and yummy!

Reviews

[gc5]

Made this using Reeds Ginger Brew, which is a very sweet, gingery ginger ale, and it turned out great! To those whose ginger ale did not reduce - a higher sugar content probably helps, and then you just have to boil off almost all of the water and carmelize the sugar, no matter how long that takes. (made this a second time with a different ginger ale, and the results were not as good, even though I simmered the liquid until it was almost gone). Using a higher temperature worked for me, as I kept an eye on the pan and stirred frequently. The kielbasa was glazed in thick ginger goodness! One thing I may try next time is reducing the ginger ale a little before adding the sausage slices, so they won't get overcooked. This is a great alternative to the ubiquitous bbq "party weenies" that always get brought to parties around here. Thanks!

[Paka]

This was great, I think. My DD and her BF ate them right out of the pan while they were cooling! I had only 1lb so I reduced the ginger ale in the sauce pan quite a bit before adding the kielbasa. They did get a beautiful glaze. The one I did taste was yummy! I will keep Vernors and kielbasa in the house just in case I need a quick and delicious appy. Thanks so much.

[Nancy's Pantry]

Thanks Elaine for such an easy delicious dish. The ginger ale added a light sweet flavor to the sausage, but was not overpowering. I may not have cooked the sauce long enough as it never turned into a thick glaze, but that did not seem to to affect the taste in any way. I will make these again at my next potluck. Thanks for the post. Made for PAC, 2011.