This is a great appetizer for holiday buffets. So simple to make.
Make and share this Glazed Kielbasa Bites recipe from Food.com.
- Cut kielbasa into 2-inch slices. Place in a large skillet with the ginger ale (regular, this does not work with diet ginger ale).
- Bring to boil, then reduce heat to medium. Do not cover pan.
- After 15 to 20 minutes, ginger ale will be reduced and start to caramelize.
- WATCH CAREFULLY because you don’t want it to burn.
- At this point, keep stirring until chunks are glazed.
- Serve on a platter with toothpicks inserted. They are sticky and yummy!
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!
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.
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.