Kielbasa (Smoked Sausage) Roll-Ups
photo by jVo6236
- Ready In:
1 Sausage Roll-Up
- Preheat oven 350 degrees.
- Combine melted butter and mustard thoroughly.
- Open package of rolls onto a sheet of waxed paper and separate into 8 pieces. (I use a pizza cutter along the perforated markings for this step.).
- Brush each piece with the butter/mustard mixture. (You'll have some left-set aside for last step.).
- Add caramelized onions. (Optional).
- Cut sausage into 8 equal sections.
- Place one sausage on each piece of dough on it's widest end. Carefully roll until the pointed end is on bottom. (Pinch and tuck sides in.).
- Place pockets (seam side down) on ungreased baking sheet.
- Brush tops with remaining butter/mustard mixture.
- Bake 15-20 minutes or until golden brown in color.
Questions & Replies
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These were really great. I modified the recipe a little: I used just 2Tbs butter and melted it with a few spoonfuls of apricot jam, then I used double the dijon-horseradish. They were sticky from the jam, but it tastes perfect with the mustard and the onions. GREAT way to use kielbasa, something different than potatoes and sauerkraut.
I had these on the menu to make on a busy weeknight. I wound up running late at work that evening, so the DH made this dinner for him and the kids and saved me a plate. I just came home as they were leaving for practice and there were only 2 left (and they didnâ€™t even want to save me those!). So 5 stars for a real family pleaser. Thanks for posting!
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We (the husband and I) live in Colorado. I work in the auto glass industry and WOW it is challenging! ('Challenging' was the nicest word I could come up with to replace 'sucky'.) I have only been cooking for about 2 or 3 years and I have to be honest...if I didn't have Recipezaar recipes...we'd starve. I guess I just don't have that 'natural cooking compass' that most people have. I laugh when people say, "Oh just improvise." Huh? I need direction. And exactness! A pinch of what? Why not a quarter of a teaspoon? Or none! If it's only a pinch will we REALLY miss it if it's not there? Why use it? But just as I say this I will admit that I am getting much better. I'm not as afraid to try new things. It's just that my success percentages used to be FAR less common than my failure rate. My husband says I'm too hard on myself and he seems to enjoy every last morsel of everything I cook, so I guess that's what counts. He always manages to remind me however, of this GOD AWFUL concoction I made once in the 90's with my new TURBO COOKER. I'm surprised he still married me after that. We have a cat named Kitt E. and she rules our home. If I were a cat I would want to live at our house. I'd have it made. I'm a Food Network Addict. I can't get enough. I have become very proficient in altering recipes from "high in fat & calories" to "low in fat & calories". I'm down 17 and a half pounds and I'm very proud of that! (UPDATE: 27 pounds!) And now that I found this site, I've noticed I am ALWAYS here. It's such a welcoming community. I have printed a MILLION recipes in the last couple of weeks. I'm gonna need a new ink cartridge, a ream of paper, and a TREADMILL. (Update: Hubby bought me a treadmill-YAY!)