Crockpot Candied Kielbasa Bites
Candied kielbasa bites crockpot style are smoky sausage coins in a sticky brown sugar glaze. The slow cooker keeps them warm and glossy for hours, which makes them an easy party food.
12
servings10
minutes3
hoursSliced kielbasa simmers in brown sugar, mustard and ketchup until sticky. Serve warm with toothpicks.
Ingredients
2 lb smoked kielbasa, sliced into 1/2-inch coins
1 cup packed light brown sugar
1/2 cup ketchup
2 tbsp yellow mustard
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 tbsp water
1 tbsp cornstarch
1 tbsp cold water, for the slurry
Directions
- Slice the kielbasa into coins about 1/2 inch thick. Thinner slices dry out and thicker ones glaze unevenly.
- Whisk the brown sugar, ketchup, mustard, Worcestershire, vinegar, garlic powder, paprika, cayenne and black pepper in the slow cooker insert.
- Stir in 2 tablespoons water to loosen the sauce. Add the sausage and toss until every coin is coated.
- Cover and cook on LOW for 3 hours or HIGH for 1 1/2 hours, stirring once halfway.
- The sauce should bubble at the edges and the sausage should be hot all the way through.
- Mix the cornstarch with 1 tablespoon cold water until smooth. Stir it into the pot.
- Cook uncovered on HIGH for 15 more minutes, until the glaze coats a spoon.
- Switch to WARM and serve with toothpicks. Stir now and then so the glaze does not scorch on the edges.
Notes
- Turkey kielbasa works if you want a leaner bite. Swap the cayenne for a few dashes of hot sauce, or skip it for kids. You can make the glaze a day ahead and keep it chilled. Leftovers store 4 days and reheat in the microwave. They are good over rice for a quick dinner.
Getting the glaze sticky, not runny
Candied kielbasa bites are a party classic for a reason. Smoked sausage is already cooked, so the slow cooker only has to heat it and let the brown sugar sauce soak in. Three hours on LOW is all it takes, and the pot doubles as the serving dish.
The one thing a slow cooker cannot do is reduce a sauce. Lid-on cooking traps steam, so the glaze stays thin. A tablespoon of cornstarch stirred in with the lid off for the last 15 minutes fixes that. The sauce clings to each coin instead of pooling in the bottom.
Ingredient notes
Smoked kielbasa: Pick a firm, fully cooked ring with a good snap. Look for pork or pork and beef. Very lean turkey kielbasa gets rubbery over three hours, so save it for a quicker dish.
Light brown sugar: Pack it into the measuring cup. Dark brown sugar works too, but it tastes more like molasses and makes a darker glaze.
Ketchup and yellow mustard: Plain versions are best. The ketchup brings sweetness and body, and the mustard keeps the sauce from tasting like candy.
Worcestershire sauce: Two tablespoons add a salty, meaty depth. It also smooths the vinegar, so do not skip it if you are short on time.
Cayenne: A quarter teaspoon is a hint of warmth, not heat. Double it if your crowd likes spice, and put out extra hot sauce on the side.
Tips for the best result
Slice evenly: Cut coins about 1/2 inch thick, because thin slices dry out and thick ones stay pale in the middle. Use a sharp knife and a steady hand, or buy pre-sliced rings if you are in a hurry.
Stir once halfway: Coins on top miss the sauce, so give the pot one good stir at the 90-minute mark on LOW. This is the most common mistake: leaving the lid shut for the full cook and ending up with pale sausage on top.
Do not walk away on WARM: The sugar scorches at the edges if it sits too long. Stir every 30 minutes during the party, and add a splash of water if the glaze gets tight.
Swaps and variations
Cocktail meatballs from the freezer, cut-up hot dogs or smoked sausage links all work in the same sauce. For a tangy version, swap the ketchup for chili sauce. For a spicy one, add a tablespoon of hot sauce and a pinch more cayenne.
Do not use a thin barbecue sauce in place of the ketchup mix. It breaks down over three hours and turns bitter from the smoke flavor.
What to serve with it
Set the pot out with toothpicks, a stack of small napkins and a plate of crackers or cubed cheese. The sweet, tangy bites pair well with pickles and sharp cheddar. Add a veggie tray so guests have something fresh between rounds. If this is part of a bigger spread, make the bites early and hold them on WARM, since the sauce only gets better as it sits for an hour. Use a small ladle or a slotted spoon so guests do not drip glaze on the table.
Storing and reheating
Leftovers keep for 4 days in a sealed container in the fridge. The glaze sets up cold, which is fine. Reheat in the microwave in 30-second bursts with a spoonful of water, or warm them in a skillet over medium heat. They freeze for up to 2 months, and thaw overnight in the fridge before heating.
Crockpot Candied Kielbasa Bites at a glance
- Prep time: 10 minutes
- Cooking time: 3 hours
- Servings: 12 servings
- Ingredients: 13, led by smoked kielbasa, packed light brown sugar, ketchup, yellow mustard
Tips for Crockpot Candied Kielbasa Bites
Turkey kielbasa works if you want a leaner bite. Swap the cayenne for a few dashes of hot sauce, or skip it for kids. You can make the glaze a day ahead and keep it chilled. Leftovers store 4 days and reheat in the microwave. They are good over rice for a quick dinner.
Crockpot Candied Kielbasa Bites FAQ
How long does Crockpot Candied Kielbasa Bites take?
Crockpot Candied Kielbasa Bites takes 3 hours of cooking after 10 minutes of prep.
How many people does Crockpot Candied Kielbasa Bites serve?
This recipe makes 12 servings.
What do I need to make Crockpot Candied Kielbasa Bites?
13 ingredients, led by smoked kielbasa, packed light brown sugar, ketchup, yellow mustard. Amounts are in the recipe card above.
