Maple And Apple Glazed Kielbasa Recipes

Steps:

• Place sausage in a 3-qt. slow cooker; sprinkle with brown sugar. Pour ginger ale over the top. Cover and cook on low for 4-5 hours or until heated through. Serve with a slotted spoon.

Steps:

• In a large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain. Add jelly and syrup; cook and stir until jelly is melted and sausage is coated.

Steps:

• Heat saucepan on stove on medium heat. In a bowl, combine in this order: syrup, brown sugar, apple cider, and water. Whisk until smooth consistency and pour into saucepan for 5-7 minutes, stirring often. (Be sure not to bring mixture to a boil). In a medium skillet, bring to medium-high heat and add oil. Next, add slices of kielbasa and fry until just golden brown and hot. Drain any excess oil. Remove saucepan with syrup mixture and gradually pour over kielbasa in skillet being careful not to splatter. Simmer for about 8 minutes or until syrup adds a nice "glaze." Cooking too long can burn the syrup and cause a poor glaze. Toss in crumbled pieces of bacon and remove from heat. Let sit for 1-2 minutes before serving. Serve with your favorite rice or sweet potatoes and a vegetable.

Steps:

• Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

Steps:

• Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. , In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes. , Meanwhile, bring syrup to a gentle boil in a small saucepan. Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm.

Steps:

• Cut the kielbasa into 3/8" thick slices at an angle .
• Heat a non stick pan to a medium high heat, or if you don't have a non-stick can add a bit of cooking oil. Add sausage slices and cook until desired look.
• Add just a splash of white wine to coat the bottom of the pan. Probably a 1/2 cup.
• Add a handful of brown sugar, 1/4 cup will work. More or less you decide.
• Add mustard to sausage pieces. I used Dijon mustard, my preference to mustard. Add some dry parsley, about a 1/2 teaspoons more or less.
• Stir and let the sausages cook for about 10 minutes on low. These ingredients will thicken quickly.
• Do not over cook or the sauce will burn easily.
• So good, so simple.