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Recipe compliments of www.ITISAKEEPER.com

A bowl of Crock Pot Kielbasa in a glossy brown sauce, garnished with herbs, sits on a red patterned napkin with salt and pepper shakers in the background.

Sweet and Spicy Crock Pot Kielbasa Bites

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This Sweet and Spicy Crock Pot Kielbasa Bites recipe is a new way to make the famous Polish sausage without making it with sauerkraut. It's a great appetizer or snack and can be put together in 5 minutes.
Prep Time : 10 minutes
Cook Time : 4 hours
Total Time : 4 hours 10 minutes
Servings: 8 servings
Course: Appetizers and Dips, dinner, Main Dish
Calories: 533kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • ⅓ cup Honey
  • ⅓ cup Ketchup
  • 1 cup Brown sugar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Cayenne pepper
  • 2 tablespoons Apple cider vinegar
  • 2 pounds Kielbasa sausage, sliced into 1-inch pieces
  • 1 tablespoon Fresh parsley, chopped, garnish

Instructions
 

  • In a medium mixing bowl, whisk together the honey, ketchup, brown sugar, Dijon mustard, paprika, garlic powder, cayenne pepper, and apple cider vinegar until smooth.
  • Pour the sauce mixture into the bottom of an 8-quart slow cooker.
  • Add the sliced kielbasa and stir until all of the pieces are evenly coated with the sauce.
  • Cover and cook on Low for 3 to 4 hours, stirring once or twice during cooking if desired.
  • If the sauce needs additional thickening, remove the lid during the last 20 to 30 minutes of cooking.
  • Transfer the kielbasa bites to a serving bowl and spoon the sauce over the top.
  • Garnish with chopped parsley if desired.
  • Serve with toothpicks as an appetizer or spoon over rice for an easy dinner.

Christina's Notes

For extra flavor, brown the kielbasa in a skillet for 3 to 4 minutes before adding it to the slow cooker.
Adding the sauce to the slow cooker first helps it heat evenly and reduces the chance of scorching.
If you'd like a thicker glaze, stir together 1 teaspoon cornstarch and 1 teaspoon water and mix it into the sauce during the last 20 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled leftovers for up to 2 months.
Reheat gently on the stovetop or in the microwave until warmed through.

MY NOTES