Polish kielbasa became America's favorite party appetizer in 1960s Pittsburgh when steelworkers started grilling it at company picnics.
Kielbasa Appetizer
Get ready to elevate your snack game with this mouthwatering kielbasa appetizer! Juicy slices of kielbasa are pan-seared to golden perfection and paired with zesty mustard and a sprinkle of fresh herbs for a burst of flavor. Perfect for sharing at family get-togethers, this easy-to-make dish will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 2 beef kielbasa's
🫙Pantry Staples(1)
- 1.5 cups of brown sugar (300 g)
🍯Sauces & Condiments(2)
- 2 tablespoons of Dijon mustard (30 ml)
- 2 tablespoons of white vinegar (30 ml)
👨🍳 Instructions
- 1
Start with a tin pan and add 1.5 cups of brown sugar.
- 2
Add 2 tablespoons of white vinegar and 2 tablespoons of Dijon mustard to the pan.
- 3
Mix all the ingredients together and heat on the stove until liquefied.
- 4
Preheat your oven to 350°F.
- 5
Cut the beef kielbasa into bite-sized pieces and drop them into the liquid mixture.
- 6
Mix the kielbasa with the liquid until well coated.
- 7
Bake in the oven at 350°F for 15 minutes.
- 8
Stir and bake for another 15 minutes until done.
💡 Pro Tips
- ✓Heat the brown sugar mixture to 240°F (soft ball stage) before adding kielbasa to create a proper glaze that will caramelize rather than burn during baking.technique240°F
- ✓Score the kielbasa pieces with shallow diagonal cuts every ¼ inch to increase surface area for glaze penetration and prevent bursting from steam buildup.technique¼ inch intervals
- ✓Use a 2:1 ratio of brown sugar to acid (vinegar + mustard) to balance sweetness while maintaining enough acidity to prevent the sugar from crystallizing during cooking.ingredient2:1 ratio
- ✓Stir at exactly 15-minute intervals to redistribute the glaze and prevent hot spots from creating bitter burnt sugar patches on the kielbasa surface.timing15 minutes
- ✓Use a shallow, wide pan rather than deep to maximize surface exposure and achieve proper Maillard browning at 350°F without steaming the sausages.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Polish kielbasa became America's favorite party appetizer in 1960s Pittsburgh when steelworkers started grilling it at company picnics.
Kielbasa Appetizer
Get ready to elevate your snack game with this mouthwatering kielbasa appetizer! Juicy slices of kielbasa are pan-seared to golden perfection and paired with zesty mustard and a sprinkle of fresh herbs for a burst of flavor. Perfect for sharing at family get-togethers, this easy-to-make dish will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 2 beef kielbasa's
🫙Pantry Staples(1)
- 1.5 cups of brown sugar (300 g)
🍯Sauces & Condiments(2)
- 2 tablespoons of Dijon mustard (30 ml)
- 2 tablespoons of white vinegar (30 ml)
👨🍳 Instructions
- 1
Start with a tin pan and add 1.5 cups of brown sugar.
- 2
Add 2 tablespoons of white vinegar and 2 tablespoons of Dijon mustard to the pan.
- 3
Mix all the ingredients together and heat on the stove until liquefied.
- 4
Preheat your oven to 350°F.
- 5
Cut the beef kielbasa into bite-sized pieces and drop them into the liquid mixture.
- 6
Mix the kielbasa with the liquid until well coated.
- 7
Bake in the oven at 350°F for 15 minutes.
- 8
Stir and bake for another 15 minutes until done.
💡 Pro Tips
- ✓Heat the brown sugar mixture to 240°F (soft ball stage) before adding kielbasa to create a proper glaze that will caramelize rather than burn during baking.technique240°F
- ✓Score the kielbasa pieces with shallow diagonal cuts every ¼ inch to increase surface area for glaze penetration and prevent bursting from steam buildup.technique¼ inch intervals
- ✓Use a 2:1 ratio of brown sugar to acid (vinegar + mustard) to balance sweetness while maintaining enough acidity to prevent the sugar from crystallizing during cooking.ingredient2:1 ratio
- ✓Stir at exactly 15-minute intervals to redistribute the glaze and prevent hot spots from creating bitter burnt sugar patches on the kielbasa surface.timing15 minutes
- ✓Use a shallow, wide pan rather than deep to maximize surface exposure and achieve proper Maillard browning at 350°F without steaming the sausages.equipment