Sausages make a great appetizer for almost any meal, but especially for a hearty meal served on a cold winter day. The combination of tender, juicy, and savory sausage with the brown sugar, applesauce, mustard, and garlic is really wonderful. You can also serve this recipe as a main course, perhaps with some mashed potatoes and sauerkraut.
You can use other types of sausages if you'd like. Take a look at my sausage types chart and pick your favorite. If you do use a sausage that must be cooked before eating, cook it before you start this recipe. Put the sausage into a large skillet and add about 1/3 cup of water. Bring to a simmer. Let the water evaporate. The sausage will start to brown. Cook until the sausages are 150°F (they will cook more in the glaze in this recipe.)
Serve this recipe with toothpicks or plates and small forks for a more elegant presentation. For the crockpot version, take a look at Crockpot Appley Kielbasa.
- 2 pounds sausage (kielbasa, fully cooked)
- 3/4 cup sugar (brown)
- 1 cup apple sauce (chunky)
- 1/4 cup mustard (Dijon)
- 2 cloves garlic (minced)
1. Cut the kielbasa into 2" pieces using a very sharp knife.
2. Combine the sausage with the brown sugar, applesauce, mustard, and garlic in a large saucepan. Place the saucepan over medium heat and bring the mixture to a simmer.
3. Reduce the heat to low and simmer the sausage in the sauce, stirring frequently, until the sausage is reaches an internal temperature of 165°F as tested with a meat thermometer.
The sausage should be glazed at this point. This whole process should take about 10 to 14 minutes.
4. If you like it hot, add some diced jalapeno peppers or some crushed red pepper flakes or cayenne pepper to this recipe.