Glazed Kielbasa Bites
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Coated in a sticky glaze, these smoky kielbasa bites are perfect for parties—easy to grab and nibble, hard to stop at just one.
These glazed kielbasa bites are one of those easy, low-effort appetizers that always seem to disappear in a flash. Smoky kielbasa is simmered in a simple sweet-tangy sauce that reduces right in the skillet—and it’s ready in about 15 minutes, the kind of recipe you can make while the doorbell’s ringing. Serve them warm with toothpicks or spooned over Ritz crackers for a retro touch.
What You’ll Need To Make Glazed Kielbasa Bites
You’ll need pomegranate (or cranberry) juice, ketchup, mustard, and kielbasa. Kielbasa is a smoky, savory sausage that’s already cooked, so you’re really just heating it up here. You can find it near the hot dogs and smoked sausages in the supermarket. I use Eckrich brand for this recipe; avoid Hillshire Farm if possible, as its flavor is more like hot dogs than traditional kielbasa.
Step-By-Step Instructions
Step 1. Make the glaze. In a medium nonstick skillet, combine the juice and ketchup and bring to a boil. Stir gently with a silicone whisk or spatula until smooth, then cook over high heat until the mixture is syrupy, 5 to 7 minutes.
Step 2. Warm and coat the kielbasa. Add the sausage and cook over high heat, turning occasionally, until coated in a thick glaze, 3 to 4 minutes. Off the heat, stir in the mustard.
Step 3: Serve. Let the glazed kielbasa cool slightly, then transfer to a serving bowl and serve with crackers and toothpicks.
More Crowd-Pleasing Appetizers you’ll Love
Glazed Kielbasa Bites
Ingredients
- 1 cup pomegranate juice (or cranberry juice cocktail)
- 2 tablespoons ketchup
- 1 (13-oz) kielbasa, cut into ½-inch thick slices
- 1 tablespoon whole grain mustard
Instructions
- In a medium nonstick skillet, combine the juice and ketchup and bring to a boil. Using a silicone whisk or rubber spatula, whisk or stir gently until the ketchup loosens and blends—it will smooth out as it heats. Continue cooking over high heat until the mixture is syrupy, 5 to 7 minutes.
- Add the sausage and cook over high heat, turning occasionally, until the mixture reduces to a thick glaze that coats the sausage slices, 3 to 4 minutes more. Off the heat, stir in the mustard. Let cool slightly, then serve with toothpicks.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn, I want to bring these to a party, can I re-heat them successfully in the microwave for a few seconds ?
Sure, Sue, but I’d keep it brief.
I made this on NYE using Cranberry Juice cocktail. So easy and delicious- everyone loved it!
What a bang-for-the-buck dish! Used pomegranate juice and it was so easy and yummy. Great addition to New Years Eve!
Made these tonight and am stepping out of NYE festivities to post because they’re THAT good! I used Ocean Spray no sugar added 100% juice cranberry pomegranate juice. We will be making these again and again, thank you!!
Could I make the sauce a day ahead? And then reheat and add the sausage the next day, right before serving? Would I need to add anything more to the sauce before reheating?
Hi Susan, I don’t love that idea (and it really won’t save you much time). For the best results, I’d make it all at once.
Did you use cranberry juice cocktail or unsweetened cranberry juice?
Cranberry juice cocktail. 😊
You peel the Kielbasa before warming in sauce, right?
Hi Natalie, no, no need to peel the kielbasa. Hope you enjoy!
Happy holidays! Can you advise if I should use sweetened or unsweetened cranberry juice? I make my own by boiling just cranberries and water. If I was to use this, should I add sugar? Thank you?! Love your recipes!
Hi Bailey, I’d go with sweetened cranberry juice. And so glad you like the recipes – happy holidays to you and your family!
I’ve been wanting an appetizer glazed kielbasa recipe for years. I’m sure your recipe will be perfect. Thank you so much Jen.
I wonder how this would taste using cubed ham…? Have leftover Christmas ham to use up! Might give it a try.
Sounds like it can’t be bad! I’d love to hear what you think if you try it. 😊