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Smoked Kielbasa with Rice

Smoked Kielbasa with Rice
With a little bit of zip and just the right amount of smokiness, this sausage-and-rice medley is an easy way to please the gang. Omit the rice and serve the sausage pieces as an appetizer with toothpicks. Nicole Jackson - El Paso, TX
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 pounds smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/4-inch slices
  • 1/4 cup finely chopped onion
  • 3 bacon strips, finely chopped
  • 3/4 cup honey barbecue sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon prepared horseradish
  • 2 teaspoons water
  • 2 teaspoons minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • Hot cooked rice

Directions

  • In a Dutch oven, saute the kielbasa, onion and bacon until onion is
  • tender; drain. Add the barbecue sauce, brown sugar, horseradish,
  • water, garlic and pepper flakes. Bring to a boil; cook and stir for
  • 2-3 minutes or until sauce is thickened. Serve with rice.
  • Serve immediately, or cool before placing in a freezer container.
  • Cover and freeze for up to 3 months.
  • To use frozen Smoked Kielbasa: Thaw in the refrigerator overnight.
  • Place in a saucepan; heat through. Serve with rice. Yield: 6
  • servings.
Nutrition Facts: 3/4 cup (calculated without rice) equals 586 calories,
© Taste of Home 2013

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Smoked Kielbasa with Rice (continued)

Nutrition Facts: 42 g fat (15 g saturated fat), 105 mg cholesterol, 2,052 mg sodium, 27 g carbohydrate, trace fiber, 21 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013