- 1-1/2 pounds fully cooked Johnsonville® Polish Kielbasa Split Rope Sausage or Polish sausage, cut into 1/4-inch slices
- 1/4 cup apple juice
- 1/4 cup apple jelly
- 2 tablespoons maple syrup
- In a large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain. Add jelly and syrup; cook and stir until jelly is melted and sausage is coated. Yield: 6 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Apple Kielbasa Coins
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"Excellent! My family loves them and are so easy to make. Great for a busy kind of night."
"Great recipe. Very tasty and not overly sweet. My family really enjoyed it."
"I'm not a huge fan of sausage but I really liked this recipe! After adding the jelly and syrup, I cooked several minutes until it made a nice sticky glaze."
"very yummy. Next time I think I'm going to use it on pork chops or chicken too. With some of the left over glaze I thinned it back out with apple juice and used it as a salad dressing."
"couldnt find apple jelly in store so subed apple butter and was sooo good!kids loved it too"