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Apricot Kielbasa Slices Recipe
Apricot Kielbasa Slices Recipe photo by Taste of Home

Apricot Kielbasa Slices Recipe

Publisher Photo
From field editor Barbara McCalley of Allison Park, Pennsylvania, these easy-to-fix sausage bites are coated in a thick, zesty sauce with just the right amount of sweetness.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:48 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 48 servings

Ingredients

  • 1 pound fully cooked Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/4-inch slices
  • 1 jar (12 ounces) apricot preserves
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon ground ginger

Nutritional Facts

1 serving (4 each) equals 47 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 110 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large skillet, brown sausage; drain and set aside. Add the remaining ingredients to the skillet; cook over low heat for 2-3 minutes or until heated through, stirring occasionally. Return sausage to the pan; cook for 5-6 minutes or until heated through. Serve warm. Yield: 4 dozen.
Originally published as Apricot Kielbasa Slices in Taste of Home October/November 2005, p11

Nutritional Facts

1 serving (4 each) equals 47 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 110 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.

Reviews for Apricot Kielbasa Slices

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 9, 2014

"It's such an easy appetizer. I halved the sauce ingredients and still had plenty of the sweet, sticky stuff!"

MY REVIEW
Reviewed May. 20, 2014

"Delicious!"

MY REVIEW
Reviewed Nov. 25, 2013

"I took the suggestion of another reviewer and served this over rice with a side of green beans. Really easy and delicious!"

MY REVIEW
Reviewed Nov. 4, 2013

"Delicious! I served this as an entree over white rice with steamed green beans on the side."

MY REVIEW
Reviewed Nov. 4, 2013

"Delicious! I served this as an entree over white rice with steamed green beans on the side."

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