- 1 pound Johnsonville® Polish Kielbasa Split Rope Sausage or Polish sausage, cut into 1/4-inch slices
- 1/4 cup apricot preserves
- 1/4 cup barbecue sauce
- 1/8 teaspoon crushed red pepper flakes
- 5 drops hot pepper sauce
- In a large skillet, brown sausage slices on both sides; drain on paper towels. In the same skillet, combine the preserves, barbecue sauce, pepper flakes and hot pepper sauce.
- Return sausage to the pan; cook and stir over medium heat for 3-5 minutes or until heated through. Serve with toothpicks. Yield: About 3-1/2 cups.
Originally published as Kielbasa Buttons with Spicy Apricot Sauce in Country Woman Christmas Annual 2005, p24
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
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Reviewed Oct. 15, 2013
"My family loved the sweet tangy sauce. Makes a great appetizer, or meat dish for your buffet meal."