- 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
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.
Freeze option: Place cooled individual portions in freezer containers without rice. Freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a saucepan; heat through, gently stirring and adding a water if necessary. Serve with rice. Yield: 6 servings.
Reviews for Smoked Kielbasa with Rice
"I made this for my husband and I this week and it was absolutely amazing!!! I served it over white rice and had a side of asparagus. I fried my bacon first and set it aside, then fried the onions and sausage (I used turkey sausage. You couldn't tell the difference) in the bacon drippings until they were caramelized. I then added the sauce and seasonings and reduced it down as directed. Once it was reduced I crumbled up the bacon and added it just before serving (so it would still be crunchy). It was very easy and I had most of the ingredients in my fridge or pantry. I'm probably going to make it next week too!"
"I have made this several times, I cut the brown sugar in half and it is plenty sweet. Tonight I doubled the sauce, still halved the brown sugar and made it with chicken wings.. it was the best chicken we've ever hadI!! I will make it this way from now on."
"Followed the recipe here step by step, didn't omit or add anything, and it was rather tasty ! We will try other variations I the future, but at first try I give it five stats."
"Very good flavor, just the right amount of "kick"."
"My kids love this! We don't really care for the horseradish though. It is still very good without it!"