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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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.
    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.
Nutrition Facts
3/4 cup: 586 calories, 42g fat (15g saturated fat), 105mg cholesterol, 2052mg sodium, 27g carbohydrate (20g sugars, 0 fiber), 21g protein.

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