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Smoked Kielbasa with Rice
With a little bit of zip and just the right amount of smokiness, this kielbasa and rice 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, Texas
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
- 1. 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.
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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