Slow Cooked Spicy Kielbasa

If you’re looking for the perfect fall recipe that can serve as both hearty main dish and hot hors d’oeuvre, look no further.  This unbelievably easy and wonderfully tasty recipe was posted in one of my cooking e-groups.  It’s posting was quite fortuitous as my Number 1 son was coming over to help me with some chores, and I needed something that his picky self would enjoy for lunch.  Both fridge and cupboard were fairly bare, with the exception of a package of smoked sausage, so I figured I’d give it a try.  The original recipe called for 6 tablespoons spicy mustard.  I didn’t have any spicy mustard, so I made the substitutions shown below.  We both really enjoyed it, and I will definitely be making it again.

To serve as a main dish, cut the sausage into 1-1/2” long chunks, slicing on the diagonal and serve with a side of green beans and hot German potato salad.  To serve as an hors d’oeuvre, slice in 1” pieces and serve with toothpicks.

Slow Cooked Spicy Kielbasa

1 small sweet onion, finely chopped

1 tablespoon olive oil
1 cup brown sugar
3 tbsp. yellow mustard

3 tablespoons Dijon mustard

1 tablespoon horseradish
2 pounds smoked kielbasa

Heat olive oil in a 9” sauté pan over medium heat.  Add onion and sauté until translucent and lightly browned. Meanwhile, combine the sugar, mustards, and horseradish, and place in the crockpot. Cut the kielbasa into one inch thick slices and add to the crockpot. Top with the sautéed onions.  Stir to coat. Cover and cook on high heat 2-1/2 hours, stirring occasionally. Serves 6.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Food on Friday