This recipe from Stonewall Kitchen should be nominated for the Keep It Simple Stupid award of the year. I cannot begin to tell you how amazingly good this little appetizer is. The flavors are hot, sweet, and spicy all rolled into one. The sugary glaze coats the Kielbasa and the tiny pieces of pepper surprise you with a jolt of heat. I made this in my 8 inch dutch oven with only 12 oz. of sliced Kielbasa so I cut the hot pepper jelly down to 1/2 cup. If you are cooking for a crowd it could easily be doubled in a larger oven. In 20 minutes with 8 coals in a circle around the bottom and 14 on top the glaze was bubbling and the sausage had caramelized. I also ran across a similar recipe online where they added 2-3 tablespoons of butter to the melted jelly and served it over rice. I usually have Hot Pepper Jelly at Christmas when I pour it over a brick of cream cheese and serve it with crackers, this Kielbasa dish has now rocketed to the top of my list of favorite appetizers. It couldn't be simpler and it's made for outdoor cooking. Serve it hot with toothpicks or mini-skewers right out of your oven, when people ask you for the recipe they won't believe this delicious snack is made with only two ingredients.
Hot Pepper Jelly Kielbasa Appetizer
1 lb. Kielbasa
3/4 cup Hot Pepper Jelly
Lightly oil or spray an 8 or 10 inch dutch oven.
Cut the Kielbasa into 24 slices.
Place the Kielbasa and the Hot Pepper Jelly in the oven and stir until kielbasa is well coated.
Bake for 20-25 minutes at 350 degrees until heated and slightly caramelized, stirring several times during the cooking process.
Serve hot with toothpicks.
|Mix jelly with sliced Kielbasa|