Little pieces of sausage in a tangy glaze are always a huge hit parties. Seriously, I have never had leftovers after a big gathering. So here is a perfect holiday party recipe to have in your back pocket. It is barely a recipe at all if I am honest, but it is delicious and packed with flavor. Stock up on the ingredients before the holidays and you always have something on hand. It may not be the fanciest or most elegant of dishes, but it’s a crowd pleaser, and that’s what we really want at the holidays, isn’t it.
I use a red pepper jelly that is not too spicy (Braswell’s is my standard), but the choice is yours. I do recommend that if you are serving a big crowd who may have different levels of spice tolerance you stick with mild. Dijon mustard is smooth and flavorful, yellow mustard will add a bit more bite, grainy mustard some texture. I prefer Dijon but you do you. You can use smoked sausage, kielbasa or even lil’ smokies mini sausages. I serve these with toothpicks or skewers, but you can also have some crackers or baguette slices to go with.
Ingredients
1 (10.5-ounce) jar red pepper jelly, I use Braswell’s
1 (9-ounce) jar Dijon mustard
2 pounds smoked sausage or kielbasa, I use Conecuh
Directions
- Put the pepper jelly and mustard in the crock of a 6-quart slow cooker set to low. Stir together a few times and let the jelly melt into the mustard. Cut the sausages into bite size pieces that can be easily speared with a toothpick and eaten in one bite. Add the to the sauce in the slow cooker and stir to coat. Cook over low for 3 hours, stirring occasionally. If you like, you can remove the lid of the slow cooker toward the end of cooking so the glaze will thicken. The sausages can be kept warm in the slow cooker for several hours.
- You can also cook this in a Dutch oven – stir together the jelly and mustard over low heat until melted, then add the sausages and stir to coat in glaze. Cook, covered but with the lid askew to vent, for an hour, stirring occasionally.
Leave a Reply