These kielbasa bites are the ultimate easy appetizer made with just two ingredients and a few minutes on the stovetop. Polish kielbasa gets crispy and caramelized before being coated in a sweet and spicy glaze which turns them into crispy, tender and totally irresistible bite-sized pieces.
If you love appetizers that require minimal effort but maximum flavor, these glazed kielbasa bites will quickly become your new go-to recipe! They're perfect for game day, holidays, or any gathering.
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Why You'll Love This Recipe
- 2 ingredients: Kielbasa + hot pepper jelly are all you need to make this appetizer!
- Perfect texture: Crispy edges, juicy centers, and a sticky, glossy glaze make for an epic bite every time.
- Crowd-pleasing: Sweet, spicy, and savory all in one bite and are easy to eat with toothpicks or cocktail forks!
- Two cooking methods: Make these via the stovetop or crockpot depending on your schedule.
What to Serve Alongside the Kielbasa Appetizer
Here's a few ideas to supplement the sausage bites:
Ingredients
- Polish kielbasa
- Hot pepper jelly
That's it! Only two ingredients and you have an appetizer that party guests will devour!
Substitutions and Variations
- Hot honey: swap the hot pepper jelly for ½ cup hot honey (or mix honey with a dash of cayenne or red pepper flakes for extra heat).
- Maple dijon: use ¼ cup maple syrup + 1 tablespoon Dijon mustard instead of pepper jelly for a smoky-sweet twist.
- Orange bourbon: mix ¼ cup orange marmalade, 1 tablespoon bourbon, and ½ teaspoon red pepper flakes for a citrusy, boozy take.
- Brown sugar + mustard: mix ¼ cup brown sugar and 2 tablespoons whole grain mustard for a rich, tangy glaze.
How to Make This Recipe
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One: Cut the kielbasa into manageable pieces and score a cross hatch on at least two of the sides.
Two: Cut the kielbasa into 1" chunks, then add to a large skillet over medium low heat.
Three: Cook, tossing and turning frequently, until evenly browned and crispy.
Four: Stir in the pepper jelly and cook for a few more minutes until melted, then transfer to a platter and serve.
Serve with cocktail forks or toothpicks.
Crockpot Method
- Add sliced kielbasa and pepper jelly to a slow cooker.
- Cook on LOW for 6 hours or HIGH for 3 hours.
- Stir before serving to coat in the sticky sauce.
Optional: Brown the kielbasa in a skillet before adding to the crockpot for extra crispiness
Expert Tips
- Adjust the spice – The spice dissipates from the sauce the longer you cook it. If you like it spicier, stir in an extra pinch of red pepper flakes or a dash of your favorite hot sauce.
- Score the kielbasa – This helps the sauce cling to the sausage and gives them crispier edges.
- Manage browning - Keep a good eye on the sausage and turn then onto all sides to maximize browning (and keep pieces from burning).
- Don’t skip the resting time – Letting the kielbasa sit for a few minutes after cooking helps the glaze set (and ensures guests don't burn their mouths).
Recipe FAQs
Yes! While Polish kielbasa is traditional, you can use smoked sausage, turkey kielbasa, or even andouille sausage for a spicier kick.
Yes! You can brown the kielbasa ahead of time and refrigerate it. When ready to serve, reheat in the pan and toss in the hot pepper jelly (or your chosen glaze).
Yes! Just use a larger skillet or work in batches to ensure everything gets crispy before adding the sauce.
Storage
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm in a skillet over medium heat until heated through or microwave in 30-second intervals.
Make ahead: Cook the kielbasa and store it in the fridge. When ready to serve, reheat and toss with hot pepper jelly.
📖Recipe
Sweet and Spicy Kielbasa Bites
Ingredients
- 2 lbs polish kielbasa beef preferred
- ½ cup hot pepper jelly
Instructions
- Cross hatch the kielbasa on at least 2 of the sides (this allows for extra crispy bits and lots of sauce to get into them) then cut them into 1 inch pieces.2 lbs polish kielbasa
- Heat a large skillet over medium-low and add the kielbasa (add them in when the pan is still cold).
- As the kielbasa starts to sizzle, toss and turn them occasionally and brown them on all sides. This will take up to 10 minutes depending on your stovetop. Adjust the heat as necessary.
- Add the pepper jelly and stir it around, letting it melt and liquify and toss the kielbasa to coat them completely.½ cup hot pepper jelly
- Allow the kielbasa to cook for another couple of minutes or so in the sauce, tossing them a few times, then transfer to a serving bowl or platter. Let them cool off for about 5 minutes before people dive in (or you’ll scorch your mouth).
- Serve with cocktail forks or toothpicks.
Video
Notes
Add the kielbasa and pepper jelly to a crock pot and cook on high for 3 hours or low for 6 hours. You can brown them first, if desired, or just add in the chunks without browning. Cutting the kielbasa as listed in the recipe produces crispy outsides and juicy, tender insides. Slice the kielbasa into ½” medallions or thinner slices for an even crispier version.
Delaney says
This was so quick and easy! Served them up with some toothpicks at our Super Bowl party for an easy and delicious appetizer.