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Slow Cooker Brown Sugar Kielbasa
My neighbor took this to the potlatch and the tray was wiped out. Sticky, sweet, and addicting. Just 4 ingredients!.
Ingredients
- 3 lb. kielbasa sausage, in 1/2 inch coins.
- 2 cups of pressed light brown sugar.
- 1 cup ketchup
- 1/4 cup yellow mustard
Brown Sugar Kielbasa: Directions
Prepare Baking Sheet
Prepare a large rimmed baking sheet with aluminum foil which should be laid aside. The result will be hardly any cleanup and the surface you will require to caramelize the kielbasa in the broiler.
Slice Kielbasa
Slicing the kielbasa into 1/2-inch coins. Ensure that the slices are evenly cut to ensure that they cook and glaze equally as well. Insert the cut kielbasa in a big slow cooker (5- to 6-quart is appropriate).
Make the Sauce
Combine the brown sugar, ketchup and yellow mustard in a medium bowl and whisk until the mixture is smooth to touch and there is no dry sugar. The sauce must be creamy, shiny and liquid.
Add Sauce to Kielbasa
Pour evenly the brown sugar sauce evenly over the cut kielbasa in the slow cooker. Stir using a spatula or spoon until all the pieces are covered with the sweet sticky mixture.
Slow Cook
Place the lid on the slow cooker and cook on LOW 4 to 5 hours, or HIGH 2 to 2 1/2 hours, until the kielbasa is hot and the sauce is warm and belligerently boiling with a slight thickening. During cooking, mix up once or twice to ensure all it is well coated.
Prepare Broiler
When the kielbasa is complete, go and turn your oven broiler on to high and a rack in the upper third part of the oven. Rustle the kielbasa one more time to cover it with the thickened glaze.
Transfer to Baking Sheet
Slotted spoon Move the glazed kielbasa coins onto the foil-lined baking sheet, and arrange them in a somewhat single layer. Pour a small portion of the thick sauce in the slow cooker over the top of the sausage in order to stimulate additional caramelized sides.
Broil the Kielbasa
Bake the baking sheet under the broiler, stirring, 3 to 6 minutes, until the glaze turns a little darker in color, appears bubbles and the sides of the kielbasa are observed to be sticky, glossy and caramelized. Brown the pan by turning it once. Do not turn your back, the sugar can burn in little time.
Cool Slightly
Take the tray out of the oven and allow the kielbasa to cool down in 5 minutes. As the glaze cools down it will become even thicker and will have the smooth shiny sticky look it has.
Serve
Bake the brown sugar kielbasa hot out of the foil tray or into a warm serving dish scraping any additional glaze off of the foil and over the top. Provide toothpicks or mini forks to share the potlucks.
