Every Christmas Eve, my mother would make this kielbasa dish, and it quickly became a cherished tradition in our family. The aroma of the sweet mustard sauce filling the kitchen is one of my fondest holiday memories.
I’ve continued this tradition, and now it’s always requested by my own family—though I must admit, I don’t always wait until Christmas to make it!
If you prefer, you can swap out the kielbasa for smoked sausage, and feel free to play around with the flavors and spiciness of the sauce by experimenting with different types and amounts of mustard. This dish is as versatile as it is beloved, making it a perfect addition to any family gathering.
Ingredients
- 2 lbs kielbasa, sliced on a bias or substitute with smoked sausage
- ½ C light brown sugar
- ¼ C honey or substitute with molasses for a richer sweetness
- ¼ C water
- ¼ C yellow mustard
- splash orange juice (optional)
Instructions
- Step 1: Prepare the SauceIn a small saucepan, combine the sugar, honey, and mustard. Cook over medium-low heat, stirring occasionally, until the sugar has completely dissolved and the mixture begins to bubble slightly. Remove from heat and set aside. If you wanted a thicker glaze, reduce the water.
- Step 2: Prepare and Cook the SausageSlice the sausage on a diagonal into ¼" to ½" slices. I prefer the thinner slices because they caramelize and crisp up nicely during cooking, adding a fantastic texture when glazed afterwards.In a large non-stick skillet, cook the sausage slices over medium-high heat until they’re heated through and the edges are crispy. There’s no need to add oil or butter—the fat from the sausage will usually keep the meat from sticking. However, if you notice too much fat accumulating in the pan, drain some of it off to avoid excess moisture, which can prevent the sausage from crisping up properly.Note: For the best results, avoid overcrowding the pan. Depending on the size of your skillet, you may need to cook the sausage in batches to ensure each slice gets that perfect caramelized finish.
- Step 3: Glaze the SausagesOnce the sausages are cooked and crispy, pour the prepared glaze over them in the skillet. Stir well to ensure each slice is thoroughly coated with the sweet and tangy mixture.You can serve the sausages just like this—perfectly glazed and ready to enjoy. But if you want an extra sticky finish, transfer the glazed sausages to an oven-proof dish and place them in a preheated oven at 400°F for about 5 minutes. This quick bake will allow the glaze to thicken and cling to the sausage slices, giving them an irresistible, sticky texture.
Notes
There are two ways to prepare the glaze: Cut the sausage on a diagonal into 1/4' - 1/2" slices. I like the thinner slices because they caramelize and crisp up during cooking, offering a great texture when glazed afterwards. In a large non-stick skillet, cook the sausage slices on medium-high heat until heated through and edges are crispy. I don't add any oil or butter to the skillet since the fat from the sausage is usually enough to keep the meat from sticking. If you find that you have too much fat accumulating at the bottom of the pan, go ahead and drain some. You don't want to have too much moisture to prevent the meat from crisping up. It is also best not to overcrowd the pan, so depending on the size of your skillet, you may choose to cook the meat in several batches. Add the glaze to the sausage and remove from heat. If you're using the oven-method, transfer the glazed sausage to an oven-proof dish and finish in the oven. (See step #1) Serve with a spoon or toothpicks. If you want a thinner sauce without altering the flavor, add a little water until you reach your desired consistency. I've also used peach or apricot preserves in place of the honey with great results. Christmas Kielbasa
Ingredients
Instructions
Stove-top Method: Combine the sugar, honey, and mustard in a small saucepan and cook on medium-low heat until the sugar has dissolved and the mixture starts to bubble slightly. Remove from heat and set aside until ready to mix with the cooked sausage.
Oven method: Mix these ingredients in a small bowl and after mixing with the cooked sausage, pop it into a 400 degree oven for about 10 minutes to heat through. This results in a more 'sticky' sauce. Just be careful and not overcook the sausage to prevent drying it out and toughening it up.Notes
