Slow Cooker Candied Kielbasa (Print version)

Sliced kielbasa slow-cooked in a sticky sweet-tangy glaze until glossy, tender, and ready for toothpicks.

# Ingredients:

For the kielbasa

01 - 28 oz (795 g) smoked kielbasa, sliced into 1-inch coins

For the candied glaze

02 - 1 cup (200 g) packed light brown sugar
03 - 3/4 cup (180 ml) ketchup
04 - 1/4 cup (60 g) prepared horseradish, drained if very wet
05 - 1 tablespoon Dijon mustard
06 - 1 tablespoon Worcestershire sauce
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon black pepper

For serving

09 - 1 tablespoon sliced scallions or chopped parsley, optional
10 - Toothpicks, for serving

# Instructions:

01 - Cut the kielbasa into 1-inch coins. Add the slices to a 3-quart or larger slow cooker.
02 - In a bowl, whisk the brown sugar, ketchup, horseradish, Dijon mustard, Worcestershire sauce, garlic powder, and black pepper until combined.
03 - Pour the glaze over the kielbasa and stir until the slices are evenly coated.
04 - Cover and cook on low for 4-5 hours or on high for 2-3 hours, stirring once or twice. The sauce should be hot, darker, and glossy.
05 - Stir well, garnish with scallions or parsley if using, and serve warm with toothpicks. Use the warm setting for party serving.

# Good to know:

01 - Use a 3-quart or larger slow cooker.
02 - The sauce thickens more as it sits on warm.
03 - For a less sweet glaze, reduce brown sugar to 3/4 cup.

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