Honey mustard kielbasa bites
Coins of smoky kielbasa seared until crisp-edged, then tossed in a sticky honey mustard glaze. Serve on toothpicks straight from the skillet.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 8
- Per serve
- 350 kcal
Ingredients
Method
Slice the kielbasa into 1/2-inch coins. Whisk the honey, both mustards, vinegar and garlic powder in a small bowl.
Heat the oil in a large skillet over medium-high heat. Add half the kielbasa in a single layer and sear until browned on both sides, turning once. Move to a plate and repeat with the rest.
Return all the kielbasa to the pan, turn the heat to medium-low and pour in the honey mustard. Toss and let it bubble until the glaze turns thick and sticky and clings to every coin.
Scatter with scallion and serve warm with toothpicks. At a tailgate, keep them in the skillet on the edge of the grill or in a foil pan.
Tips
- Kielbasa is already cooked, so you're only browning it. Leave the coins alone for a minute before flipping to get crisp edges.
- Most kielbasa and mustards are gluten-free, but a few brands add wheat fillers, so buy ones labeled gluten-free.
- Make it ahead, cool it quickly and carry it in a covered foil pan in a cooler with ice packs (under 40°F); rewarm over the grill until steaming hot for a few minutes, stirring.
