If you’re looking for a seriously delicious crowd-pleaser, you’ve got to try my Slow Cooker Candied Kielbasa Recipe. It’s one of those recipes that’s easy to throw together but totally delivers on flavor and wow-factor. Sweet, savory, and just a little sticky, this slow cooker treat has become a staple at my family gatherings – I promise, once you try it, you’ll want to make it again and again!
Why You’ll Love This Recipe
- Hands-Off Cooking: Just toss ingredients in your slow cooker and let it work its magic while you relax.
- Perfect Party Appetizer: Sweet, tangy, and savory bites that disappear fast – guaranteed to impress your guests.
- Simple Ingredients: Uses pantry staples and kielbasa you can find at any grocery store.
- Adaptable Flavor: Easily tweak the sweetness or spice level to fit your taste buds.
Ingredients & Why They Work
This Slow Cooker Candied Kielbasa Recipe combines savory sausage with a sweet and tangy sauce that complements each other brilliantly. Every ingredient has a job—whether it’s building flavor or adding that sticky glaze that makes these bites irresistible.
- Kielbasa: The star of the show– smoky, hearty, and sturdy enough to soak up the glaze without falling apart.
- Brown sugar: Adds rich sweetness and caramelizes beautifully during slow cooking.
- Pineapple juice: Brings tropical tang and moisture that balances the salty sausage.
- Mustard: A little kick here cuts through sweetness and adds complexity.
- Ketchup: Provides depth and a smooth texture to the sauce.
- Worcestershire sauce: Adds umami layers that make this glaze taste like it’s been simmering for hours.
- Red pepper flakes (optional): For a subtle heat that wakes up your palate.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the best things about this Slow Cooker Candied Kielbasa Recipe is how easy it is to tweak according to your preferences. I’ve played around with adding different spices, and you can totally make it your own.
- Less Sweet: If you’re not into overly sugary dishes, cut the brown sugar by a third—I’ve done this and still got that perfect balance.
- Spicy Kick: Add an extra pinch of red pepper flakes or toss in a few chopped jalapeños for some heat.
- Gluten-Free: The recipe is naturally gluten-free, just double-check your Worcestershire sauce for any additives.
Step-by-Step: How I Make Slow Cooker Candied Kielbasa Recipe
Step 1: Slice the Kielbasa Just Right
Start by slicing your kielbasa into bite-sized pieces, about 1 inch thick. This size helps each piece soak up just the right amount of glaze without falling apart during the slow cooking. I like to slice at a slight angle—it gives a bit more surface area for that glaze to cling to, and honestly, it looks more inviting on the serving platter.
Step 2: Mix Together the Sweet & Tangy Sauce
In a bowl, whisk together brown sugar, pineapple juice, mustard, ketchup, Worcestershire sauce, and optional red pepper flakes. This combo is what makes the magic happen, delivering bright, balanced flavors. Make sure the brown sugar dissolves completely—it’s the secret to that sticky, candy-like finish.
Step 3: Combine and Slow Cook
Toss the sliced kielbasa with the sauce right in your slow cooker. You don’t want to overcrowd the pot, so if you’re making a big batch, consider using two slow cookers or doubling the cooking time. Set your slow cooker on low for 3 to 4 hours. This low and slow approach is key to turning simple kielbasa into candied perfection.
Step 4: Serve and Enjoy!
Once cooked, you’ll notice that beautiful sticky glaze coats each piece—exactly what you’re aiming for. Spoon the candied kielbasa into a serving dish and get ready for the compliments. If you want, garnish with a sprinkle of fresh herbs like parsley for a pop of color and freshness.
Pro Tips for Making Slow Cooker Candied Kielbasa Recipe
- Don’t Skimp on Quality Kielbasa: Using a good quality sausage makes a huge difference in flavor and texture—trust me, it’s worth it.
- Watch Cooking Time Closely: Slow cookers vary; check the glaze around the 3-hour mark to avoid overcooking and drying out the sausage.
- Mix Sauce Well Before Adding: Stir the sauce ingredients until the sugar is fully dissolved to ensure even coating and avoid any gritty bits.
- Use a Glass or Ceramic Slow Cooker If Possible: These materials help the sauce thicken nicely instead of steaming the kielbasa too much.
How to Serve Slow Cooker Candied Kielbasa Recipe
Garnishes
I love to garnish my candied kielbasa with freshly chopped parsley or chives to add freshness and a subtle color pop. Sometimes, a handful of toasted sesame seeds adds a nice crunch and nutty flavor that’s just so unexpected.
Side Dishes
This dish pairs amazingly well with simple sides like buttery mashed potatoes, steamed green beans, or even a crisp coleslaw to balance all that sweetness. For casual gatherings, I serve it with crackers or mini pretzels for scooping up all that glaze.
Creative Ways to Present
For holiday parties or game-day fun, try serving Slow Cooker Candied Kielbasa Recipe skewered on toothpicks alongside little ramekins of mustard or spicy mayo. I once layered them over a bed of buttered egg noodles for a heartier meal, and my guests couldn’t stop asking for the recipe!
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover candied kielbasa to an airtight container and store it in the fridge. It keeps well for about 3 to 4 days, making it great for quick snacks or a next-day appetizer.
Freezing
I’ve frozen these before in portion-sized bags with excellent results. Just thaw overnight in the fridge and reheat gently. The texture stays surprisingly good, and the flavors really hold up.
Reheating
To bring leftovers back to life, I reheat them in a skillet over medium-low heat or pop them in the oven at 325℉ for 10 minutes. This warms the sauce without drying out the kielbasa, keeping that sticky glaze perfectly intact.
FAQs
-
Can I use a different type of sausage for this recipe?
Absolutely! While kielbasa is traditional and offers great flavor, you can try smoked sausage or even bratwurst. Just be sure to slice it evenly, and keep an eye on cooking times, as different sausages have different moisture and fat contents that affect the final texture.
-
Is it possible to make this recipe on the stove instead of a slow cooker?
You can definitely simmer the sauce and sausage on the stove over low heat, stirring occasionally, but be cautious not to overcook the sausage or let the sauce burn. Slow cooking gives the best, hands-off, evenly glazed results.
-
How do I prevent the kielbasa from getting mushy?
The key is to slice it thick enough and not cook on high heat. Slow cooking on low lets the sauce thicken around firm sausage slices rather than breaking them down. Also, avoid stirring too much during cooking.
-
Can I prepare this slow cooker candied kielbasa recipe in advance for a party?
Yes! You can prepare the sauce and slice the kielbasa the day before, then combine and slow cook a few hours before guests arrive. It’s also great for feeding a crowd since you can double or triple the recipe easily.
Final Thoughts
This Slow Cooker Candied Kielbasa Recipe holds a special place in my kitchen because it strikes that perfect balance between easy and impressive. Whether you’re making it for game day, a casual gathering, or just a weeknight treat, it’s one of those reliable dishes that everyone loves. I hope you enjoy making and sharing it as much as I do – it really is a delicious way to turn simple ingredients into something unforgettable!
PrintSlow Cooker Candied Kielbasa Recipe
Gougères are delicate, airy French cheese puffs made from choux pastry infused with Gruyere cheese. Crispy on the outside and soft on the inside, they are perfect as an appetizer or snack served warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup water
- 1/2 cup milk
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup shredded Gruyere cheese, divided
Egg Wash
- 1 large egg yolk
- 1 tablespoon water
Instructions
- Preheat the oven: Preheat your oven to 400℉. Line a rimmed baking sheet with a silicone baking mat or butter a sheet of parchment paper to prevent sticking.
- Prepare the dough: In a large stainless-steel saucepan over medium-high heat, combine the butter, water, milk, salt, and nutmeg. Stir as the butter melts and bring the mixture to a rapid boil. Reduce heat to medium and add the flour all at once. Stir constantly with a wooden spoon until the dough pulls away slightly and dries out, about 1 minute to avoid excess moisture that can collapse the puffs. Remove from heat and let the dough cool for 5 minutes.
- Add eggs and cheese: Stir in the eggs one at a time, ensuring each is fully incorporated before adding the next. Use a mixer, food processor, or wooden spoon. Then beat in all but 2 tablespoons of the shredded Gruyere cheese until evenly mixed.
- Pipe the puffs: Place the dough into a pastry bag fitted with a ½-inch plain tip. Pipe golf ball-sized mounds onto the prepared baking sheet, spacing them evenly.
- Apply egg wash and cheese topping: In a small bowl, whisk together the egg yolk and water. Lightly brush the tops of the puffs with the egg wash, then sprinkle the remaining 2 tablespoons of Gruyere cheese over them.
- Bake at high temperature: Bake the puffs at 400℉ for 20 minutes to allow initial puffing and crust formation.
- Bake at reduced temperature: Lower the oven temperature to 350℉ and continue baking for an additional 20 minutes, until the gougères are golden brown and dry to the touch.
- Cool and serve: Transfer the gougères to a wire rack to cool slightly. Serve warm or let them cool completely. They keep well at room temperature for a few hours and can be reheated in a 375℉ oven for 5 minutes before serving.
Notes
- Ensure the dough dries out properly when cooking flour to avoid soggy puffs.
- Allow the dough to cool slightly before adding eggs to prevent cooking the eggs prematurely.
- Use a pastry bag for uniform size and shape for even baking and presentation.
- Gruyere cheese can be substituted with other types like Emmental or sharp white cheddar for variations.
- Do not open the oven during the first 20 minutes of baking to prevent collapse.
- Gougères can be made a few hours in advance and reheated before serving.
