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–+ servings
Slow Cooker Honey Mustard Kielbasa Bites

Sweet and Sticky Slow Cooker Honey Mustard Kielbasa Bites

A delightful blend of sweet honey and tangy mustard enveloping tender kielbasa bites, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 bites
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kielbasa Bites
  • 1 pound Kielbasa sausage High-quality, choose beef, pork, turkey, or vegan.
  • 1/2 cup Honey Can reduce amount or substitute with maple syrup.
  • 1/3 cup Dijon mustard For a different zing, swap with spicy brown mustard.
  • 1/4 cup Brown sugar Adjust to taste according to sweetness preference.
  • 2 cloves Garlic Minced, increase for a stronger garlic flavor.
  • 2 tablespoons Soy sauce Use low-sodium for a healthier option.
  • 1/4 teaspoon Black pepper Adjust based on spice tolerance.
For Garnishing (Optional)
  • 2 tablespoons Chopped parsley For garnishing.
  • 20 pieces Toothpicks For easy serving.

Equipment

  • Slow Cooker

Method
 

Cooking Steps
  1. In a medium bowl, whisk together honey, Dijon mustard, brown sugar, minced garlic, soy sauce, and black pepper until smooth and well-combined.
  2. Slice kielbasa sausage into bite-sized pieces, approximately 1-inch thick. Place in the slow cooker.
  3. Pour the honey mustard sauce over the sliced kielbasa, ensuring all pieces are well-coated.
  4. Cover and cook on low for 4 hours, giving it a gentle stir every hour.
  5. Once cooking is done, stir the mix again to redistribute the glaze, then serve.
  6. Optional: Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 6bitesCalories: 300kcalCarbohydrates: 25gProtein: 12gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These kielbasa bites are perfect for parties, easy to make ahead, and can be stored in the fridge for up to 4 days or frozen for 3 months.

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