Everybody loves Little Smokies. You know, the cocktail wieners with the grape jelly and barbeque sauce?? And I love them too but two things crossed my mind the last time I had them…
1) I’m over the grape jelly, and
2) Why couldn't you make the same thing with kielbasa or smoked sausage? It would be cheaper and you could serve it for supper without feeling like you’re in a retro cocktail lounge.
So guess what I did this weekend?
And I’m here to tell you…. I love the sauce! It’s still sweet without being cloying and has a tiny little bite from the mustard! These are awesome as a main dish but would be stellar as appetizers too. Plus, it's just nice to have a new twist on an old classic!
2 pounds kielbasa or smoked sausage*
1 cup apricot preserves
1/2 cup dijon mustard
Cut kielbasa into 1-inch pieces; set aside. Combine apricot preserves and dijon mustard in a small bowl and whisk until smooth. Add kielbasa and preserves mixture to a crock pot and cook on low or high until heated through. Serve immediately or reduce heat to “warm” or “keep warm” setting until ready to serve.
Note about this recipe: I made these Sunday. I tasted them just after they came to temperature and they were AH MAZE ING. Then I left them cooking on low while we went to Brutus’ baseball game and I didn’t love them as much after they’d cooked 97 kajillion hours. Don’t overcook yours like I did :o)
*I prefer the original varieties of these rather than the all-beef. And can totally use cocktail wieners with this recipe if you want!