Cranberry Party Sausages
Appetizers
|
Prep
5 Min
|
Cook 30 Min
Press the easy button and add these sweet and savory mini cocktail sausages to your holiday spread! Kiolbassa Cranberry Mini Smoked Sausages are fully cooked, gluten free and never made with fillers of any kind. Impress your guest with this simple and tasty holiday appetizer!
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Ingredients
Directions
Ingredients
12 people
- 2 packages of Kiolbassa Cranberry Mini Smoked Sausages
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme
- 2 tablespoons dijon mustard
- 2 tablespoons Worcestershire sauce
- 28 ounces jarred cranberry sauce or jelly (about 2 cans)
- 1/4 cup brown sugar or brown sugar replacement
- 1/3 cup bbq sauce of choice
Directions
- Heat a skillet over medium heat, add olive oil when hot, then add in onions with a pinch of salt to soften. Cook until translucent, about 3-5 minutes. Then, add garlic and thyme and cook until garlic is fragrant, about 30 seconds.
- Stir in cranberry sauce, dijon mustard, brown sugar, Worcestershire and bbq sauce. Whisk until well combined, and add water to thin if desired. Season with salt and pepper. Blend in a high powered blender or food processor to puree if desired. After pureeing the sauce, add back to the skillet, and then add in the cranberry mini sausages and stir to coat.
- Simmer on low for 20-30 minutes, or longer if desired to reduce the sauce. Stir every so often. Garnish with fresh thyme, and serve hot. Enjoy!
- These will keep in an airtight container in the fridge for up to 5 days.
