3-Ingredient Slow Cooker Kielbasa Bites are smoky kielbasa rounds simmered in a sticky, sweet and tangy sauce made from grape jelly and barbecue sauce. They take 10 minutes to start in the crockpot and stay warm on the buffet for hours, which makes them a favorite appetizer for game days, holiday parties and potlucks.
How to make grape jelly kielbasa: Slice smoked kielbasa into 1/2-inch rounds and spread them in the slow cooker. Spoon grape jelly over the top, pour barbecue sauce over the jelly and cook on low for 3 to 4 hours. Stir until every piece is glazed, then switch to warm and serve with toothpicks.
Why You’ll Love Them
- Three ingredients: kielbasa, grape jelly and barbecue sauce.
- Ten minutes of prep: slice, spoon, pour and walk away.
- Sweet and smoky: the jelly and barbecue sauce melt into a glossy glaze.
- Party-ready: serve them right from the slow cooker on warm.
Ingredient Notes
Smoked kielbasa: Three pounds, sliced into 1/2-inch rounds. Kielbasa is already fully cooked, so the slow cooker only heats it and glazes it. Even slices heat at the same rate.
Grape jelly: Two cups. Concord grape jelly is the classic choice; it melts into a sweet, fruity sauce and balances the smoky, salty sausage. Use jelly, not jam, for the smoothest sauce.
Barbecue sauce: Two cups of your favorite. Hickory barbecue sauce adds extra smoke, while a tangy or spicy sauce makes the glaze less sweet. I use the same brand I would put on ribs, since its flavor carries the whole dish.
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Ingredients
- 3 lbs smoked kielbasa, sliced into 1/2-inch rounds
- 2 cups grape jelly (Concord preferred)
- 2 cups barbecue sauce (hickory or your favorite)
How to Make Slow Cooker Kielbasa Bites
1. Add the kielbasa. Slice the kielbasa into 1/2-inch rounds and spread them evenly in the bottom of the slow cooker.
2. Add the sauce. Spoon the grape jelly over the kielbasa, spreading it across the top. Pour the barbecue sauce over the jelly. Do not stir.
3. Cook. Cover and cook on low for 3–4 hours or on high for 1.5–2 hours, until the jelly is melted, the sauce is smooth and the kielbasa is heated through to 165°F.
4. Stir. Stir well so every piece is coated in the sauce. Switch to the warm setting for serving.
5. Serve. Serve with toothpicks, and stir now and then so the sauce stays evenly spread.
How to Cook Kielbasa in Grape Jelly
The method is all about layering. The kielbasa goes on the bottom, the jelly on top of it, and the barbecue sauce over everything. As the slow cooker heats, the jelly melts down through the sausage while the barbecue sauce keeps it from scorching on the bottom.
Do not stir until the jelly has melted. Stirring cold jelly only drags lumps around; once it is melted, one good stir blends it with the barbecue sauce into a smooth, glossy glaze.
Low and slow gives the best result. On low, the sauce reduces a little and clings to the kielbasa, and the edges of the rounds soak up the glaze. High works when you are short on time; just stir more often near the end so the sugar in the sauce does not catch.
Serving Them at a Party
The slow cooker is the serving dish, so there is nothing to transfer. Once the bites are glazed, switch to warm, set the crock on the buffet table and put a cup of toothpicks and a small plate for used picks right next to it. A slotted spoon helps guests who want a few bites on a plate without a pool of sauce.
For a big crowd, the recipe doubles easily in a large slow cooker; allow extra time for the larger batch to heat through. For a smaller group, halve it and use a small cooker so the sauce stays deep enough to coat the kielbasa.
Tips for Success
Why is my sauce thin?
Kielbasa releases some juices as it heats. Cook with the lid off near the end so some of the liquid cooks away and the sauce thickens.
Why is it too sweet?
The barbecue sauce is on the sweet side. Use a tangy or spicy barbecue sauce, or add a splash of cider vinegar or a pinch of chili flakes.
Can I use frozen kielbasa?
Thaw it in the refrigerator first. USDA FSIS advises against putting frozen meat in a slow cooker, because it stays too cold for too long as it heats.
Variations
- Sweet and sour: use chili sauce in place of the barbecue sauce for the classic sweet and sour version.
- Spicy: add a pinch of chili flakes or a spoonful of hot sauce.
- Meatballs: use frozen cooked meatballs, thawed, in place of the kielbasa.
Storage & Reheating
Do not keep the bites on warm for more than a few hours at a party. USDA FSIS says to refrigerate leftovers within 2 hours and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat on the stove or in the microwave until they reach 165°F; never reheat leftovers in the slow cooker.
What to Serve With Them
Set them out with toothpicks next to cheese and crackers, veggie trays and dips. For more party food, try the best dip in the world, slow cooker crab dip or sweet and sour meatballs. For more kielbasa recipes, there is apple kielbasa bites, kielbasa and pierogies and Amish kielbasa potatoes.
Frequently Asked Questions
What flavors go well with kielbasa?
Sweet and tangy flavors balance its smoke and salt: fruit jellies, barbecue sauce, mustard, apples, onions, cabbage and sauerkraut all pair well with kielbasa.
Can I make these on the stove?
Yes. Simmer everything in a large pot over medium-low heat, stirring often, until the jelly melts and the kielbasa is hot, then keep it warm in a slow cooker for serving.
Can I use turkey kielbasa?
Yes. Turkey kielbasa is also fully cooked and works the same way, with a leaner result.
Final Notes
Layer the ingredients, wait for the jelly to melt before stirring, and serve them warm. If you have a question or make them, tell me how they turned out in the comments.
3-Ingredient Slow Cooker Kielbasa Bites
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Ingredients
- 3 lbs smoked kielbasa sliced into 1/2-inch rounds
- 2 cups grape jelly Concord preferred
- 2 cups barbecue sauce hickory or preferred variety
Instructions
- Slice kielbasa into 1/2-inch rounds and place evenly in the bottom of a slow cooker.
- Spoon grape jelly over the kielbasa, spreading it across the top. Pour barbecue sauce over the jelly. Do not stir.
- Cover and cook on low for 3–4 hours or on high for 1.5–2 hours, until the jelly is melted, the sauce is smooth and the kielbasa is heated through to 165°F.
- Stir thoroughly to coat all kielbasa pieces in the sauce. Switch to warm setting for serving.
- Serve with toothpicks and stir occasionally to keep sauce evenly distributed.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
