Kielbasa in Spaghetti Sauce

Three ingredients. That’s all it takes. Sliced kielbasa gets coated in meat-flavored spaghetti sauce sweetened with honey, then simmered until the sauce thickens into a sticky, rich glaze that clings to every piece.

The honey is what transforms this from sausage in sauce to something you can’t stop eating. At a 1:5 ratio with the spaghetti sauce, it caramelizes during the simmer and adds a glossy sweetness that plays off the smoky, garlicky kielbasa. The sauce reduces and concentrates as it cooks, going from thin and pourable to thick and clingy.

This works three ways: stovetop for speed, microwave for convenience, or crockpot for a hands-off party appetizer. The crockpot method is especially good for gatherings since you can keep it warm on the low setting and let people spear pieces with toothpicks all night.

Kitchen Tips

• Slice the kielbasa into coins about ½ inch thick. Thinner slices crisp up on the edges; thicker ones stay juicier inside.
• Stir frequently during the simmer. The honey makes the sauce prone to sticking and scorching on the bottom.
• Start with less honey than you think. You can always stir in more, but you can’t take it back once it’s too sweet.

Variations

• Add a squeeze of yellow mustard or a tablespoon of whole grain mustard for a tangy counterpoint to the honey.
• Toss in diced green peppers and onions for more substance as a main dish over rice.
• Swap spaghetti sauce for barbecue sauce and keep the honey for a smokier, BBQ-glazed version.