Party Sausage Bites

Back on Halloween, Mike and I wanted to make some sort of yummy but easy appetizer to bring to a party. We knew we wanted to do something with sausage. A local grocery had snagged us with an offer of free sauerkraut with the purchase of two packs of kielbasa. So, we developed this recipe. We were so happy with the finished dish that we can't make to prepare this again and bring it to another get-together.

Ingredients

• 1 pound kielbasa, also known as Polish sausage, cut into 1/2 inch thick slices (We used turkey kiebasa because it is lower in fat than the traditional kind but still tasty.)
• 1/2 to 3/4 cup your favorite BBQ sauce (We had some Jack Daniel's brand sauce on hand, so we used that.)
• 2 tablespoons white wine (We used Moscato.)
• 3 tablespoons mustard (We used a combination of stone ground mustard as well as some rasberry honey mustard dip, since that's what we had on hand, and since we were chefing it up and experimenting.)
• 1 tablespoon corn starch

Directions

1. Heat a large skillet or chef's pan and add sausage. Cook for about 4 minutes, stirring and flipping the sausage occasionally. Kielbasa is typically already cooked, so you just need to heat it thoroughly, and perhaps add a bit of browning to deepen its flavors.
2. Stir in the BBQ sauce, mustard, and wine, and continue cooking the mix for about 3 minutes.

3. In a small bowl, mix the corn starch with about 1 or 2 tablespoons of cold water, and add to the sausage. Cook for another 2 or 3 minutes, until the sauce is hot and thickened to the desired consistency.
4. Serve the sausage with a container of toothpicks.

She said

The flavors in the sauce are very yummy. We were happy to see some folks at the party go back for seconds and thirds.

He said

I was definitely one of those going back for seconds and thirds; I hope that's not a faux pas. The taste of warm sausage covered in the subtly sweet and slightly spicy flavors of mustard and barbecue sauce hit the spot that night. Of course so did the cookies...but that's not our recipe.