Free Recipe

Smoked Sausage Bites

Precooked smoked sausage gets sliced into coins, glazed with a sweet and tangy brown sugar mustard sauce, and warmed through on the smoker or grill until sticky and caramelized. It takes almost no effort and disappears fast at any gathering.

Prep10 min

Cook45 min

Total55 min

ServingsServes 8 as an appetizer

DifficultyEasy

Rating★ 4.7

Why You'll Love This

Only 5 ingredients for the glaze
Sticky-sweet caramelized coating
Naturally gluten-free if you check your sausage label

Ingredients

2 lb smoked kielbasa or smoked sausage links (precooked)
3/4 cup packed brown sugar
1/4 cup yellow mustard
2 tbsp apple cider vinegar
1 tbsp unsalted butter
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp red pepper flakes (optional, for a little heat)
1 tbsp chopped fresh parsley, for garnish
as needed toothpicks, for serving

Method

Slice the smoked sausage into rounds about 1/2 inch thick using a sharp knife on a cutting board.
Set your smoker to 275 degrees Fahrenheit and let it preheat for 15 minutes with the lid closed.
Spread the sausage rounds in a single layer in a disposable foil pan, making sure the pieces are not overlapping so the smoke can reach every side.
Place the foil pan on the smoker grate, close the lid, and smoke for 25 minutes, giving the sausage time to pick up smoke flavor and start to render some fat.
While the sausage smokes, combine the brown sugar, mustard, apple cider vinegar, butter, garlic powder, smoked paprika, and red pepper flakes (if using) in a small saucepan over medium-low heat on your stovetop, stirring constantly until the butter melts and the sauce turns smooth and glossy, about 4 minutes.
Pour the warm glaze over the smoked sausage rounds in the foil pan and stir gently with a spoon so every piece gets coated.
Return the pan to the smoker and continue cooking for another 15 to 20 minutes, stirring once halfway through, until the glaze thickens and clings to the sausage instead of pooling in the bottom of the pan.
The bites are ready when the glaze looks sticky and slightly darkened at the edges of the pan, not thin or watery.
Remove the pan from the smoker using oven mitts, let it cool for 5 minutes, then sprinkle the chopped parsley over the top.
Set out a small cup of toothpicks next to the pan so guests can spear their own pieces.

Tips

Because the sausage is already fully cooked, you are only smoking it long enough to add flavor and let the glaze set, so resist the urge to leave it on much longer than instructed or the glaze can scorch.
No smoker? This works almost as well in a 375 degree Fahrenheit oven for the same total time, just skip the wood chips.

Nutrition (estimated per serving)

Calories: 240

Protein: 10g

Fat: 17g

Carbs: 15g

Fiber: 0g

Sodium: 640mg