Ingredients
2 lbs (900 g) smoked kielbasa, smoked sausage, or kielbasa rings (sliced into 1/2-inch coins)
1/2 cup brown sugar, packed
1/4 cup bourbon (or substitute with apple juice/apple cider)
2 tbsp Dijon mustard or whole grain mustard
1 tbsp Worcestershire sauce
2 cloves garlic, minced
1/2 tsp smoked paprika
1/4 tsp black pepper
Instructions
1. Prep the Oven and Pan:
Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup.
2. Make the Glaze:
In a small bowl, whisk together the brown sugar, bourbon, Dijon mustard, Worcestershire sauce, minced garlic, smoked paprika, and black pepper until smooth.
3. Coat the Sausage:
Arrange the sliced sausage coins in a single layer on the prepared baking sheet.
Pour the glaze mixture over the sausages and toss to make sure every piece is evenly coated.
4. Bake and Caramelize:
Bake for 20 minutes, then remove the pan and toss the sausage slices around in the bubbly glaze.
Return to the oven for another 10–15 minutes until the glaze thickens, reduces, and caramelizes into a sticky coating with crisp edges on the sausage.
(Optional) Switch the oven to broil for 2–3 minutes at the end for extra charred edges.
5. Serve:
Let cool for 5 minutes (the glaze will thicken as it cools) and serve warm with toothpicks as an appetizer.