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Kiolbassa Holiday Recipes

Katlin Wanke

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Kiolbassa Bourbon Glazed Appetizer

Ingredients-

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  • 1pkg Kiolbassa Natural Polish Sausage, sliced into 1" bites
  • i cup Apricot Preserves
  • 1/2 cup Maple Syrup
  • 2 Tbsp Bourbon or Apple Juice

Directions-

  • Combine everything in the crockpot.
  • Cover and cook on low for 4 hours or high for 2 hours, Kioblassa Sausage is fully cooked already. 
  • Serve on Skewers or toothpicks as an appetizer. 

    • Kiolbassa Jalapeno Cheese Balls Appetizer

     

    Ingredients-

    • 2 pkg (13 oz) Kiolbassa Natural Jalapeno Sausage, diced
    • 1 cup Kiolbassa Slab Bacon, cubed small
    • 2 cups all-purpose baking mix
    • 4 cups cheddar cheese, shredded
    • 1/2 cup milk
    • 1/2 cup onion, finely chopped
    • 2 tsp pepper
    • 2 tsp minced garlic

    Directions-

  • Preheat oven to 375 degrees
  • Combine everything in a large mixing bowl, stir well
  • Form 1" balls with hands (squeezing mix together)
  • Place on ungreased baking sheet and bake for 18-20 min or until golden brown.
  • Remove from oven and cool for 5 min before serving

    • Kiolbassa Chorizo Chili Nacho Cups

     

    Ingredients-

    • 1 pot of Kiolbassa Chorizo Chili
    • 1 cup guacamole or make homemade guacamole 
    • 1 (8 ounce) container sour cream
    • 1 cup chunky salsa or pico de gallo 
    • 1 cup shredded cheddar or Mexican blend cheese
    • 2 Roma tomatoes, diced
    • 1/2 bunch of green onions, sliced
    • 1 (2.25 ounce) can of sliced olives, drained
    • 8 (9 ounce) plastic tumblers
    • tortilla chips

    Directions-

  • See www.kiolbassa.com for our KIOLBASSA CHORIZO CHILI recipe.
  • Here's how the layers are assembled:
  • Layer 1: Chorizo Chili; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
  • In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
  • Garnish with tortilla chips. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

    • Note- All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less. 

     

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