I follow a nifty facebook page called “Welcome to My Kitchen,” which shares all sorts of interesting recipes, such as this one.
Kinda surprisingly, I did not change the recipe too, too much, aside from adding my standard Sherry Peppers Sauce; tho’ next time I make this, and there will most certainly be a next time, I will double the crushed red pepper amount. This batch had a touch of heat, my most of my peeps expect a good bit more heat from a savory coming out of my kitchen.
INGREDIENTS
•24 oz kilebasa
•1/2 cup brown sugar
•1 cup applesauce
•3 cloves garlic, minced
•1 tbsp Sherry Peppers Sauce*
•1/4 tsp red pepper flakes
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Prep could not be simpler; cut the kielbasa into one inch or so slices, then stir together with the remaining ingredients in your slow cooker.
Cover and cook on low for six hours, or on high for three hours, giving it all a stir every now and then.
Serve.
Note: these were wicked tasty right out o’ the cooker, but even a bit better reheated the next day. Just a thought.