The first time I made these Pineapple Brown Sugar Glazed Holiday Sausage Bites, my kitchen transformed into a holiday party before the guests even arrived. The scent of sizzling smoked sausage mingling with caramelizing brown sugar and sweet pineapple was intoxicating—a perfect blend of cozy and festive. I knew I had found our new must-make appetizer. They’re the kind of sweet, sticky, and irresistibly savory bite that vanishes from the platter in minutes, and I can’t wait for you to experience the magic.
Ingredients
- 2 lbs smoked sausage or kielbasa, sliced into 1-inch pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- 3/4 cup brown sugar
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Optional garnish: thinly sliced green onion or sesame seeds
Now, let’s talk about these ingredients because a few choices here make a world of difference. I highly recommend using a good-quality smoked sausage or kielbasa for that foundational, hearty flavor—it stands up to the glaze beautifully. For the pineapple, I’ve tested both fresh and canned. While fresh is lovely, well-drained canned pineapple chunks are a fantastic, juicy shortcut that I use 90% of the time. And please, do not skip the apple cider vinegar or Dijon mustard. I tried it without once, thinking they were minor players. Trust me, they cut through the sweetness and add a crucial depth that prevents the glaze from being one-dimensional.
Equipment Needed
- Large skillet or cast-iron pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Small mixing bowl
- Serving platter
Your equipment choice matters more than you might think. I’ve made this in both a non-stick skillet and my trusty cast-iron pan, and I strongly prefer the cast iron. It distributes heat evenly, helping the sausage get a perfect sear and the glaze reduce to a sticky perfection without hot spots. A good wooden spoon is my go-to for gently stirring everything together without scratching the pan. That’s really all you need—this is a gloriously simple, one-pan wonder.
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