Crock Pot Sweet Chili BBQ Kielbasa
Try this Crock Pot Sweet Chili BBQ Kielbasa recipe, or contribute your own.
Try this Crock Pot Sweet Chili BBQ Kielbasa recipe, or contribute your own.
- Carbohydrate 19.5591166755891 g
- Cholesterol 0 mg
- Fat 0.296500000135256 g
- Fiber 5.83116676358151 g
- Protein 2.47083333446047 g
- Saturated Fat 0.0444750000202884 g
- Serving Size 1 1 Serving (99g)
- Sodium 1322.39000060324 mg
- Sugar 13.7279499120075 g
- Trans Fat 0.0622650000284038 g
- Calories 103 calories
Step-by-step
- Slice kielbasa into 1" rounds then add to a 6 quart crock pot (could use a 4 or 5 quart as well.)
- Whisk sweet chili sauce and bbq sauce together in a bowl then add to crock pot and stir to combine.
- Cook on low for 3 hours or high for 1-1/2 - 2 hours, or until hot.
- Let crock pot sit with the lid off for 10-15 minutes after cooking to help sauce thicken up a bit.
Evaluating Sauce Consistency and Heat Penetration
Slow cookers trap moisture, which can inadvertently thin out tomato-based barbecue sauces during extended heating cycles. Whisking the sweet chili sauce and barbecue sauce prior to introduction ensures the high-sugar fruit purees emulsify evenly with the vinegars, creating a uniform coating that clings to the meat. Slicing the sausage into uniform one-inch rounds maximizes the surface area exposed to the glaze, allowing heat to penetrate the center of each piece efficiently without drying out the protein. Because commercial smoked sausages are fully cooked prior to packaging, the primary objective of the thermal cycle is merely reaching an internal temperature hot enough to render the interior fats slightly, typically around 165 degrees Fahrenheit.
Managing Thermal Timing and Rest Periods
Operating a six-quart slow cooker requires understanding that heating elements cycle on and off to maintain a steady ambient temperature rather than applying direct conductive heat. Setting the appliance to high for two hours accelerates the reduction process compared to the three-hour low setting, though both methods yield identical end states if monitored correctly. Letting the vessel sit uncovered for fifteen minutes post-cooking allows excess steam to escape, which concentrates the sugars and thickens the sauce through natural evaporation. Using a wide-rimmed serving platter rather than a deep bowl further prevents residual heat from over-reducing the glaze.
