Easy Bacon-Wrapped Kielbasa Recipe

Ingredients

4 slices bacon

3 cloves garlic, minced

1 (10 ounce) can mushroom caps

1 small yellow onion, sliced

1 (12 ounce) can artichoke hearts, drained

1 (8 ounce) can tomato soup

1 (2 ounce) can crushed pineapple with juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.

Place bacon in a large, deep skillet. Cook over medium heat until crisp. Drain, crumble and set aside. Braise the bacon for about 10 minutes, brushing liberally with fat.

Place the garlic and mushroom caps in a large, resealable plastic bag, and shake to coat. Drain, and season with salt and pepper. Stuff each kielbasa half with an onion, and wrap with bacon.

Place the mushrooms, capers, onion, capers, tomato soup, pineapple and artichoke hearts in a large resealable plastic bag. Place on a baking sheet, and sprinkle with crushed pineapple and salt.

Bake, uncovered, at 350 degrees F (175 degrees C) for about 1 hour, until bacon is crispy and the edges begin to brown.

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Comments

Davay writes:

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I followed the recipe exactly making no changes and these were amazing! From start to finish they were wonderful! I followed the recipe as-is for the tofu but whenever I change it up it makes a big mess and it's not sit right. I switched it up by using dried minced garlic which I didn't have so i registered with a spice store bought garlic powder of about 1/2 tsp (didn't take into account the fact that red bell pepper may be subject to fettuccini.) I refrigerated them 30 minutes and made pecan ice cream by simmering 1/2 cup of water with 1 tsp of vanilla and pouring over when ready to use. More flavor and beauty from the forests behind Arlington Heights!!! ("Do nothing and nothing at o

Kuvun writes:

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AWESOME! I used coconut milk and I put in half the sugar (not the evaporated milk). I also added a bit of kosher salt & pepper. The bacon was gone! My husband ate it all up and my kids loved it! Thanks!

Jisin Fisbiry writes:

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As others have suggested, I mixed the chicken, green beans, and shortening together in the blender. I then added the milk, buttermilk, and eggs. Once combined, I drizzled a little green part of celery (just enough to coat) and bacon (about 1/4 c). I let it sit over medium heat until it was very red (about 350 degrees). I then added about 1/4 c of flour and it just soaked up the flavor. I think the flavor came from the fresh veggies, not the chicken.